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If you are craving a hearty, comforting dish that warms the soul and delights the taste buds, this Meat Pie Recipe is the perfect choice. Combining a buttery, flaky crust with a rich, savory filling of seasoned ground beef and vegetables, this classic pie offers a satisfying blend of textures and flavors. It’s the kind of meal that brings people together and fills the kitchen with irresistible aromas, making it a treasured favorite for family dinners or cozy weekends at home.
Ingredients You’ll Need
Gathering a handful of simple, quality ingredients is all you need to create this delicious meat pie. Each component plays a vital role in building the perfect balance of taste, texture, and appearance, resulting in a pie that looks as good as it tastes.
- All-purpose flour: The foundation for a flaky, tender crust that holds the filling beautifully.
- Unsalted butter (cold, cubed): Adds richness and creates that irresistible crumbly texture in the pastry.
- Salt: Enhances both crust and filling flavors for a well-rounded taste.
- Cold water: Brings the dough together without melting the butter, ensuring flakiness.
- Ground beef: The star of the filling, offering hearty flavor and satisfying protein.
- Large onion (finely chopped): Provides sweetness and depth to the savory filling.
- Garlic cloves (minced): Adds aromatic intensity and warmth to the meat mixture.
- Grated carrot (optional): Introduces a touch of natural sweetness and subtle texture contrast.
- Tomato paste: Brings a rich, tangy element that amplifies the beef’s flavor.
- Beef broth: Keeps the filling juicy and helps create a luscious sauce.
- Worcestershire sauce: Adds a savory umami kick to deepen the taste profile.
- Dried thyme: Infuses a delicate herbaceous note that complements the meat perfectly.
- Egg (beaten): Perfect for brushing the pie’s surface to achieve a glorious golden finish.
How to Make Meat Pie Recipe
Step 1: Prepare Your Oven and Pie Dish
Start by preheating your oven to 190°C (375°F). Grease your pie dish lightly to ensure the crust doesn’t stick, setting the stage for that perfect golden base.
Step 2: Craft the Perfect Pastry Dough
In a mixing bowl, combine the flour and salt. Rub in the cold, cubed butter with your fingertips until the mixture resembles coarse crumbs. Slowly add cold water, just enough to bring the dough together without overworking it. Divide this dough into two discs, wrap them, and chill for 30 minutes to relax the gluten and firm up the butter, which is key for a flaky crust.
Step 3: Make the Flavorful Filling
Heat some oil in a skillet over medium heat and cook the onion and garlic until they soften and become fragrant. Add the ground beef, cooking until nicely browned. Stir in the tomato paste, optional grated carrot, beef broth, Worcestershire sauce, dried thyme, and season with salt and pepper. Let this simmer gently until the mixture thickens into a luscious filling. Allow it to cool completely before assembling the pie.
Step 4: Assemble the Pie
Take one chilled dough disc and roll it out evenly to line your pie dish, ensuring the edges hang over slightly. Fill the crust with the cooled meat mixture, spreading it out evenly. Roll out the second disc and carefully place it on top, sealing the edges by pinching or crimping them together. Don’t forget to cut a few small steam vents in the center to let steam escape during baking.
Step 5: Bake to Golden Perfection
Brush the top crust generously with the beaten egg. This small step makes a huge difference, giving the pie a stunning golden glaze and a slightly crisp finish. Bake in your preheated oven for 45 to 50 minutes or until the crust is beautifully golden and the filling is bubbling inside.
Step 6: Let It Rest Before Serving
Once out of the oven, allow your meat pie to rest for 10 to 15 minutes. This downtime lets the filling set, making slicing easier and preventing the scrumptious juices from spilling out, so every bite is just right.
How to Serve Meat Pie Recipe
Garnishes
Sprinkling freshly chopped parsley or a few thyme leaves over a sliced serving adds a fresh burst of color and a subtle herbal lift. If you love a little extra zing, a dollop of tangy mustard or a smear of chutney on the side complements the rich beef filling beautifully.
Side Dishes
Traditional companions like creamy mashed potatoes or buttered green peas bring balance and comfort to the meal. For a lighter option, a crisp, peppery salad with a simple vinaigrette cuts through the richness and refreshes your palate.
Creative Ways to Present
Why not transform this classic Meat Pie Recipe into individual portions by using ramekins or mini pie tins? These personal pies are perfect for entertaining or serving at a casual gathering. You can also experiment with using puff pastry instead of traditional dough for a more flaky, delicate crust variation.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap any leftover pie slices tightly in plastic wrap or store them in an airtight container. They’ll keep well in the refrigerator for up to 3 days, making for a convenient next-day meal that tastes almost as good as freshly baked.
