Homemade Meat Pie Recipes

MEAT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, mash, and set aside.
• Meanwhile, crumble the ground beef and pork into a large saucepan, and add the garlic, onion and water. Season with mustard powder, thyme, cloves and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned. Remove from the heat, and mix in the mashed potato.
• Place one of the pie crusts into a 9 inch pie plate. Fill with the meat mixture, then top with the other pie crust. Prick the top crust a few times with a knife to vent steam. Crimp around the edges using the tines of the fork, and remove any excess dough. Cover the edges of the pie crust with aluminum foil.
• Bake for 25 minutes in the preheated oven, or until the crust has browned. Serve by itself, or with a beef gravy.

HOW TO MAKE MEAT PIE PASTRY DOUGH

Steps:

• The first step to make meat pastry pie dough is to take 4 cups of plain flour in a large bowl and mix salt and baking powder into it. If you want some sweetness too in the pie, then you can add one teaspoon of sugar into it as well. Knead well with your hands.
• Add some margarine into the mixture. Work it properly into all of the flour until it starts looking like a bowl of breadcrumbs.
• Start adding ice cold water little at a time and keep kneading until you make a stiff ball of dough. If the flour is too hard, add some more water to it, but if it gets too soft and runny, add some more flour to make it stiffer.
• Test the consistency of the dough by slightly pulling the dough and checking its elasticity. It should be elastic enough to come out with a slight pull, but should not stick to your hands.
• Grab a roller pin and flatten the ball of dough on a lightly floured surface. Roll until the dough ball becomes smooth and gets flat to around half inch thickness.
• Use a pot lid or a dough cutter to cut a circle out of the flattened dough, trim off the edges and add your favorite filling in it.
• Take a separate bowl and beat 2 eggs in it.
• Using a basting brush, apply the beaten egg on the dough edge around the filling. This will help the edges to stick to each other when folded. Also use a fork to press the edges and give it the classic shape of a meat pie. Do not forget to brush some beaten egg on the folded dough so that it turns golden brown when cooked.
• Once you have made the pastry dough and filled the filling in it, the trick lies in its cooking and baking too. You might need to cook the pie for around 45 minutes at 180 ºC/350 ºF, but it is important to check it after every 20 minutes. It is also important to place the pastry on a greased plate only, otherwise the dough will stick to the pan and refuse to come off
• Once your meat pie is ready, allow it to cool and serve. Add some homemade Worcestershire sauce to top your delicious pie. Bon apetit.

AUSSIE MEAT PIE RECIPE

Steps:

• Sprinkle beef with 1/2 tsp salt and pepper.
• Heat 1 tbsp oil in a large heavy based pot over high heat. Add 1/3 of the beef and brown aggressively all over, then remove. Repeat with remaining beef, adding more oil if needed.
• Turn stove down to medium high. Add garlic and onion, cook 3 minutes.
• Add flour, stir through.
• Slowly add beef stock while stirring constantly. Once flour is dissolved, add wine, tomato paste, Worcestershire, pepper and bay leaves.
• Return beef into pot, cover with lid, adjust heat so it's simmering gently.
• Simmer 1 hr 45 minutes. Remove lid, increase heat slightly and simmer 30 - 45 minutes, stirring regularly, or until beef is fork tender and liquid reduces down to a thickish gravy, just about covering beef (see video). Do not reduce liquid too much - thickens more as it cools & in pie.
• Remove from stove, cover and cool filling (I usually leave overnight).
• Preheat oven to 180C/350F.
• Cut out 6 rounds from the shortcrust pastry, then drape pastry into pie tins - don't stretch and pull pastry, causes shrinkage. (Notes 1 & 6)
• Place pies on tray. Top each pie with large sheets of parchment / baking paper and fill with pie weights (Note 7).
• Bake 20 minutes, remove, then use paper overhang to carefully remove pie weights.
• Return crusts into oven for 5 minutes or until base is light golden and dry (can skip, Note 8). Remove from oven.
• Fill pies with cooled filling, push down to fill. Should be slightly mounded.
• Cut rounds from partially thawed puff pastry - cut them slightly larger than the edge of the cooked pastry bases.
• Brush edge of pie crusts with egg, then place lid on filling, pressing edges to seal puff pastry to the shortcrust pastry.
• Brush lids with egg, then cut a 1cm / 0.5" incision in the middle using a small knife.
• Bake 30 minutes or until deep golden and puffed.
• Devour hot and fresh, topped with tomato sauce or ketchup if desired!

TASTY MEAT PIE

Steps:

• In a skillet, cook beef and onion until meat is no longer pink; drain. Add the soups, potatoes, carrots, salt and pepper; mix well. Divide between two ungreased 9-in. pie plates. , Preheat oven to 350°. On a lightly floured surface, roll dough to fit the top of each pie; place over filling. Seal and flute edge; cut slits in top. , Bake until golden brown, 45-50 minutes. Let stand on a wire rack for 15 minutes before serving.

