Meat Pie Recipe

Is a shell just a vessel meant to hold something more divine or the outside is equally important? Let’s make a meat pie to find it out!

Although meat pies may seem like something unnatural to someone who has been raised with pies, filled only with sweet ingredients and eaten as desserts, in reality meat pies were much earlier on our tables than sweet pies.

Who doesn’t like meat pies?

Especially if we were born into a servant family in the Middle Ages. Historians suggest that meat pies were first made not as a whole meal, but the crust was only used as a vessel to cook the ingredients inside. This one inch or thicker almost inedible crust was of course discarded by the lords and ladies, and was given to the servants to bask in the favor of their lords.

It may sound as a tremendous extravagance to anyone hooked on gluten to simply waste crust on servants but in an era when baking meant wood fired ovens and the complete lack of temperature control, chefs had to be creative preparing the dishes by all means possible.

Who doesn’t like pie crust?

Not to mention that meat pies were already used earlier than the Middle Ages. Archeologists found more than 10.000 years old meat pies and later civilizations too very fond of preparing their meals packed into a wheat dough.

Greeks and Romans were both fond of using a flour-water paste to wrap their food around and stuffing it under hot coals to cook it ready. Unfortunately, this cooking process rendered the crust understandably very unappetizing and was simply thrown away.

Ancient Egyptians were fond of honey filled sweet pies too, but it was not until the French added butter to the dough, that pie as we know it, started to evolve.

When did pie crust become edible?

In the 15th century the French pastry guild recognized the buttered, folded and as a result flakier dough as something worthy to be used for their creations and the conquest of the pie slowly began.

Since then, pies are made in many shapes, forms, sizes and flavors by many nations across the globe. Although once popular in America, the meat pie lost its charm and crusts are mostly stuffed with sweet fillings.

In other countries including Britain, Canada, New Zealand or Australia or the whole of Latin-America meat pies’ popularity never waned and still going strong today with a wide variety of filling and even pastry to choose from.

What’s the secret of meat pies?

Traditional American pie recipes build on the Ancient recipe of flour and water by simply adding butter to it, not surprisingly skipping on the French invention of folding the dough a couple of times, essentially creating something we nowadays call puff pastry.

Making puff pastry is a bit of a hassle comparing it to simply buying a sheet in the shop and use it whenever we need it. If we have some time that could be the case when preparing the beef for the pastry, we just as well fold some puff pastry that we can use to top our pies.

The best thing with meat pies is, that we can prepare them quickly too. Not just by using ground meat instead of the whole pieces but by freezing the meat in batches and using them up with freshly prepared or bought dough.

Of course, if we can put up with a slightly soggy crust in exchange for almost instant gratification then we can simply freeze the meat pie as it is, and use it up in case of an unplanned event of binge-watching session crashes in on us.

Ingredients

(12 Meat pies)

Beginner

Filling
  • ½ cup / 150ml Oil or lard
  • 1 Onion (diced)
  • 2 Carrots (diced)
  • 1 stalk Celery (diced)
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper (optional)
  • 3 cloves Garlic
  • 2 Tomatoes (200g)
  • 1 teaspoon Paprika
  • 1 lb / 500g Ground meat
  • ½ cup / 150ml Red wine
Dough
  • 2 Puff pastry dough
  • 1 Egg yolk

Advanced

Dough
  • 1½ cup / 150g Flour
  • 2 tablespoon / 25g Butter
  • 2 teaspoons / 6g Baking powder (follow instruction on packaging)
  • 1 Egg
  • 2 tablspoons / 30ml Water
Filling
  • 1 big Onion (200g) (diced)
  • 2 oz / 90g Lard or Cooking oil
  • ¼ Pepper (20g) (diced)
  • 2 teaspoons Paprika (7g) (ground)
  • 2 cloves Garlic (7g) (diced)
  • ¼ Tomato (50g)
  • 2 teaspoon Salt (10g)
  • ½ teaspoons Black pepper (1g)
  • ½ teaspoons Cumin (1g) (optional)
  • 1 Carrot
  • 1lb / 500g Beef cubes (diced)
  • ¼ cup Red wine
  • ½ cup Water (approx)
Top
  • 1 Puff pastry dough
  • 1 Egg yolk

