How to make shortcrust pastry for meat pies

Stir in a pinch of salt then add 2. Lift and place the pastry in a pie dish and put pie filling insideRoll out another part of the pastry and cover the pie.

Press to seal with a fork.

How to make shortcrust pastry for meat pies. Jamie shows you the perfect recipe for making shortcrust pastry at home. Dead simple with maximum results. You can even add some cheese for an extra kick of.

Versatile shortcrust makes terrific tarts pies and party. Here we show you how to make homemade shortcrust pastry from scratch - its easier than you think. Sift 225g plain flour into a large bowl add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

Stir in a pinch of salt then add 2. Combine flour butter and shortening using a food processor until crumbly. Mix in water 1 tablespoon at at time until dough is soft and pliable.

Wrap dough in plastic wrap. Let rest in a refrigerator for at least 30 minutes before using. Roll to flatten the dough to about 3mm in thickness.

Cut 6 x 13cm circles from the shortcrust pastry. Use to line bases and sides of the pans. Brush rims with water.

Roll and flatten the remaining dough and cut 6 x 13cm circles from the shortcrust pastry and place over meat. Press to seal with a fork. Trim and brush with beaten egg.

How to Make Meat Pie Pastry Dough 1. The first step to make meat pastry pie dough is to take 4 cups of plain flour in a large bowl and mix salt and baking. Add some margarine into the mixture.

Work it properly into all of the flour until it starts looking like a bowl of. Start adding ice. Ingredients 125g lard chopped 125g butter chopped 650g plain flour plus extra for dusting 2 eggs 1 beaten 1 separated egg yolk for glazing freeze the white for another recipe.

1 Place the flour and salt in a large bowl and using a pastry blender or your fingers cut the butter into the dry ingredients until the mixture resembles coarse pebbles. Using a fork stir in the water until the dough pulls together adding additional ice water by the teaspoonful if necessary. Use your hands to knead the dough for a few minutes.

Sift 170g plain flour and a pinch of salt into a bowl. Rub in 100g cold unsalted butter cut into cubes with your fingers until you have a crumble-like mixture. Stir in 1 tbsp caster sugar then add 1 large free-range egg yolk and mix quickly with a palette knife.

Add 1-2 tbsp cold water a little at a time mixing with the knife until. Assemble meat pie and bake Take one part of the meat pie pastry and using a rolling pin roll on a lightly floured surface. Lift and place the pastry in a pie dish and put pie filling insideRoll out another part of the pastry and cover the pie.

Trim the edges and press the edges down with. Storage - Cooked pies keep in the fridge for up to 5 days best to give it a quick microwave to warm the centre then pop in the oven for 5 minutes at 180C350F to crisp pastry. OR wrap in cling wrap then freeze cooked pies thaw then reheat in oven at 180C350F for 20 minutes until centre is piping hot.

5 Dice 135gm butter refrigerate remainder. Combine flour salt and diced butter on low speed in a food processor until. 6 Roll out dough to a 20cm x 50cm rectangle.

Place remaining chilled butter between two sheets of. 7 Turn dough 90 degrees clockwise and roll pastry. Stir from time to time to make sure the meat doesnt stick.

Season and set aside to cool completely. Preheat oven to 220C. Use a side plate as a guide to cut 6 x 16cm diameter circles in the pastry.

Cut 6 x 11cm diameter circles for lids. Gently place the larger pastry in the bottom of six pie tins. Place cooled meat filling in the pie.

Make the pastry as follows. If using ready made pastry skip to STEP 8 Mix sieved flour and salt in a large bowl. Add cubes of butter.

Rub in fat using the tips of your fingers until the mixture looks like fine breadcrumbs. Cut the pastry base out of the shortcrust pastry using a 10 cm 4 round cutter I use an empty 800g14oz canned tomato tin - perfect size. This fits both the pie and muffin tins.

Press the rounds into the tins and fill to the brim with the Filling.