Servings:
6 meatpies (2-3 portions)
Ingredients:
Dough
260g all-purpose flour (type 405)
130g frozen butter
95ml ice water
1 tsp salt
½ tsp white wine vinegar
Filling
250g minced meat (mixture of beef & pork)
½ onion
2 cloves of garlic
200ml Guinness beer or red wine
1 tbsp Worcestershiresauce
1 tbsp tomato paste
360ml beef stock
1 tbsp cornstarch
salt & pepper
100g cheddar cheese
Preparation:
1) Meatpies are the national dish of Middle Earth, Aotearoa or New Zealand, however you wanna call this beautiful country. They're savoury pies filled with different ingredients, but the most common ones are these mince and cheese meatpies.
2) First, you’ll prepare the dough, a rough puff pastry. For that sieve some flour and grate a third of the frozen butter. Then mix those two ingredients with your hands and add some salt and ice water. Also add a tiny bit of vinegar, which is supposed to inhibit the dough from developing gluten, so that the puff pastry is going to be “puffier”.
3) Cover the dough with plastic wrap so it won’t dry out and let it rest in the fridge for half an hour.
4) Then tend to the filling of our pies. For that, heat up a pan and sear the minced meat. Meanwhile dice half an onion and add it into the pan, after the minced meat has browned nicely. Also we’ll crush in a few cloves of garlic.
5) When the onions have turned translucent, deglaze with some Guinness beer or red wine. Let it simmer for a while, so the alcohol evaporates and then season the filling with salt, freshly ground black pepper, Worcestershiresauce and tomato paste. To add moisture, pour in the bit of beef stock.
6) While this simmers and reduces for a while, it’s time to finish the puff pastry. Roll it out to about half a centimeter and sprinkle some of the remaining frozen butter flakes on there. Fold the dough and roll it out again. Repeat this whole process until there’s no butter left.
7) After you incorporated all of the butter, fold and roll the dough a few more times. There are many different folding techniques for this, just be creative! Then cover the dough again and let it cool down in the fridge until you’re ready to make the pies.
8) When the filling has reached the right moisture content, thicken it with some cornstarch slurry. After a few minutes, take the meat out of the pan and let it cool down on a plate.
9) Now cut some cheddar cheese. I cut it into small cubes rather than grating it, because this will give you little cheese bombs inside the pie and makes eating them more exciting than if the filling was a homogenous mixture.
10) When the meat is cooled down, mix the cheese into it and your filling is done!
11) Now you just need to roll out our dough (if you want to you can fold it a few more times), cut out some circles, lay them in muffin or pie tins and fill the pies with our meat cheese mixture.
12) Cover them with another layer of dough and press the edges of the dough together using your fingers and a fork. Glaze them with a bit of egg wash and poke a few holes in the lid to let out the steam during baking.
13) And then bake them in the preheated oven at 190°C or 374°F for about 20 to 30 minutes. And when your meatpies have taken on a golden brown color, they’re done! When eating, don’t forget to blow on the pies, the filling is quite hot!
Nutritional Analysis of two meatpies:
energy 1007,7 kcal water 310,9 g alcohol 2,3 g
Macronutrients Vitamins Minerals
carbohydrates 71,0 g vitamin B1 0,3 mg NaCl 3,1 g
dietary fiber 4,1 g vitamin B2 0,4 mg sodium 1820,3 mg
monosaccharides 2,6 g niacin 5,2 mg chlorine 1977,4 mg
disaccharides 0,9 g pantothenic acid 0,9 mg calcium 339,5 mg
protein 40,6 g vitamin B6 0,4 mg magnesium 64,6 mg
fat 60,6 g biotine 5,3 µg potassium 569,5 mg
SAFA 33,7 g folic acid 28,4 µg phosphorus 416,8 mg
MUFA 20,3 g vitamin B12 2,8 µg sulfur 355,0 mg
PUFA 3,1 g vitamin C 5,1 mg zinc 5,8 mg
linoleic acid 2,3 g vitamin E 2,3 mg copper 0,4 mg
linolenic acid 0,8 g vitamin D 0,4 µg manganese 0,7 mg
cholesterol 191,5 mg vitamin K 86,6 µg iron 4,1 mg
vitamin A 452,0 µg iodine 24,4 µg
carotene 0,4 mg
* the relative amounts show the percentage cover of the recommended daily nutrient intake (calculated for me personally, the values may differ for you depending on sex, age, height, weight and activity level)
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