If you’re looking for a hearty and delicious dish to satisfy your cravings, this meat pie recipe is a must-try. This article will guide you through the process in three main parts: making the dough, crafting the filling, and assembling the pie. We’ll also provide tips on repurposing leftover dough. So, without further ado, let’s delve into the details of this delightful recipe!
Making the Dough
To kick off our meat pie, we need to prepare the crust. The ingredient list is simple and requires just four items: flour, butter, salt, and water.
Begin by cutting the butter into small cubes; cold butter is essential here as it helps achieve a flaky texture. In case your kitchen is warm, consider placing the butter in the freezer for a few minutes before handling.
In a large bowl, mix together the flour and salt. Once well combined, add the butter. For optimal flavor control, it’s best to use unsalted butter, but if you only have salted butter, you can simply reduce or omit the added salt.
Using your hands or a butter cutter, incorporate the butter into the flour until the mixture resembles breadcrumbs. Create a small well in the center and pour in cold water—this helps solidify the butter and keeps everything chilly, which is key for a flaky crust.
Mix only until the dough starts to come together. Avoid excessive kneading as this can make the dough tough. It’s perfectly fine if the dough appears rough; it will still turn out great.
Wrap the dough in plastic wrap and refrigerate for about 30 minutes. This chilling helps make the dough easier to work with and enhances its flakiness.
Alternatively, you can use a food processor for an even quicker method. Just pulse the ingredients until the dough forms, but remember not to over-process.
While the dough is chilling, it's time to prepare the filling. Traditional meat pie fillings often feature a combination of vegetables like carrots and potatoes, but feel free to customize this to your taste; for instance, adding red bell peppers for added sweetness and color is a fantastic option.
First, chop your vegetables into small, even pieces for uniform cooking. If you have a vegetable chopper, it can speed up this step. After chopping, soak the carrot pieces in water to keep them fresh.
Begin cooking by heating oil in a pan. Add chopped onions and sauté until softened. Next, introduce your choice of lean minced meat—aim for something under 10% fat for better results. Season the meat with beef seasoning cubes and spices such as garlic powder and red pepper for an extra kick.
Once the meat is cooked through, incorporate the diced potatoes and carrots, cooking for a couple more minutes before adding water to allow the ingredients to simmer. Cover the pot and let it cook on low heat for about 15 minutes, ensuring it doesn’t burn.
As the potatoes cook, mix some cornstarch with water to create a slurry. Once the potatoes are tender, stir in the slurry for thickening. Alternatively, you can mash the cooked potatoes for a thicker consistency.
Transfer the filling to a plate and let it cool completely at room temperature before assembling the pies.
Assembling the Pie
With the filling cured and the dough chilled, it’s time to assemble the pies. Remove the dough from the refrigerator and let it rest for about 10 minutes to become more pliable.
Divide the dough into smaller portions; this recipe yields around 12 medium pies. Shape each portion into a ball for easier rolling. Then, on a floured surface, roll out the dough to about a quarter of an inch thick. You can use the lid of a small pot or any round object as a cutter.
Once you’ve cut out circles, whisk an egg and brush it around the edge of the pastry before adding some filling. Carefully fold and press the edges together, using a fork to crimp them for a decorative touch.
Repeat this process until all the dough and filling are used. Preheat your oven to 350°F (175°C) while you work through the remaining pies. Once assembled, brush the tops with egg wash and poke a few holes to allow steam to escape.
Finally, transfer the pies to the oven and bake for 30 to 40 minutes until they are golden brown.
Utilizing Leftover Dough: Air Pies
If you have any leftover dough, consider making air pies—a fun, filling-free variant of the traditional meat pie. Simply follow the same steps but omit the filling, crimp the edges, and bake for about 20 to 25 minutes. These air pies can be a hit among both kids and adults alike!
Conclusion
Once your meat pies are out of the oven, let them rest for a few minutes and then indulge in your delicious creation! Whether you enjoy them fresh or use leftover dough for air pies, this recipe is sure to impress. For additional recipes and detailed instructions, check out the blog at kikyfoodies.com.
