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Ingredients

  • FOR PASTRY

  • 340 g plain flour

  • pinch of salt

  • 150g margarine

  • 3 – 4 tablespoons cold water


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Sift the flour and salt into a bowl. Cut the margarine into small pieces and rub into the flour until
the mixture resembles fine breadcrumbs. Add enough water to mix to a soft dough

FOR THE FILLING

  • 1 onion, chopped

  • 1 clove garlic, minced/crushed

  • 1 green pepper chopped

  • 2 green chillies chopped

  • 1 tablespoon oil

  • 1/4kg mince meat

  • 1 tsp Worcestershire sauce

  • 2 tbsp tomato ketchup/tomato paste

  • 150 ml beef stock (improvise with water)

  • 2 tsp plain flour

  • 1 – 2 tbsp water (the paste works as a thickening agent)

  • salt and pepper to taste

  • beaten egg to glaze

METHOD
Fry the vegetables in the oil until soft. Add the minced beef and cook gently for 5 minutes. Stir in the chili, Worcestershire sauce, ketchup and stock, and simmer gently for 15 minutes.

Mix the flour with a little cold water to form a smooth paste, add to the pan and simmer for a further 5 minutes. Season and leave to cool.


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Roll out dough thinly on a lightly floured work surface into circles

Spoon the mince mixture in each at the center.

Dampen the edges of the pastry with a little water and bring one half on top to cover. Seal the edges with a fork GENTLY.

Brush with beaten egg and bake in a moderately hot oven 180dc till golden brown.

Source: Zanele Ka Mvelase’s Kitchen

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