How to make meat pies: 7 great recipes

1. Pie with meat and potatoes

This pie can be made with beef, pork, or any other type of meat of your choice.

Ingredients

1 clove of garlic;
1 onion;
1 tablespoon vegetable oil;
500 g minced meat;
2 tablespoons flour;
300 ml of meat broth;
2-3 tablespoons of tomato paste;
2 potatoes;
salt to taste;
ground black pepper - to taste;
450 g shortcrust pastry;
1 egg.

Preparation

Chop the garlic and onion and fry in hot oil until softened. Add minced meat and fry until golden brown. Add flour, stir and cook for another 2-3 minutes. Add broth, tomato paste and diced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender. Season with spices and cool.

Divide the dough in half and roll out in two layers. Place one in a baking dish and spread the cooled filling over it. Cover with a second layer, seal the edges and cut off any excess dough.

Lubricate the cake with a beaten egg and make a small hole to allow air to escape. Bake in a preheated oven to 200 ° C for 30 minutes, until the cake is browned.

2. Yeast pie with meat and cabbage

For this cake, any meat of your choice is also suitable.

Ingredients

For the test:

50 g fresh yeast;
100 ml of warm milk;
500 g butter;
4 eggs;
1 teaspoon salt
2 tablespoons of sugar;
800 g flour.

For filling:

1 small head of cabbage;
2-3 tablespoons of vegetable oil and a little for lubrication;
100 ml of water;
salt to taste;
½ kg of minced meat;
1 onion;
ground black pepper - to taste;
1 egg.

Preparation

Dissolve yeast in milk and leave for 10-15 minutes. Combine the melted butter with eggs, salt and sugar and stir. Add flour and yeast mixture and stir until smooth. Cover the dough with a towel and leave for 30-40 minutes.

Chop the cabbage, lightly fry in hot oil and salt. Cover the cabbage with water, cover and simmer for about 20 minutes. Season the minced meat with salt and pepper and mix with toasted chopped onions and stewed cabbage.

Divide the dough in half and roll out two layers over a baking dish. Grease the mold with vegetable oil and cover with one part of the dough, spreading it over the walls of the mold. Place the filling inside and cover with another layer.

Tape the dough together around the edges and leave the pie on the table for 15 minutes. Make small holes in it to let air out. Brush the cake with a beaten egg and bake at 180 ° C for about 30 minutes, until the dough is lightly browned.

3. Australian meat pie

This delicious pie is considered the national dish of the cuisines of Australia and New Zealand. Celebrity chef Jamie Oliver prepares it with mushrooms and beer.

Ingredients

For filling:

1 kg of beef;
1 teaspoon ground black pepper;
salt to taste;
2 teaspoons ground nutmeg
4 tablespoons olive oil
4 sprigs of fresh rosemary;
2 carrots;
2 red onions;
250 ml of light beer;
1 tablespoon flour;
1½ tablespoon tomato paste
250 g champignons;
1 liter of cold water.

For the test:

600 g flour and a little for sprinkling;
salt to taste;
150 g grated cheddar cheese;
150 g butter and a little for lubrication;
250 ml of water;
1 egg yolk.

Preparation

Cut the beef into small cubes, sprinkle with spices, add two tablespoons of oil and stir by hand. Broil the meat over medium heat for 15 minutes, stirring occasionally, until browned on all sides.

Heat the remaining oil in another skillet. Place chopped rosemary and coarsely diced carrots and onions in it and cook for about 15-20 minutes.

Pour beer into a frying pan with meat, add heat and bring to a boil, stirring occasionally. Then add flour and tomato paste, stir and cook for another 2-3 minutes, until the sauce thickens. Transfer the fried vegetables and mushrooms, cut into thin strips, to the meat.

Pour in water, bring to a boil, reduce heat, cover and simmer for 1.5 hours. Remove the lid and simmer for another 30 minutes, stirring occasionally. The beef should be soft. Then cool the filling.

