I enjoy getting feedback from you guys. Some comments just lift me up, you have no idea. Each and every comment is appreciated. Once in a while I receive a comment that is truly awesome, I just have to share. Today, I received such a comment from Mavis O.A. regarding my Meat pie post (click HERE). She also included extra tips. I hope this inspires more people to try out the recipe. Big hugs, Mavis. Thanks.
” Hi Dooney, thanks for your recipe! Can I just say you have one fan in me, loving you right now girl……and just so you know, your great personality leaps right out of your write ups & blog…..! Anyway back to food; I made meat pie yesterday for my son’s international cultural day at his nursery…..I daresay the tray was empty within the blink of an eye. I have made meat pie before and they came out fine but with a few tips from your recipe, it became out even better! Using self-raising with a bit of extra baking powder was genius…..my pastry was lighter and crisper without being dry….wow!
Now I have a few tips of mine for you…..(not as an expert but out of my limited experience)
>When you leave the pastry in fridge to rest, you may not need to go (OCD) to and fro the fridge…..it was exhausting for me, so I tried wrapping the rest of the pastry in a tea towel, thought since it keep things like amala & pounded yam warm, it could have the same effect of keeping things cool…..and it did!!!
>2ndly, while making the filling, after browning the mince & adding water, I put the carrots and uncooked diced potatoes. The more I cooked it, the more the potatoes helped to slightly thicken the filling and as a result 2 tablespoons (heaped though) of flour was enough!
Sorry I don’t have any picture but will to send some soon but I got that gooey centre – it was perfect (I think), thanks to you!
SORRY ABOUT THE LONG ‘ESSAY’….lol. “