Ingredients
For the Pie Crust:
- 500 g all purpose flour about 4 cups
- 250 g unsalted butter 2 sticks + 2 tablespoons
- 1 ½ tsp salt 9g
- ½ plus 2 tablespoons water 136g
For the filling
- 500 g minced beef 0.5kg see note 1
- 3 tablespoons oil
- ½ small onion
- 1 large carrot diced
- ½ cup chopped bell pepper
- 2 small Irish potatos chopped
- 1 teaspoon salt
- 1 seasoning cube knorr beef cube
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper or scotch bonnet pepper
- 2 tablespoons flour or 1 tablespoon corn starch
- 1 ¼ cup water
Extras
- 1 egg for egg wash
- 2-3 tablespoons flour for dusting
Instructions
Make the Pie Crust
- In a large mixing bowl, combine the flour and salt
- Cut the butter into small cubes and add it to the flour mixture.
- Using your fingers or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs.
- Add the water, mix until the dough comes together. (Do not overmix or knead)
- Divide the dough into two equal parts.
- Wrap each the dough in plastic wrap, flatten and refrigerate for at least 30 minutes. See note 2
Prepare the Pie Filling:
- Heat the oil in a large skillet or frying pan over medium heat.
- Stir in the chopped onion, cook for about 2 minutes.
- Add the minced beef, breaking it up into small pieces with a spoon and cook until browned.
- Season with salt, beef seasoning cube, garlic powder, and cayenne pepper. Mix to combine.
- Add diced carrot, bell peppers and cubed potatoes, cooking until they begin to soften.
- Add flour to the filling to thicken it, fry for 30 seconds and add water.
- Cover and cook on low heat for 8-10 minutes until potatoes are cooked.
- Remove the filling from heat, transfer to a wide plate and let it cool slightly.
Cutting out the Heart Shape
- Fold a parchment paper in half.
- Using a pencil, draw half of a heart shape along the folded edge of the paper.
- Carefully cut along the drawn lines, ensuring you cut through both layers of the folded paper.
- Unfold the parchment paper to reveal a symmetrical heart shape.
- Use as a guide to cut the dough into heart shapes.
Assemble the Heart Pie:
- Preheat your oven to 180°C (350°F).
- Roll out one portion of the chilled pie crust dough on a lightly floured surface. Roll to about 1/2 a cm.
- Place the cut out parchment paper on the rolled out dough, use a knife to cut out shape.
- Roll out the second half of the dough and also cut out a heart shape.
- Lift the cut out dough and place a parchment paper under. This is to make the pie easy to move after assembly.
- Beat one egg and using a pasty brush, brush the egg wash around the edge of the dough. See note 3.
- Add the cooled meat filling on dough and spread it evenly.
- Place the second half of the cut out dough and pinch the edges of the top and bottom crusts together to seal the pie.
- Use a fork to crimp the edges to seal properly.
- Brush the top with the egg wash.
- Using a fork, poke holes at the top to allow steam to escape during baking. Alternatively, you can make a design or write a name. See note 4
Bake and Serve:
- Using the parchment, transfer the assembled pie in the preheated oven and bake for approximately 40-45 minutes, or until the crust turns golden brown.
- Once baked, remove the pie from the oven and let it cool for a few minutes before serving.
Notes
- Use lean beef to avoid excess oil. I usually use 93% beef 7% fat. If making your own ground beef, use a less fatty beef cut or trim off excess fat before mincing or grinding.
- Refrigerating the dough helps reduce any gluten formed while mixing and it also helps to harden the butter(fat) in the dough, making it easier to work with.
- The egg wash acts as a glue and seals the pie when it’s baking. The egg wash also gives the pie a golden glossy color when baked.
- The holes poked at the top allow steam to escape during baking, preventing the pie from bursting open.
Tried this recipe?Tag, mention or DM me @kikifoodies. I would love to hear from you!