While making the whole wheat meat pie, you discover your pastry dough cracks when rolling out. The rich dough can make bread that is soft, fluffy, and tender, like cake, as the extra fat in the flour shortens the gluten. The dough is also suited for hand-pies—just fold and crimp quickly, to avoid heating the dough … Please remember that the best dough for meat pie pastry should be very moist and delicious. Use it with fruit pies like apple pie, or spiced, savory pies like pumpkin pie or mincemeat. time to fill in the sauce into the dough Knead the flour until thin. So, try to make them even. Using a meat pie cutter, cut into a round shape. Gradually add water/milk, tossing with a fork, or working it with your fingers until it forms a ball when molded between the palm. 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. Starting with very cold fat makes it easier to keep from overworking the fat into 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. They can be eaten as breakfast, brunch, or as a snack. It is not your typical dessert pie, and can be made in a few different ways. Do not skip this step, as your meat pie dough will fall apart if you do not! Place 1 tablespoon of the meat on each circle in the middle. You can use soft dough as a foundation for many recipes for buns, cinnamon rolls, pizza, sweet buns, pretzels, crescent rolls and others. The egg helps to give the meat pie a golden sheen, but this is optional. Notes. Repeat with the second disk of dough. 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. Place a circle on top of each filled pie and crimp to seal the edges. These Meat pies are a comfort to the soul and a delight to the palate. 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. My personal requirements for perfection are: A stable meat pie crust. Then add a tablespoon of filling into each mold. circle (around). Fold it over the meet so that a semi circle forms. 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). Place each large pastry circle in the cupcake pan and gently push down. Before you start assembling the pie, put a cookie sheet in the oven. Click To Tweet. With just a hint of sweetness the sugar only enhances the dough flavor without taking away from the pie filling. 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. How to Make a Mince Meat Pie. With a round glass, cut circles from the dough. Pie Dough. Continue cutting out dough until all dough has been cut. Ingredients. This pie dough recipe only takes 5 simple ingredients. Making the Meat Pie. Coat your rolling pin with flower as you roll the dough till it flattens (Around 1cm thickness). l. When all the meat pies are folded, rub the whisked egg on the surface of the meat pies. Flour: Make sure to use high quality all-purpose flour (I prefer King Arthur’s). 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. Transfer dough to 9-inch pie dish. Bake for 20 minutes at 375°F. Fill the pie with about 2 cups meat filling — don't overfill, Arsenault said. Egg replacement for the filling – Add 2-3 tablespoons of mashed potatoes or cream cheese instead of eggs to get the creaminess. 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. Now transfer unto the greased tray and repeat this process for the remaining circles. Combine flour and salt in a bowl. 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. Make the Pastry Dough. Put the dough in the fridge for 20minutes (makes it really smooth). 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. ; Akawi cheese Replacement – Mozzarella Cheese; Freezer instructions – The dough can be made ahead and frozen without the filling. The secret to the perfect meat pie dough lies in the ratio of the butter to the flour. and set the pie on it. 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. Remove the cookie sheet from the oven (don’t forget an oven mitt—it will be very hot!) m. Cut the flattened dough with a round dough cutter (or the cover of a non-sticky pot). The fat in a pie crust must maintain some of its integrity in the dough to make the crust truly flaky. Roll the dough to ¼ inch thickness. Use a Cookie Sheet . Step 3: Cut your dough mixture in half. 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. Moist Meat Pie Filling. Pie dough crusts were first created in the Middle Ages. Although this dough can have high sugar content, sugar is not necessary to produce rich dough. 13.Now it’s time to make the actual Nigerian meat pie 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. Directions for Making Meat Pie Pastry. Roll out each half as flat as you possibly can. Before you go on I must let you know….this is just a recipe. After the first rise, deflate the dough by punching out the air, cover tightly with a cling wrap and then with aluminum foil. This pie has a top and a bottom half. Brush the edges with egg wash then gently press the pastry lid on to each pie. (Yes, I realize this sounds insane, but this is going to help the butter disperse better in the dough. 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. Divide dough into twelve portions; roll each into about 5 in. Note: If you do not have a meat pie This means the dough is a bit too dry or too cold. The spicy and sweet aroma of mincemeat pies is often reminiscent of the excitement and joy of the holidays. Cut in shortening/butter until the mixture resembles coarse crumbs. Pies: As a pie dough, pâte brisée functions as a blank slate, taking its flavor cues from the filling. press the edges tight and give the meat pie its unique design. If you don't need a lot of dough, then it would take only 15 minutes for your dough to be ready. Sweet Pie Dough | Add a touch of sweetness to your pie crust with this easy to make Sweet Pie Dough recipe. In a clean bowl at least twice the size of the dough, lightly coat the dough and the sides of the bowl with oil. After the dough and the mixture are ready, start to assemble the pies. Fill pie with desired filling. In a clean sauce pan heat up 1 Tbsp of oil and sautee onions on medium low till it is soft and translucent then stir in the habanero pepper. Nothing warms you up like a rich pie, loaded with meat, vegetables and gravy. Use a cheese grater to grate the frozen butter, and then transfer it back to the freezer to stay as cold as possible. Hard, rigid dough will give you the same type of bread, but soft, pliable dough will give you soft, delicious, gooey bread. Refrigerate for at least 30 minutes or until ready to use. Now you know how to make meat pie pastry. 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. Seal the pie by pressing it with fingers along the edges. Trust me. 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. https://www.allrecipes.com/recipe/261983/tourtiere-french-canadian- 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. Place the meat mixture in each pie bottom leaving about 1/4 " of dough above the filling on the sides. To produce rich dough or until ready to use a bit too dry or cold. Ratio of the meat on each circle in the cupcake pan and gently push.! 5 simple ingredients as your meat pie its unique design the fridge for 20minutes ( makes really... Pie its unique design into the dough flavor without taking away from the dough and the mixture are ready start. Perfection are: a stable meat pie its unique design mixture are ready, to. 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