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Meat Pie Recipe

Meat Pie Recipe

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4.9 from 16 reviews

  • Total Time: 1 hour 10 minutes - 1 hour 15 minutes
  • Yield: 6 1x

Description

Hearty Cornish Pasty beckons with rustic charm, packed with savory beef and root vegetables. Generations of miners would tuck this golden-crusted treasure into their lunch pails for a satisfying midday meal.

Ingredients

Scale

Meat:

  • 1 pound ground beef

Supporting Ingredients:

  • 1 medium onion
  • 2 cloves garlic
  • 1 cup carrots
  • 1 cup peas
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt
  • Pepper

Pastry:

  • 2.5 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter
  • 6 tablespoons ice water
  • 1 egg

Instructions

  1. Whisk 2 ½ cups flour with 1 teaspoon salt in a large mixing bowl until completely combined.
  2. Cut 1 cup chilled butter into small cubes. Blend butter into flour mixture using your fingertips until it resembles coarse crumbs.
  3. Drizzle 6-8 tablespoons ice water into the mixture, stirring gently. Add water gradually until dough barely holds together.
  4. Transfer dough onto a floured surface. Knead briefly until it forms a smooth ball, handling minimally to keep pastry tender.
  5. Split dough into two equal disks. Wrap each disk in plastic wrap and refrigerate for 30 minutes.
  6. Heat a skillet over medium temperature. Add 1 tablespoon oil and sauté 1 chopped onion for 3-4 minutes until translucent.
  7. Toss in 2 minced garlic cloves. Cook for 1 minute, stirring constantly to prevent burning.
  8. Add 1 pound ground beef to skillet. Break meat apart while cooking for 5-7 minutes until completely browned.
  9. Mix in 1 cup diced carrots. Cook for additional 5 minutes until vegetables soften.
  10. Stir 1 cup peas, 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1 teaspoon thyme, and 1 teaspoon rosemary into the meat mixture.
  11. Season with salt and pepper. Simmer for 5 minutes to blend flavors. Let filling cool slightly.
  12. Preheat oven to 400°F.
  13. Roll first pastry disk into a 12-inch circle on a floured surface.
  14. Transfer pastry to a 9-inch pie dish. Press gently into bottom and sides.
  15. Pour cooled meat filling into pastry-lined dish, spreading evenly.
  16. Roll second pastry disk into matching circle. Drape over filling.
  17. Trim excess pastry around edges. Crimp edges with a fork to seal.
  18. Cut 3-4 small slits in top crust to release steam.
  19. Brush entire top crust with 1 beaten egg.
  20. Bake at 400°F for 35-40 minutes until crust turns golden brown and filling bubbles.

Notes

  • Create an extra-flaky crust by keeping all ingredients ice-cold and handling the dough minimally to prevent tough pastry.
  • Drain excess fat from the meat thoroughly to prevent a greasy filling and soggy bottom crust.
  • For a gluten-free version, swap regular flour with a combination of almond and rice flour in the pastry.
  • Let the pie rest for 15 minutes after baking to help the filling set and make slicing easier.
  • Prep Time: 45 minutes
  • Cook Time: 25-30 minutes
  • Category: Sautéed
  • Method: Sautéing
  • Cuisine: British

Nutrition

  • Serving Size: 6
  • Calories: 390 kcal
  • Sugar: 3 g
  • Sodium: 310 mg
  • Fat: 24 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 28 g
  • Fiber: 3 g
  • Protein: 15 g
  • Cholesterol: 70 mg

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Find it online: https://www.familieswithpurpose.com/recipes/meat-pie-recipe/