Everyone Loves These Mini Pies! Perfect for Lunch Boxes & Parties

Add 500 g of flour to a bowl.

Add 1/2 tsp of salt and mix until well combined.

Make a well in the middle and add 250 g of cold salted butter or margarine.

Mix with hands until the butter is well incorporated and resembles bread crumbs or wet sand.

Make a well in the middle and add 1 cup of very cold water.

Mix gently until the dough comes together, being careful not to over mix.

Wrap the dough in nylon and refrigerate for about 30 minutes.

In a pan, add some oil and sauté onions.

Add 500 g of minced beef and stir to break up any large chunks.

Once the beef changes color, season with salt, ginger powder, pepper, curry (optional), garlic powder, and seasoning cube.

Stir until well mixed, then add chopped potatoes and chopped carrots, mixing well.

Add enough water to cover the filling and cook for 10 to 12 minutes until the potatoes and carrots are tender.

In a bowl, mix 1 tbsp of corn flour with some water to form a paste.

Check that the filling is cooked, then add the corn starch slurry and stir for 1-2 minutes before removing from heat.

Transfer the filling to a wide plate and spread it out to cool completely.

Sprinkle flour on a work surface and place the chilled dough on it, sprinkling more flour on top.

Flatten the dough to a suitable thickness for cutting.

Use a cup to cut out circles of dough, removing excess.

Flatten each cut dough piece and place it on a pie cutter, brushing the edges with water.

Add filling to the center, cover, and press down to seal, trimming excess dough.

For those without a cutter, flatten the dough, brush edges with water, add filling, cover, and press down with fingers.

Use a fork dusted with flour to press down the edges for a classic pie look.

Line a tray with baking paper and place the pies on it.

Use a knife to create patterns on top of the pies for decoration.

If not baking immediately, freeze the pies for up to 2 weeks in Ziploc bags.

Brush the tops with egg wash before baking.

Bake at 175°C for 35 to 40 minutes until golden and flaky.

Equipment Needed

Spice Level:

Allergens