How To Make Meat Pie | Flaky And Buttery Meat pie Recipe

Add 1 cup of water and 1 tablespoon of vinegar to a cup, mix, and place it in the fridge to chill.

In a clean bowl, combine 5 cups of flour, 1 teaspoon of baking powder, a pinch of salt, and 3 tablespoons of sugar.

Add 250 g of cold butter to the dry ingredients and mix until the mixture resembles breadcrumbs.

Make a well in the dry mixture and pour in 1/4 cup of the chilled vinegar water, mixing until it comes together.

If the dough does not fully come together, wet your palms with the remaining vinegar water and gently knead until it just comes together.

Divide the dough into two portions, wrap in a ziplock bag or any plastic, and refrigerate for at least 10 minutes.

After chilling, cut the dough into four equal parts and roll out each part using a meat pie cutter, dusting with flour to prevent sticking.

If the dough breaks while rolling, patch it with extra bits of dough.

Add the meat pie sauce to the center of each rolled-out dough piece and use egg wash to seal the edges.

Press the edges to seal and cut out the meat pie shape. Repeat until all dough is used.

Before baking, apply egg wash on top of each meat pie and use a fork to make holes in the top.

Bake the meat pies for 25 minutes at the appropriate temperature until golden brown.

Equipment Needed

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