HOME MADE MINI PIES MAKE A PUFF PASTRY

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Pastry making can be very boring, maybe its better to buy ready made, i prefer making my own though:
*250g plain flour
*250g unsalted butter
*5ml salt
*3/4cup icy water 


METHOD
1.Sift flour and salt into a bowl, with a round bladed knife, cut up large chunks of butter into the flour, use your hand to bring the flour to a ball adding drops of ice cold water until u have a neat dough, do not over work the dough, chill in the fridge for 20 mins, take out onto a lightly floured board and shape dough into a rectangle, roll it out until 3 times its size, make 3 divisions on the rolled out dough, bring upper third to centre and the lower part over the 2 parts. 
* place in a cling wrap and chill for 20mins or until ready for use.
*roll pastry out and cut into circles of desired size, place your meat in the pastry and fold into shapes you desire, moisten the edges so that the pastry can stick together firmly.
*brush with beaten egg, place on a greased oven proof dish and bake at 180d c for 30 mins or until pies look golden.


PIE FILLING: I USED MUTTON AND CARROT.
*cut up meat neatly into about 1cm cubes, fry onion add meat and cook high heat for 10mins, add carrots cut up abt same size with the meat and cook on low heat until soft, abt 45mins.
N.B the meat should be vry cool when folded into the pastry to avoid melting the pastry.

Credit: Sara Ndiweni

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