CrustyMeat Pie

To make the crust for Crusty Meat Pie, combine 1000 g of flour, 2 tsp of baking powder, 1 tsp of salt, and 1 tbsp of sugar in a large bowl. Mix in 500 g of margarine until the mixture resembles coarse crumbs. Then, beat 2 eggs and add them to the mixture, gradually adding 1 cup of very cold water until a dough forms. Knead lightly, wrap in plastic wrap, and refrigerate for at least 30 minutes before rolling it out.

If you're looking for substitutions for minced meat in the Crusty Meat Pie, you can use ground turkey, chicken, or even plant-based alternatives like lentils or mushrooms for a vegetarian option. Just ensure that any substitute you choose is cooked thoroughly before adding it to the filling.

Yes, you can store leftover Crusty Meat Pie! Allow the pies to cool completely, then wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container. They can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To reheat, simply bake in the oven at 350°F (175°C) until heated through.

Crusty Meat Pie pairs wonderfully with a variety of side dishes. Consider serving it with a fresh green salad, mashed potatoes, or steamed vegetables for a balanced meal. You could also serve it with a tangy dipping sauce or gravy to enhance the flavors.

The traditional Crusty Meat Pie recipe is not gluten-free due to the use of flour in the crust. However, you can make a gluten-free version by substituting the all-purpose flour with a gluten-free flour blend. Be sure to check that all other ingredients, especially the baking powder and margarine, are gluten-free as well.