Reader Spotlight: Tolu makes Meat Pies
Tolu has been on a roll with trying out recipes from AC, as she made some meat pies with whole wheat and sent in her photos!
Reader Spotlight is a series of posts geared towards dishes you‘ve made following recipes from AvartsyCooking. I appreciate all of you and in an effort to give you some shine, not just in the comments where you share how you made such and such, you get to also share with me and everyone else, the photo of your finished dish!
To participate, all you need do is send clear photos of your finished dish, name of the AvartsyCooking recipe you followed and a little back story behind your making the dish to firstname.lastname@example.org
Above and below are pictures of her finished meat pies using whole wheat flour and more information directly below:
Recipe Made: Meat Pies
Back Story: “Hi,I made meat-pie for the first time using your recipe and sadly……it’s all gone now! I took pictures…I’m anti-white flour so I used only whole wheat flour. It turned out perfect. My preschooler has developed a sudden love for meat-pie. U see wetin you cause??I tried your chin-chin too….with whole wheat flour only……sadly, all gone too. I’m feeling like the little engine who could.Thank you most kindly.”
(She made it again and…) Made some more today…..with WWF (whole wheat flour) and margarine…let’s just say I won’t doing that again….sigh! I used frozen margarine sticks as I did with the butter. I should have known something was amiss when the dough felt very grainy. Then came time to fill and the dough just wouldn’t hold up. Finally, when it came out of the oven, it tasted great but it just crumbled up at the first bite! Urrgh!” (I suggested she use butter in between cold and room temperature) Note: these photos are from the first attempt!
My comments~ In my meat pie recipe, I used half white flour and half wheat flour, but I love how she decided to use all wheat instead. Personalizing a recipe and making it your own? Priceless! I love that!
One small gripe I do have is with the design for the outer edges. Typical Nigerian meat pies always have the indented marks from using a fork to seal the edges shut and I don’t really care for that look, it’s so common! I usually just use my fingers to pinch the pies shut and I’ve never had any hold issues. The golden color (from the eggwash across the top of the pies before baking) is also in patches, meaning you didn’t thoroughly go over the pies -_o (lol). I also would have loved to see photos of the inside of the pie, but overall, you are the little engine that did!