How to Make Meat Pie

Meat Pie is a delicious, savory snack for meat lovers and makes an excellent starter for parties. You can prepare a whole Meat Pie for the family or make individual smaller pies for each person. The process of making a Meat Pie is simple and fun, making it an enjoyable family activity. Using hearty ingredients like potatoes, carrots, beans, and seasoned ground beef, you can create a mouthwatering Meat Pie that will delight both friends and family. With just a few basic ingredients, you can make a delicious Meat Pie for any upcoming gathering or celebration.

Making the Pie Crust. Mix the flour with the salt in a large mixing bowl. Combine 1 1/4 cups of flour and 1/4 teaspoon of salt in the bowl.

Cut butter or lard into the flour. There are several methods for combining butter with flour, but each requires a bit of effort. Keep the butter cool and begin cutting it into large chunks. Continue cutting until the butter pieces are small and the size of peas, blending well with the flour.

• Using a food processor. The easiest way to cut butter is to use a food processor, blending the butter and flour for 1-2 minutes until the butter is broken down into the desired size.
• Using a pastry cutter to break the butter or lard. A pastry cutter is a great tool to quickly and evenly incorporate butter into the flour with minimal effort. Roll the cutter over the mixture, scraping any butter from the prongs as you go (if necessary). This method typically only takes a few minutes.
• Using a fork or two knives. Don’t worry if you don’t have a pastry cutter or food processor. You can use the flat side of a fork or two knives to cut the butter in opposite directions, or even the handle of a metal whisk.
• Using your fingers for lard. Lard is not greatly affected by hand heat or room temperature, so you can easily crumble it using your fingers.

Mix cold water into the flour mixture. Slowly pour cold water into the flour mixture, a spoonful at a time, to incorporate the liquid. The dough should form a loose ball that is slightly sticky but not too wet.

• Be gentle. The key to a flaky pie crust is not overworking the dough. If you knead it too much, the crust will become tough and hard to handle.
• The mixture will form soft lumps. These lumps should be moist enough to hold together when you gently press them with your fingers.

Shape the dough into a ball with your hands. Gently roll the dough into a ball, then divide it into two equal portions. This recipe will make two pieces of dough—one for the bottom of the pie and one for the top.

• Typically, you should chill the dough in the refrigerator until you're ready to roll it out and bake. If your oven is preheated and you want to start immediately, you can place the dough in the freezer to cool quickly.
• If you want to store the dough for a longer time, you should freeze it in a resealable plastic bag. When ready to use it, thaw it in the fridge overnight and roll it out as usual.

Roll out the dough. Sprinkle a little flour on a flat surface and the rolling pin. Flatten the dough with your hands, then use the rolling pin to roll it out from the center to the edges. Try to form a circle about 30 cm in diameter.

Cook the meat. Place 2 cups of ground meat and 1/2 cup of finely chopped onion into a large skillet over medium heat. Add thyme, cloves, minced garlic (if desired), and salt. Stir the meat to break it up and mix it with the seasonings until it is evenly browned.

• If you want a more flavorful filling, consider adding a pinch of cinnamon and nutmeg as additional spices.

Drain the excess fat. Once the meat is fully cooked, use a spoon or a wooden spatula to push the meat to one side of the pan, then tilt the pan to let the fat pool on the other side. Spoon out the fat or carefully tilt the pan into a fat container for collection. Let the fat cool and dispose of it in a non-recyclable container, sealing it tightly before discarding in the trash.

• Do not pour the fat down the sink or toilet, or even use hot water to wash it down the drain. This causes the fat to clog the waste system or harden in pipes.
• Be cautious when handling hot fat.

Add the vegetables and beef broth. Chop a potato into small pieces and add it to the skillet along with 1 1/4 cups of beef broth. Add 1/2 cup of carrots and peas. The broth will help keep the filling moist once the fat is drained.

• You can peel the potato if you prefer.
• If you want a twist, try using sweet potatoes instead of regular potatoes.
• You may adjust the amount of beef broth as needed, but be careful not to make the filling too watery.

Thicken the pie filling (optional). If your filling is too runny, you might need to thicken it. Here are several methods to do so:

• Mix 2 teaspoons of flour with 1/4 cup of cold water, or 1 tablespoon of cornstarch with 1/4 cup of cold water, and stir it into the mixture.
• Thickening with flour. Use about 2 teaspoons of flour per cup of meat filling. Gradually add each teaspoon of flour to the mixture and stir well. This method helps prevent lumps from forming in the filling. Cook and stir for an additional minute until the sauce thickens and bubbles.
• Thickening with cornstarch. Use 1 tablespoon of cornstarch per cup of filling. Add the cornstarch in small amounts, stirring until the mixture thickens and bubbles. Cook for an additional 2 minutes if using cornstarch.

Shape the whole pie. Use a rolling pin to roll out the pie crust. Start from one edge of the dough and gradually wrap the dough around the rolling pin. Transfer the crust onto the pie dish by gently unrolling the dough from the pin and laying it down in the dish.

