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