Indulge in the savory goodness of homemade meat pies, a comforting and satisfying treat perfect for any occasion. This recipe features a flaky, buttery crust filled with a delicious mixture of minced meat, tender cooked Irish potatoes, and flavorful spices. Seasoned with curry, thyme, black pepper, and a hint of scotch bonnet pepper, garlic, and green pepper for a delightful kick, these meat pies are sure to be a crowd-pleaser. The addition of corn flour...
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In a clean bowl, sieve in the flour, add a pinch of salt, sugar, and butter.
Add the baking powder and mix until the mixture is crumby.
Add in the eggs and water, and mix to form a dough.
Transfer the dough to a clean surface and knead for 10 minutes. Do not over-knead. Allow the dough to rest while you make the filling.
In a pan, add vegetable oil, then add in the onions and crushed scotch bonnet, garlic, and green pepper.
Stir-fry for 2 minutes, then add in the minced meat. Stir until it is no longer pale.
Add in the curry, thyme, black pepper, and seasoning cube.
Add your carrots, then add water and allow to cook for 10 minutes. Then add your cooked Irish potatoes.
After 3 minutes, dilute corn flour in water and drizzle into your filling. This allows the filling to become and stay moist even after baking. Allow to cook for 2 minutes, then turn off the heat.
Allow the filling to cool.
Once cooled, divide the dough into pieces and roll it flat.
Get your meat pie cutter (if you don’t have one, just use a round object), cut the dough, add your fillings, brush the edges with egg, and seal. Then you can use a fork to press down the edges.
Place the dough on the cutter and add your filings.
Use egg to brush the edges and close.
Arrange on a baking tray and bake for 25 minutes.
Do not over-knead the dough for the crust, as this can make it tough. A light kneading ensures a flaky texture.
Ensure the filling has cooled down before using it to prevent the dough from becoming soggy.
For a richer flavor, use a combination of butter and vegetable shortening for the crust.
Adjust the amount of scotch bonnet pepper based on your spice preference. For a milder flavor, use less or omit it entirely.
Can I prepare the dough ahead of time?
Yes, you can prepare the dough and store it in the refrigerator for up to 24 hours. Make sure to wrap it tightly in plastic wrap to prevent it from drying out. Let it sit at room temperature for about 30 minutes before rolling it out.
Can I freeze the meat pies?
Yes, you can freeze the meat pies either before or after baking. To freeze before baking, assemble the pies and place them on a baking sheet in the freezer until solid. Then, transfer them to a freezer bag or container. Bake from frozen, adding a few extra minutes to the baking time. To freeze after baking, let the pies cool completely, then wrap them individually in plastic wrap and place them in a freezer bag or container. Reheat in the oven until warmed through.
What can I use if I don't have a meat pie cutter?
If you don't have a meat pie cutter, you can use a round object like a bowl or a cookie cutter to cut the dough into circles. You can also simply cut the dough into squares or rectangles and fold them over to form a pie.
How do I prevent the filling from being too runny?
To prevent the filling from being too runny, make sure to cook it down sufficiently and thicken it with corn flour. Dilute the corn flour in water before adding it to the filling to avoid clumps. Also, allow the filling to cool completely before filling the pies.
Can I use different types of meat for the filling?
Yes, you can use different types of meat for the filling, such as ground beef, lamb, chicken, or turkey. You can also use a combination of meats for a more complex flavor.
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