Description
This hearty and flavorful meat pie is packed with ground beef, vegetables, and a buttery homemade pastry. Perfectly golden and crisp on the outside, with a savory filling on the inside, it’s an ultimate comfort food that’s sure to impress.
Ingredients
- For the Pastry:
- All-purpose flour (4 cups / 500g): The base of the pastry, providing structure and flakiness.
- Cold butter (200g, cubed): Essential for the flaky texture of the pastry.
- Eggs (2): Helps bind the dough and adds richness.
- Salt (1 tsp): For seasoning the pastry.
- Sugar (1 tbsp): Adds a touch of sweetness to balance the savory filling.
- Baking powder (1 tsp): Helps the pastry rise slightly for a lighter texture.
- Cold water (1/4 cup / 60ml): Helps bring the dough together without melting the butter.
For the Filling:
- Ground beef (3/4 lb / 350g): The star of the filling, giving it a rich and savory flavor.
- Potato (1, peeled and diced into small cubes): Adds texture and heartiness to the filling.
- Large onion (1, chopped): Adds flavor and sweetness when sautéed.
- Large carrot (1, peeled and diced): Adds sweetness and color to the filling.
- Water or beef broth (1 cup / 240ml): To create a flavorful sauce for the filling.
- Salt and pepper (to taste): For seasoning the filling.
- Thyme (1 tsp): Adds an earthy flavor to the filling.
- Flour (2 tbsp): Helps thicken the filling.
- Oil (2 tbsp): For sautéing the vegetables and meat.
- Egg (1, for brushing): For a golden, glossy finish on the pastry.
Instructions
- Make the pastry: In a large bowl, mix the flour, sugar, salt, and baking powder. Add the cubed butter and rub it into the flour until the mixture resembles breadcrumbs.
- Form the dough: Beat the eggs with cold water, then add to the flour mixture. Mix until the dough comes together. Cover and let it rest for 30 minutes.
- Prepare the filling: In a large pan, heat the oil. Add the onion and sauté for 5-6 minutes until softened.
- Add the vegetables and meat: Add the diced carrots and potatoes and cook for another 3-4 minutes. Add the ground beef and cook, breaking it apart, for 4-5 minutes.
- Season and thicken: Season the filling with salt, pepper, and thyme. Sprinkle in the flour and cook for 1-2 minutes. Add the water or beef broth and stir until the mixture thickens. Set aside to cool.
- Shape the pies: Divide the dough into 4 pieces and roll each into 1/8-inch thickness. Cut out round shapes, about your desired size.
- Assemble the pies: Place 1-2 tablespoons of the meat mixture in the center of each round. Fold the dough over the filling and seal it with your fingers or a fork. Poke holes with a fork to allow steam to escape.
- Bake: Brush the pies with the beaten egg and bake at 375°F (190°C) for 25-30 minutes, or until golden brown. Let the pies cool slightly before serving.
Notes
- If you prefer a vegetarian version, you can substitute the ground beef with lentils or mushrooms.
- Make sure the filling is cooled before assembling the pies to avoid soggy pastry.
- These pies freeze well, so you can make a batch ahead of time for later.
Nutrition
- Serving Size: 1 pie
- Calories: ~500
- Sugar: ~3g
- Sodium: ~800mg
- Fat: ~28g
- Saturated Fat: ~12g
- Unsaturated Fat: ~12g
- Trans Fat: 0g
- Carbohydrates: ~40g
- Fiber: ~4g
- Protein: ~18g
- Cholesterol: ~80mg