Meat Pie

5 from 4 votes

Looking for meaty goodness with crusty and flaky pastry? This Double Meat Pie recipe is the best, most succulent, juiciest, and tastiest snack you’ve been waiting for! Filled with goodness.

Prep Time20

Cook Time30

Total Time50

Course: Snack

Cuisine: African, Greece, West African

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Servings: pies

Calories: 310kcal

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

US Customary - Metric

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 it 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. To remedy this, 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