Meat Pie Recipe

Meat Pie Recipe 

A hearty, comforting meat pie filled with a rich, flavorful meat and vegetable filling, all wrapped in a golden, flaky puff pastry crust.

 Ingredients:

For the Filling:

500g (1 lb) minced meat (beef, pork, lamb, or a mix)

1 large onion, finely chopped

2 cloves garlic, minced

1 large carrot, grated

1 red bell pepper, chopped

2 tablespoons olive oil

1 can (400g) crushed tomatoes

1 tablespoon tomato paste

1 teaspoon dried oregano

1 teaspoon ground cumin

Salt and freshly ground black pepper, to taste

For the Pastry:

2 sheets puff pastry (thawed if frozen)

1 egg, beaten (for egg wash)

 Instructions:

1. Preheat the Oven:

Preheat your oven to 180°C (350°F).

2. Cook the Filling:

Sauté the Onions and Garlic:

Heat the olive oil in a large skillet over medium heat.

Add the chopped onion and minced garlic, cooking for about 5 minutes until softened and fragrant.

Brown the Meat:

Add the minced meat to the skillet.

Cook until the meat is browned and fully cooked, breaking it apart with a spoon.

Add Vegetables:

Stir in the grated carrot and chopped red bell pepper.

Cook for an additional 3-4 minutes until the vegetables are tender.

Add Tomatoes and Seasonings:

Pour in the crushed tomatoes and tomato paste, stirring well.

Season with dried oregano, ground cumin, salt, and pepper.

Let the mixture simmer over low heat for 10-12 minutes, stirring occasionally, until thickened.

3. Prepare the Pie Crust:

Grease a Pie Dish:

Lightly grease a 9-inch pie dish with a bit of oil or non-stick spray.

Line the Dish with Pastry:

Carefully press one sheet of puff pastry into the bottom of the pie dish.

Trim any excess, but leave a slight overhang for sealing.

4. Assemble the Pie:

Fill the Pie:

Pour the prepared meat mixture into the pastry-lined dish, spreading it evenly.

Top with Pastry:

Place the second sheet of puff pastry over the filling.

Press the edges together to seal, and crimp with a fork for a decorative edge.

Use a sharp knife to cut a few small slits on the top for steam to escape.

Egg Wash:

Brush the top of the pastry with the beaten egg for a glossy, golden finish.

5. Bake:

Place the assembled pie in the preheated oven.

Bake for 25-30 minutes, or until the pastry is golden brown and crispy.

6. Serve:

Remove the pie from the oven and let it cool for about 5-10 minutes before slicing.

Serve warm with a side of salad, mashed potatoes, or steamed vegetables.

 Tips for the Perfect Meat Pie:

For a Richer Filling: Add a splash of Worcestershire sauce or a dash of smoked paprika to the filling.

Make it Cheesy: Add a layer of shredded cheese over the meat filling before sealing with the top pastry.

Vegetarian Option: Substitute the meat with cooked lentils, mushrooms, or a mix of your favorite vegetables.