I first learned how to make meat pies from my mum when I was back in secondary school. If you have an African mother like myself, you’d know they always use their eyes to measure. So, that’s how I’ve done it since.
I remember going to hall parties (if you know, you know) and biting into many meat pies with barely any filling. I never understood the point of being stingy with the filling, hence why I decided to make them myself.
Warning: you’ll need a lot of time on your hands to make meat pies. Making a small batch just isn’t logical as they will be eaten swiftly. Honestly, I’ve had to hide a few in the fridge, just so I wouldn’t be disappointed when a batch of 30 disappears in 2 – 3 days. Excluding myself, there are 4 family members in the house –you do the maths!
Of course when you have no measurements, it’s pretty hard writing up a recipe. It’s taken up some time, but here it is! I’ve used corned-beef for this recipe, but go ahead and try this with a protein of your choice or vegetables.
Makes 15 – 20 pies
For the dough
- 1.5kg plain flour
- 500g salted butter (I prefer Stork)
- 1/2 tsp salt
- 1 tsp ground nutmeg
- 250 ml water
For the filling
- 600 – 700g corned beef
- 1 large onion, sliced or diced
- 1 tbsp oil (any suitable frying oil)
- 1 Maggi cube (or liquid Maggi seasoning)
- 1/2 tsp ground black pepper
- 1 tsp Chilli flakes
- 1 tbsp soy sauce
- 1 tbsp of tomato ketchup
- 1 egg (for egg wash)
- Rolling pin
- Wooden board
- In a bowl, add the flour and butter. Rub together using your fingertips.
- Add the teaspoon of ground nutmeg to the flour and butter mix.
- In a separate bowl, dissolve the 1/2 teaspoon of salt in 250 ml water.
- Add a little bit of water at a time to the flour mixture, and knead.
- Keep adding water and knead until you have a ball of dough.
- In a frying pan, heat up oil and fry onions until they start to soften up.
- Add in the corned beef and mix together.
- Add the Maggi cube, black pepper, chilli flakes, soy sauce and ketchup.
- Cook for 5 mins and check for seasoning.
- Flour your board and rolling pin.
- Beat on egg in a bowl.
- Get a handful of dough and roll in your hand to make a ball. Place on the board and roll out into a circle about 3mm in thickness
- Place some of the filling on one half of the circle, leaving some space around the edge.
- Close the pastry (should look like a semi circle). Using your fork, poke 3 holes into the pie, then press your fork around the edge for a decorative finish
- Place pies on a greased and floured baking tray. Egg wash the pies.
- Bake for 25 mins or until the pastry is golden brown. Enjoy!