Monday, 1 February 2016

Home-made Meatpies

Ingredients for the pie crust:
3 cups all purpose flour
1 cup margarine (NOT butter)
2 Teaspoons baking powder
1 Tablespoon sugar
1 Teaspoon salt
¼ cup cold water

Ingredients for the filling:
½ lb ground beef
1 carrot (chopped)
1 potato (chopped)
1 small onion (chopped)
Maggi, curry, salt n pepper to taste
½ cup water
1 tablespoon plain flour
Egg wash (1 egg + 1 tablespoon water well beaten)

Boil the carrot and potatoes till it's soft (not soggy), strain and set aside.

To make the filling: Season the meat with maggi, salt n pepper and cook till it's done. Mix in the cooked carrots and potatoes.

Mix the flour and water in a cup and add to the meat mixture (this step is to ensure the filling doesn't dry out while baking). Stir and cook for a minute or two and then set aside to cool while you make the dough.

Sift the flour, baking powder, sugar and salt into a big bowl and mix well. Cut the margarine into small pieces and add to the flour. Use your hands to mix the butter into the flour till you get the consistency of wet sand.

Add the cold water one tablespoon at a time and knead till the dough comes together into a ball. Let the dough rest for about 10mins.

Using a rolling pin, roll out a chunk of dough to your desired thickness. Place on a meatpie cutter, add a spoon of filling and close the cutter. The cutter will cut the excess dough off and seal the pie ;)

If you don't have a cutter, you can improvise using anything with round edges. Add the filling to one side, fold the other half over the filling and seal the edges with a fork.

Line a baking sheet with parchment paper, arrange the pie and brush with the egg wash. Bake till the crust is brown.



  1. Hello Chichi. Am soo trying out this receipe! Can I use blue band magarine or are there other types of magarine you can recommend? Another que: Adding the cold flour mixture to the cooked meat-carrot-potatoes filling,won't the water run out?making it all soggy when scooping the the filling on the pie dough? Thank you n God bless.

    1. Hi, anon. Any kind of margarine would do. You are adding the flour to the meat so that it won't dry out wen baking the pie. Don't worry, it won't be soggy.

  2. Nice one ChiChi. I'll be having meatpie today, meatpie tomorrow, meatpie forever... :D

    1. Hahaha...ure jst a chicken. I KNOW WHO YOU ARE!!!

  3. Now I gotta try this recipe Chichi. Have always used one with vegetable shortening but want to get away from all that fat. This looks really good. Your recipes have never done me wrong

    1. Awwwww, thanks Emeline :) I can't wait for u to try it. Share pictures wen u make it oh ;)

    2. Finally made this today. Used fish so mine is fish pie. Yummy!! Thanks for sharing your recipes Chichi. Not sure how to share pictures here

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