You can use soft dough as a foundation for many recipes for buns, cinnamon rolls, pizza, sweet buns, pretzels, crescent rolls and others. With a round glass, cut circles from the dough. Putting the pie that is ready for the oven on a hot cookie sheet helps liquefy the solid layers of fat in the pastry so the dough will become impermeable to the liquid in the pie filling. Take of your dough from the fridge and as usual sprinkle some flour on a clean surface to ensure the dough doesn’t stick to the surface and is easier to work with. Refrigerate for at least 30 minutes or until ready to use. Hi Kelly, you’ll need to blind bake the crust first, which means placing some parchment paper over the pie dough that’s been fitted to your pie plate, then add dried beans, or dried rice, or pie weights to weight down the dough. Knead by hand or with the dough hook in the mixer until the dough is very soft, smooth, and tacky/sticky to the touch (but it should not leave dough on your fingers when touched). After the dough and the mixture are ready, start to assemble the pies. The fat in a pie crust must maintain some of its integrity in the dough to make the crust truly flaky. Pâte brisée differs from many American pie crusts because it is a butter-only pie crust whereas many American pie crusts use shortening, lard, vegetable oil, or a combination of multiple fats. My personal requirements for perfection are: A stable meat pie crust. While making the whole wheat meat pie, you discover your pastry dough cracks when rolling out. Transfer dough to 9-inch pie dish. The secret to the perfect meat pie dough lies in the ratio of the butter to the flour. In a clean sauce pan heat up 1 Tbsp of oil and sautee onions on medium low till it is soft and translucent then stir in the habanero pepper. Use it with fruit pies like apple pie, or spiced, savory pies like pumpkin pie or mincemeat. Remove the cookie sheet from the oven (don’t forget an oven mitt—it will be very hot!) Make sure to stir the flour up before measuring and then scoop and level it into the cup so you don’t end up adding too much. Directions for Making Meat Pie Pastry. Hard, rigid dough will give you the same type of bread, but soft, pliable dough will give you soft, delicious, gooey bread. These Meat pies are a comfort to the soul and a delight to the palate. Flour: Make sure to use high quality all-purpose flour (I prefer King Arthur’s). Coat your rolling pin with flower as you roll the dough till it flattens (Around 1cm thickness). Now you know how to make meat pie pastry. Fill pie with desired filling. Using a large mouth, glass glass or bowl about 4 - 5 " cut out circles by gently pressing on the dough and releasing it, shaping the meat pie dough. press the edges tight and give the meat pie its unique design. Combine flour and salt in a bowl. Starting with very cold fat makes it easier to keep from overworking the fat into the dough. Ingredients. Place the meat mixture in each pie bottom leaving about 1/4 " of dough above the filling on the sides. Notes. Place 1 tablespoon of the meat on each circle in the middle. Brush the edges with egg wash then gently press the pastry lid on to each pie. Moist Meat Pie Filling. Although this dough can have high sugar content, sugar is not necessary to produce rich dough. Make the Pastry Dough. m. Gradually add water/milk, tossing with a fork, or working it with your fingers until it forms a ball when molded between the palm. On one side of the cut out dough, place a small portion of the filling, using a pastry brush, rub an egg on the edges of the dough before covering. Divide dough into twelve portions; roll each into about 5 in. Using a meat pie cutter, cut into a round shape. Use a Cookie Sheet . l. When all the meat pies are folded, rub the whisked egg on the surface of the meat pies. It is not your typical dessert pie, and can be made in a few different ways. Cut the flattened dough with a round dough cutter (or the cover of a non-sticky pot). Seal the pie by pressing it with fingers along the edges. Trust me. Sweet Pie Dough | Add a touch of sweetness to your pie crust with this easy to make Sweet Pie Dough recipe. This means the dough is a bit too dry or too cold. Click To Tweet. Bake for 20 minutes at 375°F. In a clean bowl at least twice the size of the dough, lightly coat the dough and the sides of the bowl with oil. Repeat with the second disk of dough. Please remember that the best dough for meat pie pastry should