Meat-pie dough. On a floured surface roll out one of the dough balls to fit into a sprayed pie dish. Pour the meat filling inside the dough. Roll out the other dough ball, and place on top of the meat, fluting the edges.
Making a meat pie is not that simple, and its whole taste and texture depends on its crust.
You can make the filling that way you want, but the meat pie pastry needs to be of the right texture.
It should not be too crispy or too soft, and should be of the right consistency as per the meat pie requirements.
You can cook Meat-pie dough using 7 ingredients and 7 steps. Here is how you cook that.
Ingredients of Meat-pie dough
- Prepare 1 of kilo of flour.
- You need 1 tablespoon of baking powder.
- It's 500 grams of butter.
- It's 1 teaspoon of salt.
- Prepare 1 teaspoon of sugar.
- It's 1/2 liter of fresh milk.
- It's 2 of eggs.
How to Accomplish that Flaky Meat Pie Crust? Fill with the meat mixture, then top with the other pie crust. Prick the top crust a few times with a knife to vent steam. Do not skip this step, as your meat pie dough will fall apart if you do not!
Meat-pie dough step by step
- In a bowl pour flour and baking powder.
- Add butter,egg, salt and mix.
- In a cup dissolve sugar and add to the dough.
- Mix ingredients and add milk.
- Cut into big sizes, wrap with a plastic and put in the fridge for an hour..
- Make your fillings.
- Cut the dough,stuff the fillings and bake.
Use a cheese grater to grate the frozen butter, and then transfer it back to the freezer to stay as cold as possible. (Yes, I realize this sounds insane, but this is going to help the butter disperse better in the dough. For the filling: Add the oil to a large skillet and set it over medium heat. The perfect pastry for all meals! Empanadas, or beef turnovers, are discs of pastry packed with meat. Some turnover recipes call for all manner of fillings, but this GOYA® Empanada recipe features a delicious tomato, onion, garlic and beef mixture.