FAVORITE FRENCH CANADIAN MEAT PIE

Steps:

• In a large skillet over medium heat, cook the pork, beef, veal, potatoes and onion until meat is no longer pink; drain. Stir in the garlic, seasonings and 1/4 cup water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring frequently., Remove from the heat; cool to room temperature. Stir in bread crumbs. Combine egg and remaining water; stir into meat mixture. , Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill with meat mixture. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Cover edges loosely with foil., Bake 15 minutes. Remove foil. Reduce heat to 375°; bake 30-35 minutes or until crust is golden brown.

HOMEMADE MEAT PIES

Steps:

• 1. FOR FILLING: Make a roux of shortening and flour; add other ingredients and salt and pepper to taste. Cook thoroughly and let cook before placing in dough.
• 2. FOR PASTRY: Sift flour and baking powder, add shortening, then eggs. Add enough milk to make a stiff dough. Roll very thin.
• 3. Use a saucer or plastic bowl to cut circles of dough. Fill half full with meat mixture. Fold dough over, dampen edges with water and crimp with fork. Fry in deep fat until golden brown.

HOMEMADE MEAT PIE

Steps:

• Preheat oven to 375°F.
• Peel potatoes and carrots, cut them into very small cubes. Dice the onion and celery into small pieces. Mix all the veggies together put in a microwave safe bowl, cover and cook in the microwave about 6 minutes, until the potatoes and carrots are slightly tender. In the mean time brown the meat.
• Mix the cooked meat into the veggies and spoon into the prepared pie crust.
• Mix the bouillon and hot water together making sure it's completely dissolved. Pour over the meat/veggie mix. Pour in the cornstarch mix for thickening. Add salt and pepper to taste, (but I take it easy with the salt because of the bouillon). Cover with the top crust and bake for about 1 hour, until the crust is nicely brown.
• I use a home made pie crust (the Crisco recipe). I find it works better than a frozen crust. It is a little hard to serve, the filling falls out frequently, but it never seems to last long enough on the plate for anyone to worry about.
• My diabetic father eats this with great pleasure and no risk, everything is very lean, I drain the meat after cooking if my dad is having some, and there is obvious fat. My mom has high blood pressure, and eats this with no problem as long as I limit the salt or don't add any at all (the bouillon is salty enough).
• Enjoy.

TRADITIONAL MEAT PIE

Steps:

• Preheat the oven to 400 degrees F.
• Pie Crust: Mix flour and shortening. Add salt and cold water. Add all the cold water at once and mix delicately. Form a ball and refrigerate for 2 hours.
• Once dough is chilled, flour your worktop. Divide dough in half. Roll out 2 pie crusts. One should be slightly larger than the other, this will be your bottom crust.
• Meat Filling: Heat the oil in a large pot. Add the pork and onion and cook over medium-low heat for 45 minutes, stirring often. When pork is cooked remove fat from pan. Add grated potato, salt, pepper, and allspice, to taste. Stir well, and let mixture rest for 20 minutes.
• Preheat the oven to 400 degrees F. Butter the bottom of 9-inch pie plate. Place the bottom crust in the pie plate and poke several holes in the crust with a fork. Make sure an ample amount of crust spills over the edges of the pie plate. Fill the crust with the meat mixture. Level with a spatula. Wet edges of bottom crust and place top crust over meat mixture. Press top crust onto meat mixture to eliminate any air holes. Beat together the egg and the milk to make an egg wash. Pinch the crust edges together and brush the top crust with the egg wash.
• Bake for 10 minutes. Reduce heat to 350 degrees F and continue baking for 15 minutes or until crust is golden brown.
• Slice and serve hot or cold.

FRENCH MEAT PIE

Steps:

• Dissolve the Better Than Bouillon chicken into the hot water. Set aside.
• In a large pot or Dutch oven, over medium heat. Cook the onion and celery for about 5 minutes to slightly soften. Stir with a wooden spoon to not burn.
• Add the chicken stock mixture, ground pork, ground beef, and poultry seasoning. Cook over medium heat until the meat is cooked, about 20 minutes.
• Add the breadcrumbs, allspice, ground cloves, and black pepper. Stir to combine. Let cook another 10 minutes.
• Add salt to taste. Should only need a pinch of salt. (remember bouillon and breadcrumbs already have salt in them)
• Let cool completely. Add to unbaked pie shells. Either homemade pie crust or store-bought. Top with pie crust. Roll edges under and pinch around the entire pie. Use a sharp knife to slice a slit in the top of each pie.
• Brush with egg wash. Bake in a preheated 400 degree oven until the crust is nicely browned. About 30 to 45 minutes.
• Makes two 9-inch pies.