How To Make Meat Pie Like a Pro

Chop beef into small pieces, preferably with some fat for flavor.

Season the beef with salt and seasoning cube, but skip salt if desired.

Heat oil in a pot and add the seasoned beef to brown for about 4-5 minutes.

Chop carrots and set aside.

Chop onion and garlic, set aside.

Once the beef is browned, scoop it out and set aside.

In the same pot, add garlic and onion, sauté for 1-2 minutes.

Add chopped carrots to the pot and mix.

Return the browned beef to the pot.

Add beef stock and water to the pot to cook the meat until soft and tender on low heat.

Cook the beef for about an hour on low heat until tender.

Chop the cooked beef into minced form and return to the stock, mixing everything together and cooking for a few more minutes.

Make a cornstarch slurry by mixing cornstarch and water.

Add the cornstarch slurry to the meat filling, stir, and cook for 1-2 minutes on low heat until thickened.

Combine all-purpose flour and salt in a bowl.

Grate cold butter into the flour mixture or cut it into small pieces.

Rub the butter into the flour to create a crumble-like texture.

Add cold water to the mixture to form a dough without kneading it.

Form the dough into a round ball, not perfectly round, and do not overmix.

Divide the dough into two portions, wrap in plastic wrap, and refrigerate for 1-2 hours.

After refrigeration, allow the dough to rest at room temperature for 10-20 minutes.

Divide each portion of dough into five pieces.

Sprinkle flour on the working surface and rolling pin, then roll out the dough to about half an inch thickness.

Equipment Needed

Dietary

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