Meat Pies

Today, we are making Meat pies. Many people grew up eating meat pies, with their golden crust and savoury filling; the flaky pie was more than just a meal – it was a quick and easy comfort food.

The earliest meat pies date back to Ancient Egypt and Greece; initially, the pastry was not eaten but served as a container for the meat. When the Romans discovered the meat pie, they created unique compositions, such as those with duck and venison fillings. Meat pies are extremely popular in Australia, with as many as 270 million eaten every year, which is quite remarkable. Meat pies come in a variety of forms, such as chicken and mushroom pie, beef and dark beer pie, and spicy lamb curry pie. Some supermarkets sell frozen meat pies, the type that can be popped into the oven for a convenient lunch. Additionally, many people enjoy making meat pies at home.

In its proper form, meat pies have mild spices, yet the flavour is quite unforgettable. It is relatively simple to cook with the widely available ingredients. The steak and pepper pie is convenient for portability. If you need to pack nutritious lunches, these pies can be portioned and stored in containers because they are baked in large batches. The best cuts of beef for making steak and pepper pie are sirloin, beef chuck, beef flank, or brisket. These cuts may be less tender than other cuts; however, they are full of flavour, and their tenderness can be improved by cutting them into thinner, smaller pieces. 

Ingredients

Beef cubes, Beef Broth, Puff pastry, Garlic cloves, Onion, Worcestershire sauce, Balsamic vinegar, Brown sugar, Soy sauce, Paprika powder, Black Pepper.

We’ve used beef cubes for this recipe; they cook more quickly and evenly than larger chunks of meat, such as beef chuck. If you choose beef chuck, beef shank, or rump steak, the cooking time will increase by 1.5 hours. You can use a pressure cooker to reduce the cooking time.

Puff pastry: Opt for store-bought puff pastry for its convenience and ease of use. Thaw puff pastry at room temperature for fifteen minutes. When it comes to the liquid aspect of this recipe, we’ve chosen to create a savoury-rich flavour using Worcestershire sauce, soy sauce, balsamic vinegar, and beef broth.

Instructions

Wash the beef and slice it into thin stripes and then into cubes. You can leave the beef in the fridge until it is ready for use. Peel the potatoes and cut the potatoes into cubes.

Dice the onions and garlic into cubes. Add cooking oil to a pan and set the temperature to medium-low heat. Place the onions and garlic into the pot and sauté for five to eight minutes until it is golden brown and caramelized.

Add hot water to a cup and add the beef cube, Worcestershire sauce, soy sauce and the brown sugar to the cup. Stir the mixture well until the beef cube and the sugar crystals are completely dissolved. Remove the puff pastry from the freezer and set it on the counter-top, it will take a few minutes to thaw completely.

Add the beef cubes to the pot and add half cup of the brothy liquid to the pot. Mix well. Add the peeled and diced potatoes.

Add the balance of the brothy liquid and simmer the beef cubes and potatoes for twenty minutes. Since the beef cubes are small, it will cook fast. Chuck, brisket and blade cuts will have to be braised for 1.5 hours to 2 hours.

If you’ve bought a large sheet of puff pastry, cut the puff pastry into squares. Sometimes, the puff pastry will come pre-cut, which makes the process a little easier. Add 2 full tablespoons of filling to each pie sheet and fold into a rectangle. Press the edges of the puff pastry down with a fork to make a frill-like pattern. This step also ensures that the pie’s fillings remain intact and within the puff pastry.

Crack one egg into a bowl and whisk well, thereafter coat the outside of the pie with the whisked egg, this will give the pie a golden colour. If you want a more golden look, coat each pie two times. Sprinkle with black sesame seeds or poppy seeds. (Optional)

Bake the meat pies in a preheated oven at 180°C/375°F for 40 minutes. After it is baked, remove it from the oven and let it rest for five minutes. Thereafter, serve with your favourite salad or hot sauce.

Meat pies are easy to make at home, and many people enjoy them when they’re busy and on the go. You can pack these handheld meat pies in your lunchbox and enjoy them throughout the day. It is perfect for picnics and family outings.

Expert tips

Substitutes for beef in meat pies can include lamb, chicken, or a combination of vegetables, such as mushrooms, peas, carrots, and celery. Use the cut of beef available to you, and adjust the cooking times based on the thickness and type of beef in the recipe. The usual cuts used for meat pies are sirloin, beef chuck, beef mince, beef flank, or brisket.

What can be served with Meat Pies?

When serving meat pies, several delicious accompaniments can enhance the overall experience. Creamy Mashed potatoes are a classic choice; they provide a comforting base that pairs with the savory flavours. Some recipes include mashed potatoes inside the pie. Additionally, a fresh green salad featuring a mix of greens, tomatoes, and cucumbers, dressed lightly, will balance the richness of the meat pies. Sautéed peas or Green salad complement the flavour of the meat pies and enhance the overall taste of the dish.

How to Store Meat Pies?

Store in the fridge for two to three days. Reheat in the microwave or in the preheated oven for 10 mins on medium-high heat. Add the meat pie filling to foil tins (for easier freezer storage), then add the puff pastry dough on top. Freeze for three months, do not bake until the day of consumption.