Small Chops TBR family

Step 1: Prepare the Dough

1. Mix Dry Ingredients: In a large bowl, combine flour, baking powder, and salt.
2. Add Butter: Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Add Water: Gradually add cold water until a soft dough forms. Do not overmix. Cover with plastic wrap and refrigerate for about 30 minutes.

Step 2: Make the Meat Filling

4. Cook the Filling: In a skillet, heat vegetable oil over medium heat. Add chopped onions and sauté until translucent.
5. Add Meat: Add ground meat, cooking until browned. Stir in diced carrots and potatoes, cooking for another 5-7 minutes.
6. Season: Add thyme, salt, pepper, and curry powder (if using). Mix well and let cool.

Step 3: Assemble Small Chops

For Meat Pies

7. Roll the Dough: On a floured surface, roll out the dough to about 1/8 inch thick. Use a round cutter to cut out circles.
8. Fill and Seal: Place a spoonful of the meat filling on one half of the dough circle. Fold over and seal the edges with a fork.

For Puff Puff

9. Prepare the Batter: In a bowl, combine flour, sugar, yeast, and salt. Gradually add warm water to form a smooth batter. Cover and let rise for about 1 hour until doubled in size.
10. Fry Puff Puff: Heat oil in a deep pan. Using a spoon, drop batter into the hot oil, frying until golden brown on all sides. Drain on paper towels.

Step 4: Bake or Fry

For Baking

11. Preheat Oven: Preheat your oven to 375°F (190°C).
12. Egg Wash: Place assembled meat pies on a baking sheet and brush with beaten egg for a golden finish.
13. Bake: Bake for 25-30 minutes until golden brown.

For Frying

14. Fry Small Chops: If you prefer frying the meat pies, heat oil in a deep pan and fry until golden brown on both sides. Drain on paper towels.

Step 5: Serve

15. Enjoy: Serve small chops warm with your favorite dipping sauces, like ketchup or spicy pepper sauce.

Tips for Success

• Keep Dough Cold: Ensure your butter and water are cold for a flaky texture.
• Don’t Overfill: Avoid overfilling your small chops to prevent them from bursting during cooking.
• Experiment with Fillings: Feel free to experiment with different meats, vegetables, or even sweet fillings.

Storage

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze: You can freeze unbaked small chops. Thaw before baking or frying as needed.

Final Thoughts

Small chops are a delightful addition to any gathering and can be enjoyed by the whole family. With their customizable nature and delicious flavors, they’re sure to become a favorite in your household. Enjoy preparing and sharing these tasty bites!