MEAT PIE RECIPE
Welcome back to another awesome recipe we would love to share with you at Emidiv kitchen. This is a very nice delicacy, can eaten as it is, or side by side with drinks such as beverage, fills the stomach without making you feel heaving and stay full for a long hours of the day. So let’s jump into it and we would walk through here at Emidiv where cooking is made simple, teaching you all the process required step-by-step.
2 pounds of bread flour
2 pounds of all-purpose flour
2 cups of oil
1 cup of sugar
½ teaspoon of salt
1 cup of sugar
24 ounces of milk (3 cups of liquid whole milk) or 1 cup of powdered milk.
2 pounds of butter (1 pound would also do perfectly well)
5 large eggs
MEAT-PIE FILLING COMPONENTS
2 tablespoons of chicken flavor
½ teaspoon of curry
1 pound of curry
¼ teaspoon salt
2 tablespoons of baking powder
2 cloves of Chopped garlic
1 small piece of ginger (diced about a ½ cup)
1 pound of mixed vegetables
2 pounds of grounded beef (you can buy cut meat cook and grind, optional)
½ medium-sized onion
½ cup of all-purpose flour
2 pounds of mixed vegetables
1-liter cup of water for the whole process
Doughnut cutter (or dough trimmer and a fork)
Without wasting time, let’s walk you through the whole process.
Transfer your grounded meat into the pot or wash and transfer the cut meat into the pot, whichever one you are using, is still very okay.
Add your curry, salt, part of the chopped 2 cloves of garlic, add half a liter of water, then set on the stove for about 20 to 30 minutes depending on the kind of meat you are using, for our recipe we are using ground beef and was cooked for 20 minutes.
While you have your meat cooking on the stove, it’s now time to start the mixing process of the dough.
DOUGH MIXING PROCESS
Pour into a bowl your already sifted flour, add the 1 cup of sugar, ½ teaspoon of salt, add your butter, the 2 spoons of baking powder, if you are using powdered milk, this is the time to add it as well, however, if you are using liquid milk, set aside for later, and mix the combination generously.
Next, add 3 large eggs of the 5 pieces we are using for this recipe, mix generously again.
Meat pie dough does not require a lot of water or liquid, so next is to start adding your water (i.e. if you are using powdered milk) for this recipe, we used liquid whole milk. Now add your liquid milk bit by bit. Then sprinkle 2 hands full of oil one at a time to enhance dough forming together.
Next, sprinkle water onto it about 2 to 3 times to make the dough form together and making sure it no longer stick together. Please click on the pictures above to see.
Now that the dough is ready, please quickly check the meat which I believe should be ready at this point.
COMPLETING THE COOKING PROCESS OF THE MEAT-PIE FILLING
Strain the stock off from the meat, this is the time to blend your meat if you are using meat chunks.
Now set a frying pan on the stove, pour into it one cup of oil allow to heat for about 1 to 2 minutes, add the cut onion, remaining part of ginger and garlic, 1 spoon of chicken seasoning flavor, a pinch of salt then stir. Next, add the already cooked meat, stir, and then add your mixed vegetables (which are a combination of green beans, peas, sweet corn, and carrot); then stir.
Lastly, get ½ cup of all-purpose flour, pour it into a small bowl and add the meat stock drained out of the cooked meat to form a paste and then pour into the meat combination on the stove, then mix generously. Now your filling is ready.
ROLLING AND FILLING THE MEAT-PIE PROCESS
Now that the dough and the filling are now ready. The best way to do this is to share your dough into the quantity you want to make which will of course depend on the size of meat pie you want to make. For this recipe, and with the same quantity of ingredients here, I made 35 pieces of meat pie, so for yours, you can decide to make more of this because mine are truly large-sized meat-pie of about 7 ½ by 4 ½ cm.
Permit me to say you can divide your filling as well, that is if you feel you are unable to apply the filling uniformly and that where your kitchen scale comes in.
Now start rolling your dough one at a time, using your rolling pin, you can also improvise your rolling tool, the most important thing is getting the dough properly rolled flat.
Now, apply the filling, I use one 1 ½ large tablespoon full of the filling for each meat-pie. Always add your filling towards the end of one of part the dough, to enable easy covering.
Then pull the other end of the dough to meet the end towards the direction of the filling. Seal the two ends with a fork, pressing them together makes the two ends stick together. And That’s it. Do the same for the remaining dough.
Lastly, whisk sparing the remaining two eggs we haven’t used so far in this recipe, with a brush coat, rub or smelt the egg on each meat-pie, this would give a bright golden color and would prevent the meat from breaking out.
Use your fork to poke each meat-pie twice.
You made it!
Set your oven to 40 minutes at 350 degrees depending on your standard oven setting.
Please give us your feedback after trying this, you can also watch the video of this recipe by clicking on this link https://www.youtube.com/watch?v=19ae0a3DG78
Thank you for stopping by, we do hope you enjoy your cooking, This is Emidiv Kitchen, where cooking is simply brought to your doorstep and walk you through the whole process and above all, making cooking simple.