Meat Pie | A Hearty Treat

Meat pies have been around for centuries and are popular in many cultures. They were often used to preserve meat and were a staple food for travellers and workers who needed a portable, filling meal. Today, meat pies are enjoyed all over the world and have evolved into a variety of different styles and flavours.

Get ready for a delicious homemade meat pies! These handheld treats have a buttery, flaky crust and a tasty meat filling. They’re perfect for family dinners, sharing with friends, or having a quick lunch. This recipe will guide you through creating your mouth watering meat pies from scratch.

Meat Pie Tips

Portion Size: Ensure you have enough meat for a regular family, typically consisting of 2 parents and 2 children in Australia. This usually amounts to approximately 500 grams (1.1 lbs) of ground meat.
Chopping: For the diced vegetables, chop them finely to ensure even cooking and integration into the filling.
Stock Cubes: When using stock cubes, opt for chicken stock for a richer flavour or vegetable stock for a neutral taste. Crush the cubes in warm water before adding them to the mixture to aid in dissolution.
Sautéing: Sauté the onions until softened and translucent before adding minced garlic to prevent burning. Overcooked garlic can turn bitter, affecting the overall flavour.
Cooking temperature: Start sautéing and cooking on a low to medium gas flame or medium electric cooktop to control the heat and avoid burning.
Fresh Herbs: Consider using fresh herbs like parsley to enhance the flavour profile of your filling.

Ingredients

For the Crust

2 ½ cups all-purpose flour (300g)
1 tsp salt
½ cup cold unsalted butter, cubed (115g)
⅓ cup iced water

For the Filling

1 tbsp olive oil
Use either 500g of ground or minced meat (beef, lamb, or pork) or cut medium-sized chunks of meat for your recipe.
1 onion, finely diced
2 cloves garlic, minced
1 carrot, peeled and finely diced
1 tsp dried thyme
½ tsp ground cumin
½ cup beef broth
¼ cup diced bush tomatoes (or sun-dried tomatoes)
1 tbsp Worcestershire sauce
Salt and freshly ground black pepper to taste
1 egg, beaten (for egg wash)

Ground meat: Choose ground meat with a fat content of around 10% for a good balance. Check the label for the fat ratio.
Meat chunks: If using chunks, they will need to be simmered in a gravy until tender.

Directions

Make the Crust

In a large bowl, mix together flour and salt.
Cut cold butter into smaller cubes and mix into the flour until it resembles a coarse crumbs texture.
Gradually add iced water, mixing until it has a dough consistency or form.
Roll the dough into a ball or sausage and wrap in plastic/cling wrap.
Refrigerate for at least 30 minutes.

Prepare the Filling

Heat your preferred oil in a large pan over medium heat.
Add mince/ground meat and cook until browned.
Drain any excess fat that may have come off the mince.
Remove the meat from the pan.
Add carrots first and cook for 3 mins on a medium heat.
Add the chopped onions, then garlic, cooking until softened.
Add back the browned mince meat.
Stir in thyme and cumin.
Pour in beef broth, tomatoes, and Worcestershire sauce stirring the mixture through well.
Season with salt and pepper.
Simmer until thickened or add a thickening agent like corn flour..
Remove from heat and allow to cool slightly.

Assemble the Pies

Preheat oven to 200°C (400°F).
Cut your refrigerated dough into 2 pieces.
Roll out each chilled dough flat to the desired thickness around 5mm (¼ inch) thick
Place you pie pan over the top and with a sharp knife cut around the base.
Slowly press the base and sides into the pie pan.
Spoon in the filling to the desired level.
Do not overfill the pie ba.se as it may explode when cooking.
Brush the edges of the base with beaten egg.
Fold the remaining dough over the filling
Crimp the edges sealing the base and top of the pie together using your fingers or a fork.
Cut vents in the top. Brush with egg wash.