meat pie

meat pie
meat pie
For me, meat pie when growing up was like a treat eating only when you are being rewarded for being good like during the holidays (Christmas, New Year or Easter). My mum would take my sister and i to the well-known Mr. Biggs and for sure, my sister and i would order for meat pie and ice cream... Well, because we won't be having that again until a couple of months after. And eating that alone takes forever, i would just love to feel every bite slowly. But as a grown up and a student on a budget, am now money savvy and prefer to cook and bake rather than have a take away , so as to save up some money for myself and still have enough snacks and meals cooked by myself. No need to stroll down to the supermarket or to wherever i can get what i feel like eating.
  • Preparing Time: 40 minutes
  • Total Time: 1 hour and 40 minutes
  • Served Person: 4
white meat free tree nut free nut free contains gluten contains red meat shellfish free dairy free
  • salt
  • 1 tsp baking powder
  • dough:
  • 1 medium onion
  • 1 cup cold water
  • 1 teaspoon thyme
  • 2 tablespoons plain flour
  • 2 medium carrots
  • 500 g plain flour
  • 250 g margarine
  • meat pie filling:
  • irish potatoes
  • 500 g minced meat
  • 2 cooking spoons vegetable oil
  • 2 knorr cubes
  • 1/2 cup of cold water
  • Carbohydrate 141.919219331349 g
  • Cholesterol 0.81666666500978 mg
  • Fat 52.0350179163022 g
  • Fiber 9.29509265367389 g
  • Protein 19.3580879152956 g
  • Saturated Fat 10.8206786331063 g
  • Serving Size 1 1 Serving (651g)
  • Sodium 650.299974956507 mg
  • Sugar 132.624126677675 g
  • Trans Fat 2.74412269998136 g
  • Calories 1111 calories

Meat Pie dough Pour the dry ingredients in a bowl, mix and add very little salt to taste. Use a tablespoon to scoop the margarine in small bits into the bowl of flour. Add little blocks of the margarine to the dry ingredients and mix well until you get a breadcrumbs mixture. Then add water in little amount, not at once but bit by bit just so you do not go overboard with it. Mix well until you get a dough formed. NB: just as soon as you get the dough, stop kneading. No need to over work the dough. Cover the dough in cling film and place in the fridge for 30mins to rest While waiting you can now make the meat pie filling. MEAT PIE FILLING Peel the potatoes, cut it and the carrots into small cubes. Slice the onions as desired Heat the vegetable oil in a pot at medium heat, add the diced onions and stir for a bit then add the minced meat and stir until colour turns pale. Keep up with this for 2 mins. Add 1 cup of water, season to taste and cover the pot. Leave to cook for 10mins so as to allow the mince beef get soft. Then add the vegetables (carrot and potatoes) to the pot, add salt and Maggi to taste as desired. Mix contents and leave to cook. Mix 2tbs of flour with 1/2 cup of water, then pour into the pot and mix. This will act as a glue to help the vegetables and meat to hold on together and not fall apart when put on the dough and to also be moist Leave the pot on low heat for an additional 2mins. Then turn off the heat. NB: if more time is needed for this to be ready, please do so. Preheat the oven to gas mark 4(this is a safe bet for me if am unsure, not too high or low) Now take small portion of the dough and place on the work table or chopping board, sprinkle little flour and roll out with a rolling pin. Use very little force on the dough, only using your wrist and not your whole arm to roll out dough. Cut to shape, put the filling and fold. Use egg to seal the ends of the dough, securing the filling. Grease the baking tray and place in the oven or use baking sheets on the tray. After exhausting all the dough and filling, glaze the meat pie with beaten egg. Then place on the tray and bake away for at last 30mins, some will say until brown. Just go with your gut.

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