• Avoid stretching the dough.

Trim the edges of the pie crust. Cut about 1.3 cm above the edge of the pie dish, then tuck the excess dough underneath to create a thicker crust edge.

Fill the pie. Slowly pour the pie filling into the prepared pie crust. Fill the dish with the mixture, but avoid overfilling or letting it spill over the edges.

Cover the pie. Roll out another layer of dough into a circle and gently place it on top of the pie dish. Pinch the edges where the top and bottom dough layers meet to form a raised, pinched crust around the pie. Use a knife to trim any excess dough.

Make a few slits in the top dough layer. Use a sharp knife to cut several slits in the top dough so that steam can escape while baking.

• Brush the top crust with egg wash or melted butter. This step ensures the crust stays moist and doesn't crack.

Bake the whole pie. Place the pie on the center rack of the oven. Bake for about 45 minutes or until the top turns golden brown.

• The pie will still be hot when you take it out of the oven. Allow it to cool on the counter before eating.

Cut the dough into pieces. Roll out the dough and cut it into 6 equal pieces, each weighing approximately 140 g. Roll each piece into a separate ball.

• Sprinkle flour on the rolling surface to prevent the dough from sticking.

Roll out the dough. Flatten each piece of dough into a round shape with a diameter of 20 cm. If the dough is too warm and difficult to handle, chill it in the refrigerator for 5-10 minutes to firm it up.

Fill each pie with the filling. Divide the filling into equal portions, about 3/4 cup per pie. Spoon the filling onto one half of the dough circle. Carefully fold the dough over to cover the filling inside. Use your fingers or a fork to press the top and bottom edges of the dough together.

Make slits on each dough piece. Use a sharp knife to cut several slits in the top of each pie. This will allow steam to escape while baking and prevent the pies from cracking or bursting in the oven.

• Brush the top of the pies with egg wash or melted butter to help retain moisture on the top crust.

Bake the pies. Place the pies on a baking tray that has been lightly greased or lined with parchment paper. Put the tray in the oven and bake for about 45 minutes to 1 hour or until the crust turns golden brown and crispy.

• Serve the pies with tomato sauce for added flavor.

Experiment with different meats. You can use ground pork, chicken, or any other meat you prefer. Mixing different types of meat can create even more creative pies. Try using smoked meat combined with ground beef. You can also use your favorite Italian sausage, chopped up to mix into the filling. Additionally, you could try lamb, veal, or even tuna fish.

• Ensure the meat is fully cooked before adding it to the pie filling.

Make a sweet meat pie. If you prefer a sweet-savory pie, you can add a few ingredients to the filling, including:

• 240 g raisins.
• 120 g dried figs (chopped).
• 60 g dried cherries (chopped).
• 2 apples, peeled, cored, and chopped.
• 1 lemon, zested and juiced.
• 1 orange, zested and juiced.
• 1/2 teaspoon freshly ground nutmeg.
• 1/4 teaspoon freshly ground five-spice powder.
• 1/4 teaspoon freshly ground clove powder.
• 180 g brown sugar.

Make a spicy meat pie. Add a little spice to your meat pie by incorporating some flavorful ingredients and seasonings. Try finely chopping 1 jalapeno pepper and 2 garlic cloves to add to the filling. Add 4 teaspoons of curry powder, 1/2 teaspoon turmeric, and 1/8 teaspoon cayenne pepper. Use these spices when cooking the ground beef to create a delicious spicy meat pie.

Get creative. Use your favorite ingredients and spices to create your own version of a pie. For a Mexican-style pie, add mashed beans and cheddar cheese to the filling. If you're making a vegetarian pie, swap 1/2 cup (90 g) of brown lentils for the ground meat. You can also experiment with adding artichoke hearts. Feel free to get creative and customize to your taste.

• You can bake the pie and freeze it if you wish. When reheating, simply place the pie on a baking tray and bake at 150°C for about 20 minutes or until it is thoroughly warmed.
• If you have leftover dough, roll it out into a thin square. Spread butter on top, sprinkle with cinnamon, and bake until golden brown. Then, roll the dough into a long log and cut into small rounds. When reducing the temperature for baking the pie, you can add cinnamon-sugar dough slices and bake for about 15 minutes or until the crust turns golden brown.
• Rolling the dough on parchment paper makes it easier to transfer onto the pie dish.
• If you prefer not to make the pie crust from scratch, you can purchase pre-made crust from the store to save time during preparation.
• You can place the pie dish on a cooling rack after baking to help it cool faster.

• Always wear gloves when handling a pie dish or baking tray directly from the oven.
• If your oven doesn't bake the pie evenly, you can rotate the dish halfway through the baking time.

• Large bowl
• Rolling pin
• Large cutting board
• Knife
• Measuring cup
• Fork
• Kitchen knife
• Pie dish
• Baking tray
• Large skillet