Please read this before you start this recipe:
- I don’t knead my dough. Okay, that’s a lie. I knead it, but not like how most people do. I call myself a lazy cook so I knead for like 2-3 minutes, nothing too serious.
- Make sure your butter and water are cold. Like, REALLY REALLY COLD.
- To bind the dough, you can use really cold MILK instead of water. Whole milk (cereal milk) is fine or you can mix Evaporated Milk with water.
- Please use a scale to weigh the ingredients. You can use this online converter and use measuring cups but I really recommend using a scale whenever you have to bake. If using an online converter, make sure you are keeping in mind what you are converting. For example, 425g of water to cups is not the same as 425g of flour to cups.
- For the egg wash: If you don’t eat eggs, you can just use Evaporated Milk to brush the top of the pies.
- OKAYYY, LET’S MAKE SOME PIES!!!
To get the best pie shape, you can use this dough press on Amazon.
- Baking Tray
- 425g All-Purpose Flour (If you want it less flaky/buttery, you can use 600g)
- 2 tsp Baking Powder
- 340.5g Kerrygold Irish Butter, Cold
- 75-80ml Very cold water (Add a little bit at a time)
- 1/2 -1 tsp Nutmeg Based on preference
- 4 Tbsp Evaporated Milk Optional
- 1/2 Medium Onion
- 1 Can of Corned Beef or 300g of Minced Beef
- Choice of Seasoning (I usually use Curry Powder, Ginger & Garlic Powder, Bay Leaves, and Kess Kravings Vegetable Seasoning)
- Choice of Vegetables/Potatoes (I usually use Carrots, Onions, and Potatoes)
- Vegetable Oil
- 1 Large Egg
- 2 tsp Evaporated Milk
- In a frying pan on medium heat, add two teaspoons of oil
- Dice the onion, carrots, and potatoes and add them to the oil
- Add seasoning and allow it to cook for 2 minutes on low-medium heat
- Add the corned beef or minced beef and mix till well combined*
- Add in any additional seasoning and allow it to cook properly (based on preference)
- Once it is cooked, turn off the heat and allow the stuffing to cool completely
Making the pie crust
- Place a rack in the center of the oven and preheat to 350ºF/177ºC/Gas Mark 4
- In a large mixing bowl, combine flour, baking powder, nutmeg, and butter until completely mixed. I usually grate my butter as it is easier to mix
- To form the dough, add the cold water in bits and form into a round shape – do not knead excessively!
- Sprinkle a workstation and rolling pin generously with flour and divide the dough in two
- Roll the first dough into your desired thickness and use a dough cutter or small bowl to cut out circles (or your preferred shape)
- Repeat until you have rolled and cut all of the dough
Stuffing the Pie
- Beat the egg lightly with 2 teaspoons of Evaporated Milk and set aside
- Take each cut dough and add the stuffing to one side
- Brush the outer parts of the dough and fold the other side over. Using a fork (our fingertips), press down the edges of the pie to close
- Repeat the steps above with the rest of the dough and place them on a baking sheet lined with parchment paper
- Brush the top of the pies with the rest of the egg wash
- Place the tray in the oven and bake the pies for 30 minutes
- After 30 minutes, check to see if you like the brownness, if not, bake for another 10 minutes until golden brown
- Serve with a chilled Malt, Milo, Fanta, Tea, or beverage of your choice. Enjoy!
*If you are using minced meat, cook the minced meat first before the veggies Pie Crust: To get the best pie shape, you can use buy this dough press on Amazon.