Whole grain foods are generally much more healthier than processed foods with a number of health benefits but what I love most of all benefits is that you are assured of a regular smooth bowel movement. None the less, if you find the regular flour better for any reason, feel free to use it instead in this recipe.
For the filling
- 250g minced beef
- 1 medium sized potato
- 1 medium sized carrot
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1/2 teaspoon fresh coriander leaves
- 1 small onion
- 1/2 tablespoon butter or oil (optional if your beef is not lean)
- Salt to taste
- 1/4 teaspoon sugar (optional)- I like adding sugar to my food because it balances the taste
- Optional spices as desired to taste: chili powder, pepper, thyme
For the dough
- 500g (4 cups) whole wheat flour
- 250g Margarine (Not butter)
- 1 leveled teaspoon baking powder
- pinch of salt
- 1/4 cup/ water
- 1 egg
Directions for preparing filling
- Wash, peel and dice the potato and carrot into tiny pieces/cubes this will allow fast cooking. Peel the onion too and cut it into the tinniest pieces you can achieve.
- Add the minced beef and the chopped vegetables above to a pan and place it on medium heat on the cooker and cover it.
- Once the meat starts to turn pale, add the ginger paste, garlic paste, coriander leaves, salt , sugar and any other spices used. Cover the pan and allow the contents to cook in the juices produced.
- Once cooked, uncover the pan to allow the juices to reduce, add butter or oil if necessary.
- Once all ingredients are well cooked and the liquids reduced to almost none, mix the tablespoon of flour with some cold water to form a paste and stir it into the pan, cook for some two minutes and then remove the pan from fire.
- Set it aside to cool and work on your dough next.
Directions for preparing the dough (Pre-heat your oven at 175C/FAN before you continue)
- Add the flour, baking powder and salt to a mixing bowl.
- In bits, rub in the margarine into the mixture above until it is all crumbly.
- Add in the water in bits to the mixture above while folding in to form a ball.
- Knead the dough thoroughly until it does not stick to your hands.
- Let the dough rest in the bowl for at least 15 minutes to help promote elasticity.
Directions to put the Meat Pie together (Line a baking tray with baking paper before you continue)
- Beat the egg in a bowl and set aside.
- Roll out your dough to a desired thickness. About 1/2 a cm if you like them thin and double if you like them thick.
- Use a meat pie cutter to form out a circle removing away the excess dough, I actually used a cover of a bowl to do this.
- Using a spoon, scoop some filling and add it along the center to the edge of the circle such that it is in the semi of the circle. Make sure it is not so much to pour out when you cover up but just enough.
- Use a kitchen brush to rub some egg at the edge of the dough circle where the ends will meet when you close your pie.
- Now cover up your meat pie to form a semi circle and use a fork to seal the the edges and also to pierce some holes on the top of the pie for optimal cooking. Transfer your meat pie to the baking pan
- Repeat the process 3 to 6 for the rest of the dough and then use a kitchen brush to rub the rest of the egg over the meat pies. This will give your pies that golden glaze.
- Transfer your pies to the pre-heated oven and bake until browned for about 30 to 40 minutes.
- Enjoy your meat pies as desired.
PS: Meat pies remind me of the good old school days because we would camp and fight for them during break time. They always prepared not so much so it was kind of survival for the fittest to get one. I wonder if that still happens today.
Well that is just about it, do you make your meat pies differently? Share with me how in the comments.