Enjoy every bite of this Meat Pie loaded with tasteful beef, chicken, and vegetables! This flaky and savory dish is perfect for Thanksgiving, celebrations, and weekend picnics.
Making this meaty recipe is easy as pie. Meat and pastry have never been so perfect together!
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In this post, I’ll show you how to make the best meat pie in the comfort of your home.
How to make Meat Pie
This Double Meat Pie recipe has the flavor, texture, and appearance of a marvelously baked pie with the nutrients of meat and vegetables on the inside!
To make the best meat pie, check out these recipes for the filling.
The ingredients
Meat
Adding beef can help with muscle growth, energy, and immunity. Cooked beef contributes a rich meaty flavor and a succulent quality to the dish. Enhance its natural taste with seasoning to make the best meat pie filling.
I love using beef for Tortilla Wraps and Spaghetti Bolognese!
The lean protein property of chicken makes it perfect for weight loss and heart health. Chicken is also known for improving your mood. Pair it with the beef for a burst of meaty goodness upon every bite.
Use your leftover chicken for Crispy Chicken Wings, Chicken Pizza, and Chicken and Broccoli Stir Fry!
Vegetables
Carrots
With the help of carrots, you can improve your eyesight, digestion, and bones. They also add a sweet and earthy flavor to the pie recipe. Moreover, carrots can balance the robust flavors of the seasoning for an enriched taste.
Incorporate these carrots into Leftover Fried Rice, Coleslaw, and Fat Burner Smoothie for a yummy treat!
Potatoes
Since they’re naturally gluten-free, potatoes pair well with the meat and pastry in this recipe. You can gain antioxidants and essential minerals from this ingredient as well.
Meanwhile, you can also use these potatoes for Mashed Potatoes and High-Protein Beans to serve as side dishes!
Onion and Garlic
Elevate the quality of this dish by using onions and garlic! These are simple ingredients that can add texture, fragrance, and flavor.
Wheat
Plain flour
Aside from the pastry recipe, use flour for the meat filling. It caramelizes everything together to give the meat an inviting golden brown color. Furthermore, the flour binds the ingredients and seals in the flavors.
Flavoring and binder
Herbs and spices
You can never go wrong with basic yet useful seasonings for meat pie fillings. Combining mixed herbs, paprika, sea salt, curry powder, and other condiments can take this recipe to the next level!
Most importantly, for a beautiful and crusty golden brown pie, you will need the following ingredients:
Plain flour
Using plain flour is a “must” in making pies. It provides structure, texture, and elasticity to seal the meat filling inside the dough. This is also the kind of flour I use for Thanksgiving Turkey Pie!
Baking powder
This ingredient is not just an ordinary leavening agent. But 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
Incorporate butter for a softer and creamier pie. It also gives the pie an appetizing color once baked to perfection. Even the crush of this pie is irresistibly flavorful!
Eggs
Use eggs to help with the structure and richness of the pie. Without it, you may end up with a soup-like dough.
Seasonings
Even pie crusts need seasoning! In this recipe, use nutmeg and sea salt to seal the deal. A well-seasoned dough makes a tempting and satiating meat pie.
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
Cook the filling
- Sautee the chopped onion and garlic in a wok over medium heat for one minute.
- Add the chopped beef and chicken meat.
- Season the contents with curry powder, paprika, mixed herbs, knorr stock cubes, and all-purpose seasoning and mix with a spatula. 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.
- Dissolve flour in water as a thickener.
- Pour the flour thickener into the meat mixture and cook for another 6 minutes. As a result, you will achieve a meaty, succulent, moist, and meaty pie filling!
Prep the pastry
- Start by 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 put in the salted butter.
- Massage the ingredients together to form the dough.
- Then, add the eggs and 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.
Prepare the pie
- 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.
- Use a 15 cm round pot lid, dough cutter, 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 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.
Baking time!
- Line a baking tray with parchment paper.
- Carefully 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.
- Let the meat pies bake 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 we possibly ask for?
Tips
How to Purchase, Store, and Prepare Meat and Poultry
Beef
Selection: The best beef for this meat pie recipe is boneless brisket. It should be firm, cold, and well-packaged. Furthermore, the meat color should be bright red or darker when packaged.
