Ingredients for the dough
For the dough
- 300g Flour
- A pinch of Salt
- A pinch of Mixed spices
- 1/2 Nutmeg
- 125g Butter
- 1/2 cup of water
- 1 Egg (egg white)
- Egg yolk for glazing
For the filling
- 100g Minced Meat or Meat that is cooked and diced or blended
- 1/2 cup chopped/ mashed Carrots (optional)
- 1 cup chopped Potatoes
- 1/2cup rich stock
- Salt to taste
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Ingredients for the filling
Putting it all together
- Mix the butter and flour until it looks like bread crumbs
- Add all ingredients ti the butter-flour mixture and rub in to get the dough
- Add some more water in drops if necessary until it all comes together
- Put into the fridge for about 1 hour to mature
- Knead and roll out on a flat surface to cut into required shapes
- Circle shapes for meat pie and rectangular shapes for sausage rolls
- For the meat pie, use the meat pie cutter or improvise with round cups, bowls or bowl cover
Filling Meat Pie:
- Season the meat, cook and dice or blend
- Add the chopped/ mashed Carrots
- Use the stock to cook the diced potatoes
- Mash the potato with the meat to achieve a good mix or paste
- Add salt to taste
- Place a portion in half of the round cut out dough, cover with the other half and seal with a fork or use the meat pie cutter
- Arrange the pies on a baking sheet on an oven tray. Bake in an oven at 1700C for about 30 minutes
- Confirm the the surface is golden brown and firm
- Bring out of the oven and serve
Sausage Rolls:
- Mix raw sausage till slightly lighter
- Put on the cut out pastry dough and roll up for baking
- Arrange on the prepared greased wax papered tray
- Brush egg yolk over the pastry
- Pop into the oven (moderate heat)
- Bake for about 20 minutes and brush with egg yolk again
- Monitor until it is golden brown and baked