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!
Cook time 35 min
Prep time 20 min
Ingredients:
2 tbsp olive oil1 onion
1 cup mushrooms
1 lb beef
1/3 cup tomato puree
1/2 cup red wine
2 tbsp worcestershire sauce
1 tsp rosemary
3 sheets puff pastry
1 egg
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.
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 per serving
6 ServingsCalories 980kcal
Protein 36g
Carbohydrates 66g
Fiber 3.01g
Sugar 4.50g
Fat 70g
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