Ingredients

Pie Dough

• 500 g all‑purpose flour (4 cups)

• 250 g unsalted butter (2 sticks + 2 tbsp, cold)

• 9 g salt (1 1/2 teaspoons)

• 140 g/ml cold water (1/2 cup + 2 tbsp)

Pie Filling

• 500 g minced beef (1 lb)

• 1 tablespoon oil

• 1/2 small onion, finely chopped

• 1 large carrot, diced

• 2 medium Irish potatoes, peeled & cubed

• 1 teaspoon salt (6 g)

• 1 Knorr beef cube, crushed

• 1 teaspoon garlic powder

• 1/2 teaspoon cayenne pepper (optional)

• 2 tablespoons cornstarch (10 g)

• 1 1/2 cups water

Egg Wash

• 1 beaten egg

Direction

Make the Dough

1. Combine flour and salt in a large bowl.

2. Add cold, cubed butter and rub into flour until mixture resembles coarse breadcrumbs.

3. Add cold water and mix gently until dough comes together.

   • Do not knead.

4. Divide dough into two portions, wrap, and refrigerate for 30 minutes.

Make the Filling

1. Peel, wash, and dice potatoes and carrot.

2. Heat oil in a pan and sauté chopped onions until soft.

3. Add minced beef and cook until no longer pink.

4. Add seasoning cube, salt, garlic powder, cayenne, and stir.

5. Add diced potatoes and carrots.

6. Pour in water (reserve 1/4 cup). Cover and cook 10–12 minutes until vegetables are tender.

7. Mix cornstarch with reserved water to form a slurry.

8. Add slurry to beef mixture and cook 1–2 minutes until thickened.

9. Transfer filling to a wide plate and let cool completely.

Assemble the Pies

1. Preheat oven to 350°F (175°C).

2. Divide chilled dough into smaller pieces.

3. Roll each piece on a floured surface to 1/8‑inch thickness.

4. Cut circles using a pot cover, bowl rim, or cutter.

5. Brush edges lightly with egg wash.

6. Add 1–2 tablespoons cooled filling to each circle.

7. Fold into a semi‑circle and crimp edges with a fork.

8. Transfer pies to a baking tray.

9. Brush tops with egg wash.

10. Poke small holes on top to vent steam.

Bake

1. Bake for 30–40 minutes until golden brown.

2. Allow to cool slightly before serving.

Notes

Butter & Dough

• Cold butter = flaky crust.

• Avoid kneading to prevent toughness.

• Chill dough at least 30 minutes; freeze 15 minutes if rushed.

Thickening Options

• Cornstarch slurry gives a smooth finish.

• Mash a little cooked potato into filling for natural thickening.

Cutting Dough Circles

• Use pot cover, bowl rim, or cutter.

• If edges aren’t sharp, trace with a knife.

• Re‑roll scraps to avoid waste.

Egg Wash & Venting

• Brush edges before sealing for a tight bond.

• Brush tops before poking holes so vents stay open.

• For air‑puffed pies, skip venting.

Dough Tips

• Keep ingredients cold.

• Don’t overwork dough.

• Roll between parchment if dough is sticky.

• Freeze dough circles ahead for convenience.

Filling Tips

• Use lean beef to avoid excess grease.

• Dice vegetables small for even cooking.

• Always cool filling completely before assembling.

Assembly Tips

• Avoid overfilling to prevent leaks.

• Use fork crimping for a tight seal.

Baking & Storage

• Rotate tray halfway for even browning.

• Bake from frozen: add 5–10 minutes extra.

• Reheat in oven or air fryer for crispness.