Baked Beef Scrapple Pie

Ingredients

•500g Plain flour (All-purpose flour)

•250g Cold unsalted butter, cubed

•1 tsp Salt (for savory) or 1 tbsp Caster Sugar (for sweet)

•100ml - 150ml Ice-cold water (start with less)

Optional: 1 large egg (helps bind and adds richness, especially for tart dough) 

•1 1/2 pack of Beef Scrapple 

•2 tsps bouillon powder, ½ teaspoon minced ginger and garlic each, 1 tsp curry powder and dried thyme each, 1 tsp black pepper, tsp paprika, parsley, oregano and salt each

•2 large Yukon potatoes

•2 medium carrots

•1 medium red, yellow and green bell peppers 

Directions

•Prepare: Sift the flour into a large bowl. Add the cold, cubed butter.

•Rub-in: Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.

•Combine: Mix in the salt or sugar.

•Add Water: Gradually add the cold water, 1 tablespoon at a time, mixing with a knife until the dough starts to come together.

•Bind: Use your hands to gently gather the dough into a ball. Do not completely mix or overwork it or the pastry will be tough.

•Chill: Flatten the dough into a disc, wrap in cling film, and refrigerate for at least 20–30 minutes before rolling. 

*FOR THE FILLING (Beef Scrapple)*

•In a large non-stick skillet or pan, heat a teaspoon of oil on medium heat till hot, add fine diced onions and sauté for a minute, then add the beef scrapple.

•Use a rubber spatula or wooden spoon to break up the scrapple and cook for about 3 minutes, turning at intervals.

•Add chopped garlic, carrot and potato and a cup of water

•Then add the ginger, seasoning powder, black pepper, paprika, curry, and thyme, salt & black pepper to taste

•Cover and allow to cook for 8 minutes.

•You should have a stew-like thick consistency because of the added flour in the scrapple 

•Adjust seasoning if needed and remove from heat and set aside to cool completely.

Meanwhile, Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.

*ASSEMBLE*

•Remove the dough from the refrigerator and turn the dough over onto a floured working surface. Using a kitchen scale, cut each half into equal-sized balls (this will be the number of pies you want to make).

•Using a rolling pin, roll out each ball into ¼-inch thick and about 5 ½ -inch diameter circles (either using a meat pie cutter or a round bowl).

Whisk the egg yolks and water in a small bowl to make the egg wash.

2 egg yolks, 3 teaspoons water

Scoop about 1 ½ tablespoons of cooled filling onto the center of the dough circles, leaving a few inches on the edges.

Lightly brush egg around the borders. Fold over the dough to create a half-moon shape, pressing the edges firmly with your fingers to seal or use a cutter. 

•Place the pies on the lined baking sheet. Leaving about 2 inches apart.

•Using the tip of a fork, poke 2-3 holes on top of the pie to allow steam to escape while baking. Then, brush the pastry with the egg wash.

Place in the oven for 38-40 minutes or until pies turn golden in color.

CILANTRO SAUCE 

Ingredients;

•Fresh Cilantro: 1–2 cups, packed (leaves and tender  stems)

•Juice of 1 lemon (approx. 2 tablespoons).

•Aromatics: 1-2 cloves garlic 

•2tbs of fresh honey 

•Oil

•Seasonings: Salt and black pepper to taste

Preparation;
•Blend all ingredients in a food processor or blender until smooth, adding 1–2 tablespoons of water to adjust the consistency if needed. 

•It is best served chilled after allowing the flavors to meld for 15–30 minutes.