Meat pie baked on COOKER or gas COOKER which ever one you have LINKS TO MY RECIPES ON VARIOUS NIGERIAN SNACKS https. #meatpie How to bake meat-pie watch till end and subscribe to #Edabernardtv. I got the recipe from my husband's mother. She is French so I believe this is a French Meat Pie. Beef, pork, and potato are all nicely spiced and baked.
Baked meatpie is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Baked meatpie is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have baked meatpie using 7 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Baked meatpie:
- Get 4 cups Flour
- Get 250 g Butter
- Take 2 tbs Sugar
- Prepare 1 tbs Salt
- Make ready 1 Egg
- Get 1 cup Water (cold)
- Prepare 1 tbs Baking powder
Meat pies are tasty snack for all the carnivores and a great appetizer for parties and potlucks. Make a whole pie for the entire family or make individual pies, just for one! These meat pies are delicious and a popular Ghanaian snack. In Ghana meatpies are very popular, they are served at parties, restaurants.
Instructions to make Baked meatpie:
- Mix the butter,salt,sugar,flour and baking powder to form a breadcrumb texture
- Make a well in the mixture,and add in the egg, then mix
- Gradually Add in the cold water to form a non stretchy dough,keep in the fridge for like 15 minute
- Roll out the dough, cut into a circular pie shape, fill it and use pie cutter to cut it perfectly,
- Egg wash it and bake it till golden brown
- Then server 🤤🤤🤤
These meat pies are delicious and a popular Ghanaian snack. In Ghana meatpies are very popular, they are served at parties, restaurants. Best Easy Wheat Meat Pie (Beef Pie). The West African Meatpie is an exotic snack that is made up of a pastry case with beef, Diced Potatoes, and diced Carrots filling. This wheat version provides a little.
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