Meat Pie

A Taste of Home: My Meat Pie Journey

The aroma of freshly baked meat pie takes me back to my childhood. For me, meat pies were a special occasion treat, reserved for holidays like Christmas, New Year's, and Easter. My sister and I would eagerly accompany my mum to Mr. Biggs, where we'd indulge in a meat pie and ice cream. The experience was luxurious – each bite savored, the treat lasting a long time. The anticipation made it all the more enjoyable, knowing we wouldn't have another for months. That's the memory I cherish.

Now, as a busy student navigating life on a budget, I've learned to be resourceful. Take-away treats are a luxury I can rarely afford. My newfound money-saving skills have led me to embrace the art of home cooking and baking. This has opened a new world of culinary adventures and the satisfaction of creating delicious meals and snacks from scratch without breaking the bank. It’s also a great way to control ingredients and make healthier choices.

This meat pie recipe isn't just about recreating a childhood memory; it's about embracing practicality and resourcefulness. The recipe itself is straightforward, utilizing readily available ingredients and minimizing waste. The satisfaction of creating something delicious and comforting from scratch is immeasurable – it's much more rewarding than any store-bought pie could ever be. Plus, the feeling of accomplishment is a bonus. I’ve adjusted the recipe over time to suit my tastes and budget, making it a personal reflection of my culinary journey.

Making this pie is a therapeutic process, allowing me to unwind and de-stress while simultaneously creating a comforting and delicious meal. I find that the simple act of mixing ingredients, rolling out the dough, and shaping the pies is a mindful activity, separating me from the day's worries and allowing me to focus on the present moment. This is especially helpful on busy days, providing a much-needed break.

Beyond the personal benefits, this recipe reflects my commitment to healthy eating without sacrificing taste. I always try to use fresh, wholesome ingredients whenever possible. This approach extends to other areas of my life as well, influencing my choices regarding personal health and finances. Every element, from the careful selection of ingredients to the precise baking time, contributes to a culinary masterpiece. It's not just about making a meat pie; it’s about making a statement. A statement of self-sufficiency, resourcefulness, and a profound love for home-cooked goodness.

The beauty of this recipe lies in its versatility. You can adapt the filling to your preference, adding different vegetables or even incorporating a different type of meat. Feel free to experiment! Baking this meat pie is more than just a culinary task; it's an act of self-care, a celebration of resourcefulness, and a testament to the enduring power of simple pleasures.

This homemade meat pie is a comforting dish, perfect for a cozy night in or a casual get-together. The rich savory filling encased in flaky pastry provides a truly satisfying culinary experience that warms the heart and soul. Enjoy the journey of creating this timeless classic.

Step-by-step

• Pour the dry ingredients in a bowl, mix and add very little salt to taste.
• Use a tablespoon to scoop the margarine in small bits into the bowl of flour.
• Add little blocks of the margarine to the dry ingredients and mix well until you get a breadcrumbs mixture.
• Then add water in little amount, not at once but bit by bit just so you do not go overboard with it. Mix well until you get a dough formed.
• NB: just as soon as you get the dough, stop kneading. No need to over work the dough.
• Cover the dough in cling film and place in the fridge for 30mins to rest.
• While waiting you can now make the meat pie filling.
• Peel the potatoes, cut it and the carrots into small cubes.
• Slice the onions as desired.
• Heat the vegetable oil in a pot at medium heat, add the diced onions and stir for a bit then add the minced meat and stir until colour turns pale. Keep up with this for 2 mins.
• Add 1 cup of water, season to taste and cover the pot.
• Leave to cook for 10mins so as to allow the mince beef get soft.
• Then add the vegetables (carrot and potatoes) to the pot, add salt and Maggi to taste as desired. Mix contents and leave to cook.
• Mix 2tbs of flour with 1/2 cup of water, then pour into the pot and mix.
• This will act as a glue to help the vegetables and meat to hold on together and not fall apart when put on the dough and to also be moist.
• Leave the pot on low heat for an additional 2mins. Then turn off the heat.
• NB: if more time is needed for this to be ready, please do so.
• Preheat the oven to gas mark 4(this is a safe bet for me if am unsure, not too high or low).
• Now take small portion of the dough and place on the work table or chopping board, sprinkle little flour and roll out with a rolling pin.
• Use very little force on the dough, only using your wrist and not your whole arm to roll out dough.
• Cut to shape, put the filling and fold.
• Use egg to seal the ends of the dough, securing the filling.
• Grease the baking tray and place in the oven or use baking sheets on the tray.
• After exhausting all the dough and filling, glaze the meat pie with beaten egg. Then place on the tray and bake away for at last 30mins, some will say until brown. Just go with your gut.