GROUND BEEF MEAT PIE
Ground beef meat pie with a flaky puff pastry double crust pie is filled with ground beef cooked with vegetables and seasonings. The ultimate comfort food.
Provided by Sam | Ahead of Thyme
Categories Beef
Time 1h30m
Number Of Ingredients 14
Steps:
- Heat butter in a large skillet over medium high heat until the butter starts to sizzle and shimmer. Add in onions, garlic, parsley and ground beef. Stir well with a spatula and cook for 5-6 minutes until meat browns and is no longer pink.
- Add in potatoes, carrots, Worcestershire sauce, dark soy sauce, salt and pepper. Stir well to cook evenly for another 2-3 minutes. Stir in breadcrumbs until fully combined.
- Remove the skillet from the heat and let the meat filling cool down completely for about an hour, up to overnight.
- Preheat the oven to 400°F.
- Transfer the first dough disc onto a 9-inch pie pan and gently press down to form into the bottom pie crust. Slowly transfer the meat filling from the skillet into the dough-lined pie pan and use a spatula to spread evenly across.
- Carefully place the second dough disc over the filling as the top pie crust. Make sure it covers the pie pan entirely. Gently press the edges of the top crust and the edges of bottom crust together, and crimp with your fingers to seal. Make 5-6 slits on top of the top pie crust for ventilation.
- Gently brush the egg wash over the top crust and edges. If your oven is not ready at this point, store the assembled meat pie in the fridge to prevent the pie crust from disintegrating (the butter in the dough melts quickly at room temperature).
- Bake the pie for 20 minutes until the edges of the pie crust turn golden brown. Then, reduce heat to 350F, and bake for another 40 minutes until the rest of the top crust is golden brown.
- Remove the pie pan from the oven and let it cool at room temperature for at least 1 hour. Serve warm.
Nutrition Facts : ServingSize 1 slice, Calories 478 calories, Sugar 3.7 g, Sodium 1109.1 mg, Fat 24.1 g, SaturatedFat 11.2 g, TransFat 0.1 g, Carbohydrate 48.6 g, Fiber 3.7 g, Protein 16.8 g, Cholesterol 54.2 mg
MEAT PIE, SOUTHERN VERSION
One of my family's favorite comfort foods is the lowly meat pie. Lowly? It's actually full of flavor and, if made right, looks delicious as well.
Provided by Angela156
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 1h40m
Yield 10
Number Of Ingredients 20
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch dish with cooking spray.
- Heat a large nonstick skillet over medium-high heat and stir in the ground beef and ground pork. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the onion, bell pepper, and celery. Cover and reduce the heat to medium; cook, stirring frequently, until the vegetables have softened and the onion is translucent, about 5 minutes.
- Make a well in the center of the skillet and put the minced garlic directly on the bottom of the pan. Cook for 30 to 60 seconds or until fragrant, and then blend the garlic with the meat mixture. Add the carrot, potato, bay leaf, thyme, parsley, Worcestershire sauce, seasoning blend, and salt and pepper.
- Dissolve the bouillon cubes in the hot water in a bowl, and pour it into the meat mixture; mix well. Bring to a boil, reduce the heat to low, cover, and simmer until the carrots are soft, 10 to 15 minutes.
- Lay one sheet of puff pastry in the prepared baking dish. Gently press the pastry into the corners and up the sides of the dish. With a slotted spoon, transfer the meat into the crust and spread evenly. Avoid adding liquid to the pie. Top with Cheddar cheese.
- Whisk together the egg yolk and 1 tablespoon water. Brush the edges of the bottom puff pastry sheet. Lay the second sheet of puff pastry over the baking dish, pressing with a fork to seal the edges. Brush the surface with egg wash and pierce with a fork several times to vent the crust.
- Bake in the preheated oven until the pastry is golden brown and the filling is bubbling, about 50 minutes. Check after 15 minutes to prevent over-browning (tent with aluminum foil, if necessary). Remove the pie from the oven and let stand for 10 minutes before serving.
Nutrition Facts : Calories 530.3 calories, Carbohydrate 31.4 g, Cholesterol 86.4 mg, Fat 35 g, Fiber 2.2 g, Protein 22.2 g, SaturatedFat 12.9 g, Sodium 491.1 mg, Sugar 2 g
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