Chinese Food

Introduction

Homemade meat pies are a comforting and delicious treat that can be enjoyed at any time of the day. Whether you’re craving a hearty breakfast, a satisfying lunch, or a comforting dinner, meat pies offer a perfect blend of flavors and textures. While many people might think making meat pies at home is complicated, with the right recipe and techniques, you can create delicious and satisfying pies that rival any bakery-bought version. In this guide, we’ll walk you through the entire process of making homemade meat pies, from preparing the filling to baking the perfect crust. By the end, you’ll have a batch of warm, flavorful meat pies that are sure to become a family favorite.

Ingredients for the Meat Pie Filling

Before we dive into the steps, let’s list out the ingredients you’ll need for the meat pie filling:

• 5 pounds (680 grams) of ground beef (you can also use ground pork or lamb if preferred)
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 large carrot, peeled and grated
• 2 tablespoons of olive oil or vegetable oil
• 2 tablespoons of tomato paste
• 1 cup (240 milliliters) of beef broth or chicken broth
• 2 tablespoons of Worcestershire sauce
• 1 tablespoon of soy sauce (optional, for added flavor)
• 1 tablespoon of brown sugar or honey (optional, for a hint of sweetness)
• 2 tablespoons of plain flour or cornstarch (to thicken the gravy)
• Salt and pepper to taste
• Fresh or dried thyme, rosemary, and parsley to taste (optional, for added aroma and flavor)
• 1 tablespoon of ketchup or BBQ sauce (optional, for extra flavor)

Ingredients for the Pie Crust

For the pie crust, you’ll need:

• 5 cups (315 grams) of all-purpose flour
• 1 teaspoon of salt
• 1 cup (2 sticks or 225 grams) of unsalted butter, chilled and cut into small cubes
• 1/4 to 1/2 cup (60 to 120 milliliters) of ice water

Equipment You’ll Need

• Large mixing bowl
• Rolling pin
• Measuring cups and spoons
• Skillet or frying pan
• Wooden spoon or spatula
• Pie dish or muffin tin (for individual pies)
• Parchment paper or aluminum foil (for lining the pie dish)
• Pastry brush (optional, for brushing egg wash on the crust)
• Knife or pastry cutter
• Fork or pastry docker (for pricking the bottom crust)
• Oven
• Cooling rack

Step-by-Step Instructions

Preparing the Meat Pie Filling

1. Sauté the Vegetables:
   Begin by heating the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5-7 minutes. Add the minced garlic and grated carrot and cook for an additional 2-3 minutes until the garlic is fragrant and the carrot is tender.

2. Cook the Ground Meat:
   Push the vegetables to one side of the skillet and add the ground beef to the other side. Cook the beef, breaking it up with a wooden spoon, until it’s browned all over. Make sure to mix the vegetables and beef together as the beef cooks.

3. Season and Flavor:
   Once the beef is fully cooked, add the tomato paste and stir well to coat the meat and vegetables. Cook for another 2-3 minutes to let the tomato paste develop its flavor. Then, pour in the beef broth, Worcestershire sauce, soy sauce (if using), brown sugar or honey (if using), and any optional herbs and spices. Stir to combine.

4. Thicken the Gravy:
   Sprinkle the plain flour or cornstarch over the meat mixture and stir well to combine. Cook for another 5-7 minutes, stirring occasionally, until the mixture has thickened into a gravy-like consistency. Taste and adjust the seasoning with salt and pepper as needed. If you want a bit more tang or sweetness, you can add a tablespoon of ketchup or BBQ sauce at this stage. Remove the filling from the heat and let it cool slightly while you prepare the pie crust.

Making the Pie Crust

1. Combine Dry Ingredients:
   In a large mixing bowl, whisk together the all-purpose flour and salt.

2. Cut in the Butter:
   Add the chilled and cubed unsalted butter to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with some smaller lumps of butter remaining. This process is called “cutting in” the butter and is crucial for creating a flaky crust.

3. Add Ice Water:
   Gradually add ice water, 1 tablespoon at a time, mixing with a fork or your hands until the dough starts to come together. You may not need all the water, so add it slowly and stop when the dough forms a shaggy mass that holds together when pressed.

   

4. Form the Dough:
   Transfer the dough onto a lightly floured surface and knead gently a few times until it forms a smooth ball. Divide the dough in half and shape each half into a disc. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes. This resting period allows the gluten in the flour to relax, making the dough easier to roll out and less likely to shrink during baking.

Assembling and Baking the Meat Pies

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C). Line a pie dish or muffin tin with parchment paper or aluminum foil for easier cleanup.

2. Roll Out the Dough:
   Remove one dough disc from the refrigerator and place it on a lightly floured surface. Roll it out with a rolling pin until it’s about 1/8-inch (3 millimeters) thick. Use a knife or pastry cutter to cut out circles that are slightly larger than the diameter of your pie dish or muffin tin cups. If you’re making individual pies, you can use a biscuit cutter or the top of a glass to cut out smaller circles.

3. Fill and Seal:
   Place the dough circles into the prepared pie dish or muffin tin cups. Spoon a generous amount of the cooled meat filling into each dough-lined cup, leaving a bit of room at the top for the crust to seal. Roll out the second dough disc and cut out more circles. Place these circles over the filling, pressing the edges together to seal. Use a fork to crimp the edges or create a decorative pattern. If desired, cut small slits in the top crust to allow steam to escape.

4. Brush with Egg Wash (Optional):
   Beat an egg with a splash of water to create an egg wash. Brush the top of each pie with the egg wash for a glossy finish. You can also sprinkle a little coarse sugar or sea salt over the top for added texture and flavor.

5. Bake:
   Place the pies in the preheated oven and bake for 25-35 minutes, or until the crust is golden brown and the filling is bubbling. If you’re using a muffin tin for individual pies, they may bake a bit faster, so start checking at 20 minutes. If the edges of the crust start to brown too quickly, you can cover them with aluminum foil or a pie shield.

6. Cool and Serve:
   Remove the pies from the oven and let them cool in the pan for about 10 minutes. Transfer them to a cooling rack to cool completely or serve them warm.

Tips for Perfect Meat Pies

• Chill the Dough: Chilling the dough before rolling it out helps to create a flakier crust.
• Don’t Overwork the Dough: When making the dough, be careful not to overwork it, as this can make the crust tough.
• Use Ice Water: Using ice water helps to keep the butter cold, which is essential for a flaky crust.
• Seal Properly: Make sure to seal the edges of the crust well to prevent the filling from leaking out during baking.
• Check for Doneness: Insert a toothpick or knife into the center of a pie. If it comes out clean, the pies are done.
• Store Leftovers: Leftover pies can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at a low temperature until warm.

Conclusion

Making homemade meat pies may seem like a daunting task, but with this step-by-step guide, you’ll find that it’s not only achievable but also rewarding. From the savory filling to the flaky crust, every bite of a homemade meat pie is a delightful experience. Whether you’re serving them for a family dinner or bringing them to a potluck, these pies are sure to impress. So, gather your ingredients, roll up your sleeves, and start baking—you’ll soon