English meat pies
Description
The recipe won't take much time. The special feature of this recipe is that the dough for buns turns out very crispy (thanks to the fat). I also added butter for extra aroma. I used two types of flour in the dough to make it both soft and sufficiently crispy after baking. You can replace the meat filling with other varieties, but traditionally it's made with chicken and bacon. Serve cooled down or slightly warm.
Instructions
- 1
Step 1
1. Prepare all the necessary ingredients for the dough.
- 2
Step 2
2. Melt the fat with water and salt, bring to a boil. Mix both types of flour together, rub into crumbs with butter. Pour in the boiling fat solution and knead the dough.
- 3
Step 3
3. Knead the dough slightly by hand until it becomes elastic. Roll out a portion into a thin sheet, lightly dusting it with flour. Place the dough into the edges of the pan.
- 4
Step 4
4. Make "lids" for the buns, making a small hole in the center of each one. Place the prepared pieces in the refrigerator for 20 minutes.
- 5
Step 5
5. For the filling, cut the chicken meat into small pieces, season well with salt and spices. Slice the apricots thinly. Finely chop the bacon.
- 6
Step 6
6. Place a layer of bacon, a layer of chicken, and a layer of apricots into the molds. Repeat all layers once more. Moisten the edges of the mold with water so the "lid" sticks better. Cover with a dough "lid" and press the edges with a fork. Brush the top with egg.
- 7
Step 7
7. Bake in a preheated oven at 200 degrees for 50–60 minutes. Let cool and fill them with a broth and gelatin solution. Allow the pies to cool completely, then refrigerate overnight.
- 8
Step 8
8.