Meat pies are pocket pies stuffed with a meaty filling and cubed veggies. Like all pies, it has two components: the crust and the filling. Both components must be perfect in order to have a successful meat pie. Meat pies are similar to Jamaican beef patties. Unlike Jamaican beef patties however, the dough is not colored with turmeric or curry. In this recipe, I will show you how to make a perfect meat pie.
(1) 1 Large Carrot
(2) 1 Large Potato
(3) 500 Grams Ground Beef
(4) 1 Medium Onion
(5) 3 Tablespoons Vegetable Oil
(6) 1 Cup Water (See Note 1)
(7) 4 Tablespoons Water (1/4 Cup)
(8) 2 Tablespoons All Purpose Flour
(9) 1 Seasoning Cube
(10) 1/2 Teaspoon Curry Powder
(11) 1/2 Teaspoon Thyme
(12) Salt to Taste
(1) Depending on how wet you like your meat pie filling, you might need more water. For extra flavor, use broth in place of water.
(1) Make dough using instructions here and chill in the fridge for about 2 hours.
(1) Peel and chop carrot and potato into cubes.
(2) Dice onions.
(3) Heat oil in frying pan or pot with a lid. Add onions and stir fry until soft, about 4 minutes.
(4) Add minced meat, thyme and seasoning cube and fry until meat is cooked. About 8 minutes.
(5) Add cubed potato and carrot, curry and 1 cup of water to cooked meat, bring filling back to a boil. Taste for seasoning and add salt as needed. Cover and cook filling for 10 minutes or until carrots and potatoes are soft. Note, they should be soft but not mushy.
(6) Mix 1/4 cup of water with flour into a paste. Pour into the filling and cook for 2 minutes.
(7) Take filling off heat and allow to cool. For it to cool faster, pour filling into a bowl and place in the fridge.
TIP: Leave filling in fridge for about an hour to solidify a bit. This will make the filling more manageable to use. It will also lead to neater pies and make the filling process less messy.
(1) Line the bottom of a baking sheet with parchment paper.
(2) Preheat oven to 375 degrees.
(3) Take dough out of fridge and knead. This will break dough and form it back together, thus making it more pliable and easier to work with. Roll dough out until it is about 1/3 centimeters thin.
(4) Cut large circles in rolled dough using a large cookie cutter or any other circular tool. In this post, I made use of a 7 inch base of a pie pan. Gather any leftover dough, roll out and cut until all the dough has been utilized. This meat pie dough makes about eight 7 inch meat pies.
(5) To fill meat pie dough, scoop about 2 tablespoons of filling into half of the dough. Leave about 2 centimeters space around the edges for sealing.
TIP: Do not over fill pies or you might break the dough when sealing. Use the back of the spoon to smooth the top of the filling so the veggies do not tear the dough while sealing.
(6) Beat an egg lightly. This will be used to seal and brush the dough. You can also use the leftover egg white from the dough.
TIP: What you use to brush your pies will affect the final look. If you use only the egg yolk, the pies will be deep brown. If you use only the whites it would be lighter.
(7) Brush the outer edges of the dough with some egg.
(8) Fold dough and press the edges down with your fingers to seal. Next, use a fork to seal the pie. It is important you seal the pie tightly or it would open up during baking.
(8) Line the baking sheet with meat pies. Do not over crowd the baking sheet.
(9) Brush the pies with some egg.
(10) Very important: prick the top of the pies with a fork. This is to let steam escape during baking. It is best you provide an outlet for the steam or the pies will burst/break during baking.
(11) Bake meat pies in preheated oven for 40 minutes. Remember that the filling is already cooked. This baking period is majorly for the crust.
(12) Allow pies to cool and enjoy!
Do check out my fish roll recipe. You will love it.