At the Stonemarche Cooks' Guild meeting this last weekend, we made meat pies, and I promised to post the recipe. This seemed to be the appropriate place to do that, and next time I won't have to look so hard to find it again.
This is mostly a "concept" recipe, and I don't have exact measurements for the filling. However, the filling variations are essentially endless. The important part of the recipe is the crust, as using a "hot water method" gives you a crust that is strong enough to carry (or pack in a lunchbox) while still having good flavor and not be too hard to chew.
Ingredients -
For the crust:
4 cups flour
1 Tbsp salt
250 g lard (or suet, or shortening)
about 1/2 cup water
For the filling:
Meat of your choice - (we used beef, but I've also done lamb) cut into small pieces, 2 lbs
onion
vegetables of choice (root veggies work well. Think "stew")
Salt/pepper, or seasoning mix.
Directions:
Prep your filling ingredients first, since you won't have time once your crust is ready. Cut your meat into small pieces, and put it in a bowl. Add salt/pepper, or garlic pepper, or whatever seasoning suits you. Mix well and set aside.
Cut your onions and veggies into small pieces and put into a second bowl. Mix well, and set aside.
Now, on to the crust.
In a saucepan on your stove, gently heat the water and lard until the lard is just melted. While it's heating, mix your flour and salt together. When the lard is completely liquified, mix the liquid in with the flour. Add more liquid if necessary, but mix well and work quickly. You want the crust dough to be malleable, but not sticky.
Roll and fill your individual pies. Your actual sizes will vary, based on what you're looking for. Roll a piece of dough into a thin circle, then add some meat and veggies. Fold the top crust over and seal, or bring sides up and seal along the top. The important part is that you seal the crust, as this will hold the juices in while cooking. Work quickly, or with a partner. As the dough cools, it gets harder to work with, so keep it slightly warm.
Bake your pies in a pre-heated 375F or 190C oven for about an hour, until slightly browned on top. (If you want a shiny crust, you can brush egg whites or milk over the top before baking.)
This is mostly a "concept" recipe, and I don't have exact measurements for the filling. However, the filling variations are essentially endless. The important part of the recipe is the crust, as using a "hot water method" gives you a crust that is strong enough to carry (or pack in a lunchbox) while still having good flavor and not be too hard to chew.
Ingredients -
For the crust:
4 cups flour
1 Tbsp salt
250 g lard (or suet, or shortening)
about 1/2 cup water
For the filling:
Meat of your choice - (we used beef, but I've also done lamb) cut into small pieces, 2 lbs
onion
vegetables of choice (root veggies work well. Think "stew")
Salt/pepper, or seasoning mix.
Directions:
Prep your filling ingredients first, since you won't have time once your crust is ready. Cut your meat into small pieces, and put it in a bowl. Add salt/pepper, or garlic pepper, or whatever seasoning suits you. Mix well and set aside.
Cut your onions and veggies into small pieces and put into a second bowl. Mix well, and set aside.
Now, on to the crust.
In a saucepan on your stove, gently heat the water and lard until the lard is just melted. While it's heating, mix your flour and salt together. When the lard is completely liquified, mix the liquid in with the flour. Add more liquid if necessary, but mix well and work quickly. You want the crust dough to be malleable, but not sticky.
Roll and fill your individual pies. Your actual sizes will vary, based on what you're looking for. Roll a piece of dough into a thin circle, then add some meat and veggies. Fold the top crust over and seal, or bring sides up and seal along the top. The important part is that you seal the crust, as this will hold the juices in while cooking. Work quickly, or with a partner. As the dough cools, it gets harder to work with, so keep it slightly warm.
Bake your pies in a pre-heated 375F or 190C oven for about an hour, until slightly browned on top. (If you want a shiny crust, you can brush egg whites or milk over the top before baking.)
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