Meat Pie Recipe

Ground beef: The main protein for the filling, providing a rich and hearty flavor.

Onion: Adds sweetness and depth to the filling.

Garlic: Enhances the savory taste of the meat pie.

Beef broth: Adds moisture and a rich, beefy flavor to the filling.

Tomato paste: Provides a concentrated tomato flavor and thickens the filling.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and warmth.

All-purpose flour: The base for the crust, providing structure and texture.

Butter: Creates a flaky, tender crust.

Ice water: Helps bring the dough together without warming the butter.

When preparing the dough for the pie crust, ensure that the butter is extremely cold. This will help create a flaky texture. Use a pastry cutter or fork to mix the flour and butter until the mixture resembles coarse crumbs. Gradually add ice water to bring the dough together, but be careful not to overwork it. Overworking the dough can result in a tough crust.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• ground beef - Substitute with lentils: Lentils offer a plant-based alternative that mimics the texture of ground meat and adds a hearty, earthy flavor.

• chopped onion - Substitute with shallots: Shallots have a milder and slightly sweeter taste, making them a good alternative to onions.

• chopped onion - Substitute with leeks: Leeks provide a subtle onion flavor and a softer texture, suitable for those who prefer a milder taste.

• garlic - Substitute with garlic powder: Garlic powder can be used when fresh garlic is unavailable, offering a similar flavor in a more convenient form.

• garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor with a hint of sweetness.

• beef broth - Substitute with chicken broth: Chicken broth can be used as a lighter alternative while still providing a rich, savory base.

• beef broth - Substitute with vegetable broth: Vegetable broth is a great vegetarian option that maintains the savory depth of flavor.

• tomato paste - Substitute with tomato sauce: Tomato sauce can be used in a slightly larger quantity to achieve a similar richness and depth of flavor.

• tomato paste - Substitute with ketchup: Ketchup can add a similar tomato flavor with a touch of sweetness.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement, offering a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor without the black specks, ideal for a smoother appearance.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicier kick and can be used in smaller quantities.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making it a healthier option.

• all-purpose flour - Substitute with gluten-free flour: Gluten-free flour can be used for those with gluten sensitivities or celiac disease.

• butter - Substitute with margarine: Margarine can be used as a non-dairy alternative with a similar texture and flavor.

• butter - Substitute with coconut oil: Coconut oil provides a dairy-free option with a slight coconut flavor, suitable for baking.

• ice water - Substitute with cold milk: Cold milk can add a bit of richness and help bind the dough similarly to ice water.

• ice water - Substitute with cold vegetable broth: Cold vegetable broth can add extra flavor to the dough while keeping it moist.

• Allow the meat pie to cool completely at room temperature. This helps prevent condensation, which can make the crust soggy.
• Wrap the meat pie tightly with plastic wrap or aluminum foil. Ensure there are no gaps to keep the pie fresh.
• Place the wrapped meat pie in an airtight container or a resealable plastic bag. This provides an extra layer of protection against freezer burn.
• Label the container or bag with the date. This helps you keep track of how long the meat pie has been stored.
• Store the meat pie in the refrigerator if you plan to eat it within 3-4 days. For longer storage, place it in the freezer.
• To freeze, place the wrapped meat pie in the coldest part of the freezer. It can be stored for up to 2-3 months.
• When ready to eat, thaw the meat pie in the refrigerator overnight. This ensures even thawing and maintains the pie's texture.
• Reheat the meat pie in a preheated oven at 350°F (175°C) for 20-30 minutes or until heated through. Cover with foil if the crust starts to brown too much.
• For a crispier crust, remove the foil during the last 5-10 minutes of reheating. This will help restore the meat pie's original texture.
• Enjoy your meat pie as if it were freshly baked, savoring the rich flavors and flaky crust.

• Preheat your oven to 350°F (175°C). Place the meat pie on a baking sheet and cover it with aluminum foil to prevent the crust from burning. Heat for about 20-25 minutes or until the filling is hot and the crust is crispy.

• If you're in a hurry, use the microwave. Place a slice of meat pie on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to keep the moisture in. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• For a crispier crust, use a combination of microwave and oven. Start by microwaving the meat pie slice for 1-2 minutes to heat the filling. Then, transfer it to a preheated oven at 350°F (175°C) for 5-10 minutes to crisp up the crust.

• If you have an air fryer, preheat it to 350°F (175°C). Place the meat pie slice in the basket and heat for 5-7 minutes. This method ensures a crispy crust while keeping the filling hot.

• For stovetop reheating, use a skillet over medium-low heat. Place the meat pie slice in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure even heating. This method helps maintain a crispy crust.

• Oven: Used to bake the meat pie at 375°F (190°C) until golden brown.

• Large skillet: Used to cook the ground beef, onions, and garlic.

• Mixing bowl: Used to combine flour and cold butter to make the dough.

• Pastry cutter: Used to mix the flour and cold butter until crumbly.

• Fork: An alternative to the pastry cutter for mixing the flour and butter.

• Rolling pin: Used to roll out the dough for the pie crust.

• Pie dish: Used to hold the pie crust and meat filling.

• Knife: Used to cut slits in the top crust to allow steam to escape.

• Measuring cups: Used to measure ingredients like beef broth and flour.

• Measuring spoons: Used to measure ingredients like salt, black pepper, and tomato paste.

• Wooden spoon: Used to stir the meat mixture while cooking.

• Cutting board: Used to chop the onion and mince the garlic.

• Colander: Used to drain excess fat from the cooked ground beef.

Prepare the filling in advance: Cook the ground beef, onion, and garlic mixture the day before and store it in the fridge.

Use store-bought dough: Purchase pre-made pie crusts to skip the dough-making process entirely.

Batch cooking: Double the recipe and freeze one meat pie for a future meal.

Pre-chop ingredients: Chop the onion and mince the garlic ahead of time to streamline cooking.

Use a food processor: Quickly mix the flour and butter for the dough using a food processor.