1egg beaten for egg washoptional skip for a completely egg free recipe.
½ 0f a medium onion chopped
2sprigs of green onion chopped
½teaspoonchicken bouillon powder
1habanero pepper chopped or 1 teaspoon ground cayenne pepper
Making the dough/crust
In a mixing bowl, measure out the flour.
Add the cold butter and cold shortening and blend in using your fingers or a pastry blender till it forms a mixture that looks like bread crumbs.
Make a well in the middle of your mixture Pour in ¾ cup of cold water and mix in then sprinkle in a handful of flour to seal in the water if you find it tacky after adding the water ( it is always better to end mixing processes with flour)
Form a ball with the Dough, wrap in cling film and allow to rest in the fridge for 20 - 30 mins
In a clean sauce pan heat up 1 tablespoon of oil and or butter sautee onions on medium low till it is soft and translucent then stir in the habanero pepper.( if using)
Add in the beef mince breaking up into smaller bits as you cook and season to taste, cook for about 5 mins or till it's cooked through and all the pink is gone.
Pour in the 1 cup of water, Cover pot and allow to simmer. Add the chopped green onions.
Stir in the bread crumbs this thickens the sauce, and gives the filling that signature moist yumminess Beef Patties/ meat pies are known for... YUM!!! Turn off heat and Set aside to cool.
Assembling the Patties
Preheat the oven to 375°F
Line your baking sheet with parchment paper
Bring out dough from refrigerator. With a bench scraper or sharp knife, divide the dough into 2 equal parts to make it easier to handle.
With a rolling pin or a clean bottle roll out one part to ⅛ inch thick then cut out a round shape with your meat pie former or a round bowl. Sprinkle some flour on a flat plate. Put the round dough on the plate make sure to sprinkle a little flour in between the dough circles to prevent sticking.
Repeat process till all the dough is cut up into circles.
Add about 2 tablespoon of filling at the center then fold over the filling form a semi circle then seal by pressing firmly at the edges. You can add a little water at the edges to help seal. ( if you are using the meatpie former it will help with the fold and seal and add a beautiful design at the edges. If you don't have the former, not to worry, use your fingers to seal it after folding over the filling. Then use s fork to design the edges ) Place on the baking sheet.
Repeat above process until all the dough is used up.
Poke the pies with a fork to create a steam outlet while baking. ( this is optional for this recipe I didn't do it )
Add a teaspoon of water to the beaten egg then with a pastry brush, apply the egg wash on all the meat pies. ( if using )
Bake in the middle rack of your oven for about 30-35 mins.
Let cool completely before serving.
Your filling should have cooled down by the time you are done with your dough circles. But If your filling isn't completely cooled when your dough circles are ready. Put the dough circles back in the refrigerator to keep it cold for a few minutes while your filling cools completely.
If you don't have breadcrumbs, you can make yours or use roux.
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