Simple Way to Make Speedy Quiche Dough (Meat pie dough) Cooking Basics for Beginners

Keeping your pie dough as cold as possible helps prevent the fat from melting. If the butter melts inside the dough before baking, you lose the flakiness. Mini Quiche Bites with Phyllo CrustLove and Olive Oil. The Nigerian meat pies are delicious pastries filled with minced meat, potato and carrots.

Quiche Dough (Meat pie dough) is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Quiche Dough (Meat pie dough) is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook quiche dough (meat pie dough) using 4 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Quiche Dough (Meat pie dough):

1. Take 1 kg Flour
2. Prepare 1/2 Tbsp Salt
3. Make ready 300 ml Extremely chilled Water
4. Make ready 500 g Butter

I was looking for a Greek Meat Pie and really couldn't find one, so I made one up! In a large lasagna size glass pan, spray the bottom of the pan with Pam. Add one sheet of the Phyllo dough. This easy pie dough has a recipe that pastry chefs tend to favor, but it doesn't require any fancy ingredients, equipment, or training.

Instructions to make Quiche Dough (Meat pie dough):

1. In a bowl, add the flour and Salt then mix, add the butter and mix gently.
2. Add the water and mix gently. - Do not over mix, a rough dough should be the outcome.
3. Spread the dough and roll flat using a rolling pin.

Add one sheet of the Phyllo dough. This easy pie dough has a recipe that pastry chefs tend to favor, but it doesn't require any fancy ingredients, equipment, or training. To store it for longer than that, the dough can be frozen as a block, rolled, or. This dough works beautifully for Chef Donald Link's Natchitoches Meat Pies, but it could be filled with almost any combination of meats or vegetables. Adapted from "Real Cajun: Rustic Home Cooking from Donald Link's Louisiana" by Donald Link.

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