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.
- 3 1/2 cups all-purpose flour
- 1 cup unsalted butter (cold and cut into small chunks)
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking powder
- 2 large eggs (beaten)
- 1/4 cup cold water (adjust as needed)
- 1 beaten egg (for glazing)
- 1 pound beef chuck steak (cut into small cubes)
- 2 tablespoons olive oil
- 2 large onions (diced)
- 2 large carrots (peeled and diced)
- 2 cloves garlic (minced)
- 1 cup beef stock
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- ½ teaspoons ground black pepper
- 1/2 teaspoon salt
- 1 tablespoon all-purpose flour (for thickening)
- 1 cup frozen peas
- 1 cup diced potatoes (peeled and cubed)
- 1 large egg (beaten, for sealing)
In a large bowl, combine flour, salt, and baking powder.
Add cubed butter to the flour mixture. Using your fingers or a pastry cutter, mix until the mixture resembles coarse crumbs.
Create a well in the center and pour in 2 beaten eggs. Mix until the dough starts coming together.
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.
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.
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.
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.
Return the beef to the skillet. Stir in Worcestershire sauce, tomato paste, dried thyme, dried rosemary, paprika, ground black pepper, and salt.
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.
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.
Preheat your oven to 375°F (190°C).
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.
Spoon the beef and vegetable filling into the prepared crust.
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.
Brush the top of the pie with a beaten egg for a golden finish.
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.
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.
- 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.
Have Fun Baking!