How to Make Your Own Meat Pies with Pastry


Most of us have had pot pies in the frozen form from our local grocery store. Did you know that for about the same money, you can make your own delicious meat pies. You will also have the added advantage of knowing that these pies were made fresh, by your own hand bringing a multitude of nutritional value. In this article we will explain how to make great tasting meat pies and pastry.

Things You'll Need

  • 450g of flour
  • 1tsp of baking powder
  • 1tsp of salt
  • 60g of lard
  • Chilled water
  • Minced beef ( amoun can vary)
  • Beef stock cube
  • Red wine (optional)
  • 1 small onion
  • 2 cloves of garlic
  • 1 green pepper
  • tbsp of olive oil
  • tsp of cumin
  • tsp of paprika
  • tsp of chilli powder
  • Circular shaped object
  • 1 egg

How to Make your Own Meat Pies with Pastry.

  • When making these meat pies it is best to start with the pastry dough first. The reason being that it will need to rest for an hour before being used. First you need to combine your flour, baking powder and salt into a mixing bowl.

  • Next, take your lard and cut it into square chuncks. This helps it mix better with the dry ingredients. Take the lard and rub it into your ingredients contained in the mixing bowl. Keep doing this until it forms pee-size chunks.

  • Next, take your chilled water and gradually start adding it. Add small amounts, mixing it in. Keep doing this until it forms a dough. If you feel you have added too much then add slightly more flour. You will know it has reached the right consistency when it stops sticking to your fingers. Once the dough is formed, place a towel over the top and let it rest for about 1 hour.

  • To make the meat mixture, heat your olive oil, stock cube and red wine in a large sized pan.

  • Next add the chopped onions and green pepper. Cook these until they both are soft. Lastly, add the mince, garlic, cumin, paprika, chili powder and more red wine if you wish. ( remember that the alcohol will cook out). Cook until the meat is done through.

  • Once the filling mixture has finished cooking it needs to set until cool. There are two reasons for this. The first is the meat needs to re-absorb the juices. The second is a warm meat mixture will destroy the pastry dough.

  • Once the pastry dough has rested and the meat mixture has cooled, you can start making the pies. Roll your pastry dough out until it is about 1/4 inch in thickness. Take your round object,( a tea cup saucer is the best) place it on the dough and cut a circle out. Take approxametly 1 table spoon of the meat mixture and place it in the center of the dough circle. Fold the dough over the meat mixture so it forms a half circle. You can seal the pie by using your fingers and pressing along the outside.

  • Once your pie is sealed, coat the outside with egg. Repeat steps 6 and 7 until the meat and dough are gone.

  • Finally, place your pies on a tray and bake at 175-200 for about 30-45 minutes or until the pastry has turned a golden brown. Once they have finished baking, remove, let cool and enjoy.

Tips & Warnings

  • Make sure you let the meat mixture cool enough before putting it in the pastry. If it is too warm it will literally turn the meal into soup.

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