Meatpies and Sour mayonnaise dip
For a while I struggled with pricing my meatpies. Not for the pure pricing difficulty but for the need to make them cheap yet packed with flavor. I didn't think that I could achieve flavor for cheap, then I thought about how my grandmother did not have a lot of access to some of the condiments we have today. How cooking to her was just about using the right pot and correct heat. With that in mind I came up with two meatpie recipes, different for the kind of ingredients used mostly and also the pricing. The one that I share here is the simplest, and it uses the cheapest ingredients for the most flavor. I hope you enjoy! #MyCookbook
Meatpies and Sour mayonnaise dip
For a while I struggled with pricing my meatpies. Not for the pure pricing difficulty but for the need to make them cheap yet packed with flavor. I didn't think that I could achieve flavor for cheap, then I thought about how my grandmother did not have a lot of access to some of the condiments we have today. How cooking to her was just about using the right pot and correct heat. With that in mind I came up with two meatpie recipes, different for the kind of ingredients used mostly and also the pricing. The one that I share here is the simplest, and it uses the cheapest ingredients for the most flavor. I hope you enjoy! #MyCookbook
Open in Cookpad AppSteps
- 1
Begin by making the ROUX: Heat butter in a saucepan. As is melts and starts bubbling, add the flour and stir continuously until lightly browned. Set aside to cool
- 2
To make the FILLING: Heat up oil on medium and sautee the onions until fragrant and soft. Stir in the chilli peppers
- 3
Add the beef and break up huge lumps of mince as it cooks. Add seasoning, close lid and cook until no longer pink (5 to 10minutes)
- 4
Add carrots, green bell peppers, and carrots, stir to incorporate followed by water. Simmer for a few more minutes before stirring in the roux to thicken the sauce. Set aside to cool
- 5
- 6
While the filling cools, make the PASTRY: Thoroughly mix the flour, sugar, and baking powder. Then cube your soft cold butter and rub it into the flour mixture until crumbly resembling bread crumbs
- 7
Make a well in the crumbly mixture and pour one beaten egg into it. Mix it in but not too long
- 8
Add cold water to the dough and form into a ball (seal with a handful of flour if the mixture feels too wet). Wrap the ball in cling firm and refrigerate for 30minutes to let come together
- 9
While assembling the pies to your preferred shapes, preheat the oven to 180°C and line a baking sheet with parchment paper
- 10
Once all pies are assembled, beat the other egg with a teaspoon of water and use it to brush the tops of the pies before baking
- 11
Bake for 25 - 30 minutes or until golden brown
- 12
To make the SOUR MAYONNAISE DIP: Follow my other recipe https://cookpad.wasmer.app/uk/recipes/13964541-sour-mayonnaise-dip?invite_token=PCbraJ7MESuA81hDrDYoQ15F&shared_at=1604259133
- 13
Enjoy warm or cold with a dipping sauce of your choice or any salsa
Cooksnaps
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