Homemade Meat Pies – Golden, Flaky & Full of Flavor
Homemade meat pies are a timeless comfort food, loved for their crispy pastry, rich savory filling, and satisfying bite. Whether served as a main meal, packed for lunch, or enjoyed as party food, meat pies are filling, flavorful, and incredibly versatile.
This recipe features a buttery, flaky crust and a hearty beef filling cooked with onions and spices for maximum flavor. Once you master the basics, you can easily customize the filling to suit your taste.
Ingredients
For the Pastry
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3 cups all-purpose flour
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1 tsp salt
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1 cup cold unsalted butter, cubed
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¾ cup cold water (add gradually)
For the Meat Filling
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1 lb (450 g) ground beef
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1 medium onion, finely chopped
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2 cloves garlic, minced
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1 medium potato, peeled and finely diced
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1 tsp salt
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½ tsp black pepper
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1 tsp paprika
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½ tsp dried thyme
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½ tsp curry powder (optional)
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1 tbsp flour
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½ cup beef stock or water
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1 tbsp oil
For Assembly
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1 egg, beaten (for egg wash)
Equipment Needed
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Mixing bowls
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Rolling pin
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Skillet
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Baking sheet
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Pastry cutter or knife
Instructions
1. Make the Pastry
In a large bowl, combine flour and salt. Add cold butter and rub it into the flour using your fingertips until the mixture resembles coarse crumbs.
Gradually add cold water, mixing until a firm dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Prepare the Filling
Heat oil in a skillet over medium heat. Add onion and cook until soft. Stir in garlic and cook briefly.
Add ground beef and cook until browned. Stir in potatoes, salt, pepper, paprika, thyme, and curry powder.
Sprinkle flour over the mixture, stir well, then add stock. Cook for 5–7 minutes, until slightly thickened. Remove from heat and let cool completely.
3. Roll Out the Dough
Preheat oven to 375°F (190°C).
Roll out the chilled dough on a floured surface to about ⅛-inch thickness. Cut circles large enough to line your pie tins or form hand pies.
4. Assemble the Pies
Place dough into pie molds or shape free-form hand pies. Add a spoonful of meat filling to the center.
Cover with another piece of dough or fold over, sealing edges with a fork. Cut small slits on top to release steam.
Brush with beaten egg.
5. Bake
Place pies on a baking sheet and bake for 30–35 minutes, or until golden brown.
Let rest for 5–10 minutes before serving.
Serving Suggestions
Homemade meat pies are delicious served:
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With mashed potatoes and gravy
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Alongside a green salad
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With ketchup, chutney, or mustard
They’re perfect for lunch boxes, picnics, or dinner.
Tips for Perfect Meat Pies
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Cool the filling completely before assembling to avoid soggy pastry.
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Use cold butter for flaky crust.
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Don’t overfill or the pies may burst.
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Seal edges well to keep juices inside.
Variations
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Chicken pies: Substitute beef with diced chicken.
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Vegetable pies: Use mushrooms, carrots, and peas.
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Spicy meat pies: Add chili powder or hot sauce.
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Mini party pies: Make smaller versions for gatherings.
Storage & Reheating
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Refrigerator: Store baked pies up to 3 days.
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Freezer: Freeze unbaked pies for up to 2 months.
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Reheat: Warm in oven at 350°F (175°C) for best texture.
Why This Recipe Works
The combination of rich, seasoned filling and buttery homemade pastry creates a perfectly balanced meat pie. Cooking the filling beforehand ensures deep flavor and prevents excess moisture from ruining the crust.
Conclusion
Homemade meat pies are comforting, satisfying, and worth the effort. With flaky pastry and a savory filling, they’re a classic recipe that never goes out of style. Once you try them homemade, store-bought versions won’t compare