What Kind of Reality Check Do I Need Quiz
Coming soon
Search
-
QuestionWhat do I mix with the flour?Community AnswerThe flour is mixed with pinch of salt and later margarine or butter to make the dough.
-
QuestionCan egg be used in the dough?Community AnswerAn egg can be used, but not too many eggs, maybe only up to 1-3 eggs.
-
QuestionIf I don't have butter, can I use margarine instead?Community AnswerYes, you can.
-
QuestionWhat else can I use if I do not have an oven?Community AnswerYou can use a pot/frying pan on top of a stove as long as it has a cover.
-
QuestionCan I add seasoning to the pies?Community AnswerYes. Add desired seasoning to the pastry (dry seasonings to the flour), or seasonings (dry or wet) to the filling.
-
QuestionWhy is baking powder not used in this recipe?Community AnswerBaking powder is used to puff bread and other pastries up. Since a meat pie does not need to puff up, baking power is not needed.
-
QuestionShould I add oil to the pie filling?Community AnswerOil can be substituted for the melted butter. Both will help the meat cook nicely and stay moist.
-
QuestionHow can I prevent the crust from becoming soggy?Community AnswerMake sure the filling is just moist enough, and you don't have too much liquid floating around in the filling. If you do use liquid, don't add water on its own, and thicken the filling with flour or a thickener first - before adding it to the pastry to cook. Place pies into an already hot oven.
-
QuestionWhy is sugar not used in this recipe?Community AnswerThese are savory pies and not meant to be sweet.
-
QuestionCan I add milk in place of water to the dough?Community AnswerNo, you cannot add milk to the dough in place of water as that will affect the final consistency.
-
QuestionCan I freeze an unbaked meat pie overnight?Community AnswerYes you can, but make sure to coat the pie with 1-2 raw eggs before baking it, so it'll be a bit crispy.
-
QuestionWhy is my pie crust always soggy on the bottom?Community AnswerMight be due to greasing. When you grease your pie dish, dust it with flour and then place the pie dough into it. Also, make sure your pie dough isn't very buttery. Use only very cold butter; room temperature butter is not good for pastry. One tip is after rolling and placing the pastry dough into the dish, refrigerate it for one hour and then immediately place it cold in the preheated oven. Poke several tiny holes with a fork and place a bag of beans so it doesn't puff up. The beans give weight and also heats the pie crust better, and it will come out crispy! If your dough is too thin, the pastry will burn. Too thick and it won't cook fully and be soggy and half-baked.
-
QuestionWhat can I use for baking if I don't have an oven?Community AnswerYou can use a pot or frying pan on top of a stove, as long as it has a cover.
-
QuestionCan a stove top be used in place of an oven?Community AnswerNo. It needs to cook evenly on all sides, and for that you need an oven.
-
QuestionCan I fry a meat pie using oil in a frying pan?Community AnswerYes, it's similar to pan-frying dumplings. Just be sure to take into account the size of the pie when determining how long you'll need to fry it.
-
QuestionIf I don't have butter, can I use olive oil?Community AnswerYou can use olive oil in the filling, but not in the crust recipe.
-
QuestionCan I use vegetable oil in place of butter in mixing the flour?Community AnswerNo. The oil is not a solid at room temperature. A good alternative is a vegetable shortening.
-
QuestionHow can I fry my meat pie?Community AnswerI would recommend making smaller meat pies (with the same filling and crust) that are sealed completely around the edges. You can then fry those in oil without issue.
-
QuestionWhat is the required temperature to bake the pies?Community AnswerYou should bake the pies at 350 degrees Fahrenheit for 45 minutes to an hour, or until the crust is golden brown.
-
QuestionWhat is making it so that my meat pies never brown and also develop spots on them that are white?Community AnswerThe filling could be too wet and the excess steam is keeping the dough soggy, or you may need to add vent holes (if you haven't already).
-
QuestionIf I don't have an oven, can I fry the meat pie in vegetable oil?Community AnswerYes, you can fry it on the stovetop with vegetable oil.
-
QuestionWhy is the pastry not binding together well?Community AnswerYou may need more liquid. Try adding an additional tbsp. of water at a time until you have the right consistency.
-
QuestionWhy isn't milk in the recipe?Community AnswerThis recipe does not require milk.
-
QuestionCan I make these pies without meat?Community AnswerYes, you can use different fillings for this, such as vegetables without meat, although they wouldn't technically qualify as "meat" pies anymore.
-
QuestionIs the flour used corn flour or bread flour?Community AnswerThe flour used is wheat flour. I would not recommend bread flour, as the gluten content is too high and will make for a tough pie crust. Corn flour would not be good for pies, as it has no gluten, but can be used to make empanadas, which are similar.
-
QuestionCan I fry a meat pie?Community AnswerYes; it should be a hand-sized pie, though (no more than 7 inches long), and use deep oil or it will burn on the bottom.
-
QuestionCan I use 500 g of flour and 250 g of butter?Community AnswerYes, you can. You would also need 125 ml of water.
-
QuestionDo I need to fry the fillings?Community AnswerYou can fry the fillings if you want to, but sometimes your pies will have soggy bottoms if you do this, so make sure to thicken the filling.
-
QuestionCan I add butter flavour to my meat pie?Community AnswerSure, that's a personal preference. You might want to just cut off a quarter and try the butter first in case it's something you really don't much like.
-
QuestionWhat type of flour is used to bake meat pies?Community AnswerI would suggest using all-purpose flour.
Ask a Question
200 characters left
Include your email address to get a message when this question is answered.
Submit