Level up your pie recipes with the best Meat Pie recipe you can make at home!
On the outside, it’s crispy and flaky from the golden brown and satisfying pastry. But on the inside, it’s bursting with the meaty, savory, and smoky goodness of the filling!
With this recipe, you will have a new, fun, and exciting dish to serve for Thanksgiving, celebrations, and weekends for the family. Meat and pastry have never tasted better together!
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In this recipe, you will learn how to cook the Meat Pie to perfection, from the pastry to the filling. I can’t wait for you to try this Meat Pie!
How to Make Meat Pie
The Meat Pie may look challenging to make, but the Yummieliciouz recipe will make it easy for you. I will show you the easiest way to make the filling, prepare the dough, and cook the Meat Pie perfectly!
You will surely get the right level of flavor and incredible texture with this guide. Are you ready to relish the best Meat Pie ever?
Ingredients
Beef
It won’t be called a Meat Pie without beef! The beef adds a smoky and savory taste that goes well with how juicy and tender it is. Once seasoned and cooked, the beef will have a more intense flavor.
I suggest using brisket meat so you can slice and debone it for a pleasant dining experience. Aside from Meat Pie, you can also cook Beef Skewers, Assorted Meat Stew, and Spaghetti Bolognese with the beef!
Chicken
Just when you think it can’t get meatier, why not add chicken to pair with the beef? With the right herbs and spices, you can make the chicken just as delicious as the beef!
The tender and juicy quality of the chicken will also improve the filling instantly. Use your leftover chicken for Crispy Chicken Wings, Chicken Pizza, and Chicken and Broccoli Stir Fry!
Carrots
Take your filling to the next level with carrots. These will add a mildly sweet and earthy flavor that will balance the taste of the beef and chicken.
Carrots can also add a moist texture and aromatic fragrance to the filling. Aside from meat pies, I also use carrots for Leftover Fried Rice, Coleslaw, and Fat Burner Smoothie!
Potatoes
The filling will not be complete without potatoes. The starchy and sweet taste of the potatoes will surely go well with the carrots, beef, and chicken.
Once cooked, the potatoes will have a soft and decadent texture for the pie. You can also use these potatoes for Mashed Potatoes and High-Protein Beans to serve as side dishes!
Aromatics
Elevate the quality of this dish by using onions and garlic! Imagine how well the sweet garlic and pungent onion will taste when mixed into the meat and veggies.
These aromatics will also give the dish an appetizing fragrance. Imagine how satisfying it would be to bite into the meat pie and smell the incredible aroma!
Plain flour
In this recipe, the plain flour will serve two purposes. First, you will need it to bind the filling ingredients together. It will thicken the batter for a better texture at every bite.
You will also need the flour to make the pie dough. It will give the dish a crunchy, crispy, and flaky quality that everyone will look for in a meat pie recipe.
Seasonings
You can never go wrong with basic yet useful seasonings for meat pie fillings. I suggest using mixed herbs, paprika, sea salt, curry powder, all-purpose seasoning, stock cube, nutmeg, and scotch bonnet.
These are all the herbs and spices you will need for the dough and meat filling. You can use other seasonings of your choice to season the meat.
Baking powder
Form the pie by adding baking powder to the dough. It is a leavening agent that makes the dough easy to knead, mold, and shape for the perfect pie shape.
The baking powder also gives the pie a flaky yet soft crust that reveals a heavenly texture of pastry inside. Wouldn’t you want to feel that crunch when you bite into the meat pie?
Butter
When it comes to pies, you definitely need to add butter. It makes the pie softer for the right texture whenever you bite into it.
The butter also gives the pie an appetizing color once baked to perfection. Even the crush of this pie is irresistibly flavorful!
Eggs
According to Sara Moulton, the eggs can help give the pie a better structure and flavor. It will give the dish a richer quality, from the texture to the color.
You will also need the eggs as a basting wash for the pie. They will give the pie a golden brown and crunchy finish when cooked.
Now that the ingredients have been sorted out, shall we delve into the fun and satisfying process of making the meat pie? Get ready because you’re in for new and enjoyable cooking and baking experience!
Directions
Let’s cook the Meat Pie one at a time, shall we?
Filling
- Sautee the onion and garlic in a frying pan over medium heat.
- Add the beef and chicken.
- Season the meat with curry powder, paprika, mixed herbs, knorr stock cubes, and all-purpose seasoning.
- Mix everything with a spatula.
- Then, let it cook for seven minutes.
- Add the scotch bonnet, carrot, and potato to cook for another seven minutes.
- Make a thickener with flour and water.
- Pour the flour thickener into the meat mixture.
- Cook the filling for six more minutes.
- Once you’re happy with the taste, set it aside for later.
Pie dough
- Mix the plain flour with sea salt, nutmeg, and baking powder in a bowl.
- Add the salted butter in a well in the middle.
- Massage the ingredients until you form the dough.
- Then, add the eggs and evaporated milk.
- Knead until smooth, and the dough is ready to leaven.
- Place the dough in a bowl and cover it with cling film.
- Refrigerate the dough for 30 minutes.
Meat Pie
- Slice the dough into pieces on a floured surface.