Part 1/8:
Delicious Meat Pie Recipe: A Step-by-Step Guide
If you’re looking for a hearty and delicious dish to satisfy your cravings, this meat pie recipe is a must-try. This article will guide you through the process in three main parts: making the dough, crafting the filling, and assembling the pie. We’ll also provide tips on repurposing leftover dough. So, without further ado, let’s delve into the details of this delightful recipe!
Making the Dough
To kick off our meat pie, we need to prepare the crust. The ingredient list is simple and requires just four items: flour, butter, salt, and water.
Part 2/8:
Begin by cutting the butter into small cubes; cold butter is essential here as it helps achieve a flaky texture. In case your kitchen is warm, consider placing the butter in the freezer for a few minutes before handling.
In a large bowl, mix together the flour and salt. Once well combined, add the butter. For optimal flavor control, it’s best to use unsalted butter, but if you only have salted butter, you can simply reduce or omit the added salt.
Using your hands or a butter cutter, incorporate the butter into the flour until the mixture resembles breadcrumbs. Create a small well in the center and pour in cold water—this helps solidify the butter and keeps everything chilly, which is key for a flaky crust.
Part 3/8:
Mix only until the dough starts to come together. Avoid excessive kneading as this can make the dough tough. It’s perfectly fine if the dough appears rough; it will still turn out great.
Wrap the dough in plastic wrap and refrigerate for about 30 minutes. This chilling helps make the dough easier to work with and enhances its flakiness.
Alternatively, you can use a food processor for an even quicker method. Just pulse the ingredients until the dough forms, but remember not to over-process.
Crafting the Filling
Part 4/8:
While the dough is chilling, it's time to prepare the filling. Traditional meat pie fillings often feature a combination of vegetables like carrots and potatoes, but feel free to customize this to your taste; for instance, adding red bell peppers for added sweetness and color is a fantastic option.
First, chop your vegetables into small, even pieces for uniform cooking. If you have a vegetable chopper, it can speed up this step. After chopping, soak the carrot pieces in water to keep them fresh.
Begin cooking by heating oil in a pan. Add chopped onions and sauté until softened. Next, introduce your choice of lean minced meat—aim for something under 10% fat for better results. Season the meat with beef seasoning cubes and spices such as garlic powder and red pepper for an extra kick.
Part 5/8:
Once the meat is cooked through, incorporate the diced potatoes and carrots, cooking for a couple more minutes before adding water to allow the ingredients to simmer. Cover the pot and let it cook on low heat for about 15 minutes, ensuring it doesn’t burn.
As the potatoes cook, mix some cornstarch with water to create a slurry. Once the potatoes are tender, stir in the slurry for thickening. Alternatively, you can mash the cooked potatoes for a thicker consistency.
Transfer the filling to a plate and let it cool completely at room temperature before assembling the pies.
Assembling the Pie
With the filling cured and the dough chilled, it’s time to assemble the pies. Remove the dough from the refrigerator and let it rest for about 10 minutes to become more pliable.
Part 6/8:
Divide the dough into smaller portions; this recipe yields around 12 medium pies. Shape each portion into a ball for easier rolling. Then, on a floured surface, roll out the dough to about a quarter of an inch thick. You can use the lid of a small pot or any round object as a cutter.
Once you’ve cut out circles, whisk an egg and brush it around the edge of the pastry before adding some filling. Carefully fold and press the edges together, using a fork to crimp them for a decorative touch.
Repeat this process until all the dough and filling are used. Preheat your oven to 350°F (175°C) while you work through the remaining pies. Once assembled, brush the tops with egg wash and poke a few holes to allow steam to escape.
Part 7/8:
Finally, transfer the pies to the oven and bake for 30 to 40 minutes until they are golden brown.
Utilizing Leftover Dough: Air Pies
If you have any leftover dough, consider making air pies—a fun, filling-free variant of the traditional meat pie. Simply follow the same steps but omit the filling, crimp the edges, and bake for about 20 to 25 minutes. These air pies can be a hit among both kids and adults alike!
Conclusion
Once your meat pies are out of the oven, let them rest for a few minutes and then indulge in your delicious creation! Whether you enjoy them fresh or use leftover dough for air pies, this recipe is sure to impress. For additional recipes and detailed instructions, check out the blog at kikyfoodies.com.
Part 8/8:
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