So its been a long time coming but I’ve decided to release the best meat pie recipe there is, so for your Flaky pastry filled with minced beef, onions and green peppers, follow these directions and watch your life transform.
- 1 tablespoon sunflower oil
- 300g minced meat
- 1 medium onion
- 1/2 teaspoon tomato puree
- 2 teaspoon all purpose seasoning
- 1 small Maggi (stock) cube
- Salt to taste
- 1 large green pepper, chopped in little cubes
- 400g (3 1/3 cups) self raising flour
- 255g (1 cup plus 1 tablespoon) margarine or butter, cold
- Pinch of salt
- 60ml (1/4 cup) cold water
- 1 egg, whisked
Add a little oil to a large frying pan and heat up. Add the mince and onions and cook on medium heat until it browns, stirring in between.
Mix in tomato puree and cook for 2 minutes. Stir into mince with all purpose spice, Maggi (stock) cube and salt. Remove from heat and leave to cool, and then stir in chopped green peppers.
Sift flour and salt into a large mixing bowl.
Add margarine to the flour. Rub in using your fingertips. Add all the cold water at once and use your fingers to bring the pastry together.
Turn the dough onto a lightly floured work surface and knead very lightly.
Pre-heat oven to 180 degrees Celsius.
Line a baking tray with greaseproof paper.
Roll out the dough on a lightly floured work surface. Rolling should be carried out in short, sharp strokes, with light, even pressure in a forward movement only. Turn the pastry as you roll.
Cut circles in the dough and place a quarter cup of mincemeat in the center of the circle.
Fold dough over making it into a semicircle. Take a pastry brush and dip in water and moisten edges of dough circle then pinch sides together with a fork. Use a fork and poke holes on the top of the meat pies.
Place pies on baking tray.
Brush the tops of meat pies with egg wash and bake in oven for 25 – 30 minutes or until the pies are golden brown.