A baked meat pie is a comforting, hearty dish that’s perfect for family dinners, potlucks, or any occasion where you want to serve something warm and filling. This classic dish combines a savory meat filling with a flaky, golden crust, creating a meal that’s both satisfying and delicious. In this comprehensive guide, we’ll walk you through the steps to create a mouthwatering baked meat pie, share essential tips for the best results, explore variations, and answer common questions.

Why Baked Meat Pie is a Must-Try Dish

Baked meat pies are versatile and can be customized with various fillings to suit your taste. They are perfect for meal prepping, as they can be made ahead and reheated, making them ideal for busy weeknights. Plus, the combination of a tender, flavorful filling encased in a buttery crust is sure to impress any crowd.

Who Is This Recipe For?

This recipe is perfect for anyone who loves savory pies and wants to try making them at home. Whether you’re a beginner or an experienced cook, this guide will help you create a delicious baked meat pie that’s sure to become a favorite in your recipe collection.

Ingredients for Baked Meat Pie

For the Pastry

• All-Purpose Flour: 2 1/2 cups
• Salt: 1 teaspoon
• Unsalted Butter: 1 cup (2 sticks), cold and cut into cubes
• Cold Water: 1/4 to 1/2 cup

For the Meat Filling

• Ground Beef or Lamb: 1 lb
• Onion: 1, finely chopped
• Carrots: 2, diced
• Peas: 1 cup (fresh or frozen)
• Garlic: 2 cloves, minced
• Tomato Paste: 2 tablespoons
• Beef Broth: 1 cup
• Worcestershire Sauce: 1 tablespoon
• Thyme: 1 teaspoon, dried
• Salt and Pepper: To taste
• Cornstarch: 1 tablespoon, mixed with 2 tablespoons water (for thickening)

For the Egg Wash

• Egg: 1, beaten with 1 tablespoon of water

Equipment Needed

Ensure you have the following kitchen equipment ready:

• Mixing Bowls: For preparing the pastry and filling.
• Rolling Pin: For rolling out the pastry.
• Pie Dish: 9-inch, for baking the pie.
• Skillet: For cooking the meat filling.
• Pastry Brush: For applying the egg wash.
• Fork or Pastry Cutter: For blending the pastry dough.

Directions for Making Baked Meat Pie

Step 1: Prepare the Pastry

1. Mix Dry Ingredients: In a large mixing bowl, combine the flour and salt.
2. Cut in Butter: Add the cold, cubed butter to the flour mixture. Use a fork or pastry cutter to blend until the mixture resembles coarse crumbs.
3. Add Water: Gradually add cold water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
4. Chill the Dough: Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Meat Filling

1. Cook the Meat: In a large skillet, cook the ground beef or lamb over medium heat until browned. Drain any excess fat.
2. Sauté Vegetables: Add the chopped onion, carrots, and peas to the skillet. Cook until the vegetables are softened, about 5 minutes.
3. Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for another 2 minutes.
4. Add Liquid and Seasonings: Pour in the beef broth, Worcestershire sauce, thyme, salt, and pepper. Bring to a simmer.
5. Thicken the Filling: Stir in the cornstarch mixture and cook until the filling has thickened. Remove from heat and let cool slightly.

Step 3: Assemble the Pie

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Roll Out Pastry: On a floured surface, roll out one disc of dough to fit your 9-inch pie dish. Place the dough in the dish and trim any excess.
3. Add Filling: Spoon the meat filling into the pie crust.
4. Top with Pastry: Roll out the second disc of dough and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
5. Apply Egg Wash: Brush the top crust with the beaten egg wash.

Step 4: Bake the Pie

1. Bake: 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.
2. Cool: Let the pie cool for a few minutes before slicing and serving.

Tips for Perfect Baked Meat Pie

• Cold Ingredients: Ensure your butter and water are cold when making the pastry to achieve a flaky crust.
• Rest the Dough: Chilling the dough before rolling helps to relax the gluten and makes it easier to handle.
• Flavorful Filling: Browning the meat and sautéing the vegetables enhances the flavor of the filling.
• Thickening the Filling: Use cornstarch or flour to thicken the filling so it’s not too runny.

Storing and Serving Baked Meat Pie

Storing

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pie can also be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheating

Reheat leftovers in the oven at 350°F (175°C) until warmed through, or in the microwave.

Serving

Serve the baked meat pie warm, accompanied by a side salad or steamed vegetables for a complete meal.

Recipe Variations

• Chicken Pot Pie: Substitute the beef or lamb with cooked, shredded chicken and use chicken broth instead of beef broth.
• Vegetarian Pie: Replace the meat with a variety of mushrooms, lentils, or chickpeas for a hearty vegetarian option.
• Spicy Meat Pie: Add chopped chili peppers or a dash of hot sauce to the filling for a spicy kick.

Frequently Asked Questions

Can I use store-bought pie crust?

Yes, you can use store-bought pie crusts to save time. Just make sure to follow the package instructions for best results.

How do I prevent a soggy bottom crust?

To prevent a soggy bottom crust, you can blind bake the bottom crust for 10 minutes before adding the filling. Additionally, ensure your filling is not too liquidy.

Can I make the pie ahead of time?

Yes, you can prepare the pie ahead of time and refrigerate it before baking. Alternatively, you can bake the pie and reheat it when ready to serve.

What can I use instead of cornstarch to thicken the filling?

You can use all-purpose flour as a thickener instead of cornstarch. Mix 2 tablespoons of flour with water and add to the filling.

How can I make the crust extra flaky?

Using a combination of butter and shortening can help create an extra flaky crust. Also, handling the dough as little as possible and keeping it cold will improve flakiness.

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