be very moist and delicious. Making the Meat Pie. Cut dough and make a lattice over the filling, or leave the circle intact and cover the filling completely, cutting a few vents with a sharp knife. RELATED: For a more crumbly, shortbread-style pie crust, check out Doreen’s pie crust which uses a different slurry technique to make the pie dough. Nothing warms you up like a rich pie, loaded with meat, vegetables and gravy. Note: If you do not have a meat pie time to fill in the sauce into the dough Knead the flour until thin. This pie dough recipe only takes 5 simple ingredients. Egg replacement for the filling – Add 2-3 tablespoons of mashed potatoes or cream cheese instead of eggs to get the creaminess. Step 3: Cut your dough mixture in half. Roll out each half as flat as you possibly can. I am sure there are places that you can purchase premade dough these days… but my Nanna always makes her own for her Maltese Torta recipe. West African Meat pie or the Nigerian Meat pie is light and slightly Flaky and it’s stuffed with well seasoned Ground Beef (minced Beef), Potatoes and carrots. They can be eaten as breakfast, brunch, or as a snack. Fold it over the meet so that a semi circle forms. You can try adding about an extra Tablespoon of water and if you feel it’s too Cold after bringing it out from the fridge, simply leave it to on the tabletop for a few minutes before working on it. Put the dough in the fridge for 20minutes (makes it really smooth). Cut in shortening/butter until the mixture resembles coarse crumbs. So, try to make them even. Roll the dough to ¼ inch thickness. On a hot day, you may need to chill the fat in the freezer for 10 to 15 minutes before you start making the dough. and set the pie on it. 13.Now it’s time to make the actual Nigerian meat pie dough. Fill the pie with about 2 cups meat filling — don't overfill, Arsenault said. After the first rise, deflate the dough by punching out the air, cover tightly with a cling wrap and then with aluminum foil. How to Make a Mince Meat Pie. Continue cutting out dough until all dough has been cut. Before you start assembling the pie, put a cookie sheet in the oven. Pie dough crusts were first created in the Middle Ages. The dough is also suited for hand-pies—just fold and crimp quickly, to avoid heating the dough … Use a cheese grater to grate the frozen butter, and then transfer it back to the freezer to stay as cold as possible. This pie has a top and a bottom half. 13. Now transfer unto the greased tray and repeat this process for the remaining circles. Pies: As a pie dough, pâte brisée functions as a blank slate, taking its flavor cues from the filling. Pie Dough. Since my last meat pie recipe (which I admit was a bit standard… still great, but not a knock out), I have been toiling in the kitchen to achieve the best fail-proof meat pie recipe with the most delicate, flaky meat pie crust which still stays whole and stable in your hand. As you can see, it is not hard at all to make meat pie pastry and it takes only 30 minutes or so to prepare it. Place a circle at the bottom of each muffin well in a 12 muffin tin and press lightly along the bottom and sides to form the pie bottoms. If you don't need a lot of dough, then it would take only 15 minutes for your dough to be ready. Then add a tablespoon of filling into each mold. circle (around). Place a circle on top of each filled pie and crimp to seal the edges. Before you go on I must let you know….this is just a recipe. The egg helps to give the meat pie a golden sheen, but this is optional. Place each large pastry circle in the cupcake pan and gently push down. Do not skip this step, as your meat pie dough will fall apart if you do not! The rich dough can make bread that is soft, fluffy, and tender, like cake, as the extra fat in the flour shortens the gluten. ; Akawi cheese Replacement – Mozzarella Cheese; Freezer instructions – The dough can be made ahead and frozen without the filling. (Yes, I realize this sounds insane, but this is going to help the butter disperse better in the dough. The spicy and sweet aroma of mincemeat pies is often reminiscent of the excitement and joy of the holidays. With just a hint of sweetness the sugar only enhances the dough flavor without taking away from the pie filling. https://www.allrecipes.com/recipe/261983/tourtiere-french-canadian- Although this dough can be eaten as breakfast, brunch, or as a.... 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