Golden Crust Homemade Meat Pie
Flaky, buttery pastry filled with rich, savory minced meat and tender vegetables — these homemade meat pies are crispy on the outside and deliciously comforting on the inside. Perfect for snacks, parties, or a cozy family meal!
Ingredients
For the Dough
3 cups all-purpose flour
250g butter or margarine, cold
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup cold water (add gradually)
For the Filling
300g minced meat
2 medium potatoes, diced small
1 carrot, diced
1 onion, finely chopped
1–2 seasoning cubes
Salt and black pepper to taste
1 tablespoon flour
1/2 cup water or stock
2 tablespoons oil
For the Egg Wash
1 egg, beaten
Instructions
Step 1: Prepare the Filling
Heat the oil in a pan over medium heat.
Add the chopped onions and sauté until soft and fragrant.
Stir in the minced meat and cook until browned.
Add the diced potatoes and carrots, then season with seasoning cubes, salt, and pepper.
Sprinkle in the flour and mix well to help thicken the filling.
Pour in the water or stock and cook for 5–7 minutes until the vegetables are slightly tender and the mixture becomes thick.
Remove from heat and allow the filling to cool completely.
Step 2: Make the Dough
In a large bowl, combine the flour, salt, and baking powder.
Add the cold butter or margarine and rub it into the flour until the mixture resembles breadcrumbs.
Gradually add cold water and mix until a soft dough forms.
Cover the dough and let it rest for 10–15 minutes.
Step 3: Assemble the Meat Pies
Preheat the oven to 180°C (350°F).
Roll out the dough on a lightly floured surface.
Cut out circles using a bowl or pastry cutter.
Place a spoonful of filling in the center of each circle.
Fold the dough over the filling and seal the edges with a fork.
Step 4: Bake
Arrange the pies on a lined baking tray.
Brush the tops with beaten egg for a beautiful golden finish.
Bake for 25–30 minutes or until golden brown and crisp.
Serving Suggestion
Serve warm with ketchup, chili sauce, or a refreshing cold drink for the ultimate comfort snack.
