Meat-pie Recipe
Baked dough packed with minced beef, carrots and potatoes filling.
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Ingredients
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Pastry
Filling
Method
Pastry
- 1
Combine dry ingredients
In a large bowl, whisk together 3 cups all-purpose flour, 1 tsp salt and 1 tsp granulated sugar until evenly mixed.
- 2
Cut in butter
Add 12 tbs (1½ sticks) chilled, cubed unsalted butter to the flour. Using a pastry cutter or your fingertips, work the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 3
Add water and form dough
Drizzle 6 tbs cold water over the flour-butter mixture, mixing gently with a fork until the dough just comes together. If needed, add up to 1–2 tbs more cold water, 1 tsp at a time. Do not overwork the dough. Gather into a ball, divide in half, flatten each into a disk, wrap in plastic and chill in the refrigerator for at least 30 minutes (up to 2 hours).
- 4
Prepare egg wash
About 15 minutes before baking, beat 1 egg with 1 tbs milk in a small bowl and set aside for brushing the assembled pie.
Filling
- 5
Prep vegetables
Peel and dice 2 carrots and 2 potatoes into small (about 1/4–1/2 inch) cubes so they cook evenly in the filling. Finely chop 1 yellow onion and mince 2 garlic cloves.
- 6
Cook aromatics
Heat 1 tbs olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
- 7
- 8
- 9
- 10
Thicken filling (optional)
For a firmer filling that slices nicely, mix 1 tsp cornstarch with 1 tbs cold water to make a slurry, then stir it into the hot filling and cook uncovered for 1–2 minutes until the filling thickens. Taste and adjust seasoning.
- 11
Cool filling
Remove the skillet from heat and let the filling cool 10–15 minutes. Cooling prevents the pastry from becoming soggy when assembled.
Assembly & Baking
- 12
Preheat oven and roll pastry
Preheat the oven to 400°F (200°C). On a lightly floured surface, roll one disk of chilled dough into a circle about 12 inches in diameter and 1/8 inch thick to line a 9-inch pie dish (or deep-dish pie tin). Gently transfer the dough to the dish and press into the bottom and sides, leaving some overhang.
- 13
Fill the pie
Spoon the cooled meat filling into the prepared pastry shell and spread it into an even layer, leaving about 1/2 inch clear at the edge.
- 14
Top crust
Roll the second disk of dough into a similar 12-inch circle. Drape it over the filled pie. Trim both crusts so you have a 1/2-inch overhang, then fold the bottom edge under the top and crimp or flute to seal. Cut 4 small slits in the top crust to vent steam.
- 15
Egg wash and bake
Brush the top crust with the prepared egg wash for a golden finish. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 25 minutes, then reduce oven temperature to 375°F (190°C) and bake another 20–25 minutes until the crust is deep golden and the filling is bubbling through the vents.
- 16
Rest and serve
Remove the pie from the oven and let it rest on a rack for 10–15 minutes to set the filling. Slice and serve warm.