Storage: In a study from Michigan State University, preserve the beef in a resealable bag. It can last up to 5 days in the fridge. Freeze the meat in sealed freezer bags to last up to several weeks.
Thaw: 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
Selection: Chicken should have a fresh pink color without tears on the skin. The flesh should be plump with a neutral odor. Packaged chicken should not have liquid pooling in the container.
Storage: Raw chicken should be stored in its original packaging for up to 2 days in the fridge and up to several weeks in the freezer.
Thaw: 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.
How to Store Herbs and Spices
To make a perfectly seasoned meat filling, you must ensure that your herbs and spices are edible and adequately stored. In an article by Frontier Co-Op, these dry condiments are best stored in airtight glass containers.
Label the jars and cover them tightly after use. Store them away from sunlight and place them in cupboards or drawers instead.
How to Handle Meat Pie Dough
Kneading
- For making the dough, you can use a mixer or do it by hand.
- Knead it for up to 10 minutes in the mixer or 12 minutes by hand.
- Sufficiently kneaded dough is smooth and holds shape.
- You can poke it with a finger, and if the dimple doesn’t go away quickly, it needs more massaging.
- 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, cylindrical drinking glass, water bottle, clean PVC 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, 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.
Cooking Meat Pie Without an Oven
If you don’t have access to an oven, have no fear because I have alternatives for you!
In a Pot
First, place a wire rack inside a large pot and let this preheat for up to 10 minutes.
Proceed to line a round baking tray with parchment paper and arrange the pies around it. Leave spaces in between the pies. Let this bake for up to 50 minutes over medium heat.
Air Fry
Preheat the air fryer for 3 minutes before cooking the pie for 25 minutes. Place aluminum foil over the tray to prevent sticking.
Deep Fry
Use a skillet and heat-resistant oil (such as peanut oil) to deep fry the meat pies for at least 2 minutes on each side or until the golden-brown crust is achieved. Gently flip them over to retain the appearance of the pie.
Once cooked, let the pies cool on paper towels before serving.
Variations
There are lots of health considerations you need to make in this recipe. Feel free to substitute ingredients for other food more suited to your diet and preferences.
However, note that changes in the components of this dish entail changes in preparation and cooking. For instance, you may choose meat substitutes such as tofu and ground veggie burgers instead of beef and chicken.
For the dough, use gluten-free flour and butter for healthier alternatives. Omit herbs and spices you don’t prefer, such as scotch bonnet.
You can also use other ingredients that make this recipe tastier and healthier. You may want to add cheese, bacon, mushrooms, bell peppers, and more!
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!
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Recommended Tools for Meat Pie Recipe
- Pie mold: For larger meat pies, use a pie mold to retain shape and form.
- Silicone pastry brush: Brush the pies with egg wash using a pastry brush.
- Measuring cups and spoons: For precise pastry and meat filling measurements, use measuring cups and spoons.
- Small glass bowls: Prepare the ingredients in small glass bowls to keep everything organized and ready.
- 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.
- Wok: Cook the filling in a wok.
- 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 to prevent sticking.
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How to Serve Meat Pie
This fantastic Double 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 2 servings per week. The pie’s filling is wholesome, but if consumed 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 2 hours, according to Still Tasty.
Frequently Asked Questions
Is Double Meat Pie healthy?
Yes, meat pies are healthy because they are rich in protein, vitamins, and minerals found in beef, chicken, carrots, potatoes, and other ingredients. You can also add healthier ingredients to make the pie more nutritious!
What oil should you use to sautee the meat?
I recommend using sunflower oil because of its high smoke point. You can also use olive oil, vegetable oil, canola oil, or peanut oil for cooking the beef and chicken.
It takes a while to infuse the flavors of the filling together, so opt for oil that can withstand high temperatures for long periods.
How can you store cooked meat filling?
If you want to prepare the meat and chicken for baking the pie the following day, store them in airtight containers or freezer bags separately to prevent cross-contamination.
Precooked beef and chicken can last up to 4 days in the fridge and keeps well for several weeks in the freezer.
How can you store dough?
For the whole dough, store it in an airtight container. Place it in the fridge if you plan on using it the next day. Otherwise, freeze the dough in a freezer bag instead.
Wrap pre-cut dough in cling film or aluminum foil before refrigeration or freezing.
Can you freeze unbaked meat pies?
Meat Pie
Equipment
- Pie mold
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
