Flaky Savory Meat Pie (Version for Printing)
A hearty, comforting meat pie with savory beef, vegetables, and a buttery, flaky crust—perfect for any occasion.
# Ingredients You’ll Need:
→ For the filling
01 -
450 g ground beef (80/20 or 85/15 blend)
02 -
1 medium yellow onion, finely diced
03 -
2 carrots, peeled and diced
04 -
2 celery stalks, diced
05 -
2 garlic cloves, minced
06 -
4 sprigs fresh thyme, leaves only
07 -
2 whole bay leaves
08 -
2 tablespoons tomato paste
09 -
1 tablespoon Worcestershire sauce
10 -
120 ml low-sodium beef broth
11 -
60 ml dry red wine (or additional broth)
12 -
Salt and freshly ground black pepper, to taste
→ For the pastry
13 -
250 g all-purpose flour, plus extra for dusting
14 -
115 g cold unsalted butter, diced
15 -
55 g cold shortening
16 -
6–8 tablespoons (90–120 ml) ice water, as needed
17 -
1 teaspoon fine salt
18 -
1 egg, beaten (for egg wash)
# How to Make It:
01 -
In a large mixing bowl, cut cold butter and shortening into the flour and salt until the mixture resembles coarse breadcrumbs. Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together. Divide into two disks, wrap with film, and refrigerate for at least 30 minutes.
02 -
In a large nonstick or cast iron skillet over medium-high heat, brown the ground beef until cooked through and starting to crisp. Drain excess fat as needed.
03 -
Add diced onion, carrots, and celery to the skillet. Sauté for several minutes until softened and aromatic.
04 -
Stir in minced garlic and tomato paste. Cook for 2–3 minutes, stirring often, until the tomato paste darkens.
05 -
Pour in red wine (or extra beef broth) to deglaze, scraping up any browned bits from the skillet. Add Worcestershire sauce, thyme leaves, bay leaves, and beef broth. Season with salt and pepper. Let simmer until the mixture thickens and flavors meld, about 10 minutes. Remove and discard bay leaves. Let the filling cool.
06 -
Preheat oven to 200°C. On a floured surface, roll out one disk of dough and line a 23 cm pie dish. Spoon the cooled filling into the pastry shell. Roll out the second disk for the top crust, position it over the filling, and crimp the edges. Cut a few small slits in the top to vent steam.
07 -
Brush the pie surface with the beaten egg. Bake for 45–55 minutes, or until the pastry is golden and crisp. If the crust darkens too quickly, cover edges with foil.
08 -
Allow the meat pie to rest for 10 minutes before slicing to allow the juices to settle. Serve warm.
# Extra Tips:
01 -
For a richer filling, substitute half the beef broth with red wine. Ensure filling is cooled before assembling to maintain a flaky crust.