Tweaks and cautionary tales – meat pie
- Keep the pastry crust cool – not frozen. Let it overlap on the edges as it will shrink up a bit.
- Taste the meat before you let it cool.
How to make meat pie healthier
You could replace the beef with ground turkey or chicken. If you want to avoid the flour (it’s not much, so doesn’t seem like a big deal), you might consider grinding up some white beans and adding them at the flour stage.
Nitty-Gritty – meat pie
- Learning Curve: low
- Pre-work: can make the meat in advance (optional)
- Vegetarian: surely not!
- Healthy: no
- Freezes well: yes
- 1 lb ground beef
- 1 onion, chopped
- 1 cup water, divided into ¾ cup and ¼ cup)
- 2 beef bouillon cubes
- ¼ cup ketchup (I like spicy ketchup)
- 2 teaspoons Worcestershire sauce
- ½ teaspoon oregano
- 1 pinch nutmeg
- 3 tablespoons plain flour
- 2 puff pastry sheets
- Pre-heat oven at 425 degrees
- Keep pastry crust cool, but not frozen
- Brown tee meat and onion (about 7 minutes)
- Add ¾ cup of the water, bouillon cubes, ketchup and Worcestershire sauce, pepper, oregano, and nutmeg.
- Boil and cover for 15 minutes.
- Blend flour with the remaining ¼ cup water until it becomes a smooth paste; add to the meat mix.
- Let cool.
- Grease a pie dish and line with puff pastry (allow to overlap the edges)
- Add the cooled filling mixture; brush edges of pastry with milk or beaten egg; put the pastry top on; press edges down with a fork. (allow to overlap the edges)
- Trim edges of pastry and glaze top with milk and beaten egg. (poke a few holes in the top)
- Bake for 15 minutes.
- Reduce heat to 350 degrees Celsius and bake for 25 more minutes, or until golden brown.