Meat Pies

This is basically a savoury type made from meat and other 'umami' items. It is especially popular in Europe, Australia, New Zealand and South Africa for its ease of consumption and wholesomeness. Hard to believe that this humble pie's existance could be traced back to around 9500BC before being perfected by the Egyptians, Greeks and Roman Empires. The origin of the word 'Pies' actually comes from the name of the meat traditionally used to bake this delicious delicacy which was the Magpie (a bird of Crow family). In fact the first use of the word pie could be found way back in 1303.  
     Here I have prepared a recipe which is easy to bake and can be stored in the freezer for long period of time. All you have to do when you feel like having one is just bake it in the oven. To me this beats processed food anytime. Learning how to cook and bake your own supper is essentially a joy as the photos and videos will guide you through each step of the way. A Meat Pie recipe may have many variations and you my substitute the cooking of the filling to almost any type of stew of your liking. The only thing limiting your choices of flavour would perhaps be your imagination.

Below is a video showing you how to bake Meat Pies

Recipe
For Shortcrust Pastry
350 gm Soft Flour
30 gm Sugar
1/8 tsp Salt
250 gm Unsalted Butter
60 ml Cold Water

For Meat Filling
2 tbsp Corn Oil
1 nos Medium Onion (Finely Chopped)
2 cloves Garlic (Finely Chopped)
100 gm Button Mushroom (Sliced)
600 gm Minced Meat (Chicken or Beef)
1 tsp Mustard (Dijon or Yellow)
2 tbsp Soft Flour
2 tbsp Tomato Puree
300 ml Chicken or Beef Stock (Depending on type of meat)

Method
Part 1 : Making The Shortcrust Pastry
1) Place the flour, sugar, salt and butter in a mixing bowl.
2) Use a hook to mix at low speed till all ingredients are combined.
3) Add in cold water and mix for no more than 30 seconds to prevent gluten from developing which will result in a less tender crust.
4) Let the dough rest in chiller for 30 minutes.
5) Roll the dough out till about 1/8" (1 cm) thick.
6) Cut the dough out just about 1/2" (1.5 cm) wider than the pie mould.
7) Press the dough gently and snugly into the pie mould.
8) Use a knife to trim off the excess edges of the dough. 
9) Repeat step 5 to 6 for the cover of the pie.

Part 2 : Cooking The Meat Filling
1) Heat up oil in a pot and saute onions, garlics and mushroom till fragrant.
2) Add in minced meat and continue to saute till meat is almost cooked and changes colour.
3) Now add in tomato puree, mustard and flour. saute for a further 2 to 3 minutes.
4) Pour in the meat stock and let it simmer under slow fire for 15 to 20 minutes till you loses about 70% of the liquid and thick. Remember to stir occasionally to avoid the bottom part from burning.
5) Scoop the filling into the prepared pie mould. 
6) Brush the sides of the dough with eggwash and place the cover on top. 
7) Trim off the edges and use a fork to poke holes on top so that steam can escape to avoid the top part cracking lke a volcano.
8) Bake in oven at 200C (392F) for 20 to 25 minutes till the top and bottom part of pie is brown. Serve hot.