Freezing
If you want to prepare ahead, fully assembled but unbaked meat pies freeze wonderfully. Wrap the pie securely and freeze for up to one month. When ready to enjoy, bake it straight from the freezer, adding some extra baking time to ensure the filling is hot and the crust is crisp.
Reheating
To reheat, place slices or whole pies on a baking sheet and warm in a 180°C (350°F) oven for 15 to 20 minutes, or until piping hot throughout. This method helps maintain the crust’s texture, unlike microwaving which can make it soggy.
FAQs
Can I use other meats besides ground beef for this Meat Pie Recipe?
Absolutely! Ground lamb, pork, or a combination can add exciting variations. Just adjust seasonings to complement the meat you choose, and the pie will still turn out delicious.
Is it possible to make the pastry without butter?
Yes, some use shortening or margarine for pastry, but butter gives the best flavor and flakiness. If you substitute, keep the ingredients cold and avoid overmixing to maintain texture.
Can I prepare the filling ahead of time?
Definitely. Making the filling a day in advance allows flavors to meld beautifully, and it’s convenient for quick assembly later. Just keep it refrigerated until you’re ready.
What if my pie crust cracks while rolling out?
Don’t worry! Just press it gently back together with your fingers or patch any tears with a little extra dough. Chilling the dough helps prevent cracks, so keep it cold before rolling.
How can I tell when the pie is fully cooked?
Look for a crust that is golden brown and crisp. Additionally, the steam vents should be bubbling, and the filling inside will be hot—letting the pie rest before cutting helps confirm it is set inside.
Final Thoughts
This Meat Pie Recipe is a wonderful way to bring warmth and joy to your table with a dish that is both satisfying and timeless. It’s a recipe that invites creativity, comfort, and a little indulgence all in one. I truly encourage you to give it a go—you might just find yourself hooked on this cozy classic!
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Meat Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
This classic Meat Pie recipe features a flaky homemade pastry filled with a savory ground beef mixture, enriched with aromatic herbs and vegetables. Perfectly baked to golden perfection, this hearty dish makes a comforting meal for any occasion.
Ingredients
Pastry
- 2 1/2 cups all-purpose flour
- 200g unsalted butter, cold and cubed
- 1 tsp salt
- 6–8 tbsp cold water
Filling
- 500g ground beef
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 small carrot, grated (optional)
- 1 tbsp tomato paste
- 1/2 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper, to taste
Finishing
- 1 egg, beaten (for brushing)
Instructions
- Preheat and Prepare Pie Dish: Preheat your oven to 190°C (375°F) and lightly grease a pie dish to prevent sticking during baking.
- Make the Pastry Dough: In a bowl, combine the all-purpose flour and salt. Rub in the cold, cubed unsalted butter until the mixture resembles coarse crumbs. Gradually add cold water, stirring until the dough forms a cohesive ball. Divide the dough into two discs, wrap, and chill in the refrigerator for 30 minutes to firm up.
- Cook the Filling: Heat a drizzle of oil in a skillet over medium heat. Sauté the finely chopped onion and minced garlic until softened and translucent. Add the ground beef, cooking thoroughly until browned. Stir in the tomato paste, grated carrot, beef broth, Worcestershire sauce, dried thyme, salt, and pepper. Allow the mixture to simmer until thickened. Remove from heat and let the filling cool completely.
- Assemble the Pie: Roll out one disc of chilled dough and use it to line the greased pie dish evenly. Pour the cooled meat filling into the pastry shell. Roll out the second dough disc and place it over the filling. Seal the edges by pinching or crimping together, and cut a few steam vents in the center of the top crust to allow steam to escape during baking.
- Brush and Bake: Brush the top crust generously with the beaten egg to achieve a shiny, golden finish. Bake the pie in the preheated oven for 45 to 50 minutes, or until the crust is golden brown and crisp.
- Rest and Serve: Remove the baked meat pie from the oven and allow it to rest for 10 to 15 minutes before slicing. This resting time helps the filling to set, making it easier to serve and enjoy.
Notes
- Use cold ingredients for the pastry to ensure a flaky crust.
- The carrot in the filling adds a subtle sweetness but can be omitted if preferred.
- Letting the filling cool before assembling prevents the pastry from becoming soggy.
- You can store leftovers in the refrigerator for up to 3 days or freeze for up to 1 month.
- Reheat leftovers in a 180°C (350°F) oven for about 15 minutes to retain crispness.
