These Meat pies are a comfort to the soul and a delight to the palate. Nothing warms you up like a rich pie, loaded with meat, vegetables and gravy. My personal requirements for perfection are: A stable meat pie crust. Do not skip this step, as your meat pie dough will fall apart if you do not! This means the dough is a bit too dry or too cold. This pie has a top and a bottom half. press the edges tight and give the meat pie its unique design. As you can see, it is not hard at all to make meat pie pastry and it takes only 30 minutes or so to prepare it. Now you know how to make meat pie pastry. Roll the dough to ¼ inch thickness. You can use soft dough as a foundation for many recipes for buns, cinnamon rolls, pizza, sweet buns, pretzels, crescent rolls and others. After the first rise, deflate the dough by punching out the air, cover tightly with a cling wrap and then with aluminum foil. Use it with fruit pies like apple pie, or spiced, savory pies like pumpkin pie or mincemeat. l. When all the meat pies are folded, rub the whisked egg on the surface of the meat pies. In a clean bowl at least twice the size of the dough, lightly coat the dough and the sides of the bowl with oil. Ingredients. Place 1 tablespoon of the meat on each circle in the middle. and set the pie on it. (Yes, I realize this sounds insane, but this is going to help the butter disperse better in the dough. The egg helps to give the meat pie a golden sheen, but this is optional. Combine flour and salt in a bowl. Transfer dough to 9-inch pie dish. Take of your dough from the fridge and as usual sprinkle some flour on a clean surface to ensure the dough doesn’t stick to the surface and is easier to work with. Although this dough can have high sugar content, sugar is not necessary to produce rich dough. Pâte brisée differs from many American pie crusts because it is a butter-only pie crust whereas many American pie crusts use shortening, lard, vegetable oil, or a combination of multiple fats. After the dough and the mixture are ready, start to assemble the pies. Remove the cookie sheet from the oven (don’t forget an oven mitt—it will be very hot!) Knead by hand or with the dough hook in the mixer until the dough is very soft, smooth, and tacky/sticky to the touch (but it should not leave dough on your fingers when touched). The spicy and sweet aroma of mincemeat pies is often reminiscent of the excitement and joy of the holidays. Place a circle on top of each filled pie and crimp to seal the edges. They can be eaten as breakfast, brunch, or as a snack. m. Putting the pie that is ready for the oven on a hot cookie sheet helps liquefy the solid layers of fat in the pastry so the dough will become impermeable to the liquid in the pie filling. Egg replacement for the filling – Add 2-3 tablespoons of mashed potatoes or cream cheese instead of eggs to get the creaminess. Refrigerate for at least 30 minutes or until ready to use. Place a circle at the bottom of each muffin well in a 12 muffin tin and press lightly along the bottom and sides to form the pie bottoms. The secret to the perfect meat pie dough lies in the ratio of the butter to the flour. circle (around). This pie dough recipe only takes 5 simple ingredients. Continue cutting out dough until all dough has been cut. Make the Pastry Dough. Coat your rolling pin with flower as you roll the dough till it flattens (Around 1cm thickness). Use a Cookie Sheet . Please remember that the best dough for meat pie pastry should be very moist and delicious. Now transfer unto the greased tray and repeat this process for the remaining circles. Using a meat pie cutter, cut into a round shape. Before you start assembling the pie, put a cookie sheet in the oven. Sweet Pie Dough | Add a touch of sweetness to your pie crust with this easy to make Sweet Pie Dough recipe. The rich dough can make bread that is soft, fluffy, and tender, like cake, as the extra fat in the flour shortens the gluten. I am sure there are places that you can purchase premade dough these days… but my Nanna always makes her own for her Maltese Torta recipe. Moist Meat Pie Filling. Cut in shortening/butter until the mixture resembles coarse crumbs. Notes. Then add a tablespoon of filling into each mold. Cut dough and make a lattice over the filling, or leave the circle intact and cover the filling completely, cutting a few vents with a sharp knife. Place the meat mixture in each pie bottom leaving about 1/4 " of dough above the filling on the sides. RELATED: For a more crumbly, shortbread-style pie crust, check out Doreen’s pie crust which uses a different slurry technique to make the pie dough. How to Make a Mince Meat Pie. Pie Dough. Hard, rigid dough will give you the same type of bread, but soft, pliable dough will give you soft, delicious, gooey bread. Pie dough crusts were first created in the Middle Ages. Starting with very cold fat makes it easier to keep from overworking the fat into the dough. It is not your typical dessert pie, and can be made in a few different ways. Make sure to stir the flour up before measuring and then scoop and level it into the cup so you don’t end up adding too much. Pies: As a pie dough, pâte brisée functions as a blank slate, taking its flavor cues from the filling. Seal the pie by pressing it with fingers along the edges. On a hot day, you may need to chill the fat in the freezer for 10 to 15 minutes before you start making the dough. While making the whole wheat meat pie, you discover your pastry dough cracks when rolling out. West African Meat pie or the Nigerian Meat pie is light and slightly Flaky and it’s stuffed with well seasoned Ground Beef (minced Beef), Potatoes and carrots. Trust me. With just a hint of sweetness the sugar only enhances the dough flavor without taking away from the pie filling. On one side of the cut out dough, place a small portion of the filling, using a pastry brush, rub an egg on the edges of the dough before covering. You can try adding about an extra Tablespoon of water and if you feel it’s too Cold after bringing it out from the fridge, simply leave it to on the tabletop for a few minutes before working on it. Divide dough into twelve portions; roll each into about 5 in. Note: If you do not have a meat pie With a round glass, cut circles from the dough. Bake for 20 minutes at 375°F. https://www.allrecipes.com/recipe/261983/tourtiere-french-canadian- ; Akawi cheese Replacement – Mozzarella Cheese; Freezer instructions – The dough can be made ahead and frozen without the filling. Fill pie with desired filling. Cut the flattened dough with a round dough cutter (or the cover of a non-sticky pot). Click To Tweet. Hi Kelly, you’ll need to blind bake the crust first, which means placing some parchment paper over the pie dough that’s been fitted to your pie plate, then add dried beans, or dried rice, or pie weights to weight down the dough. Place each large pastry circle in the cupcake pan and gently push down. Since my last meat pie recipe (which I admit was a bit standard… still great, but not a knock out), I have been toiling in the kitchen to achieve the best fail-proof meat pie recipe with the most delicate, flaky meat pie crust which still stays whole and stable in your hand. Brush the edges with egg wash then gently press the pastry lid on to each pie. time to fill in the sauce into the dough Knead the flour until thin. Directions for Making Meat Pie Pastry. Gradually add water/milk, tossing with a fork, or working it with your fingers until it forms a ball when molded between the palm. Put the dough in the fridge for 20minutes (makes it really smooth). Roll out each half as flat as you possibly can. The fat in a pie crust must maintain some of its integrity in the dough to make the crust truly flaky. Repeat with the second disk of dough. Fill the pie with about 2 cups meat filling — don't overfill, Arsenault said. The dough is also suited for hand-pies—just fold and crimp quickly, to avoid heating the dough … Using a large mouth, glass glass or bowl about 4 - 5 " cut out circles by gently pressing on the dough and releasing it, shaping the meat pie dough. 13. Step 3: Cut your dough mixture in half. Flour: Make sure to use high quality all-purpose flour (I prefer King Arthur’s). So, try to make them even. Fold it over the meet so that a semi circle forms. Before you go on I must let you know….this is just a recipe. If you don't need a lot of dough, then it would take only 15 minutes for your dough to be ready. Use a cheese grater to grate the frozen butter, and then transfer it back to the freezer to stay as cold as possible. 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