How to make Meat pie

Beginner

Filling
  1. Heat oil in a pan, on high temperature saute the diced onion, carrot and celery until the onion gets a glassy / translucent look for about 3- 5 minutes.Mirepoix SunCakeMom
  2. Mix in salt, black pepper and tomatoes then reduce the heat to medium/low and stir fry until the onion starts to caramelize for about 10 – 20 minutes.Mirepoix SunCakeMom
  3. Mix in the paprika, garlic and ground meat.Mirepoix-paprika-tomato-ground-meat SunCakeMom
  4. Increase the heat and brown the meat evenly. That should take about 5 minutes.
  5. Add the optional red wine and water.Mirepoix-paprika-tomato-ground-meat SunCakeMom
  6. On medium heat reduce the amount of liquid to about half or less.Mirepoix-paprika-tomato-ground-meat SunCakeMom
Dough
  1. The quickest and easiest method is to simply use store bought pastry but making our own traditional dough isn’t that hard either. We make muffin sized meat pies but if we are in the rush just use a standard pie tray. Unroll the puff pastry.Meat-pie-recipe-Process-1-SunCakeMom
  2. If we are lucky enough to have big cookie cutters that cover the bottom of our baking form, use them. Otherwise just cut the dough to size by whatever means possible.Meat-pie-recipe-Process-3-SunCakeMom
  3. Cut out the lids too.Meat-pie-recipe-Process-2-SunCakeMom
Assembly
  1. Fill the dough up with the filling.Meat-pie-recipe-Process-5-SunCakeMom
  2. Place the lid on and close it by pressing around the edges. Try to seal it tight.Meat-pie-recipe-Process-6-SunCakeMom
  3. Beat egg yolk and brush the top of the meat pies then put them into a 360°F / 180°C preheated oven until the top is golden brown for 30 – 40 minutes.Meat-pie-recipe-Process-7-SunCakeMom
  4. Sometimes they stick to the side of the baking form a bit but with a gentle prying they come out nicely.Meat-pie-recipe-Process-8-SunCakeMom

Enjoy!

Advanced

Filling

For more detailed instructions check out: How to make Beef goulash

  1.  Saute onion until it gets a translucent, glassy look then add diced pepper, paprika, garlic, tomato, salt, black pepper, cumin and carrot.Best-beef-stew-recipe-Beef-goulash-Process-2-SunCakeMom
  2. Add the meat and mix all together well.Best-beef-stew-recipe-Beef-goulash-Process-3-SunCakeMom
  3. Pour wine and water until the meat is submerged. Put the lid on then cook on low heat until meat is soft and melting tender for about 3-4 hours. Stir occasionally and refill liquid if it reduces below ¾ of the meat. Let it cool for 20 minutes before using it.Best-beef-stew-recipe-Beef-goulash-Process-4-SunCakeMom
Dough
  1. Knead flour, butter, baking powder, egg and water together.Butter-egg-flour-water-gp-SunCakeMom
  2. On a lightly floured surface roll it out to a about a ¼” / 0.5cm thickness.Pie-crust-process-gp-SunCakeMom-3
  3. If we are lucky enough to have big cookie cutters that cover the bottom of our baking form, use them. Otherwise just cut the dough to size by whatever means possible.
  4. Cut the lids out too. For the lids we can use the same dough but also puff pastry that gives additional texture to our pies.
Assembly
  1. Fill the dough up with the filling.Meat-pie-recipe-Process-5-SunCakeMom
  2. Place the lid on and close it by pressing around the edges. Try to seal it tight.Meat-pie-recipe-Process-6-SunCakeMom
  3. Beat egg yolk and brush the top of the meat pies then put them into a 360°F / 180°C preheated oven until the top is golden brown for 30 – 40 minutes.Meat-pie-recipe-Process-8-SunCakeMom

Enjoy!

Meat-pie-recipe-3-SunCakeMom

Notes: It’s recommended to make bigger batches of filling, especially from the beef stew as it takes ages to get it ready. Both ground meat and stew filling can be frozen and used up later either as meat pie fillings or in whatever other recipes. The unused dough can be kept in the fridge for about a week and used up anytime for fresh meat pies or other recipes like pies, tarts or turnovers.

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Meat Pie Recipe

Is a shell just a vessel meant to hold something more divine or the outside is equally important? Let's make a meat pie to find it out!
Course Appetizer, Low Carb Meal, Main Course, Snack
Cuisine Sugar free recipe
Prep Time 30 minutes
Cook Time 30 minutes
Servings 12
Calories 315kcal
Author SunCakeMom

Ingredients

Beginner
    Filling
    • ½ cup Oil or lard
    • 1 Onion diced
    • 2 Carrots diced
    • 1 stalk Celery diced
    • 1 teaspoon Salt
    • 1 teaspoon Black pepper optional
    • 3 cloves Garlic
    • 2 Tomatoes
    • 1 teaspoon Paprika
    • 1 lb Ground meat
    • ½ cup Red wine
    Dough
    • 2 Puff pastry dough
    • 1 Egg yolk
    Advanced
      Dough
      • cup Flour
      • 2 tablespoons Butter
      • 2 teaspoons Baking powder follow instruction on packaging
      • 1 Egg
      • 2 tablespoons Water
      Filling
      • 1 Onion diced
      • 2 oz Lard or Cooking oil
      • ¼ Pepper diced
      • 2 teaspoons Paprika ground
      • 2 cloves Garlic diced
      • ¼ Tomato
      • 2 teaspoon Salt
      • ½ teaspoons Black pepper
      • ½ teaspoons Cumin optional
      • 1 Carrot
      • 1 lb Beef cubes diced
      • ¼ cup Red wine
      • ½ cup Water approx
      Top
      • 1 Puff pastry dough
      • 1 Egg yolk

