A delicious and savory meatpie with a flaky crust and flavorful filling.
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In a large bowl, mix the flour, baking powder, and a pinch of salt.
Add the margarine and rub it into the flour mixture until it resembles breadcrumbs.
Add powdered milk as desired.
Gradually add cold water and mix until a dough forms.
Knead the dough lightly, wrap it in plastic wrap, and refrigerate for 30 minutes.
Heat vegetable oil in a pan over medium heat.
Add minced meat and cook until browned.
Add diced Irish potatoes, carrots, and spring onions.
Stir in the seasoning cube and mix well.
Dissolve cornflour in water and add to the mixture to thicken.
Cook until the vegetables are tender and the filling is thickened.
Preheat the oven to 180°C (350°F).
Roll out the dough on a floured surface and cut into circles.
Place a spoonful of filling in the center of each circle.
Fold the dough over the filling to form a semi-circle and seal the edges.
Place the meatpies on a baking tray and bake for 25-30 minutes or until golden brown.
Ensure the dough is not too sticky by adding flour if necessary.
For a richer flavor, add herbs like thyme or rosemary to the filling.
Brush the top of the meatpies with an egg wash for a shiny finish.
Can I use butter instead of margarine for the dough?
Yes, you can substitute butter for margarine in the dough for a richer flavor.
What can I use instead of cornflour for thickening?
You can use all-purpose flour or arrowroot powder as an alternative thickener.
How can I make the meatpie spicier?
Add chopped chili peppers or a pinch of cayenne pepper to the filling for extra heat.
Can I freeze the meatpies?
Yes, you can freeze the baked meatpies and reheat them in the oven when needed.
What other vegetables can I add to the filling?
You can add peas, bell peppers, or mushrooms for additional flavor and texture.