- Shape them into balls and flatten them with a rolling pin.
- Use a 15 cm round pot lid or dough cutter for round circles.
- Apply an egg wash around the edge of the dough.
- Scoop out a tablespoon of the meat filling.
- Put the filling on one side of the dough.
- Then, spread it towards the edge.
- Fold the other half of the dough to secure the pie.
- Use your fingers or a fork to seal the meat into the dough.
Baking time!
- Line a baking tray with parchment paper.
- Transfer the pies to the tray.
- Pierce each pie with a fork twice to let the steam escape.
- Apply egg wash before putting them in the oven.
- Bake the pies in the oven at 170°C for 30 minutes or until cooked perfectly!
I’m telling you, this recipe is as easy as pie! The meaty goodness of the beef and chicken and the perfectly baked pie in one dish? What more can you possibly ask for?
Tips
Beef
Buying beef
- The best beef for this meat pie recipe is boneless brisket.
- It should also be firm, cold, and well-packaged.
- The meat color should be bright red or darker.
Storing beef
- Michigan State University mentioned that beef is best stored in a resealable bag.
- It can last up to 5 days in the fridge.
- Freeze the meat in freezer bags to last up to several weeks.
Thawing beef
- Let frozen beef thaw in the fridge and use this within four days.
- The meat can also be defrosted in the microwave or submerged in a bowl with water.
Chicken
Buying chicken
- Smart Chicken suggests buying chicken with a fresh pink color without tears on the skin.
- The flesh should be plump with a neutral odor.
Storing chicken
- Raw chicken should be stored in the fridge for two days.
- You can also freeze it to last up to several weeks.
Thawing chicken
- According to the DFA, the chicken should not be reheated in hot water or at room temperature.
- Instead, let it thaw in the fridge for up to 24 hours.
- You can also thaw it in the microwave or over cold water.
Meat Pie Dough
Kneading
- You can use a mixer or your hands to make the dough.
- Knead the dough until smooth and well-formed.
- Poke it with a finger, and if the dent doesn’t go away quickly, it needs more kneading
- Alternatively, stretch out a bit of dough with your fingers, and if it breaks, continue kneading.
Rolling
As a substitute for a rolling pin, you can use a wine bottle, drinking glass, water bottle, clean pipe, a wooden dowel, or even your hands to flatten the dough.
Level the dough as evenly as you can without making it too thin.
Cutting
If you don’t have a pastry stencil, then you can use a 15 cm pot lid or bowl to carve out the dough for the pie. You can also make your stencil by cutting a circle from parchment paper and cutting your way around it.
Meat Pie Variations
There are many ways to customize the Meat Pie recipe.
Instead of using beef and chicken, you can use just beef or chicken. You may also use meat substitutes such as tofu, vegan meat, and vegetables.
Aside from potatoes and carrots, add other ingredients like squash, cheese, tomatoes, mayonnaise, broccoli, cauliflower, bell peppers, peas, leeks, mushrooms, celery, asparagus, and more.
Meanwhile, the pie crust can be made with gluten-free flour and butter for healthier alternatives. There are also egg substitutes you can use for the dough.
If you would like to make this pie vegan-friendly, then you can try fruit pie recipes instead. Some popular fruit pie choices include berries, apples, limes, peaches, coconuts, bananas, mangoes, and more!
More African Snacks
No-Bake Meat Pies
No oven? No problem! You can still make the Meat Pie even without an oven.
Pot
- Place a wire rack inside a pot.
- Let this preheat for up to ten minutes.
- Line a round baking tray with parchment paper.
- Arrange the pies on the tray.
- Let this steam cook for up to 50 minutes over medium heat.
Air fryer
- Preheat the air fryer for three minutes.
- Cook the pie in the air fryer for 25 minutes.
- Place foil over the tray to prevent sticking.
Deep Fry
- Heat oil in a deep frying pan.
- Then, cook the meat pie until golden brown.
- Fry both sides of the pie.
Once cooked, let the pies cool on paper towels before serving.
Recommended Tools
- Dough cutter: Use this to cut the dough into perfect circles.
- Rolling pin: Flatten the dough using a rolling pin.
- Oven: Bake the meat pies in an oven for a golden-brown finish.
- Frying pan: Cook the filling in a frying pan.
- Spatula: Combine the ingredients with a spatula.
- Bowl: Prepare the dough in a bowl.
- Cling film: Cover the dough with cling film to set.
- Pot lid: Cut the pie dough crust using a pot lid.
- Fork: Seal the edges of the pie with a fork.
- Baking tray: Put the pies on a baking tray.
- Parchment paper: Cover the baking tray with parchment paper.
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How to Serve Meat Pie
This fantastic Meat Pie recipe can be served any time of the day, especially if you’re going to a potluck event with family and friends. Everyone will love a meaty, healthy, and crusty dish!
It pairs well with peas, roasted root vegetables, or mashed potatoes. Meat pies are also best paired with gravy and cranberry sauces for added flavor.
Enjoy this Meat Pie with any of the following drinks:
Limit meat pie intake to up to two servings per week. The pie’s filling is wholesome, but if eaten in excess, it may cause weight gain. Therefore, eat it in moderation.
