- 2 cups all purpose flour
- ½ tsp salt
- 4 oz cold butter or margarine
- Approximately ¼ cup cold water
- MEAT FILLING
- 1 lb seasoned minced meat
- (garlic, green seasoning, salt, pepper, Worcestershire sauce)
- 1 small carrot, diced
- 1 small onion, diced
- 1 tbsp ketchup
- 1 – 2 tsp pepper sauce
- 2 tbsp oil
- 1 – 2 eggs lightly beaten
- Cooking Spray
Make the pastry:Cut the butter into the flour and salt until it resembles breadcrumbs. Add in enough water, just to bring the mixture together. Turn onto a floured board and knead gently until smooth, approx 1 – 2 minutes. Refrigerate at least half hour before use.
Heat oil a saute pan over medium high heat. Add the onion and cook for 1 – 2 minutes. Add the meat and the carrots and cook until browned. Add the ketchup and pepper sauce. Taste and adjust seasoning if necessary. Cook a few more minutes and remove from heat. Drain any excess liquid from the meat.
Preheat oven to 350 degrees F. Lightly spray a baking sheet with cooking spray.
Roll out the dough on a lightly floured surface. Cut out rounds with a lightly floured cookie cutter or the top of a round glass.
Place approximately a teaspoonful of meat in the center of the round. Brush the edge with a little water. Fold over the disc to form a semi circle shape and press the edges together to seal. Place on baking sheet. Repeat until all the dough has been used. You can also top the disc with another disc to form a round meat pie. A fork is helpful in sealing the edges.
Brush the top of the pies lightly with the beaten egg.
Place the pies in the preheated oven and bake for 20 – 25 minutes or until the pies are golden brown . Remove from the tray and place on a wire rack to cool.
n a glas bottle in the refrigerator.