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Meat Pie Recipe

Jenna
Let’s embark on a journey through the art and science of crafting the ultimate meat pie
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Family-Friendly Dishes
Cuisine French
Servings 6
Calories 450 kcal

Ingredients
  

  • For the Pastry:
  • 2 cups all-purpose flour
  • ½ tsp salt
  • ½ cup cold butter cubed
  • 4-6 tbsp cold water
  • For the Filling:
  • 1 lb beef chuck cubed
  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 2 garlic cloves minced
  • 1 cup beef stock
  • ½ cup red wine
  • 2 tbsp Worcestershire sauce
  • 2 bay leaves
  • 2 tbsp flour for thickening
  • Salt and pepper to taste
  • For Assembly:
  • 1 sheet puff pastry
  • 1 egg beaten (for egg wash)

Instructions
 

  • Prepare the Pastry:
  • Combine flour and salt in a bowl. Rub in cold butter until crumbly. Gradually add water, mixing until dough forms. Chill for 30 minutes.
  • Cook the Filling:
  • Brown the beef in olive oil. Sauté onions and garlic. Add stock, wine, Worcestershire sauce, bay leaves, and seasoning. Simmer for 1½ hours. Stir in flour to thicken. Cool.
  • Blind Bake the Base:
  • Roll out the shortcrust pastry and line pie tins. Use pie weights to blind bake at 350°F (175°C) for 15 minutes.
  • Assemble Pies:
  • Fill the crusts with cooled filling. Top with golden puff pastry. Brush with egg wash.
  • Bake and Serve:
  • Bake at 375°F (190°C) until golden, about 20 minutes. Serve hot with tomato sauce.

Notes

Essential Ingredients:
Beef Chuck: For tenderness and flavor, this cut is ideal for slow cooking. Substitute with beef mince for a quicker option.
Shortcrust Pastry: Provides a sturdy, buttery base. Pre-made crust works if you’re short on time.
Puff Pastry: Adds the iconic flaky top.
Flavor Boosters:
Worcestershire Sauce: Essential for umami. Soy sauce can also be another backup solution.
Red Wine: Adds depth to the gravy. Substitute with grape juice or additional stock.
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