Meat pie is a very delicious snack loved by all. I love it because of its rich filling of meat and other savoury ingredients. In this tutorial, we are teaching how to make savoury meat pies.
They are popular in the United Kingdom, Australia, Ghana, Nigeria, Europe, New Zealand, Canada, Zimbabwe and South Africa.
This may not be the regular kind of meat pie recipe you know, but if you want to achieve the kind of savoury meat pies food eateries are using to make money, then follow these instructions.
Ensure to keep your flour in a container with a lid, in a fridge a few minutes before using it.
Meat Pie Filling Ingredients
- Minced meat
- Irish potato (diced)
- Olive oil/veg oil
- Carrot (diced)
- White pepper (powder)
- Yellow pepper (chopped)
In a frying pan, pour in a very little oil to fry sliced onions till they are partially soft, then add in the minced meat and cook till it is well cooked (turn brown), add the diced carrots and Irish potatoes with thyme, white pepper and seasoning with yellow pepper, stir and added more water and allow to cook for 4 minutes. Then mixed little flour in water and add it to the mixture to thicken it. Remove from fire ensuring it is completely dried of any water. Allow cooling completely before applying it to your dough.
- 2cups All purpose flour
- 90g Margarine/unsalted butter
- 1 egg yolk
- 1 teaspoon white vinegar.
- A pinch of salt (2 pinch if you are using unsalted butter)
- Ice cold water (with ice block cubes)
- 1 extra egg (mix in a bowl to be used for egg wash)
Procedures For Making Savoury Meat Pies
Mix vinegar and egg yolk together and set aside in the fridge for about 5mins.
In a mixing bowl, pour in your flour, add salt, mix and set aside.
Dice frozen butter in little cubes, pour your diced butter into step Two and with the aid of a hand mixer beat in the butter into the flour mixture till a bread-like crumb is formed. Ensure you don’t mix with your hand.
Pour in step 1 (vinegar-yolk mixture) into step Three (flour-butter mixture) and mix with a fork.
Add a bit of iced water and mix with your fork. Keep adding the water bit by bit while mixing with your fork and till the mixture come together. The dough must be soft and moldable and not hard.
(Be careful not to add too much water to avoid soggy dough)
Transfer the dough to a working surface, knead the dough a little without asserting too much pressure. Working very fast as you would want your dough to become was from the warmth of your hands. Transfer dough into a bowl and cover with plastic wrap and set back into the fridge to set for about 20mins.
Bring the dough out from the fridge. On top of your working table, sprinkle some flour, place dough and roll out dough with your rolling pin (dough doesn’t need to be overworked). Then with a meat pie cutter to cut dough, scoop a spoonful of filling on the cut-out dough, brush the edge of the dough with the egg wash, and close it, gently transfer to your grease baking sheet and apply some egg wash on it.
Put into your oven and bake for about 25mins. Your Meat Pie is ready.
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