Ingredients for Meat Pie
Pastry:
- Puff Pastry: 1 roll
- Pasta Brisée (Shortcrust Pastry): 1 roll
Filling:
- Minced Pork: 500 grams
- Carrot: 1, finely chopped
- Celery: 1 stalk, finely chopped
- White Onion: 1 small, finely chopped
- Vegetable Broth: 300 ml
- Red Wine: 1 glass
- Bay Leaves (Laurel): 2
- Cornstarch (Maizena): 40 grams
- Extra Virgin Olive Oil: as needed
- Salt: as needed
- Pepper: as needed
Additional:
- Milk for Brushing: as needed
The classic English meat pie, often made from leftover stew, is a versatile dish perfect for any event, from casual lunches to formal dinners.
Known traditionally as steak pie, our version features a seasoned minced pork filling, nestled between a brisée base and a puff pastry top, enriched with vegetables, red wine, and broth for deep flavor.
Baked in a mold until golden, it’s crucial to cut slits in the pastry to prevent splitting.
This pie not only tastes great fresh but can also be refrigerated for up to three days, making it excellent for meal prep. Try different molds or pastries for variety.
How to Prepare Meat Pie
Step 1: Begin by finely chopping the white onion, celery stick, and carrot. Combine these in a pan with a round of extra virgin olive oil and two bay leaves.
Step 2: Fry the mixture on high heat for 2-3 minutes.
Step 3: Add the ground pork and sprinkle with cornstarch. Mix well and brown the meat until it develops a nice burnished color.
Step 4: Deglaze the pan with red wine, allowing the alcohol to evaporate completely.
Step 5: Season with salt and pepper, then reduce the heat.
Step 6: Pour in the boiling vegetable broth.
Step 7: Cover with a lid and let it cook for 15 minutes. Continue cooking for another 15 minutes without the lid, stirring occasionally. The filling should be thick and dense.
Step 8: Roll out the brisée dough and place it in a 22 cm (8.6 inches) diameter hinged mold on its parchment paper. Trim any excess dough, then add the filling, smoothing it to an even thickness with the back of a spoon.
Step 9: Cover the filling with a sheet of puff pastry, sealing the edges well by pressing with the tines of a fork. Make cuts on the pastry top to allow steam to escape during cooking, and brush with a few drops of milk.
Step 10: Bake the meat pie at 180°C (356°F) for 30 minutes until the surface is golden brown. Let it rest for about 30 minutes before cutting.
Step 11: Cut into slices and serve.
Variants of Meat Pie
Traditional Meat Pies: For a classic touch, you can make the meat pie with a juicy and brothy beef or pork stew. Pour the stew into a glass or ceramic dish and cover it with a pastry sheet of your choice, creating a traditional and hearty dish.
Vegetarian Option: To accommodate vegetarian guests, consider substituting the meat with a seitan stew, mimicking the texture and richness of traditional meat fillings.
Guinness Steak Pie: Popular in Ireland, especially for St. Patrick’s Day celebrations, the Guinness steak pie involves stewing the meat in Guinness stout. This version offers a rich, dark flavor that’s perfect for beer lovers.
Cottage Pie: Another beloved British variant is the cottage pie, where instead of a puff pastry top, the dish is covered with a generous layer of mashed potatoes mixed with cheddar cheese. Upon baking, the cheese creates a creamy, golden crust that is both delicious and visually appealing.
These variations showcase the adaptability of meat pie, allowing you to tweak the recipe to suit different tastes and dietary preferences.
