Hi everyone, I know I have been a bit lazy with updating by blog lately please bear with me. I haven’t baked anything new in the last month but I wanted to share this recipe since a few folks have asked about it. I bought a couple of cooking books and can’t wait to start baking new treats. I love making meat-pies because they not only taste yummy but also store great! Just put them in zip-lock bags and put in your fridge or freezer (if you want them to last more than 2 weeks) and pop them in the oven when your ready to eat and they taste like you just baked them!
I make mine small like all my pastries. This recipe will make a little over 30 small meat pies but depending on what you use as your dough cutter it will vary.
2 sticks of unsalted butter (room temperature)
4 cups of all purpose flour
1 cup of water (room temperature)
1 teaspoon salt
3 teaspoons sugar
1 small pack of minced meat (turkey or beef)
2 to 3 potatoes depending on size
2 eggs (crack and whisk together)
Wash your meat, add a little water, few slices of sweet onions(red one) and seasoning( this is one of the crucial parts for the taste of your meat-pies so make sure its well seasoned) and cook until well done. I use knorr, black pepper, thyme, parsley and Mrs dash. Once its done, put it in a bowl including the juice (the juice keeps the meat moist which prevents dry meat inside your meat-pies) before putting it in your refrigerator to cool down. Peel and cut your potatoes into about 4 parts each and cook (no need to add salt while cooking it.) Once your potatoes are fully cooked use a potato masher or a spoon to mash it up and also put in the fridge to cool. Remove from the fridge after you make your dough.
You don’t have to limit your meat pies to just potatoes and a type of meat, that’s just how I like mine.
The dough recipe is the same as for making sausage rolls see here for directions
Sprinkle flour on your baking surface and cut the dough in half and begin to roll it smoothly on your baking surface
Using a round object (I use a cup) cut out circles from your flat dough
Using a spoon, Scoop some of your meat and potatoes on the dough like the picture below. You can also opt to mix them together before scooping it on.
Using a brush, paint some of your egg mix on the edges to ensure your pastry is sealed
Close the dough
Using a fork, mark impressions to further seal your dough
Brush your egg mix on each of them
Use a fork to punch three holes for ventilation
Put in the oven for 25 minutes at 365 degrees. After about 20 minutes take one out and cut through to check if completely baked. Depending on your oven you might need another 5-10 minutes.