Boredom has a way of bringing out the best (or worst) in us. It all depends on what we choose. Although i have to admit that making the right choice isn't always easy but anything is possible.
So lately, i've been staying at home doing nothing but read, read, eat, eat and you'd think i would put some time into blogging (ha ha ha).
At least i'm doing things worth blogging about...not sure anyone would want to read about everything though. So let me entice you with my Meat Pie recipe and pictures.
Needless to say that making meatpies isn't exactly as easy as a piece of pie (forgive the pun) I tried it once thinking i'd just mix all the ingredients and scoffing the measurements. Well it turns out i made meat stones instead!
-small potatoes, diced and cooked (to save time, use frozen hash brown potato cubes)
-lean ground beef (or chicken, or turkey)
-frozen mixed vegetables, cooked (I use the peas, carrots and corn mix)
-onion diced
-red and green sweet peppers, diced
- seasonings (salt, black pepper, onion powder, garlic powder, knorr/maggie etc, whatever you like)
Dough
1/2 cup butter (1 stick) (it should be cold and hard)
1 1/2 cups flour
1 teaspoon salt
4-6 tablespoons ice water
-Prepare the filling by browning your meat and spices. WHile it's cooking, stirfry your peppers and onion and veggies. Mix it all together. Taste and adjust seasoning to taste.
-Once ground beef is cooked, add the diced cooked potatoes and heat for 5 minutes. (not too much potatoes). The main purpose is to aborb excesss liquid from the meat mixture, so that you don't end up with soggy meat pies.
-To make dough: Sift together dry ingredients and cut the butter into the dry ingredients with a fork until mixture is crumbly.
-While mixing with a wooden spoon, add water a tablespoon at a time until dough holds together in a ball (you may need more or less water. Just add small amounts at a time). If the dough is crumbly, add a little more water by drops until the dough stays together when you pinch it.
-When dough comes together into a ball roll out the dough until flat.
- Cut out circles (I use a giant cookie cutter for this). If dough becomes sticky or too soft put in fridge for 10 minutes to cool and then take it out again and continue cutting the circles.
-Place meat stuffing in center of pastry circles.
-Fold over and seal using a fork.
-Bake on a lightly greased cookie sheet at 350 degrees for 35 minutes or until lightly browned.
Note: This recipe doesnt exactly make the softest meat pies but im still trying to find out what its lacking...
So lately, i've been staying at home doing nothing but read, read, eat, eat and you'd think i would put some time into blogging (ha ha ha).
At least i'm doing things worth blogging about...not sure anyone would want to read about everything though. So let me entice you with my Meat Pie recipe and pictures.
Needless to say that making meatpies isn't exactly as easy as a piece of pie (forgive the pun) I tried it once thinking i'd just mix all the ingredients and scoffing the measurements. Well it turns out i made meat stones instead!
So yesterday, i gave it another try and im posting the recipe/pictures for people like me with enough time on their hands. Expect more recipes from this blog if i dont procastinate!
Meat Pie Recipe (Naija Style)
Meat Filling
-small potatoes, diced and cooked (to save time, use frozen hash brown potato cubes)
-lean ground beef (or chicken, or turkey)
-frozen mixed vegetables, cooked (I use the peas, carrots and corn mix)
-onion diced
-red and green sweet peppers, diced
- seasonings (salt, black pepper, onion powder, garlic powder, knorr/maggie etc, whatever you like)
Dough
1/2 cup butter (1 stick) (it should be cold and hard)
1 1/2 cups flour
1 teaspoon salt
4-6 tablespoons ice water
-Prepare the filling by browning your meat and spices. WHile it's cooking, stirfry your peppers and onion and veggies. Mix it all together. Taste and adjust seasoning to taste.
-Once ground beef is cooked, add the diced cooked potatoes and heat for 5 minutes. (not too much potatoes). The main purpose is to aborb excesss liquid from the meat mixture, so that you don't end up with soggy meat pies.
-To make dough: Sift together dry ingredients and cut the butter into the dry ingredients with a fork until mixture is crumbly.
-While mixing with a wooden spoon, add water a tablespoon at a time until dough holds together in a ball (you may need more or less water. Just add small amounts at a time). If the dough is crumbly, add a little more water by drops until the dough stays together when you pinch it.
-When dough comes together into a ball roll out the dough until flat.
- Cut out circles (I use a giant cookie cutter for this). If dough becomes sticky or too soft put in fridge for 10 minutes to cool and then take it out again and continue cutting the circles.
-Place meat stuffing in center of pastry circles.
-Fold over and seal using a fork.
-Bake on a lightly greased cookie sheet at 350 degrees for 35 minutes or until lightly browned.
Note: This recipe doesnt exactly make the softest meat pies but im still trying to find out what its lacking...
No comments:
Post a Comment