Description
Classic Meat Pie
Ingredients:
500 g ground beef or lamb
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp tomato paste
1 cup (250 ml) beef stock
1 tbsp Worcestershire sauce
1 tsp paprika
1/2 tsp thyme
1/2 tsp salt
1/4 tsp black pepper
1 tbsp flour or cornstarch (for thickening)
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
Fresh thyme for garnish
Instructions:
1. Prepare the Meat Filling:
Heat a pan over medium heat. Add ground beef and cook until browned. Drain excess fat, then add onion and garlic. Cook until softened.
2. Season the Filling:
Stir in tomato paste, beef stock, Worcestershire sauce, paprika, thyme, salt, and black pepper. Simmer for 10 minutes.
3. Thicken the Mixture:
Mix flour or cornstarch with a small amount of water to create a slurry. Stir it into the meat mixture and cook until thickened. Remove from heat and let cool.
4. Assemble the Pie:
Preheat your oven to 200°C (400°F). Divide the meat filling into individual ramekins or an ovenproof dish. Cover with puff pastry, trimming excess edges.
5. Brush and Bake:
Brush the pastry with beaten egg and use a knife to make small cuts for venting. Bake for 20-25 minutes or until the pastry is golden and puffy.
6. Serve:
Garnish with fresh thyme and serve warm with a side of mashed potatoes or salad.
Tips:
Substitute beef with chicken or vegetables for variations.
Make the filling ahead and refrigerate for up to 2 days.
#MeatPie #ComfortFood
Step-by-Step Guide
Follow these detailed instructions for a foolproof classic meat pie. First, ensure your puff pastry is fully thawed in the refrigerator. While it thaws, brown the ground meat thoroughly to develop flavor, ensuring you drain the excess fat well to prevent a greasy filling. When softening the onions and garlic, cook them until translucent but not browned for a sweet base. After adding the liquids and seasonings, a full 10-minute simmer is crucial to meld the flavors. Let the filling cool completely before assembling; a warm filling will melt the pastry fat too quickly, resulting in a soggy bottom. When applying the pastry, gently stretch it to create a tight seal around the dish edges. The egg wash is essential for a golden shine, and the vent cuts are non-negotiable to allow steam to escape.
Serving Suggestions
This hearty pie is the centerpiece of a comforting meal. Traditional pairings include creamy mashed potatoes, buttery peas, or a simple green salad with a sharp vinaigrette to cut through the richness. For a pub-style experience, serve with a side of thick-cut chips (fries) and mushy peas. A dollop of tomato chutney or a drizzle of rich gravy on the side elevates it further. It pairs wonderfully with a robust red wine or a dark ale.
How-to Summary
In short: Brown the meat, cook the aromatics, simmer with seasonings and stock, thicken with a slurry, cool, top with pastry, egg wash, vent, and bake at 200°C (400°F) for 20-25 minutes until golden.
Frequently Asked Questions
Can I make this pie in one large dish instead of ramekins?
Absolutely. Use a standard pie dish or a 9-inch ovenproof skillet. Adjust the baking time; a large pie may need an extra 5-10 minutes for the pastry to cook through and become crisp.
My filling is too runny. How can I fix it?
Create a bit more slurry (flour/cornstarch mixed with cold water) and stir it into the simmering filling. Let it cook for 2-3 more minutes until it reaches your desired consistency. Remember, the filling will thicken slightly as it cools.
Can I use shortcrust pastry instead?
Yes. Shortcrust pastry on the bottom and puff on top is a classic combination. For a full shortcrust pie, blind bake the bottom crust first to prevent sogginess before adding the filling and a top crust.
How do I store and reheat leftovers?
Store cooled pie in the refrigerator for up to 3 days. Reheat in a 180°C (350°F) oven for 15-20 minutes to restore pastry crispness. Microwave reheating will make the pastry soft.
Can I freeze the assembled, unbaked pie?
Yes. Assemble the pie but do not apply the egg wash. Wrap tightly in plastic and foil. Freeze for up to 2 months. Bake from frozen, adding 10-15 minutes to the baking time, and apply the egg wash after it has thawed slightly.
Common Mistakes to Avoid
- Using a hot filling: Assembling with warm filling creates steam that soaks the pastry, leading to a soggy, undercooked base. Always cool it completely.
- Skipping the vent cuts: Without vents, steam builds up and can cause the pastry to burst or become soggy on the underside.
- Not browning the meat deeply enough: A quick gray cook lacks flavor. Take time to get a proper brown crust on the meat for a richer taste.
- Overworking the pastry: Handle puff pastry as little as possible when placing it to maintain those distinct, flaky layers.
Conclusion
Mastering the classic meat pie is about technique: building flavor in the filling, ensuring it is cool and thick, and baking until the pastry is perfectly puffed and golden. By following this enhanced guide and avoiding common pitfalls, you’ll create a consistently delicious, comforting dish that is well worth the effort. It’s a versatile recipe that promises a satisfying result every time.