Step-by-Step Guide to Prepare Quick Meatpies and Sour mayonnaise dip

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The ingredients needed to make Meatpies and Sour mayonnaise dip:

1. Make ready 250 g flour
2. Prepare 100 g cubed cold butter (not too hard)
3. Prepare 1 1/2 tsp brown sugar (very optional)
4. Get 1/4 tsp baking powder
5. Make ready 1/8 cup very cold water
6. Take 2 eggs (one for the dough and one as eggwash)
7. Prepare Sauce Thickener or Roux
8. Make ready 2 Tbsp butter
9. Prepare 2 Tbsp flour
10. Get Pie Filling
11. Make ready 200 g minced beef
12. Make ready 1 Tbsp vegetable oil
13. Make ready Fresh chillies (i.e. habañero/kambuzi chili pepper)
14. Make ready 1 chopped white onion
15. Prepare 1 cubed carrot
16. Make ready 1 golden potato cubed
17. Take 1 chopped green bell pepper
18. Prepare 1/2 tsp garlic powder
19. Prepare 1/2 tsp mild Rajah curry powder
20. Take 1 tsp coriander powder
21. Get 1/2 cup Water
22. Get to taste Salt
23. Get Sour mayonnaise dip

All you need is French Onion Soup mix, sour cream and mayonnaise to make this utterly addictive French Onion Dip that is way better. A flavored, mayonnaise-based dip for things like artichokes and seafood. I used Dijon mustard and half sour cream/ half mayonnaise. Make ahead to allow the flavours to fuse.

Steps to make Meatpies and Sour mayonnaise dip:

1. Begin by making the ROUX: Heat butter in a saucepan. As is melts and starts bubbling, add the flour and stir continuously until lightly browned. Set aside to cool
2. To make the FILLING: Heat up oil on medium and sautee the onions until fragrant and soft. Stir in the chilli peppers
3. Add the beef and break up huge lumps of mince as it cooks. Add seasoning, close lid and cook until no longer pink (5 to 10minutes)
4. Add carrots, green bell peppers, and carrots, stir to incorporate followed by water. Simmer for a few more minutes before stirring in the roux to thicken the sauce. Set aside to cool
5. While the filling cools, make the PASTRY: Thoroughly mix the flour, sugar, and baking powder. Then cube your soft cold butter and rub it into the flour mixture until crumbly resembling bread crumbs
6. Make a well in the crumbly mixture and pour one beaten egg into it. Mix it in but not too long
7. Add cold water to the dough and form into a ball (seal with a handful of flour if the mixture feels too wet). Wrap the ball in cling firm and refrigerate for 30minutes to let come together
8. While assembling the pies to your preferred shapes, preheat the oven to 180°C and line a baking sheet with parchment paper
9. Once all pies are assembled, beat the other egg with a teaspoon of water and use it to brush the tops of the pies before baking
10. Bake for 25 - 30 minutes or until golden brown
11. To make the SOUR MAYONNAISE DIP: Follow my other recipe https://cookpad.com/uk/recipes/13964541-sour-mayonnaise-dip?invite_token=PCbraJ7MESuA81hDrDYoQ15F&amp;shared_at=1604259133
12. Enjoy warm or cold with a dipping sauce of your choice or any salsa

I used Dijon mustard and half sour cream/ half mayonnaise. Make ahead to allow the flavours to fuse. You can make mayonnaise with a food processor (my preferred method), but also with a blender, hand mixer or if you want a work-out, have the time and rather not use electricity, you can make mayo using the hand-stirring method. How do I make the sour cream dip? Add the sour cream, mayonnaise, minced onion, dill weed, garlic salt, and parsley to a bowl and mix.

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