      Instructions

      Beginner

        Filling

        • Heat oil in a pan, on high temperature saute the diced onion, carrot and celery until the onion gets a glassy / translucent look for about 3- 5 minutes.
          Mirepoix SunCakeMom
        • Mix in salt, black pepper and tomatoes then reduce the heat to medium/low and stir fry until the onion starts to caramelize for about 10 - 20 minutes.
          Mirepoix SunCakeMom
        • Mix in the paprika, garlic and ground meat.
          Mirepoix-paprika-tomato-ground-meat SunCakeMom
        • Increase the heat and brown the meat evenly. That should take about 5 minutes.
          Mirepoix-paprika-tomato-ground-meat SunCakeMom
        • Add the optional red wine and water.
          Mirepoix-paprika-tomato-ground-meat SunCakeMom
        • On medium heat reduce the amount of liquid to about half or less.
          Mirepoix-paprika-tomato-ground-meat SunCakeMom

        Dough

        • The quickest and easiest method is to simply use store bought pastry but making our own traditional dough isn't that hard either. We make muffin sized meat pies but if we are in the rush just use a standard pie tray. Unroll the puff pastry.
          Meat-pie-recipe-Process-1-SunCakeMom
        • If we are lucky enough to have big cookie cutters that cover the bottom of our baking form, use them. Otherwise just cut the dough to size by whatever means possible.
          Meat-pie-recipe-Process-3-SunCakeMom
        • Cut out the lids too.
          Meat-pie-recipe-Process-2-SunCakeMom

        Assembly

        • Fill the dough up with the filling.
          Meat-pie-recipe-Process-5-SunCakeMom
        • Place the lid on and close it by pressing around the edges. Try to seal it tight.
          Meat-pie-recipe-Process-6-SunCakeMom
        • Beat egg yolk and brush the top of the meat pies then put them into a 360°F / 180°C preheated oven until the top is golden brown for 30 - 40 minutes.
          Meat-pie-recipe-Process-7-SunCakeMom
        • Sometimes they stick to the side of the baking form a bit but with a gentle prying they come out nicely.
          Meat-pie-recipe-Process-8-SunCakeMom

        Advanced

          Filling

          • Saute onion until it gets a translucent, glassy look then add diced pepper, paprika, garlic, tomato, salt, black pepper, cumin and carrot.
            Best-beef-stew-recipe-Beef-goulash-Process-2-SunCakeMom
          • Add the meat and mix all together well.
            Best-beef-stew-recipe-Beef-goulash-Process-3-SunCakeMom
          • Pour wine and water until the meat is submerged. Put the lid on then cook on low heat until meat is soft and melting tender for about 3-4 hours. Stir occasionally and refill liquid if it reduces below ¾ of the meat. Let it cool for 20 minutes before using it.
            Best-beef-stew-recipe-Beef-goulash-Process-4-SunCakeMom

          Dough

          • Knead flour, butter, baking powder, egg and water together.
            Flour-butter-mixed-dough-gp-SunCakeMom
          • On a lightly floured surface roll it out to a about a ¼" / 0.5cm thickness.
            Pie-crust-process-gp-SunCakeMom-3
          • If we are lucky enough to have big cookie cutters that cover the bottom of our baking form, use them. Otherwise just cut the dough to size by whatever means possible.
            Meat-pie-recipe-Process-3-SunCakeMom
          • Cut the lids out too. For the lids we can use the same dough but also puff pastry that gives additional texture to our pies.
            Meat-pie-recipe-Process-4-SunCakeMom

          Assembly

          • Fill the dough up with the filling.
            Meat-pie-recipe-Process-5-SunCakeMom
          • Place the lid on and close it by pressing around the edges. Try to seal it tight.
            Meat-pie-recipe-Process-6-SunCakeMom
          • Beat egg yolk and brush the top of the meat pies then put them into a 360°F / 180°C preheated oven until the top is golden brown for 30 - 40 minutes.
            Meat-pie-recipe-Process-7-SunCakeMom

          Notes

          Enjoy!

          Nutrition (per serving)

          Calories: 315kcal (16%) | Carbohydrates: 29g (10%) | Protein: 11g (22%) | Fat: 17g (26%) | Saturated Fat: 5g (31%) | Trans Fat: 1g | Cholesterol: 36mg (12%) | Sodium: 9609mg (418%) | Potassium: 238mg (7%) | Fiber: 1g (4%) | Sugar: 6g (7%) | Vitamin A: 999IU (20%) | Vitamin C: 3mg (4%) | Calcium: 78mg (8%) | Iron: 2mg (11%)

          Pin now, Enjoy later!

          Meat-pie-recipe-Pinterest-SunCakeMom

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