Meat Pies

Posted in European Recipes, Comfort Food
Meat Pies
These meat pies use lean beef and a modest amount of wine for a savory filling that is rich without feeling greasy. Chill the filling before assembling so the pastry bakes flaky instead of soft.

Ingredients

  • 1½ pounds lean beef chuck or stew meat, cut into small pieces
  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • ¼ cup red wine
  • 2 cups beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon thyme
  • 1 bay leaf
  • 2 tablespoons flour
  • Salt and pepper
  • 2 sheets shortcrust pastry
  • 2 sheets puff pastry
  • 1 egg, beaten

Instructions

  1. Brown the Beef: Season the beef with salt and pepper. Heat the oil in a pot and brown the beef in batches. Transfer to a plate.

  2. Cook the Vegetables: Add the onion and carrot and cook until softened. Stir in the garlic and tomato paste and cook for 1 minute.

  3. Build the Filling: Sprinkle in the flour and stir. Add the wine, scraping up browned bits, then add the stock, Worcestershire sauce, thyme, bay leaf, and beef.

  4. Simmer: Cover and simmer gently for 1½-2 hours, until the beef is tender and the gravy is thick. Remove the bay leaf and cool completely.

  5. Assemble: Line individual pie tins with shortcrust pastry. Fill with chilled beef filling, top with puff pastry, crimp the edges, and cut a small vent in each top.

  6. Bake: Brush with beaten egg and bake at 400°F for 25-30 minutes, until deeply golden and bubbling.

A Little Australia at Home

I make these because my partner is from Australia and loves meat pies. We go back every year, and getting meat pies while we are there is part of the rhythm of the trip. Making them at home is a way to bring a little of that back to America: flaky pastry, savory beef filling, and a pie that feels casual but still special.

Chilling the filling is important. Hot filling melts the pastry butter too quickly, which can make the crust greasy instead of flaky.

Tips and Variations

  • Serve with mashed potatoes, peas, roasted carrots, salad, tomato sauce, pickles, or sharp chutney.
  • Add mushrooms, peas, or diced potato to the filling.
  • For a darker gravy, add a teaspoon of soy sauce or a little extra Worcestershire.
  • Make one large pie instead of individual pies, increasing the baking time until the center is bubbling.
  • These freeze well once baked and cooled.

Nutrition Facts

  • Serving Size: 1 pie
  • Servings Per Recipe: 6
  • Calories: 720

% Daily Value

  • Total Fat: 40g (51% DV)
  • Saturated Fat: 15g (75% DV)
  • Cholesterol: 105mg (35% DV)
  • Sodium: 980mg (43% DV)
  • Total Carbohydrates: 52g (19% DV)
  • Dietary Fiber: 4g (14% DV)
  • Total Sugars: 5g
  • Protein: 34g
  • Vitamin A: 180mcg (20% DV)
  • Vitamin C: 6mg (7% DV)
  • Calcium: 70mg (5% DV)
  • iron: 6mg (33% DV)

Note: The “% Daily Value” (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is an estimate and will vary based on ingredients and preparation.