Easiest Way to Prepare Ultimate Meatpies and Sour mayonnaise dip

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The ingredients needed to make Meatpies and Sour mayonnaise dip:

1. Prepare 250 g flour
2. Get 100 g cubed cold butter (not too hard)
3. Get 1 1/2 tsp brown sugar (very optional)
4. Make ready 1/4 tsp baking powder
5. Get 1/8 cup very cold water
6. Take 2 eggs (one for the dough and one as eggwash)
7. Get Sauce Thickener or Roux
8. Take 2 Tbsp butter
9. Prepare 2 Tbsp flour
10. Make ready Pie Filling
11. Get 200 g minced beef
12. Prepare 1 Tbsp vegetable oil
13. Prepare Fresh chillies (i.e. habañero/kambuzi chili pepper)
14. Prepare 1 chopped white onion
15. Get 1 cubed carrot
16. Prepare 1 golden potato cubed
17. Make ready 1 chopped green bell pepper
18. Get 1/2 tsp garlic powder
19. Get 1/2 tsp mild Rajah curry powder
20. Prepare 1 tsp coriander powder
21. Prepare 1/2 cup Water
22. Prepare to taste Salt
23. Get Sour mayonnaise dip

A flavored, mayonnaise-based dip for things like artichokes and seafood. I used Dijon mustard and half sour cream/ half mayonnaise. Make ahead to allow the flavours to fuse. A blender may be used, but for extra texture, grate in some onions.

Steps to make Meatpies and Sour mayonnaise dip:

1. Begin by making the ROUX: Heat butter in a saucepan. As is melts and starts bubbling, add the flour and stir continuously until lightly browned. Set aside to cool
2. To make the FILLING: Heat up oil on medium and sautee the onions until fragrant and soft. Stir in the chilli peppers
3. Add the beef and break up huge lumps of mince as it cooks. Add seasoning, close lid and cook until no longer pink (5 to 10minutes)
4. Add carrots, green bell peppers, and carrots, stir to incorporate followed by water. Simmer for a few more minutes before stirring in the roux to thicken the sauce. Set aside to cool
5. While the filling cools, make the PASTRY: Thoroughly mix the flour, sugar, and baking powder. Then cube your soft cold butter and rub it into the flour mixture until crumbly resembling bread crumbs
6. Make a well in the crumbly mixture and pour one beaten egg into it. Mix it in but not too long
7. Add cold water to the dough and form into a ball (seal with a handful of flour if the mixture feels too wet). Wrap the ball in cling firm and refrigerate for 30minutes to let come together
8. While assembling the pies to your preferred shapes, preheat the oven to 180°C and line a baking sheet with parchment paper
9. Once all pies are assembled, beat the other egg with a teaspoon of water and use it to brush the tops of the pies before baking
10. Bake for 25 - 30 minutes or until golden brown
11. To make the SOUR MAYONNAISE DIP: Follow my other recipe https://cookpad.com/uk/recipes/13964541-sour-mayonnaise-dip?invite_token=PCbraJ7MESuA81hDrDYoQ15F&amp;shared_at=1604259133
12. Enjoy warm or cold with a dipping sauce of your choice or any salsa

Make ahead to allow the flavours to fuse. A blender may be used, but for extra texture, grate in some onions. Natchitoches, Louisiana, is renowned for its meat pies. Kelly English serves his mini version with a dipping sauce that combines two In a bowl, combine the mayonnaise, buttermilk, sour cream, celery salt and lemon juice. Season with salt and hot sauce.

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