Description
Classic Savory Meat Pie
A deliciously classic savory meat pie that’s perfect for any occasion! Packed with ground beef, carrots, potatoes, and aromatic thyme, this pie offers comfort and flavor in each and every bite. Serve it as a filling dinner or a tasty snack!
Ingredients:
For the pastry:
4 cups flour
200g cold butter, cubed
2 eggs
1 tsp salt
1 tbsp sugar
1 tsp baking powder
1/4 cup cold water
For the filling:
3/4 lb ground beef
1 potato, diced
1 onion, chopped
1 carrot, diced
1 cup beef broth
Salt, pepper, thyme
2 tbsp flour
2 tbsp oil
1 egg for brushing
Instructions:
Make the pastry: Mix dry ingredients, rub butter, add eggs and water to form dough, then chill for 30 mins.
Prepare the filling: Sauté onions, carrots, and potatoes. Add ground beef, season, and cook. Stir in flour.
Form the pies: Roll dough, cut out rounds, fill with mixture, seal edges, and poke holes.
Bake: Brush with egg and bake for 25-30 minutes.
#SavoryPiePerfection
Step-by-Step Guide
1. Make the Pastry: In a large bowl, whisk together the flour, salt, sugar, and baking powder. Add the cold, cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Beat the eggs lightly and add them along with the cold water. Mix with a fork until a shaggy dough forms, then knead gently just until it comes together. Wrap in plastic and chill for at least 30 minutes.
2. Prepare the Filling: Heat oil in a large skillet over medium heat. Sauté the chopped onion until translucent. Add the diced carrot and potato, cooking for 5-7 minutes until slightly softened. Add the ground beef, breaking it up with a spoon, and cook until browned. Season generously with salt, pepper, and thyme. Sprinkle the 2 tablespoons of flour over the mixture and stir for 1 minute. Gradually pour in the beef broth, stirring constantly until the mixture thickens into a rich gravy. Remove from heat and let cool completely.
3. Assemble the Pies: Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a bowl or large cutter, cut out circles (approx. 5-6 inches). Place a generous spoonful of the cooled filling on one half of each circle. Fold the other half over to create a half-moon shape. Crimp the edges firmly with a fork to seal. Place on a parchment-lined baking sheet. Poke a small steam vent in the top of each pie with a fork or knife tip.
4. Bake: Lightly beat the remaining egg and brush it over the tops of the pies for a golden finish. Bake for 25-30 minutes, or until the pastry is deeply golden brown and flaky.
Serving Suggestions
This classic meat pie is a complete meal on its own, but it pairs wonderfully with simple sides. For a traditional pub-style meal, serve with a mound of creamy mashed peas or buttery mashed potatoes and a rich brown gravy for dipping. A crisp green salad with a sharp vinaigrette cuts through the richness perfectly. For a casual lunch, enjoy it warm or at room temperature with a dollop of tomato chutney or piccalilli.
How-to Summary
Create a flaky pastry by rubbing cold butter into dry ingredients, then chill. Cook a savory filling of beef, vegetables, and thyme-thickened gravy and let it cool. Roll, fill, and seal the pastry into hand pies. Brush with egg wash and bake until golden brown.
Frequently Asked Questions
Can I make the pastry in a food processor? Yes. Pulse the dry ingredients and butter until crumbly, then add the wet ingredients and pulse just until the dough begins to clump. Be careful not to over-process.
Can I use a different meat? Absolutely. Ground lamb, pork, or a mix work wonderfully. For a poultry version, use ground turkey or chicken, but consider using chicken broth instead of beef.
Why is my filling leaking out during baking? This is usually due to the filling being too hot or wet when assembled. Ensure the filling is completely cooled and thickened. Also, make sure the edges are well-sealed and you’ve created a steam vent.
Can I make these ahead of time? You can assemble the unbaked pies and freeze them on a tray before transferring to a bag. Bake from frozen, adding 5-10 minutes to the baking time. The cooked pies also freeze and reheat well.
My pastry isn’t flaky. What went wrong? The key is keeping everything cold. Use cold butter and water, handle the dough as little as possible, and ensure it is well-chilled before rolling and baking.
Common Mistakes to Avoid
- Using Warm Filling: Placing hot filling into the pastry will melt the butter, resulting in a greasy, tough crust. Always cool the filling first.
- Overworking the Dough: Excessive kneading develops gluten, leading to a tough, chewy pastry instead of a tender, flaky one.
- Forgetting the Steam Vent: Without a small hole, steam builds up inside and can cause the pies to burst open at the seams.
- Rolling Dough Too Thin: If the dough is too thin, it may tear or not hold the filling securely. Aim for a consistent 1/8-inch thickness.
Conclusion
This classic savory meat pie is the epitome of hearty, homemade comfort food. Mastering the simple techniques of a flaky pastry and a well-seasoned, thickened filling opens the door to endless variations. Whether served for a cozy family dinner or as a portable meal, its delicious combination of flavors and textures is sure to satisfy. Embrace the process, avoid the common pitfalls, and enjoy the rewarding result of a perfect, golden-brown pie.