Savory Meat Pie Recipe Loaded with Delicious Veggies
This meat pie recipe features a robust beef filling enriched with carrots, peas, and potatoes, all baked inside a crispy puff pastry crust. It’s perfect for those chilly evenings when you need something warm and satisfying, or for impressing guests at a dinner party. Whether you're new to baking or a seasoned cook, this recipe offers a straightforward approach to making a classic dish that's both delicious and nourishing.
Ingredients
For the Pastry:
For the Filling:
Instructions
Prepare the Pastry:
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In a large bowl, combine flour, salt, and baking powder.
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Add cubed butter to the flour mixture. Using your fingers or a pastry cutter, mix until the mixture resembles coarse crumbs.
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Create a well in the center and pour in 2 beaten eggs. Mix until the dough starts coming together.
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Gradually mix in cold water, a little at a time, until the dough holds together without being sticky. If needed, add a bit more water.
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Turn the dough out onto a lightly floured surface, knead it a few times, then form it into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Make the Filling:
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Heat olive oil in a large skillet over medium-high heat. Add beef chuck steak and cook until browned on all sides. Remove and set aside.
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In the same skillet, add diced onions and carrots. Cook until the onions are translucent and carrots are softened, about 5 minutes. Add cloves and minced garlic and cook for another minute.
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Return the beef to the skillet. Stir in Worcestershire sauce, tomato paste, dried thyme, dried rosemary, paprika, ground black pepper, and salt.
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Pour in 1 cup beef stock and bring to a simmer. Stir in 1 tbsp flour mixed with a little water to create a slurry. Simmer until the mixture thickens slightly, about 5 minutes.
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Stir in frozen peas and diced potatoes. Cook for another 10 minutes, or until the potatoes are tender. Remove from heat and let cool slightly.
Assemble the Pie:
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Preheat your oven to 375°F (190°C).
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On a lightly floured surface, roll out half of the chilled dough to fit your pie dish. Transfer to the dish and press into the bottom and sides. Trim any excess.
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Spoon the beef and vegetable filling into the prepared crust.
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Roll out the remaining dough and place it over the filling. Trim and crimp the edges to seal. Cut a few small slits in the top to allow steam to escape.
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Brush the top of the pie with a beaten egg for a golden finish.
Bake the Pie:
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Place the pie in the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
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Remove from the oven and let the pie cool for about 15 minutes before serving. This helps the filling set and makes it easier to slice.
Note
- For a flakier crust, use pastry flour or a combination of all-purpose flour and cake flour.
- Make sure the butter is cold for a better texture in the pastry dough.
- For a leaner option, use ground turkey or chicken instead of beef.
- Feel free to substitute or add other vegetables like mushrooms or bell peppers to the filling.
