About the Recipe
When I think of meat pies, I recall the best afternoon snacks when coming home from school. The challenge was always not to eat too many as they are a labor of love to make large batches.
4 Tbs red palm oil (or vegan butter)
2 tsp baking powder
1/2 tsp salt
2 Tbs flax seeds, ground
4 cup whole wheat pastry flour
1 cup water, warmed
2 cup walnuts, soaked
2 yukon gold potatoes, chopped
3 carrots, chopped
1 red onion, diced
1 scotch bonnet pepper, diced
2 tsp thyme, dried
1 tsp onion powder
1 tsp garlic powder
3 seasoning cube Maggie or Knorr
2 tsp curry powder
1/8 tsp nutmeg, fresh
1/2 cup vegetable broth
2 tsp arrowroot powder
2 tsp water
Make - Pastry Dough
Add all dry ingredients to a bowl and mix well.
Using a fork, cut in the red palm oil.
Add the warmed water 1/4 cup at a time kneading the mixture until a dough forms.
Once the dough is formed and is not sticky, place it in a covered bowl and let it rest in the refrigerator for 15-30 minutes.
Remove the dough from the refrigerator and portion out 10 pieces.
Using a rolling pin, roll out the dough into circles and add the filling.
Make - Pie Filling
Make a slurry combining arrowroot starch and water. Set aside.
Chop potatoes and dice red onion, scotch bonnet pepper and carrots. Set aside.
Rinse and drain walnuts. Place in a food processor and pulse until the texture resembles ground meat-like crumbles. Set aside.
Water saute red onions and scotch bonnet pepper in a saucepan until translucent over medium heat.
Add chopped potatoes, carrots, nut meat to the pan. Add all spices to the saucepan and stir well. Taste for seasoning and adjust if necessary.
Add vegetable broth to pan and simmer for 5-10 minutes, until potatoes are almost cooked through.
Add arrowroot starch slurry to the pan and mix well. The filling should be thick and creamy.
Add the filling to the pastry dough. Bake for 20 minutes at 375 degrees Fahrenheit.