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Meat Pie with Ground Turkey

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Ingredients Method

Ingredients
  

Ingredients for Filling
  • 1 pound ground (minced) turkey
  • 1 medium-sized onion
  • 4 cloves garlic minced
  • 2 tbsp cooking oil
  • 1 tbsp curry powder
  • 2 small chicken bouillon cubes
  • 1 medium-sized potatoes cubed into bite-sized pieces (optional)
  • 1/2 cups frozen peas and carrots
  • salt to taste
  • 3/4 cup water for cooking the filling
  • Slurry: 1/2 cup of water mixed with 1/2 tsp of potato or corn starch
Ingredients for Crust
  • 4 Cups All-purpose flour
  • 2 Tsp Ground nutmeg
  • 1 Tsp Salt
  • 1 Tsp Garlic powder
  • 1 Tsp Onion powder
  • 1 Egg whisked
  • 2 Sticks of butter cubed into small pieces
  • 1 cup of water
  • eggwash: 1 beaten egg with 1 tablespoon of milk

Method
 

Filling
  1. Heat the oil in a pan over medium heat and add the diced onions. Cook until translucent (approx 5 mins). Add the garlic and saute until soft (approx 1 min).
  2. Add the ground turkey to the pan and season with the bouillon cube. Cook until browned.
  3. Add the diced potatoes and frozen vegetables. Add 3/4 cup of water and cover the pan to cook the vegetables through (approx 10 min)
  4. At this point, most of the water would have evaporated. Season the filling with curry powder and add salt to taste
  5. Mix 1/2 cup of water with 1/2 tsp of starch and add to the filling. Heat through until the water has thickened (approx 2 min).
  6. Allow filling to completely cool
Dough
  1. In a large bowl, mix all the dry ingredients (flour, nutmeg, salt, garlic, and onion powder) together.
  2. Add in the cubed butter and blend the butter and flour together using a fork or pastry cutter until it turns into a fine sand-like mixture.
  3. Add the water and whisked egg. Use a large plastic spoon to stir and form a dough.
  4. Once the dough is loosely formed, use your hands to compact it into a ball.
  5. Divide the dough in half, wrap in cling film, and allow it to rest in the fridge for 1 hour or in the freezer for 30 minutes
  6. Take one half of the dough and roll out on a lightly floured work surface. To evenly roll it, turn the dough about a quarter turn every few rolls. To layer the dough, fold it in half every quarter turn. Roll the dough until it's between 1/8-1/4-inch thick. Using a mold or a bowl, cut out the dough into 9-inch circles.
  7. Preheat oven to 365℉ while assembling the pies
  8. Place about 1½ teaspoons of filling into the circles and brush egg wash on the edge of one half of the pie circle. Fold the dough over to cover the filling and seal the pie.
  9. Place pies on a baking sheet lined with foil or parchment paper
  10. Brush pies with egg wash and poke at least 3 vent holes into them
  11. Bake pies in oven for 25 to 30 mintues rotating half-way through until crust is golden brown.