Meat Pie Recipe

Make dough

In a large bowl, whisk together 2.5 cups all-purpose flour, 0.5 tsp salt, and 0.5 tsp sugar. Add 0.5 cup cold cubed unsalted butter. Using a pastry cutter or your fingertips, cut the butter into the flour until mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Bring dough together

Gradually add 0.5 cup cold water, a few tablespoons at a time, mixing until the dough just comes together. Do not overwork. Form dough into a disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

Cook aromatics and vegetables

Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add 1 cup finely chopped yellow onion and cook 4–5 minutes until translucent. Add 2 minced garlic cloves, 0.5 cup finely diced carrot, and 0.5 cup finely diced potato; cook 3–4 minutes until vegetables begin to soften.

Brown the meat

Push vegetables to the side and add 1 lb ground beef. Break it up with a spatula and brown until no pink remains, about 6–8 minutes. Drain any excess fat if there is more than a tablespoon.

Simmer filling

Stir in 1 tablespoon tomato paste, 0.5 cup beef broth, 1 teaspoon Worcestershire sauce, 0.5 teaspoon dried thyme, 1 teaspoon salt, and 0.5 teaspoon black pepper. Simmer gently 6–8 minutes until liquid is mostly absorbed and mixture is thick. Taste and adjust seasoning. Remove from heat and let cool to room temperature (or refrigerate briefly) so filling is not hot when enclosed in pastry.

Prepare work surface

Lightly dust a clean work surface with 0.25 cup flour. Divide chilled dough into 8 equal pieces (for hand pie size about 4–5 inches). Keep portions covered while working so they don't dry out.

Roll and fill

Roll each dough piece into a 5-inch circle about 1/8-inch thick. Place 2–3 tablespoons of cooled meat filling in the center of each circle, leaving a 1/2-inch border. Brush the border with beaten egg. Option A: fold dough over filling to form a half-moon and press edges together firmly. Option B: place a second circle on top and crimp edges with a fork. If using, brush top lightly with egg wash and optionally dredge lightly in 0.5 cup fine dry breadcrumbs for extra crunch.

Seal and rest

Ensure each pie is well sealed (pinch and crimp). Transfer assembled pies to a tray lined with parchment and rest 10 minutes in the fridge to firm up the pastry slightly—this reduces oil absorption when frying.

Heat oil

Pour about 1 liter vegetable oil into a heavy, deep skillet or pot to reach 1–1.5 inches deep. Heat oil over medium-high until it reaches 350°F (175°C) or a small piece of dough sizzles and browns in about 30–40 seconds.

Fry pies

Working in batches (do not overcrowd), carefully lower pies into hot oil using tongs or a slotted spoon. Fry 2–3 minutes per side until golden brown and crisp, adjusting heat to maintain 325–350°F (160–175°C). Total frying time about 4–6 minutes depending on size and thickness.

Drain and finish

Remove fried pies with a slotted spoon and drain on a wire rack or paper towel-lined tray. Let rest 3–5 minutes. If desired, sprinkle with chopped fresh parsley for garnish. Serve warm.