Let simmer until the lard melts. The crust might nit come out quite as flaky though.

Delicious and easy to make .

Can you do this recipe with a regular pie plate or only recommended for the small napkin style? My personal requirements for perfection are: You will need all-purpose flour, bread flour 1 ½ sticks or 12 tbsp of unsalted cold butter (cut into chunks), 1 teaspoon of baking powder, 1 tablespoon of sugar, 15-20 tablespoons of ice cold water. So it’s the combination of both types of flour that is the secret? Yasssssss!

Since my last meat pie recipe (which I admit was a bit standard… still great, but not a knock out), I have been toiling in the kitchen to achieve the best fail-proof meat pie recipe with the most delicate, flaky meat pie crust which still stays whole and stable in your hand. Fill with whatever filling mixture you desire. Then add a tablespoon of filling into each mold. This is a very traditional recipe for English Pastry CRUST which is used as a top and bottom crust for a meat-filled pie/casserole. Can you use a mixer or better by hand? After the dough has rested for thirty minutes, cut the dough into 12 even pieces without disturbing the layers as much as possible.

Do not use self raising flour since you will be adding baking powder to it yourself. 3. 64 %, Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust. I’m not exactly a chef, but I will give this a try. Fold the top third down to the center (from the short end of the dough rectangle), then the bottom third up and over that (think about folding it in thirds like folding a letter).

Excited to try this looks great. Can I leave the pastry for more than 3 hour before baking. If you omit it, it will still be good, but it won’t be flaky. Just a couple of questions in the directions if someone could help with.

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Lay the top crust over the casserole, carefully removing the wax paper.

your oven might not be getting as hot as you think. Mix well.

194.6 g Recipe for a Stable and Flaky Meat Pie Crust, In a bowl, combine the flour, baking powder, sugar and salt, and gently cut in the cold butter chunks with a pastry blender, fork or knife. After the dough has rested for 30 minutes, cut the dough into 12 even pieces without disturbing the layers as much as possible. Set aside and allow to cool completely before filling into the pastry.

This looks so delicious!

2. Add the cold water a tablespoon at a time, while mixing with a wooden spoon to bring the dough together.

Using a fork, stir in the water until the dough pulls together, adding additional ice water by the teaspoonful if necessary.

After 30 minutes, repeat step 4 rolling out the dough (short side facing you) into a rectangle and folding like a letter. Preparation. In England we have specific ‘bread’ flour and also plain flour, as well as the self- raising, so which of the first two would I use?

Roll out each piece into rough circles and stuff with the filling. . Add yolk and blend well.

The recipe originally published in Betty Crocker but is becoming harder to find this specialty pastry recipe. On a floured surface, roll the dough in a rough rectangle in one direction. I don’t know about you guys, but I am often very disappointed with the meat pie offerings at many of our African parties or weddings.


Any meat pie recipe using this method should produce the most stable and flaky meat pie crust guaranteed (No money back sorry…it’s free)! Roll out each piece into rough circles and stuff with the filling.

Add liquid mixture to flour mixture. It needs to be chilled before using, so you need to make this ahead of the actual main dish you are going to make with it. You must use ice-cold water! Can I do it without pouting it in the fridge? I want to see pictures too. Just make sure that it is completely covered.

I will definitely try this. Some filling suggestions are: -- Leftover turkey, stuffing, and gravy from Thanksgiving -- Roast Leg of Lamb, onions, and gravy. Hi Sneha!!!! 13.

In a bowl, combine the flour, baking powder, sugar and salt, and gently cut in the cold butter chunks with a pastry blender, fork, knife or your good-ole fingers. Total Carbohydrate This repetition creates the famous puff pastry layers and flakiness, without having to go through the technical process of laminating the dough.
After countless trials, I can finally present to you the best, fail-proof secrets to a stable yet flaky meat pie crust that will elevate any meat pie recipe! Let me know how it goes in the comments below! You are reheating the filling, not cooking sufficiently long enough to cook raw meat!). Since my last meat pie recipe (which I admit was a bit standard… still great, but not a knock out), I have been toiling in the kitchen to achieve the best fail-proof meat pie recipe with the most delicate, flaky meat pie crust which still stays whole and stable in your hand. Excuse me! -- Chicken and veggies Earl Grey Sponge Cake with Hibiscus Frosting. Yay to crust lovers! Pls must I combine flour, secondly what if I use magarine to replace the butter.

-- Roast Leg of Lamb, onions, and gravy.

Place each large pastry circle in the cupcake pan and gently push down. https://www.bbc.co.uk/food/recipes/meat_and_potato_pie_66778