Introduction
In the realm of culinary delights, there’s something uniquely comforting and satisfying about a hearty meat pie. Whether enjoyed as a main dish or a comforting snack, a well-made meat pie can evoke nostalgia, bring families together, and satisfy even the most discerning palate. While traditional ovens and stovetops have long been the go-to for baking these delightful treats, modern kitchen appliances like electric crepe makers, also known as electric griddle pans or electric skillets, offer a convenient and efficient alternative. These versatile tools not only streamline the cooking process but also ensure evenly cooked, golden-brown crusts and moist, flavorful fillings. In this article, we’ll delve into a straightforward yet delicious homemade recipe for meat pies using an electric crepe maker, complete with step-by-step instructions, tips, and tricks to elevate your baking skills.
Understanding Your Electric Crepe Maker
Before diving into the recipe, it’s crucial to familiarize yourself with the basics of an electric crepe maker. This kitchen gadget is designed to evenly distribute heat across its surface, making it ideal for cooking a variety of dishes, including crepes, pancakes, and, yes, even meat pies. Most models feature adjustable temperature settings, non-stick surfaces, and compact designs that fit seamlessly into any kitchen. When using an electric crepe maker for baking meat pies, you’ll appreciate its ability to create a perfectly crisp crust while ensuring the filling cooks thoroughly without drying out.
Ingredients for the Meat Pie Dough
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, chilled and cubed
- 1/2 cup ice water (plus extra if needed)
- 1 tablespoon vinegar or lemon juice
Ingredients for the Meat Pie Filling
- 1 pound ground beef (or a mix of beef and pork for added flavor)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, grated
- 1/2 cup peas (fresh or frozen)
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- 1 egg (for egg wash)
Equipment
- Electric crepe maker
- Rolling pin
- Pasting brush
- Measuring cups and spoons
- Mixing bowls
- Knife and chopping board
- Parchment paper or silicone baking mats
- Pastry cutter or fork
Step-by-Step Recipe
Making the Dough
Begin by combining the flour and salt in a large mixing bowl. Add the chilled, cubed butter and use a pastry cutter or a fork to cut the butter into the flour until the mixture resembles coarse crumbs. This process, known as “cutting in” the butter, is crucial for achieving a flaky dough.
Next, mix the ice water and vinegar or lemon juice together in a small bowl. Gradually add this liquid to the flour-butter mixture, one tablespoon at a time, mixing gently with a spatula or your hands until the dough starts to come together. Be careful not to overwork the dough, as this can make it tough. If the dough seems too dry, add a bit more ice water, a teaspoon at a time, until it forms a cohesive ball.
Divide the dough into two equal portions, shape each into a disc, wrap them in plastic wrap, and refrigerate for at least 30 minutes. This resting period allows the gluten in the flour to relax, making the dough easier to roll out without shrinking.
Preparing the Filling
While the dough is resting, prepare the filling. In a large skillet over medium heat, add a tablespoon of olive oil and sauté the chopped onion until translucent. Add the minced garlic and grated carrot, cooking for another 2-3 minutes until fragrant. Push the vegetables to one side of the skillet and add the ground meat to the other side, breaking it up with a spoon as it cooks.
Once the meat is browned, mix it with the vegetables and add the peas, tomato paste, beef broth, Worcestershire sauce, thyme, and rosemary. Season with salt and pepper to taste. Bring the mixture to a simmer and cook for about 10 minutes, stirring occasionally, until the liquid has reduced slightly and the flavors have melded together.
Thicken the filling by stirring in the cornstarch-water mixture. Continue to cook for another 2-3 minutes, stirring constantly, until the sauce has thickened to your liking. Remove from heat and let it cool slightly.
Rolling Out and Shaping the Dough
Preheat your electric crepe maker to a medium-high setting. On a lightly floured surface, roll out one disc of dough into a thin circle, about 1/8 inch thick. Use a bowl or a round cookie cutter as a guide to cut out circles that will fit comfortably on your electric crepe maker. Repeat with the remaining dough, re-rolling scraps as needed.
Place a dough circle on a piece of parchment paper or a silicone baking mat. Spoon a generous amount of filling (about 2-3 tablespoons) onto the center of the dough, leaving a border around the edges. Brush the edges with a little water to help seal. Place another dough circle over the filling and press the edges together firmly, using your fingers or a fork to crimp and seal. Cut a small steam vent in the top of each pie.
Baking the Meat Pies
Lightly grease the surface of your preheated electric crepe maker with a bit of butter or non-stick cooking spray. Carefully transfer the assembled meat pies, one at a time, onto the hot surface, using the parchment paper or silicone mat to help lift and slide them onto the crepe maker. Cook for about 5-7 minutes on each side, or until the crust is golden brown and the filling is heated through. Use a spatula to gently flip the pies halfway through cooking.
Brush the tops of the pies with an egg wash (one beaten egg) for a glossy finish, if desired, during the final minute of cooking. Once done, transfer the meat pies to a wire rack to cool slightly before serving.
Serving and Enjoying
Your homemade meat pies are now ready to enjoy! Serve them warm, perhaps with a side of mashed potatoes, roasted vegetables, or a fresh green salad. These pies are also wonderful reheated the next day, making them a great make-ahead meal option.
Tips and Tricks
- Chilling the Dough: Ensuring the dough is chilled before rolling it out helps create a flakier crust.
- Adjusting Heat: Keep an eye on the temperature of your electric crepe maker. If the pies brown too quickly, lower the heat slightly.
- Steam Vent: Cutting a small steam vent in the top of each pie allows steam to escape, preventing the dough from becoming soggy.
- Storage: Leftover pies can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at a low temperature until warmed through.
In conclusion, making meat pies at home using an electric crepe maker is not only feasible but also highly rewarding. With this recipe, you’ll be able to enjoy delicious, homemade meat pies that rival any bakery-bought treat. The combination of a flaky crust and a flavorful, hearty filling makes these pies a perfect addition to any meal, whether you’re feeding a crowd or simply treating yourself. Happy baking!
