Homemade Meat and Potato Pie
The Story Behind the Perfect Pie
Comfort food has a way of telling stories, and this Meat and Potato Pie is a culinary narrative passed down through generations. Originating from home kitchens where resourcefulness meets creativity, this pie represents the magic of transforming simple ingredients into a masterpiece that warms both heart and stomach. With its golden, flaky crust and hearty filling, this pie is more than just a meal—it’s a celebration of home cooking.
Ingredients
For the Dough
- Water: 200 ml (6.8 fl oz / 0.85 cups)
- Salt: 1 tsp (5 g)
- Wheat flour: 320-350 g (2.5-2.75 cups)
- Butter: 80 g (5.6 tbsp / 2.8 oz)
For the Filling
- Minced meat: 300 g (10.6 oz)
- Potatoes: 200 g (7 oz / 1.4 cups, diced)
- Onion: 200 g (7 oz / 1.4 cups, chopped)
- Salt: To taste
- Spices: Paprika, black pepper, ground cumin, and coriander to taste
For Finishing
- Egg yolk: 1
- Milk: 1 tbsp (15 ml)
- Sesame seeds: 1 tsp (optional)
Step-by-Step Instructions
- Prepare the Dough
- In a large mixing bowl, combine flour and salt
- Gradually add water and knead until a firm dough forms
- The dough should be smooth and elastic
- Divide the dough into two parts, with one slightly larger than the other
- Prepare the Filling
- Dice potatoes into small, even cubes
- Finely chop onions
- Mix minced meat with chopped onions, potatoes, and spices
- Season with salt and pepper to taste
- Assemble the Pie
- Roll out the larger dough portion for the bottom crust
- Spread butter between dough layers for extra flakiness
- Fill with the meat and potato mixture
- Cover with the second dough portion
- Crimp edges to seal completely
- Finishing Touches
- Brush the top with egg yolk mixed with milk
- Sprinkle sesame seeds if desired
- Create a few small slits to allow steam to escape
- Baking
- Preheat oven to 180°C (350°F)
- Bake for 40-50 minutes until golden brown
- The crust should be crispy and filling cooked through
Nutritional Information
Per Serving (Approximate):
- Calories: 350-400
- Protein: 15-20g
- Carbohydrates: 30-35g
- Fat: 18-22g
Preparation Time: 30 minutes Cooking Time: 45 minutes Total Time: 1 hour 15 minutes Servings: 6-8
Pro Cooking Tips
- Ensure your dough is well-kneaded for the perfect texture
- Use cold butter for a flakier crust
- Let the pie rest for 10 minutes after baking to set the filling
- For extra flavor, consider adding fresh herbs like thyme or rosemary to the filling
Variations and Substitutions
- Vegetarian Option: Replace minced meat with lentils or mushrooms
- Gluten-Free: Use gluten-free flour blend
- Meat Variations:
- Ground beef
- Ground lamb
- Ground turkey
- Spice It Up: Add chili flakes or hot sauce for extra kick
Frequently Asked Questions
Q1: Can I make this pie in advance? A: Yes! You can prepare the dough and filling ahead of time and refrigerate for up to 24 hours before baking.
Q2: How do I store leftover pie? A: Refrigerate in an airtight container for up to 3-4 days. Reheat in the oven to maintain crispiness.
Q3: Can I freeze this pie? A: Absolutely! Freeze unbaked for up to 2-3 weeks. Thaw in refrigerator before baking.
Q4: What if my dough is too sticky? A: Add a little more flour, a tablespoon at a time, until it becomes manageable.
Q5: Can I use pre-made pie crust? A: While homemade is best, you can use store-bought pie crust as a time-saving alternative.
Storage and Make-Ahead Tips
- Refrigeration: Store covered for 3-4 days
- Freezing:
- Unbaked pie: Up to 3 weeks
- Baked pie: Up to 1 month
- Reheating:
- Oven: 180°C (350°F) for 15-20 minutes
- Avoid microwave to maintain crust crispiness
Enjoy your homemade Meat and Potato Pie – a true comfort food that brings warmth and joy to any table!
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