This meat pie is delicious! I got it from my husband's mother. She is French so I believe this is a French meat pie recipe. Beef, pork, and potato are all nicely spiced and baked together. It's yummy and pretty easy to make too! It's best served fresh, but you can also make it ahead and freeze or refrigerate it. Serve the pie by itself or with a beef gravy.

In this publication we’ll guide you through a simple and delicious homemade meat pie recipe that will beg your family and friends for more.

Ingredients:

For the pastry dough:

– 2 ½ cups all-purpose flour

– 1 cup unsalted butter, chilled and cubed

– ½ teaspoon salt

– 1/3 cup ice water

For the meat filling:

– 1 ground beef (you can use a mix of beef and pork if desired)

– 1 large onion, finely chopped

– 2 garlic cloves, minced

– 1 medium carrot, diced

– 1 medium potato, diced

– 1 tablespoon tomato paste

– 1 cup beef broth

– 1 teaspoon dried thyme

– 1 teaspoon dried rosemary

– Salt and pepper to taste

– 2 tablespoons vegetable oil

Instructions:

Prepare the pastry dough

   – In a large mixing bowl, combine the all-purpose flour and salt. Add the chilled cubed butter and use a pastry cutter or your hands to work the butter into the flour until it resembles coarse crumbs.

   – Gradually add the ice water while mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the meat filling

   – Heat the vegetable oil over medium heat in a large frying pan. Add the chopped onions and minced garlic, sautéing until they become translucent and fragrant.

   – Add the ground beef to the pan and cook until browned, breaking it apart with a spatula as it cooks.

   – Stir in the diced carrot and potato, and cook for a few minutes until they soften.

   – Add the tomato paste, dried thyme, rosemary, salt, and pepper. Mix well to coat the meat and vegetables.

   – Pour in the beef broth and let the mixture simmer on low heat for about 15-20 minutes or until the liquid has reduced and the filling is thick and flavorful. Adjust seasoning if needed.

Preheat the oven and assemble the meat pies:

   – Preheat your oven to 375°F (190°C).

   – Roll out the chilled pastry dough on a lightly floured surface to about 1/8 inch thickness.

   – Cut out circles from the dough using a round pastry cutter or a drinking glass. The size of the circles will depend on how big you want your meat pies to be.

   – Spoon a generous amount of the meat filling onto one half of each dough circle, leaving some space around the edges.

Seal and bake the meat pies:

   – Fold the other half of the dough over the filling, forming a half-moon shape. Use a fork to press and seal the edges of the pie.

   – Place the assembled meat pies on a baking sheet lined with parchment paper.

   – Optionally, you can brush the tops of the pies with an egg wash (a beaten egg mixed with a little water) for a golden and glossy finish.

   – Bake the meat pies in the oven for about 25-30 minutes or until golden brown and cooked through.

Feel free to experiment with different seasonings and fillings to suit your preferences. 

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