I know, you are here because you need to up your meat pie game. Well, welcome!!!! You are in the right spot because today, I am teaching you exactly how to make yummy meat pies like a pro.
Ever had meat pies and the crust didn’t just cut it for you? Has it ever taken you seconds to bite through the crust of your meat pie? It’s either way too thick or just too hard? Well, I’ve got good news for you – you won’t need to go through any of that anymore.
The secret to yummy meat pie lies in both the crust and the filling itself. In order to make meat pie like a pro, you have to have the perfect balance between crust and filling. It’s no use getting the crust right and having a terrible filling, or getting the filling right and a whack crust.
I’ll admit, it took me a while to get here – but I am finally here and I can teach you how I accomplished making yummy meat pies over the years.
Ever had meat pies you bite into and you can hardly taste any fillings or the filling just isn’t moist enough? Well, we don’t want any of that over here.
The perfect filling is a combination of minced beef, diced potatoes, diced carrots, diced onions, chives/spring onions, seasoning, and flour + water mixture. All these when combined in the right proportion make an amazing moist filling.
My crust typically consists of cold butter, flour, salt and water. I like my crust thinly rolled, so that it isn’t overwhelming when baked. Meat pie for me is more about the filling than the crust.
Nothing better than a thin, crusty pie with a yummy and flavourful core. Now that’s how you make yummy meat pie like a pro. Indeed, it does take practice – but I promise you will get it, especially if you follow this recipe through.
Ready to make meat pie like a pro? Then find the ingredients + my method below.
12 tbsps cold butter (divided into four)
1 3/4 cups of plain flour
pinch of salt
1/4 – 1/2 cup water
1/2 pound ground beef
1 medium sized potatoe
1 medium sized carrot
1/2 onion chopped
Chives/ Spring Onions chopped
1/4 cup water (x 2)
1 – 2 seasoning cubes
1 tsp thyme
1 tsp white pepper
1 tsp curry powder
2 tsps flour
1) To make the pastry, you will need to divide the cold butter into four equal parts
2) Sieve the flour and salt into a clean bowl
3) Add one portion of the butter into the flour and use your hand to incorporate it into the flour until well mixed
4) Slowly 1/4 cup of water into the flour and butter mix until the mixture comes together, forming an elastic dough. Your dough should not be too watery, so add your water slowly and work from there.
5) Dust a clean surface with flour, and then turn the dough out. Using a rolling pin, roll the dough into a rectangular shape and keep rolling – adding more flour if necessary, to stop the dough from sticking to surface/pin. Roll the dough till it is about 3-4mm thick.
6) Next, cut 2nd portion of butter into smaller pieces and place on about two-thirds of the pastry, then fold the pastry into three portions, bringing the end without the butter to the centre, then fold the other end over.
7) Seal the pastry edges with your hands, and then roll it out again into a rectangle until the pastry is 3-4mm thick. Repeat step 5,6 and 7 again until you have used up all the butter. Fold your pastry in three and place in plastic bag or wrap, then refrigerate for 30 minutes or overnight. Remove pastry from fridge when ready to use.
For the filling …
8) Peel the skin off your carrots, potatoes and onion, then dice as shown in the first picture
9) Dice chives or spring onions
10) In a clean non stick pan, add onions and ground beef. Stir fry until cooked all the way. Then add in your diced carrots and potatoes. Add in 1/4 cup water, and all the seasonings. Cover pan and let the potatoes/carrots semi – cook
Tip: do not over cook vegetables, so that it is not too soft when baked.
11) Once vegetables are cooked, combine 1/4 cup water and flour, then add into ground beef mixture. Simmer until it forms a nice gravy as shown in the picture above. Then remove from stove and cool.
12) Roll out pastry. Using a pie cutter, cut semi-large to large circles depending on how big you want your meat pies.
13) Place beef mixture in the middle of the pastry and then fold over.
14) Use a fork to seal both ends together, before brushing the top of the meat pie with well beaten egg. Then place meat pie on an oven greased pan or lined greased baking tray.
15) Repeat step 12-14 over till your pastry and filling is finished.
16) Place in oven at 350 degrees and bake 30-40 minutes or until crust is cooked and golden brown.
Note: For a nice golden brown crust, brush pies at least 2-3 times while baking.
Enjoy your meat pies hot or cold. I personally prefer hot meat pies, as the crust is still crusty when fresh out the oven.
Good luck with making yummy meat pies like a pro and do let me know in the comment section if you have any questions or succeed with this recipe. Looking forward to hearing back from you all.