22/06/2026
```Meat Pie```
Makes about 6-8 pies.
*What you need:*
*For the filling:*
- 500g minced beef, chicken, or lamb
- 1 onion, finely chopped
- 1 carrot, grated or diced small
- 2 tbsp flour
- 1 cup beef stock or water + 1 stock cube
- 1 tbsp oil, salt, pepper, curry powder or thyme to taste
- Optional: 1 tsp soy sauce for depth
*For the pastry:*
- 3 cups all-purpose flour
- 200g cold butter or margarine, cubed
- 1 tsp salt
- 1/2 cup cold water
- 1 egg for brushing on top
*How to make it:*
1. *Cook the filling*
Heat oil in a pan, fry onion till soft. Add meat and cook till brown. Toss in carrot, flour, and stir 1 min. Add stock, seasonings, and simmer 10-15 min till thick and not watery. Let it cool completely. If it’s hot/watery, it’ll make the pastry soggy.
2. *Make the pastry*
Mix flour and salt. Rub in cold butter with your fingers till it looks like breadcrumbs. Add cold water bit by bit and bring it together. Don’t knead too much. Wrap and chill 20 min.
3. *Assemble*
Roll pastry to about 3mm thick. Cut circles with a cup or bowl. Put 1-2 tbsp filling in the center, fold over, and press edges with a fork. Cut a small slit on top for steam. Brush with beaten egg for color.
4. *Bake*
200°C / 400°F for 20-25 min till golden. If you don’t have an oven, you can shallow fry them on low heat.
*Tips so they don’t flop:*
- Cool the filling fully before filling. Hot filling = soggy bottom.
- Don’t overfill or they’ll burst.
- Cold butter + cold water = flaky pastry.
