Meatpie Recipe

I may not be an expert chef and by no means claim to be a fantastic chef either BUT I try, to make things that I and my family like to eat. Meat pies are a bit time consuming but pretty good transportable and reheatable food (within reason). The ingredients are also rather versatile so these neat little packages work with most peoples palettes.  I have made these a few times and decided to take a few picture this time while making them for International day. Its fairly easy to make but requires some advance planning and a little extra effort when working with the pastry dough.

Makes 24 medium size pies

Ingredients
8 cups of All purpose flour
4 sticks of butter (softened)
2 cups water (ice cold)
3 lbs Ground beef
2 eggs

Salt -to taste

1 teaspoon red pepper flakes 

1 teaspoon black pepper

3 maggi cubes

1 medium yellow onion-diced
2 tablespoon of olive oil
Mixed vegetables- peas, carrots, corn (optional)
Potatoes- chopped (optional)

Preheat oven to 400 degrees

For filling:

1. Heat olive oil in a skillet and add diced onion, cook until translucent and soft
2. Add ground beef, salt, to pan and brown. Add Maggi cubes, red pepper and black pepper.
3. If using potatoes, chop and add to pan and cook until softened ( they will continue to cook in the oven..)
4. Add mixed vegetables and cook for about 5 minutes.
5. Set aside to cool.

For pastry:

1. Put half the flour and half the butter in a bowl and begin to fold together using your fingertips until it becomes a grainy like the consistency of breadcrumbs.
2. Add 1 cup of water and knead together to form a ball and seta side.
3. Repeat process.
4. Roll out dough to a 1/4" thick onto a clean, floured surface and cut out 6" circles. 
5. Take each circle and roll out a bit more then fill with 4 tablespoons of filling on one half of the circle.
6. Wash the edges of the pastry with egg and fold over to close.
7. Using a fork, seal the edges of the pastry, poke the top as well to allow steam to escape and set on a cookie sheet.
8. Repeat process until done.
9. Using a brush apply egg-wash the tops of each one.
10. Bake for 20-25 minutes or until golden brown. 

Serve with a good pepper sauce on the side.

4. roll out dough

6. Fold over and close with fork

9. Eggwash

Side by Side

These days everyone who knew Arielle as a baby is joyfully reminded of her by her sister Evalie. They usually say "oh I see Arie"..in her. So I decided to try to find images to compare to two and really see if they look that similar. Coincidentally, we took some pictures of Evalie the other night during a bath knowing we had some of Arielle as well, so here it is, the side by side of both girls at 3 months old. ( Evalie will be 3 months in a few days). I think they actually look nothing alike but I love them both beyond words!

Happy 4th Birthday

My sweet girl,

Happy birthday! four years ago I became a mother and you've been my wonderful, thoughtful little girl ever since. I have loved watching you grow, learn new things and become the sweet little girl I always knew you would be. I still remember the moment I first held you in my arms, its never been the same. As much I want to you to slow down and stay a baby, I look forward with much excitement to see the young lady you are becoming each day. I love you.

mummy.

12 Weeks Old

This week Evalie seems to be really be making the transition from newborn to infant. She has a personality and can express herself pretty well now. She kicks and wiggles wildly when she's upset and laughs when she's happy. She's still working on getting her fingers in her mouth but still resorts to the entire fist which leads to a lot of drool and lots of drool means what we now call "wet neck"! Well, because of her lovely little lumps, its hard to reveal the underneath of her chin..where her neck should be and that's where all the extra milk and drool mingle. Its rather gross actually so I won't go any further..needless to say, I'm more careful about changing her out of her wet clothes and keeping her neck area dry and powdered.