Pastry for meat pies. The base of meat pies is made with shortcrust pastry and the lids are made with puff pastry. For convenience, use store bought for both if you wish. In Australia, shortcrust pastry comes frozen in square sheets.

Pastry for meat pies

Any party or potluck in Australia, South Africa, UK, New Zealand, Canada, Europe, Nigeria, Ghana and Canada is just incomplete without a meat pie on the counters. Meat pie is pastry filled with meat and sometimes vegetables like carrots, peas and potatoes are added. The pastry used is shortcrust or puff pastry, the filling is made with ground beef/minced beef, chopped onions, beef broth and spices to make rich beef filling. You can cook Pastry for meat pies using 6 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Pastry for meat pies

  1. It’s 1/3 cup of water.
  2. Prepare 1/4 pound of lard.
  3. It’s 2 cup of all purpose flour.
  4. It’s 1 tablespoon of milk.
  5. You need 1/2 teaspoon of salt.
  6. Prepare As needed of flour for dusting.

There are many filling variations – leftover curry, such as chicken kapitan, works very well – but any braised dish with a good ratio of sauce to meat or vegetables will work. This recipe combines lean minced meat with onion and potato and is baked in a light puff pastry pie. It takes around an hour to cook but, definitely, is worth the wait with its delicious meaty juicy inside and crisp pastry that easily can fill you up as a separate meal. Made famous in Central Louisiana, Natchitoches Meat Pies are traditional savory hand pies.

Pastry for meat pies step by step

  1. Heat till the lard has melted..
  2. Heat the milk, lard, water, and salt..
  3. Add lard mixture to the flour and incorporate well..
  4. Roll out the dough..
  5. Dust with a bit of flour to keep from sticking. Use right away..

Learn how to make this handheld meat pie recipe with a flavorful Panorama Meats ground beef filling, wrapped in a flaky pastry crust. They're perfect for sharing at any type of gathering. Ground beef, potatoes and special seasonings are sealed into a rich pastry and baked. This is a very close knock-off of the Swedish meat pies served at the Scandinavian Festival in Junction City, Oregon. Use six of the rounds to line the bottoms of six individual pie dishes, leaving an overhang.