4 cups all purpose self-raising flour
3 sticks of salted butter
1/2 cup of very cold iced water
1 lb ground beef
1 Teaspoon EssieSpice Mango Chili Medley
1/4 cup chopped fresh chives
1/4 cup chopped peppers
1/4 cup sweet corn
1/2 teaspoon salt
A pinch of Paprika
A pinch of Curry
A pinch of Onion Powder
1 tablespoon of sugar
Preparation for Pie Crust
1) Heat the oven to 400° F. Cut cold, cubed butter into your flour using a pastry cutter, two knives, or your fingers. If you use your hands, work fast; airy texture of the baked dough really benefits from cold butter pockets steaming during baking, so try to keep it cold! It's really okay if it looks hodgepodge here -- the largest pieces of butter should be about the size of a pea.
2) Sprinkle ice cold water across the dough and shake the bowl to distribute. It's not necessary for the dough to be uniformly wet at this point, though, since the moisture will spread during resting time in the fridge and while it's getting rolled out.
3) Press the dough into a flat, round disc (or two, depending on how many you want to make), cover tightly with plastic wrap and place in refrigerator for 30 minutes or so.
Preparation for Meat
1. In a hot skillet, sauté the onions, peppers and sweet corn in a tablespoon of olive oil.
2. Add salt, a dash of paprika, curry and onion powder and EssieSpice Mango Chili Medley
3. Continue stirring and add the meat. Stir meat and veggie mixture until it's evenly cooked.
4. Take off the stove and set aside
1. Roll out your dough. I like a roughly 5-inch diameter circle-ish shape, about 1/8-inch thick. You can use a round bowl to help with cut outs if you don't have a meal cookie cutter that size. Take care not to roll too much, since those butter pieces need to remain intact in order for the dough to stay light and flaky.
2. Brush melted butter, cream, milk, or beaten egg thinned with water on the crust edges of the circle and scoop a tablespoon or more (depending on how much can fit) into the center of the pie and fold over to close the pie. Seal all around the semi-circle pie with your hand or a fork to completely close it.
3. Brush melted butter, cream, milk, or beaten egg thinned with water on top of the pie to give that golden brown color and place in oven at 400 degrees Fahrenheit for 25-30 minutes.
4. Remove when the pie crust can break off quite easily and the top is golden brown. Allow to cool slightly and enjoy with your favorite drinks.