Ingredients
Pie Crust :
- 1 ½ cups all-purpose flour, spooned and levelled
- 1 tsp sugar
- ¼ tsp salt
- ¼ cup (4 tbsp) palm-based margarine, cold and cut into cubes
- ¼ cup (4 tbsp) palm shortening, cold and in a few pieces
- 3-4 tablespoons ice water
Filling :
- 200 g minced beef, low fat
- 1 cup frozen green peas
- Salt & black pepper
- 1 tsp oregano
- A drizzle of olive oil
Method
- Add flour, sugar and salt to food processor with the “S” blade. Pulse a few times to combine.
- Add cold palm-based margarine and shortening. Process for about 10 seconds until it looks like a coarse meal.
- Now while the food processor is running, drizzle in 3 tablespoons of ice-cold water. When it begins to clump together, stop. You may need to add 1 more tablespoon of ice water for it to come together.
- Dump the dough onto a lightly floured surface and shape it into a ball. Don’t use your hands too much or it will warm the dough, which will make the pie crust less flaky and light.
- Roll the dough with a rolling pin to about a 12-inch circle, and transfer onto a pie plate.
- Gently push the pie crust all around the dish, trimming off any excess and replacing any spots that need repair. Freeze for 30 minutes.
- Preheat the oven to 180°C. Once the crust has been frozen for 30 minutes, line it with parchment paper. Fill the crust to the top with dried beans.
- Place in the oven and bake for 45 minutes for a pie that will cook further in the oven.
- Cool pie crust for 15 minutes, add the filling, top with some more pie dough to shape as you like, then bake for another 15 minutes until top is golden.
- Serve and enjoy!