Storage Tips
- At room temperature: Meat pies should not be left for longer than two hours, according to Still Tasty.
Frequently Asked Questions
What meat is a meat pie?
It depends on your preference. In this recipe, I suggest using beef and chicken for a meaty and savory flavor at every bite. The fusion of flavors of the chicken and beef also tastes amazing.
What is another name for a meat pie?
The meat pie is also called pottage, pot pie, goulash, or covered dish. It may also be called a different name in other countries. You can even call it a casserole or steak pie.
Are meat pies British or Australian?
Meat pies were originally brought by the British to Australia in the 18th century. The first meat pies are different from modern recipes. Today, there are lots of meat pie versions in other countries.
How to make meat pie step by step?
When it comes to meat pies, the first thing to do is to make the filling. Cook the meat, vegetables, and seasonings to give it a rich flavor.
Then, prepare the dough and allow it to leaven to form the pies. Once the filling has cooled and the dough is ready, assemble the meat pie however you prefer.
Bake the pie in the oven or in a pot, air fryer, or deep fryer until golden brown and crispy!
Meat Pie
Equipment
Ingredients
For the pastry
- 6 1/4 cups plain flour 875g
- 1 tsp baking powder 3g
- 1 tsp nutmeg 3g (optional)
- 1/2 tsp sea salt 3g
- 450 g butter salted
- 3 eggs medium-sized
- 22.5 ml evaporated milk (optional, replace with water if preferred)
For the filling
- 2 tbsp sunflower oil 30ml
- 1 onion small-sized (diced)
- 2 garlic cloves minced
- 400 g brisket beef diced and boneless
- 300 g chicken drumstick, deboned & diced
- 1 tsp mixed herbs
- 1 tsp curry powder
- 1 tsp paprika
- 1 stock cube knorr
- 1 tsp aromat all-purpose seasoning
- 1/2 tsp sea salt
- 1 scotch bonnet finely chopped (optional)
- 1 potato diced (200g)
- 3 carrots diced (150g)
- 2 tbsp plain flour
- 3 tbsp water room temperature
For glazing
- 1 egg whisked
Instructions
For making the meat filling
- In a wok, heat some oil over medium heat. Sautee the chopped onion and garlic for one minute. Then, add the chopped beef and chicken meat.
- Once the meat releases the liquid stock, put in the spices such as curry powder, paprika, mixed herbs, knorr stock cubes, and all-purpose seasoning. Combine them together with the meat. Let it cook for 7 minutes.
- Next, add the scotch bonnet, carrot, and potato to cook for another 7 minutes. Do a taste test and season as needed.
- Finally, dissolve flour in water as a thickener. Pour it into the meat mixture and cook for another 6 minutes. As a result, you will achieve a meaty, succulent, moist, and meaty pie filling!
For making the pastry dough
- Start with combining plain flour with sea salt, nutmeg, and baking powder in a large bowl. Use your hands to dig a hole in the middle to add in the salted butter.
- Mix the ingredients together to form the dough. Then, add the eggs, evaporated milk, and knead until smooth. Once content with the texture and quality, place it in a bowl and cover it with cling film.
- Refrigerate the dough for 30 minutes.
- Flour your surface and cut the dough into pieces. Shape them into balls before flattening them out with a rolling pin. Afterward, lightly flour the dough as you roll it out evenly to your preferred thickness (about 0.5 cm).
- Use a 15 cm round dough cutter, pot lid, or other similar items to carve circles on the dough. Remove the excess dough and apply an egg wash around the edge of the dough.
For filling and molding the pastry dough
- For the fun part, scoop out a tablespoon of the meat filling. Put the filling on one side of the dough. Spread it towards the edge to distribute.
- Fold the other half of the dough to secure the meat filling inside. Use your fingers or a wet fork to seal the meat into the pastry.
For Baking the pie.
- Line a baking tray with parchment paper. Carefully transfer the pies into the tray.
- Pierce each pie with a fork twice to let the steam escape. Apply egg wash before putting them in the oven.
- Let the meat pies bake at 325ºF (170°C) for 30 minutes or until perfectly baked and crusty.
Video
Notes
- Remember to choose an oil with a high smoke point. Store the ingredients properly, especially the beef and chicken.
- Knead the dough and seal them properly before baking.
- I enjoy eating pie hot or warm. Let the pies cool before serving if preferred.
- Molds, discoloration, and foul odor are some factors to look out for when checking the meat pie. In other words, avoid eating a spoilt meat pie.
- Apply some pressure on the dough, and if it bounces back quickly, it is ready for rolling. If it leaves a dent, it needs more kneading.
- Breaking dough is usually due to a lack of a strong gluten network. As a remedy, you can add a bit of water. Therefore, select the proper flour for a smooth and flexible dough.
- Overflowing meat pies are likely due to too much meat filling or insufficient egg wash to secure the pie. Measure the filling with a spoon and add or reduce as needed.
- There is no need to thaw the frozen meat pies. Pop them in the oven to bake at 450°F for up to an hour or until golden brown. Defrosting can lead to a soggy meat pie.
Nutrition
