Classic Meat Pie Recipe
Classic Meat Pie Recipe is a comforting, savory dish that everyone loves. This traditional meat pie is made with a flaky golden crust and a juicy, flavorful filling.
Ingredients
For the pastry:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup cold unsalted butter cubed
- 1/4 cup cold water
For the filling:
- 1 lb ground beef or lamb
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 cup mixed vegetables carrots, peas, corn
- 1/2 cup beef broth
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme or oregano
- 1 egg beaten (for egg wash)
Instructions
Make the Pastry Dough
- In a bowl, combine flour and salt. Cut in cold butter until mixture looks like crumbs.
Add Water and Form Dough
- Gradually add cold water. Mix until dough comes together. Wrap in plastic and chill 30 minutes.
Cook the Filling
- Heat a skillet. Sauté onion and garlic until soft. Add ground meat and cook until browned.
Add Vegetables and Sauce
- Stir in vegetables, tomato paste, Worcestershire sauce and spices. Cook 5 minutes. Add beef broth.
Preheat Oven
- Preheat oven to 400°F (200°C). Prepare your pie dish by greasing lightly.
Roll Out Dough
- Divide dough into two parts. Roll one piece to fit bottom and sides of pie dish.
Fill the Pie
- Spoon meat filling evenly into the prepared crust. Smooth the top with a spatula.
Cover with Top Crust
- Roll out second dough piece. Place on top. Trim edges and crimp with fork or fingers.
Apply Egg Wash
- Brush top with beaten egg for shiny golden crust. Cut small slits for steam to escape.
Bake the Pie
- Bake for 40-45 minutes, until crust is golden and filling is bubbling. Let cool slightly before serving.
Notes
- Keep butter cold for a flaky crust.
- Don’t overfill the pie; filling may spill.
- Use a sharp knife to trim edges neatly.
- Chill dough before rolling for easier handling.
- Rest pie 10 minutes before slicing to prevent filling from spilling.