Combine dry dough ingredients. Add water and stir well. Wrap the dough in plastic wrap and refrigerate for an hour. The traditional Australian pie is small, so you need four small rimmed tins. Brush them with butter and lightly dust with flour.

Cut the chilled dough in half. Roll one piece into a thin layer and cover the baking pans next to each other with it. Cut the dough between the molds and smooth around the edges. Put the filling in there. Roll out the remaining dough and cut into quarters. Brush the dough over the rims of the molds with beaten yolk and cover with the rolled out layers.

Press the edges of the dough with a fork and make several punctures on the cakes so that excess air can escape. Brush the dough with yolk and bake at 180 ° C for 30 minutes.

4. Pork and apple pie

The combination of meat, apples and cider makes this pie very tasty, aromatic and unusual.

Ingredients

1 kg of pork;
salt to taste;
ground black pepper - to taste;
2 tablespoons of vegetable oil;
3 onions;
500 ml apple cider;
1 stock cube with bacon;
150 ml of cold water;
2 dry bay leaves;
16 fresh sage leaves
400 g apples;
2 tablespoons flour;
500 g shortcrust pastry;
1 egg;
2 tablespoons of cornstarch.

Preparation

Chop the pork into large cubes and season with salt and pepper to taste. Heat a spoonful of oil in a deep frying pan, fry the meat on it until golden brown and place on a plate.

Add the remaining oil to the skillet and fry the onion, sliced in half rings, until tender. Pour in the cider, dissolve the bouillon cube in it and use a spatula to separate the fried meat from the bottom of the pan. Add meat, water, bay leaves and 6 sage leaves. Cover and cook in the oven at 180 ° C for 1.5-2 hours, until the pork is tender.

Then use a colander to drain the liquid from the pan into another container. Remove all leaves from the filling and cool. Peel the apples, core and cut into large cubes. Add apples, freshly chopped sage leaves, flour and salt to the filling and stir.

Roll out about ¾ of the dough into a large, thin layer. Place it on a 23 cm baking dish with a removable bottom. Press it against the bottom and sides. The dough should go slightly over the edges of the mold, which must be greased with a beaten egg.

Lay out the filling and cover with the remaining dough, rolled out in a round layer around the diameter of the mold. Join the edges firmly. Pierce the pie lightly to release excess air and brush over with an egg.

Bake for 50-60 minutes at 180 ° C, until the cake is browned. Mix the remaining liquid that you drained from the pan with water until you get 400 ml. Mix 2 tablespoons of the resulting liquid with the starch, bring the rest to a boil over medium heat and add the starch mixture. Then simmer for a couple of minutes over low heat until thickened. Sprinkle hot gravy over the pie slices before serving.

5. Ossetian meat pies

There are many types of Ossetian pies with various fillings. The minced meat pie is called fidjin.

Ingredients

For the test:

300 ml of warm water;
50 g fresh yeast;
1 tablespoon sugar
600 g flour;
½ teaspoon salt;
1 egg.

For filling:

1 kg of beef or lamb;
1 onion;
3-4 cloves of garlic;
1 hot red pepper;
salt to taste;
ground black pepper - to taste;
5-7 tablespoons of meat broth;
50 g butter.

Preparation

Mix water, yeast and sugar and leave in a warm place for 10-15 minutes. Then add the rest of the ingredients, mix well, cover with a terry towel and leave warm for 1.5 hours.

Pass the meat, onion and garlic through a meat grinder. Minced meat should be at room temperature. Add finely chopped red pepper and spices to it and mix well. Pour in the broth and stir again.

Divide the risen dough into three equal parts. Roll each of them into a cake. It should not be thin, otherwise the dough will break. Place the filling on top of the dough, gather the edges in the center and hold them together firmly. Press down with your hands to form a flat cake, turn over and knead the cake again. The filling should be evenly distributed over it. You will have three cakes.

Make a few cuts in the cakes so that the air can escape. Bake them in turn at 250 ° C for about 17-20 minutes until golden brown. Brush ready-made cakes with melted butter and place on top of each other. When serving, three cakes are cut at once.

