Medieval English meat pies were baked inside actual coffins—the pastry crust was called a 'coffyn' and meant to preserve meat.
Meat Pie
Savor the comfort of a mouthwatering meat pie, bursting with tender minced meat and a medley of fresh, vibrant vegetables, all wrapped in a perfectly flaky pastry. This hearty dish is a delightful blend of flavors, thanks to a touch of savory herbs and a dash of Worcestershire sauce, creating a warming meal that's sure to please! Dive into this classic favorite that's as fun to make as it is to eat!
✓This video contains 2 recipes.View all →
Prep
30
min
Cook
40
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥬Fresh Produce(6)
- 2 medium carrots, diced
- 1 tbsp corn starch (15 ml)
- 1 medium onion, chopped
- 2 medium potatoes, diced
- 1 tsp red pepper (5 ml)
- 1/4-1/2 cup cold water (60-120 ml)
🥩Meat & Seafood(1)
- 2 beef seasoning cubes
🥛Dairy & Eggs(2)
- 1 cup cold butter (227 g)
- 1 egg, whisked
🫙Pantry Staples(1)
- 2-3 cups flour (250-375 g)
🧂Spices & Seasonings(2)
- 1 tsp garlic powder (5 ml)
- 1 tsp salt (5 ml)
📦Other(1)
- 1 lb lean minced meat (454 g)
👨🍳 Instructions
- 1
Cut the cold butter into small cubes.
- 2
In a large bowl, mix the flour and salt.
- 3
Add the butter and mix until it resembles breadcrumbs.
- 4
Make a hole in the center and add cold water, mixing until the dough comes together.
- 5
Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
- 6
Prepare the filling by chopping the vegetables and frying the onions in oil until soft.
- 7
Add the minced meat and cook until no longer pink.
- 8
Season with beef seasoning cubes, garlic powder, and red pepper.
- 9
Add the chopped potatoes and carrots, then add water and cover to cook on low heat for about 15 minutes.
- 10
Mix corn starch with water and add to the filling to thicken.
- 11
Once thickened, let the filling cool completely.
- 12
Roll out the dough and cut into circles.
- 13
Brush the edges with egg wash, add filling, and crimp the edges.
- 14
Preheat the oven to 350°F (175°C) and bake for 30-40 minutes.
💡 Pro Tips
- ✓Keep butter at 60-65°F when cutting into cubes - cold enough to maintain structure but warm enough to coat flour particles without breaking into hard chunks that create tough pastry.ingredient60-65°F
- ✓Add ice water 1 tablespoon at a time until dough just holds together (usually 3-4 tbsp per cup of flour) because excess water develops gluten and creates tough, shrinking pastry.technique3-4 tbsp per cup flour
- ✓Chill pastry dough for minimum 30 minutes to allow flour to fully hydrate and gluten to relax, preventing shrinkage during blind baking at 375-400°F.timing30 minutes minimum
- ✓Cook minced meat to internal temperature of 160°F and drain excess fat before seasoning to prevent soggy bottom crust from fat rendering during baking.technique160°F internal temp
- ✓Brush egg wash (1 egg + 1 tbsp cream) on pastry edges before sealing and again on top crust to create steam barrier and achieve golden color through Maillard reaction at 350°F+.technique1 egg + 1 tbsp cream
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