Pie dough crusts were first created in the Middle Ages. Flour: Make sure to use high quality all-purpose flour (I prefer King Arthur’s). On one side of the cut out dough, place a small portion of the filling, using a pastry brush, rub an egg on the edges of the dough before covering. l. When all the meat pies are folded, rub the whisked egg on the surface of the meat pies. Place a circle on top of each filled pie and crimp to seal the edges. Place the meat mixture in each pie bottom leaving about 1/4 " of dough above the filling on the sides. In a clean bowl at least twice the size of the dough, lightly coat the dough and the sides of the bowl with oil. These Meat pies are a comfort to the soul and a delight to the palate. The fat in a pie crust must maintain some of its integrity in the dough to make the crust truly flaky. Step 3: Cut your dough mixture in half. If you don't need a lot of dough, then it would take only 15 minutes for your dough to be ready. Please remember that the best dough for meat pie pastry should be very moist and delicious. Continue cutting out dough until all dough has been cut. Cut in shortening/butter until the mixture resembles coarse crumbs. Seal the pie by pressing it with fingers along the edges. With just a hint of sweetness the sugar only enhances the dough flavor without taking away from the pie filling. Pies: As a pie dough, pâte brisée functions as a blank slate, taking its flavor cues from the filling. As you can see, it is not hard at all to make meat pie pastry and it takes only 30 minutes or so to prepare it. The rich dough can make bread that is soft, fluffy, and tender, like cake, as the extra fat in the flour shortens the gluten. Make the Pastry Dough. Directions for Making Meat Pie Pastry. 13. Divide dough into twelve portions; roll each into about 5 in. Use it with fruit pies like apple pie, or spiced, savory pies like pumpkin pie or mincemeat. After the dough and the mixture are ready, start to assemble the pies. Now you know how to make meat pie pastry. Trust me. Now transfer unto the greased tray and repeat this process for the remaining circles. Notes. Fill the pie with about 2 cups meat filling — don't overfill, Arsenault said. It is not your typical dessert pie, and can be made in a few different ways. The dough is also suited for hand-pies—just fold and crimp quickly, to avoid heating the dough … The secret to the perfect meat pie dough lies in the ratio of the butter to the flour. Combine flour and salt in a bowl. Nothing warms you up like a rich pie, loaded with meat, vegetables and gravy. Click To Tweet. RELATED: For a more crumbly, shortbread-style pie crust, check out Doreen’s pie crust which uses a different slurry technique to make the pie dough. circle (around). Egg replacement for the filling – Add 2-3 tablespoons of mashed potatoes or cream cheese instead of eggs to get the creaminess. My personal requirements for perfection are: A stable meat pie crust. press the edges tight and give the meat pie its unique design. Fill pie with desired filling. Do not skip this step, as your meat pie dough will fall apart if you do not! Although this dough can have high sugar content, sugar is not necessary to produce rich dough. Cut dough and make a lattice over the filling, or leave the circle intact and cover the filling completely, cutting a few vents with a sharp knife. Use a cheese grater to grate the frozen butter, and then transfer it back to the freezer to stay as cold as possible. In a clean sauce pan heat up 1 Tbsp of oil and sautee onions on medium low till it is soft and translucent then stir in the habanero pepper. The egg helps to give the meat pie a golden sheen, but this is optional. Starting with very cold fat makes it easier to keep from overworking the fat into the dough. Fold it over the meet so that a semi circle forms. Ingredients. 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