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Next, introduce 16 oz of butter (equivalent to two cups) into the mixture. Using your fingertips, mix the butter into the flour until you achieve a crumbly texture. It’s important not to overwork the dough, so handle it gently. If you find your bowl is too small, don’t hesitate to transfer everything into a larger one.
At this point, instead of adding water, I decided to incorporate eggs into the dough—a tip I picked up from other cooks. Adding eggs can enhance the flavor and richness of the crust. Mix in some evaporated milk for that extra deliciousness, mixing until the dough is just combined.
Creating the Egg Wash
To give the meat pies a beautiful golden-brown finish, prepare an egg wash by whisking together one egg and a tablespoon of milk. Set this mixture aside for later use.