On Monday, June 10, 2013 3:18:58 AM UTC-10, chet wrote:
> I have tried making meat pastys a few times using ground beef, grated
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> carrots, onions and thinly sliced potatoes, salt & pepper when I remove
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> them from oven, set a few minutes and serve they seem to be a bit dry,
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> any suggestion to make them a bit moist, was thinkg of adding a
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> tablespoon of butter on top before I wrap up the dough. any suggestions.
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>
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> thanks
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> Chet

Adding some butter sounds like a good idea. I make these too using ground beef and I don't mind that it comes out on the dry side. If I wanted a more juicy meat pie, I'd make a gravy and add it to the mix. Boy, they sure are tasty.