Meat Pie Recipe

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

Onion: Adds sweetness and depth to the filling.

Garlic: Enhances the overall flavor with its aromatic qualities.

Beef broth: Creates a rich, flavorful base for the filling.

Flour: Used to thicken the filling and to make the pastry crust.

Salt: Enhances the flavors of the ingredients.

Black pepper: Adds a touch of heat and complexity to the filling.

Frozen peas: Adds color, texture, and a hint of sweetness to the filling.

Cold butter: Essential for creating a flaky, tender pastry crust.

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

Cold water: Helps bring the pastry dough together without making it too sticky.

When making the pastry for your meat pie, ensure that the butter is very cold. This helps create a flaky texture. You can even chill the flour and mixing bowl in the fridge for about 30 minutes before starting. Additionally, handle the dough as little as possible to prevent the butter from melting and to avoid overworking the gluten, which can make the crust tough.

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

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it has a more concentrated flavor. Use ¼ teaspoon of garlic powder for each clove.

• beef broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a lighter flavor and is suitable for vegetarians.

• flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent in place of flour. Use half the amount of cornstarch as you would flour.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use it sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, often described as more earthy.

• frozen peas - Substitute with frozen green beans: Green beans provide a similar texture and a slightly different but still complementary flavor.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the crust denser.

• cold butter - Substitute with margarine: Margarine can be used in place of butter, though it may alter the flavor slightly.

• cold water - Substitute with milk: Milk can add a richer flavor and help create a more tender crust.

• Allow the meat pie to cool completely at room temperature before storing. This helps prevent condensation, which can make the crust soggy.

• For short-term storage, wrap the meat pie tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3-4 days.

• If you plan to store the meat pie for a longer period, freezing is the best option. First, wrap the pie tightly in plastic wrap, ensuring all edges are sealed to prevent freezer burn.

• After wrapping, place the meat pie in a large, resealable freezer bag or wrap it again with aluminum foil for extra protection. Label the package with the date to keep track of its freshness.

• To freeze individual slices, cut the meat pie into portions and wrap each slice in plastic wrap. Place the wrapped slices in a resealable freezer bag or airtight container.

• When ready to enjoy, thaw the meat pie in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the pie.

• Reheat the meat pie in a preheated oven at 175°C (350°F) for about 20-25 minutes, or until heated through. Cover the edges with foil if they start to brown too quickly.

• For a quicker option, you can reheat individual slices in the microwave. Place a slice on a microwave-safe plate and cover it with a microwave-safe cover. Heat on medium power for 2-3 minutes, checking periodically to ensure even heating.

• Avoid reheating the meat pie multiple times, as this can dry out the filling and make the crust less flaky. Reheat only the portion you plan to consume.

• If you notice any off smells, discoloration, or changes in texture, it's best to discard the meat pie to ensure food safety.

• Preheat your oven to 180°C (350°F). Place the meat pie on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning. Bake for 20-25 minutes or until the filling is heated through.

• For a quicker method, use a microwave. Slice the meat pie into individual portions and place them on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you have an air fryer, preheat it to 160°C (320°F). Place the meat pie slices in the basket, making sure they are not touching. Heat for 5-7 minutes, checking halfway to ensure the crust is crisp and the filling is hot.

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

• If you prefer a toaster oven, preheat it to 175°C (350°F). Place the meat pie on a baking sheet and cover with aluminum foil. Heat for 15-20 minutes, removing the foil for the last 5 minutes to crisp up the crust.

• Oven: Used to bake the meat pie at a consistent temperature of 200°C (400°F).

• Large skillet: Essential for browning the ground beef and cooking the onions and garlic.

• Mixing bowl: Needed for combining the flour, salt, and butter to make the pastry dough.

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

• Rolling pin: Helps in rolling out the dough to the desired thickness for the pie crust.

• Knife: Useful for chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the onion and mincing the garlic.

• Measuring cups: Ensures accurate measurement of ingredients like flour, beef broth, and frozen peas.

• Measuring spoons: Used for measuring smaller quantities of ingredients like salt and black pepper.

• Wooden spoon: Handy for stirring the meat mixture and combining the flour with the butter.

• Pastry brush: Optional, but can be used to brush the top crust with an egg wash for a golden finish.

• Fork: Useful for sealing the edges of the pie crust and creating decorative patterns.

• Slotted spoon: Helps in draining any excess fat from the browned ground beef.

• Cooling rack: Allows the pie to cool evenly after baking.

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

Use pre-made pastry: Save time by using store-bought pie crusts instead of making your own.

Frozen vegetables: Opt for pre-chopped frozen peas to skip the chopping step.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Food processor for dough: Use a food processor to quickly combine the flour and butter for the pastry.

Preheat the oven early: Turn on the oven before you start assembling to save waiting time.