The meat pie is off the snacks family (a small chop)for quick consumption while waiting on for a meal to be prepared. For the kids, in particular, be a baking mum and put a smile on your kids, and save yourselves from buying snacks for school often.
Flour-600g, Butter-250g, Salt- a pinch, Milk-175ml, Baking powder-1tbs, ice water, 1 egg for glazing.
Carrot, Irish potatoes, meat, vegetable oil, seasonings (e.g Maggi, salt, thyme, onion, pepper etc.), Cornflour.
(1). Combine flour, baking powder, salt, and mix thoroughly. (2). Add liquid milk with a little quantity of ice water and mix thoroughly. (3). Put the dough in a cling film and put in a freezer for about 30 minutes. (4). Prepare your sauce for the filling by combining all filling ingredients together. (5). Bring the dough out of the freezer. (6). Place dough on a board and roll flat with a rolling pin and begin to cut dough with a meat pie cutter. (7). Whisk your egg and glaze the cut dough, then add your sauce to the dough while the dough is on the cutter, then you clip your dough with the cutter and place on your oven tray and put into an oven to bake for about 30minutes. (8). Your meat pie is ready for consumption.
N/B: The essences of using ice water and placing the dough in a freezer are to make it hard, reasons been, your dough need not be too soft to avoid difficulties in cutting neither should it be too hard, it should be done with caution.
In the absence of a freezer, you can use an ice block to place on your dough to make it hard.
Am ain’t having a dough cutter, nor an oven, worry not, cut your dough with any round plate, add your filling, close together and use your fork to Pierce the mouth of your dough round……And for not having an oven, the local oven of stones can be used to bake all things with a baking pan on it, butter the baking pan all-round, place your meat pie in it, preheat your oven for some minutes and set your pan on fire and start to bake in low heat.
N/B: Note that you need an egg for glazing the top and inside of your meat pie before filling in your sauce and after filling.
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