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how to make meat pie dough soft

This pie has a top and a bottom half. Using a large mouth, glass glass or bowl about 4 - 5 " cut out circles by gently pressing on the dough and releasing it, shaping the meat pie dough. The fat in a pie crust must maintain some of its integrity in the dough to make the crust truly flaky. Fold it over the meet so that a semi circle forms. So, try to make them even. Pie dough crusts were first created in the Middle Ages. Pie Dough. Fill pie with desired filling. Cut dough and make a lattice over the filling, or leave the circle intact and cover the filling completely, cutting a few vents with a sharp knife. press the edges tight and give the meat pie its unique design. These Meat pies are a comfort to the soul and a delight to the palate. On a hot day, you may need to chill the fat in the freezer for 10 to 15 minutes before you start making the dough. and set the pie on it. Ingredients. Before you start assembling the pie, put a cookie sheet in the oven. Place 1 tablespoon of the meat on each circle in the middle. time to fill in the sauce into the dough Knead the flour until thin. Place a circle at the bottom of each muffin well in a 12 muffin tin and press lightly along the bottom and sides to form the pie bottoms. Using a meat pie cutter, cut into a round shape. Sweet Pie Dough | Add a touch of sweetness to your pie crust with this easy to make Sweet Pie Dough recipe. Pies: As a pie dough, pâte brisée functions as a blank slate, taking its flavor cues from the filling. Fill the pie with about 2 cups meat filling — don't overfill, Arsenault said. Hard, rigid dough will give you the same type of bread, but soft, pliable dough will give you soft, delicious, gooey bread. Flour: Make sure to use high quality all-purpose flour (I prefer King Arthur’s). Knead by hand or with the dough hook in the mixer until the dough is very soft, smooth, and tacky/sticky to the touch (but it should not leave dough on your fingers when touched). West African Meat pie or the Nigerian Meat pie is light and slightly Flaky and it’s stuffed with well seasoned Ground Beef (minced Beef), Potatoes and carrots. Please remember that the best dough for meat pie pastry should be very moist and delicious. Place a circle on top of each filled pie and crimp to seal the edges. Moist Meat Pie Filling. The rich dough can make bread that is soft, fluffy, and tender, like cake, as the extra fat in the flour shortens the gluten. After the first rise, deflate the dough by punching out the air, cover tightly with a cling wrap and then with aluminum foil. https://www.allrecipes.com/recipe/261983/tourtiere-french-canadian- Place each large pastry circle in the cupcake pan and gently push down. m. Before you go on I must let you know….this is just a recipe. Put the dough in the fridge for 20minutes (makes it really smooth). RELATED: For a more crumbly, shortbread-style pie crust, check out Doreen’s pie crust which uses a different slurry technique to make the pie dough. 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. Trust me. The secret to the perfect meat pie dough lies in the ratio of the butter to the flour. ; Akawi cheese Replacement – Mozzarella Cheese; Freezer instructions – The dough can be made ahead and frozen without the filling. Coat your rolling pin with flower as you roll the dough till it flattens (Around 1cm thickness). Although this dough can have high sugar content, sugar is not necessary to produce rich dough. Seal the pie by pressing it with fingers along the edges. With a round glass, cut circles from the dough. You can use soft dough as a foundation for many recipes for buns, cinnamon rolls, pizza, sweet buns, pretzels, crescent rolls and others. Pâte brisée differs from many American pie crusts because it is a butter-only pie crust whereas many American pie crusts use shortening, lard, vegetable oil, or a combination of multiple fats. After the dough and the mixture are ready, start to assemble the pies. I am sure there are places that you can purchase premade dough these days… but my Nanna always makes her own for her Maltese Torta recipe. Refrigerate for at least 30 minutes or until ready to use. Do not skip this step, as your meat pie dough will fall apart if you do not! Making the Meat Pie. If you don't need a lot of dough, then it would take only 15 minutes for your dough to be ready. Click To Tweet. Now transfer unto the greased tray and repeat this process for the remaining circles. 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