meat pie

Ingrédients

• 500 g flour (about 4 cups)
• 250 g butter (2 sticks + 2 tablespoons)
• 1 1/2 tsp salt (9g)
• 1 teaspoon baking powder (5g)
• 1/2 cup plus 2 tablespoons water (136g)
• 500 g minced beef (0.5kg)
• 3 tablespoons oil
• 1/2 small onion (finely chopped)
• 1 large carrot (diced)
• 2 medium Irish potatoes (peeled and cubed)
• 1 teaspoon salt
• 1/2 teaspoon seasoning cube (single beef cube )
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 2 tablespoons flour ( or 1 tablespoon corn starch)
• 1 1/2 cup water (cold)
• 1 egg (beaten)

Préparation

1. 1

   In a large bowl, mix together the flour, salt, and baking powder.

2. 2

   Cut your cold butter into cubes and add it to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until you get a mixture that resembles coarse crumbs.

3. 3

   Gradually add cold water to the mixture, then combine hands just until the dough comes together. It should be firm but not sticky. Do not knead the dough.

4. 4

   Divide the dough into two equal parts, wrap them in plastic wrap, and let them chill in the fridge for at least 30 minutes.

5. 5

   Chop the onions, potatoes, and carrots into small cubes.

6. 6

   In a large pan, heat 3 tablespoons of oil over medium heat.

7. 7

   Add the chopped onions and sauté until softened and fragrant.

8. 8

   Add the minced beef to the pan with the onions. Break it apart with a spoon and cook until browned all over.

9. 9

   Stir in the diced potatoes and chopped carrots. Cook for about 5-7 minutes until they start to soften.

10. 10

    Sprinkle in the salt, garlic powder, cayenne pepper, and crumble in the seasoning cube. Stir everything together to evenly coat the mixture.

11. 11

    Sprinkle the flour directly over the mixture (or use cornstarch mixed with water to form a slurry).

12. 12

    Pour in 1 ½ cups of water and stir to combine.

13. 13

    Let the mixture simmer for about 10 minutes, until the sauce thickens and the vegetables are fully cooked. Set the filling aside to cool slightly.

14. 14

    Take one portion of the chilled dough and roll it out on a floured surface to about ¼ inch thickness. Transfer the dough to your pie dish, pressing it into the bottom and sides.

15. 15

    Spoon the cooled meat filling into the pie shell, spreading it out evenly.

16. 16

    Roll out the second portion of dough for the top crust. Lay it over the filling and crimp the edges together to seal.

17. 17

    Brush the top of the pie with beaten egg to give it a glossy, golden-brown finish once baked, and poke holes in the top crust with a fork to allow steam to escape.

18. 18

    Preheat your oven to 350°F (175°C). Bake the pie for 45-55 minutes, or until the crust is golden brown and crisp.

19. 19

    Let it cool for about 10 minutes before slicing and serving.