Hot Mummy Meat Pie

Combine the all-purpose flour, salt, and butter in a food processor. Pulse until the mixture resembles a coarse texture. Add the ice water mixture then pulse again until it slowly forms into a dough.

Transfer the dough to a clean floured surface. Smoothen the dough then cover wth plastic wrap and chill for 15 mins.

After chilling the dough, divide into equal parts then flatten it using your hands or rolling pin. Place the flatten dough into the muffin tin or baking pan. Poke a hole in the crust then brush with egg wash.

When ready, bake in a preaheated 350°F oven for 25 minutes in the oven. Remove from the oven when done. Set aside.

In a pot, place the canola oil then fry the saba. Set aside

Follow that by searing the beef chunk, chicken liver and chicken heart in the same pot. Once done searing all the meat. Set them aside.

In the same pot, saute the garlic, siling labuyo, red onion, and celery until fragrant. Add the tomato paste and cook for three minutes until the tomato paste is roasted.

Add in your mustard, dried rosemary, dried thyme, and bay leaves. Stir to incorporate all the ingredients.

Deglaze the pot with dark beer and boil for two minutes. Add in the carrots, green peas, and beef cube then stir. Add the water, beef chucks and boil for ten minutes then simmer for 1- 2 hours or until the beef is tender.