EATERY MEAT PIE.

EATERY MEAT PIE.!!!!
THE SECRET!!!!! 

THE SECRET OF FLAKY, CRUNCHY, SOFT AND SUCCULENT MEATPIE IS IN THE;
(VINEGAR AND EGG YOLK)

The Vinegar acidity helping breaking down some of the glutinous chain to prevent tough dough and; the Egg yolk makes the dough more malleable.

NOW; Let's look at the ingredients/Recipe and Procedures

Ingredients:
1kg - flour
500g - butter
1 egg yolk
1tblsp - white vinegar
2 pinches of salt
1 tea/sp - baking powder
One extra egg (mix in a bowl)
Ice cold water (ice block cubes)

Procedure:
Mix vinegar and egg yolk together and set aside in the fridge, or add to the dough directly since you already have cold water.

Pour the flour in a deep bowl, mix with salt and baking powder

Mix in the butter into the flour until you get a flaky mixture.

Add the vinegar and egg mix and mix well

Add the ice cold water bit by bit until the mixture comes together. Avoid adding too much water.
The dough should be soft.

Remove the mixture to a work table. Mold it fast with your hands. Ensure the dough still remain cold.
After molding wrap it in a cling film and put in the fridge for 20mins.

Remove from fridge and roll with a rolling pin once. At this point, it doesn't need to be over worked. Wrap again and return to fridge for 5mins. After that, remove and start your cutting.

Make a try!.:;

Filling and Ingredients would be drop in the comments section.

Okay @everyone asking for the filling recipe, below is itπŸ‘‡πŸ‘‡πŸ‘‡πŸ‘‡πŸ‘‡

Filling:
Ingredients:
Minced meat
Irish potato (diced)
Thyme
Oil
Seasoning
Salt
Carrots (diced)
Pepper ; yellow and any other one
Onions

Procedure
 Use little oil to fry onions, then add the minced meat and combine well.

Add the diced carrots and Irish potatoes with thyme, pepper and seasoning

Stir and add little water and allow it to cook for about 5mins.

Then, mix little flour in water and add to the mixture to thicken it.

Note this!
Your filling must be cool not hot when adding to the dough.

#tasterockit, #tastemunchit, #deliprecious, #enjoydvibes

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