This how I make my meat pies.
3 cups of flour, 1/2 teas baking powder, salt, make a well in the center and add 1/4 cup of olive (any oil that you use) and 1 c of milk (or water) take a large spoon and stir it around until you have to use your hand to finish, add more flour if needed...what you are aiming for is a very soft dough, so watch the flour, (my pies are like biscuits). Set it to the side covered with a towel for at least 30 minutes.....it will be an hour if you go cook the meat now.
I also grind london broil or sirloin or bottom round......while it is grinding I add red and green sweet pepper and large onion and a plug of garlic...after it's finished grinding, I add some lea and perring, italian seasoning , salt, blk pepper, dried onion and dried tomatoes and garlic (not a lot). I brown the meat it some olive oil and then delute some red recardo in 1 cup of water and add, you may have to add more water for a total of two cups...you want nice thick gravy. Cook slowely for 1 hour.
I then make a whole pie or the little ones that I have posted in the fluted pans.....these pies are juicy and the crust is like a fluffy biscuit....