6. Wellington beef patties

Traditional Wellington is a whole beef fillet baked in puff pastry. Jamie Oliver decided to use ground beef to make these pies. But, according to him, you can safely take minced pork or even minced lamb meat.

Ingredients

2 tablespoons olive oil
1 red onion;
1 carrot;
2 cloves of garlic;
1 stalk of celery
a pinch of cumin;
a pinch of ground red pepper;
500 g ground beef;
200 g canned beans;
1 tablespoon tomato paste
salt to taste;
ground black pepper - to taste;
2 eggs;
500 g puff pastry;
a handful of grated hard cheese.

Preparation

Heat oil in a skillet. Place the onion, carrot, garlic and celery diced into small cubes. Broil over medium heat for about 10 minutes, until vegetables are tender. Add spices, mix well, cook for another minute and place in a bowl.

When the vegetables are completely cool, add the minced meat, beans, tomato puree, salt, pepper and egg to them. Stir the filling with your hands. Roll out the dough into a thin rectangle and cut it crosswise into four pieces.

Place the filling on the dough, leaving a couple of centimeters on one narrow edge. Sprinkle the filling with grated cheese, brush the unfilled area with a beaten egg and roll the dough into a roll. Make three more pies. Press the ends of the rolls with your fingers.

Place the patties on a parchment-lined baking sheet and brush with an egg. Bake in an oven preheated to 180 ° C for about 25 minutes, until the patties are golden brown.

7. Wellington Turkey

Another non-standard cooking option for this delicious dish. It will become the main decoration of your festive table.

Ingredients

1, 6 kg turkey breast;
salt to taste;
ground black pepper - to taste;
a few tablespoons of olive oil;
1 bunch fresh thyme
340 g cranberry jam;
a handful of dried porcini mushrooms;
6 strips of smoked bacon;
3 sprigs of fresh rosemary;
600 g of a mixture of various mushrooms;
1 turkey drumstick;
1 carrot;
1 leek;
1 onion;
2½ tablespoons flour and a little for dusting;
2 liters of water;
1 tablespoon balsamic vinegar
1 kg of puff pastry;
1 egg.

Preparation

Slice the turkey breast slightly lengthwise and open it slightly. Season the meat with spices and drizzle with oil. Place half of the thyme leaves in the breast and brush the inside with jam. Save some jam for later. Then fold the breast back to its original position and connect with skewers for security.

Transfer the meat to a baking sheet and rub with a mixture of salt, pepper, olive oil and leftover thyme leaves. Cover the meat with foil and bake for 60–70 minutes at 180 ° C.

Meanwhile, soak the mushrooms in boiled water. Fry the bacon in hot oil for 5-10 minutes until crisp. Add leaves from two rosemary sprigs and stir. Add the bacon and sauté chopped fresh and soaked mushrooms in the same skillet. Season with salt and pepper, add a little water and cook for 10-15 minutes. Then grind the mushrooms in a blender and cool.

For the gravy, place the turkey drumstick and coarsely chopped carrots, leeks and onions in a saucepan. Add flour, spices and cover with boiling water. Then add a tablespoon of jam, vinegar and the remaining sprigs of rosemary without leaves. Bring to a boil, reduce heat, and simmer for 2 hours until the gravy thickens. Pass it through a sieve.

Roll out two large sheets of dough. One layer should be larger than the other. Line a baking sheet with parchment, sprinkle with flour and place a smaller slice of dough on top of it. Spread half of the mushroom filling in the middle along the dough, place the turkey breast on top (do not forget to remove the skewers) and cover it with the remaining filling and toasted bacon.

Brush the edges of the dough with a beaten egg and cover the turkey with a second layer of dough. Gently press the dough to the filling so that there is no air inside, and firmly hold the edges of the layers together. Brush the cake with an egg and bake at 180 ° C for 50-60 minutes, until the dough rises and turns golden. Leave it to cool for 10 minutes before slicing it. Serve with hot gravy.