Meat pies
Savor the rich flavors of our homemade meat pies, crafted with tender beef, earthy mushrooms, and a blend of hearty seasonings. Infused with red wine and encased in flaky puff pastry, these pies make for a perfect, comforting meal. Ideal for gatherings or a cozy dinner at home. Get cooking with our easy-to-follow recipe!
- 09 Mar 2024
- Cook time 35 min
- Prep time 20 min
- 6 Servings
- 10 Ingredients
Meat pies are a delicious and comforting dish featuring a rich, savory filling encased in a flaky pastry. This recipe combines tender beef, sautéed mushrooms, and aromatic herbs to create a perfect balance of flavors. Ideal for a family dinner or a special gathering, these meat pies are sure to impress.
Ingredients:
Instructions:
Preheat your oven to 200°C (400°F).
- Heat 2 tablespoons of olive oil in a large frying pan over medium heat.
- Add the finely chopped onion to the pan and sauté until translucent, about 5 minutes.
- Add the chopped mushrooms and cook for another 5 minutes, until softened.
- Add the minced beef to the pan and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the tomato puree, red wine, and Worcestershire sauce.
- Add the rosemary and season with salt and pepper to taste.
- Let the mixture simmer for about 10 minutes, until the liquid has mostly evaporated and the filling is rich and thick.
- Remove the pan from heat and let the filling cool to room temperature.
- While the filling cools, prepare the puff pastry.
- Roll out each sheet of puff pastry on a lightly floured surface. Each sheet should be thin enough to handle but not too thin to break when filled.
- Cut out desired size circles or rectangles from the pastry sheets for the pie bases and tops (you can use a pie tin as a guide or cut freehand).
- Place the base pastry pieces into your pie tins or on a lined baking tray, leaving enough overhang to seal with the top piece.
- Spoon the cooled meat filling onto the base pastry. Don’t overfill; leave enough space around the edges for sealing.
- Place the top pastry pieces over the filling.
- Press the edges together to seal; you can use a fork to crimp the edges for a decorative look.
- Beat the egg in a small bowl.
- Brush the tops of the pies with the beaten egg for a golden, glossy finish.
- Cut small slits in the tops of the pies to allow steam to escape.
- Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and puffed up.
- Remove the pies from the oven and let them cool slightly on a wire rack.
- Serve warm and enjoy!
Tips:
- Make sure to fully cook the beef and let the filling cool before placing it into the pastry to avoid soggy bottoms.
- For a vegetarian version, you can substitute the beef with lentils or additional mushrooms.
- Use cold puff pastry and work quickly to prevent it from becoming too soft, which can make it difficult to handle.
- Brushing the top of the pastries with egg wash will give them a beautiful golden color when baked.
- Serve the meat pies with a side of mashed potatoes or a fresh green salad for a complete meal.
By following these steps, you can create delightful meat pies with a flaky, golden crust and a deliciously savory filling. Perfect for serving at dinners or gatherings, these meat pies are sure to be a hit with all who try them. Enjoy the warm, comforting flavors and remember to share the recipe with friends and family.
| Nutrition Facts | |
|---|---|
| Serving Size | 320 grams |
| Energy | |
| Calories 980kcal | 39% |
| Protein | |
| Protein 36g | 23% |
| Carbohydrates | |
| Carbohydrates 66g | 18% |
| Fiber 3.01g | 8% |
| Sugar 4.50g | 4% |
| Fat | |
| Fat 70g | 80% |
| Saturated 13g | 44% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 18ug | 2% |
| Choline 130mg | 24% |
| Vitamin B1 0.50mg | 42% |
| Vitamin B2 0.68mg | 52% |
| Vitamin B3 10mg | 61% |
| Vitamin B6 0.34mg | 20% |
| Vitamin B9 100ug | 25% |
| Vitamin B12 1.60ug | 67% |
| Vitamin C 4.98mg | 6% |
| Vitamin E 1.43mg | 10% |
| Vitamin K 22ug | 19% |
| Minerals | |
| Calcium, Ca 45mg | 3% |
| Copper, Cu 0.42mg | 0% |
| Iron, Fe 6mg | 54% |
| Magnesium, Mg 50mg | 11% |
| Phosphorus, P 290mg | 23% |
| Potassium, K 580mg | 17% |
| Selenium, Se 60ug | 114% |
| Sodium, Na 440mg | 29% |
| Zinc, Zn 6mg | 59% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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