Meat Pie
250g mince meat
Mashed potato (powder)
1 carrot
1 knorr
500g plain flour
Salt to taste
pinch Baking soda
1egg
Thyme
Vegetable oil
How to Make
Put the beef and spices in
a pan, cover with water, bring to a boil then reduce to a simmer, cover and
cook for about 20 minutes, or until the meat is tender. Add the vegetables at
this stage and add a little more water if needed. Bring to a boil, reduce to a
simmer, cover and cook for about 20 minutes or until the vegetables are tender.
Remove the lid and allow the mixture to boil until almost dry. Take off the
heat and set aside to cool a little.
Mix together the flour and baking soda into a bowl. Add the oil and rub into the flour with your fingers until the mixture resembles fine
breadcrumbs. Add just enough water to bring the mixture together as a dough then roll out to
about 3mm thick. Use a pastry cutter to cut in circles.
Add about a tablespoon of
the meat mixture in the center of each pastry circle, then fold the pastry over into a half-circle
and use a fork to press down and seal the sides.
Brush the top of the pie
with the eggwash then place in an oven
pre-heated to 180°C. Bake for about 35 minutes, or until the pie has begun to
colour and the filling is hot. Serve hot or cold.
