Hello, today I will be sharing with you how I make meat pie without using a mold. The pictures will do most of the talking, but I will also explain so that next time you make meat pie, you won’t worry about not having a mold. While a mold is not something too costly to get, this tip will come in handy in its absence.
When the dough is ready, I roll it out and cut it with a round-shaped lid. I used the lid of my salt container because of its sharp edges. Sometimes, the edges may still get thick or make the circle smaller, so I use my rolling pin to ensure it is well flattened while maintaining its shape.
Now, I place my filling, ensuring I put it in the center to prevent it from spilling out while I’m trying to cover it.
Next, I make sure the edges are well sealed with my fingertip. Depending on your dough, some prefer a crunchy dough, so you may need to add some margarine or butter to help the edges stay put. Sometimes it might lose its perfect shape in this process, so I use the edges of the round lid to ensure the shape is perfect.
At this point, I then grab my fork and use it to seal the edges perfectly. This also gives the design of the mold. Take note that you are to press the fork on the edges and lift—ensure not to drag it or press and stretch; it's more of a touch-lift process.
For some, the next step is optional, but I do it just to ensure that the heat gets into the pie evenly, as I usually prepare the filling well ahead of time and wouldn’t want to take any chances of it not getting heated through. I a yet to see a Mold that has this property, so if your's doesn't, you could add this s step.
And here is the final result!
Do try it out whenever you don’t have access to a mold or want to make sizes that your mold doesn’t provide, and share the outcome with us.
Note that sometimes the result might not be as perfect as when using a mold, but there’s no harm in trying, right?
Ciao!