Meat pies are a comforting, delicious, and versatile option for any meal, from casual dinners to festive celebrations. With numerous recipes available, each with a unique twist, we'll dive into five mouth-watering meat pie recipes that are not only delightful to eat but also straightforward to prepare. These recipes cater to different tastes and dietary preferences, ensuring there's something for everyone.
Classic British Steak and Ale Pie
The British have perfected the meat pie, and the Steak and Ale Pie is a testament to their culinary tradition. Here’s how you can recreate this iconic dish:
- Ingredients:
- 800g chuck steak, cut into 2.5cm pieces
- 350ml ale or stout
- 2 onions, finely sliced
- 1 garlic clove, crushed
- 2 carrots, diced
- 2 tbsp tomato purée
- 250ml beef stock
- 1 tbsp Worcestershire sauce
- 2 tsp brown sugar
- 1 tbsp thyme leaves
- Salt and pepper to taste
- Ready-made shortcrust pastry
- Steps:
- In a large saucepan, heat some oil over medium-high heat and brown the steak pieces. Once browned, set aside.
- In the same pan, sauté the onions, garlic, and carrots until they begin to soften.
- Return the beef to the pan, add the tomato purée, ale or stout, stock, Worcestershire sauce, brown sugar, and thyme. Bring to a boil, then reduce to simmer, covered, for about 1.5 to 2 hours or until the meat is tender.
- Season with salt and pepper, then cool the filling completely before assembling the pie.
- Preheat your oven to 200°C. Line a pie dish with half the pastry, add the cooled filling, and cover with the remaining pastry. Seal the edges, cut vents for steam, and bake for 45 minutes or until the pastry is golden brown.
🍽️ Note: For an extra rich flavor, reduce the ale by half before adding it to the pan.
Australian Meat Pie
This pie is a staple at Australian sporting events, where it’s enjoyed with lashings of tomato sauce (ketchup). Here’s the basic recipe:
- Ingredients:
- 1 kg minced beef
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 400g canned crushed tomatoes
- 375ml beef stock
- 1 tsp Worcestershire sauce
- 1 tsp dried oregano
- Puff pastry sheets
- Steps:
- In a large skillet, cook the mince until browned. Add onions and garlic, and cook until the onions are translucent.
- Add the tomato paste, tomatoes, stock, Worcestershire sauce, and oregano. Simmer for about 20 minutes until the sauce thickens. Allow to cool.
- Preheat the oven to 180°C. Cut circles from the puff pastry to line individual pie tins or a large pie dish. Fill with the meat mixture, then top with another pastry round.
- Crimp the edges to seal, make a hole in the center for steam, and bake for 25-30 minutes or until golden.
Ghanaian Beef Pie
Ghanaian cuisine offers a savory delight with its beef pies, seasoned richly to reflect the bold flavors of West Africa:
- Ingredients:
- 500g beef, minced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 scotch bonnet pepper, finely chopped (optional)
- 1 tsp curry powder
- 1 tsp thyme
- Salt and pepper to taste
- 500g shortcrust pastry (ready-made or homemade)
- Steps:
- Heat oil in a pan, sauté onions until they caramelize, then add garlic and pepper. Cook for 2 minutes.
- Add the minced beef, curry, thyme, and seasoning. Cook until the beef is browned and the mixture has thickened. Allow to cool.
- Preheat your oven to 200°C. Roll out the pastry to about 3mm thickness. Cut circles for the base and fill with beef mixture. Cover with another pastry round, seal, and crimp.
- Bake until the pies are golden brown, approximately 30 minutes.
French Tourtière
Tourtière, the traditional French Canadian meat pie, is often served during Christmas Eve but is wonderful any time of the year:
- Ingredients:
- 450g ground pork
- 450g ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 medium potato, peeled and finely grated
- 2 tsp dried savory
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp allspice
- Salt and pepper
- Pie crust (homemade or store-bought)
- Steps:
- In a large skillet, cook the meats with onions and garlic until browned. Drain fat.
- Add the grated potato, spices, salt, and pepper. Cook until the potato is no longer crunchy, then let the mixture cool.
- Line a pie dish with pastry, add the meat mixture, cover with another pastry round, crimp edges, and make vents. Bake at 190°C for about 50-60 minutes or until the crust is golden.
Vegetarian Chickpea and Spinach Pie
For those seeking a vegetarian delight, this pie is hearty, flavorful, and satisfying:
- Ingredients:
- 2 cans of chickpeas, drained
- 250g fresh spinach, washed and chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp cayenne pepper (optional)
- 300g feta cheese, crumbled
- Puff pastry
- Steps:
- In a pan, sauté onions until golden, add garlic, and cook for 2 minutes.
- Add chickpeas, spinach, tomato paste, and spices. Cook until spinach is wilted. Let it cool, then mix in the feta cheese.
- Line a pie dish with puff pastry, fill with the mixture, and cover with another sheet of pastry. Seal, make vents, and bake at 200°C for 25-30 minutes until golden.
In summary, these five recipes showcase the versatility of meat pies, offering something for every palate, whether you're an avid carnivore or a committed vegetarian. From the hearty British Steak and Ale Pie to the uniquely spiced Ghanaian Beef Pie, and even the veggie-packed Chickpea and Spinach Pie, there's a meat pie for every occasion. Each pie is not just about the ingredients but also the rich culinary history they represent. Experimenting with these recipes allows you to explore flavors from around the world, bringing a piece of global cuisine into your kitchen. With simple ingredients and straightforward preparation methods, you can easily create these pies for any meal, impressing your family or guests with your newfound pie-making prowess.
Can I prepare meat pies ahead of time?
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Yes, you can prepare the filling for meat pies ahead of time and keep it refrigerated for up to 2 days. If you’re looking to freeze, prepare the pie up to the point of baking, wrap it well, and it can be frozen for up to 3 months. Bake from frozen, adding extra time for baking.
What type of pastry is best for meat pies?
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Shortcrust pastry is often used for the base of meat pies due to its sturdy texture. Puff pastry provides a lighter, flakier top crust, which many prefer for its golden, crispy finish. For traditional recipes like the British Steak and Ale Pie, a shortcrust might be used for both base and top for a more rustic feel.
How do I make my meat pie’s gravy thick?
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To thicken the gravy in your meat pie, you can use flour or cornstarch. If using flour, coat your meat with it before browning, or make a roux at the beginning of your cooking process. For cornstarch, mix it with a small amount of cold water or stock and add it towards the end of cooking, letting it simmer until the gravy thickens.
Is there a healthier alternative to traditional meat pies?
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For a healthier option, you can reduce the amount of pastry used, opt for whole grain pastry, or use filo pastry for a lighter touch. Adding more vegetables to the filling and using leaner cuts of meat or plant-based proteins like chickpeas or lentils can also make the pie healthier.
How do I prevent a soggy bottom crust in meat pies?
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To prevent a soggy bottom, ensure your filling is completely cooled before assembling the pie. Blind baking the bottom crust can help too; this involves pre-baking the crust with pie weights for about 10-15 minutes. Additionally, using cornstarch or flour to thicken the filling will absorb excess moisture.
Related Terms:
- meat pie recipes
- Mince pie
- Shepherd s pie
- Pavlova
- Sausage roll
- Puding Natal
