Sunday, July 28, 2013

Meat pie This is my free form meat pie for lunch, dinner, snack, party, gathering, function, take it, keep it, freeze it, reheat it, eat it. It's the one and only meat pie recipe you need.

I love meat pie.  I love most versions of meat pie.  This is one of my favorite versions because it's super easy and quick and takes one frying pan and one sheet pan and that's it.

You can use cooked or raw meat, leftovers, whatever veggies or combinations you love.  It's great hot or cold, it freezes and travels well. 

You can buy your pie crust if that is your preference or make your own easy version or my version or use puff pastry (VERY delicious).  

It's a completely customizable recipe.  It's more a method than a hard and fast recipe rule.  

This is how *I* do it, take it and run with it to make it your own instant family favorite and classic. 


1 1/2 lbs ground meat (your choice, I usually use beef and pork, you can use any meat, lamb is lovely also chicken either ground or in pieces)
1 onion chopped
1 carrot chopped
garlic (if you want)
salt and pepper
tomato paste
water or stock
flour for thickening
ANY leftover veggies you happen to have, potatoes, peas, corn, whatever you like

spice blend for the flavor signature of your choice: 
cinnamon, allspice, mace,
cumin, chili, cayenne, Mexican oregano
salt, pepper, thyme
tomato, garlic, oregano, basil
whatever you love

Pastry for a double crust pie - make it or buy it *my recipe is below*


Grab some ground meat, this is a 50/50 combination of beef and pork,  Chop up some vegetables, carrots and onion.  In a large frying pan, saute the onion and carrot until it's tender, add the beef and fry, pretty high, until it's dark brown.
I add a little tomato paste and fry that around a bit then add whatever spices strike my fancy that day  If I have any left over veggies, I toss those in as well.  I had peas and potatoes so some went in the mix.  

IF it's too liquid, add a little flour/roux and tighten it up.  IF it's too tight, add a little water or stock.  I think you need more moisture while you cook it but then we strain it so whatever excess cooking juices there are can be used to enhance a fabulous sauce to have with it pie. 

Let it all simmer for about 15 minutes.  Transfer it to a strainer!! and let it wait for the pastry.  You don't want to put hot filling on cold pastry.  Keep the juices in a saucepan to make gravy with, skim some of the fat but leave some for flavor!!
Roll out your pastry and transfer it to a sheet pan. This is a half sheet pan.  Pile the cooled filling in a square in the center of the pastry and pat it down pretty densely.  

My vodka pastry is super quick and easy: 

2 cups all purpose flour
1 heaped tsp salt
1 heaped tsp sugar
1 cup fat (butter/margarine/shortening/lard combination)
1/4 cup ice cold vodka
enough cold water to make a soft dough

I put all the dry ingredients in a food processor then add the fats and cut it in to look like small peas.  I toss all the vodka down the tube while it's running then enough ice water in a slow stream until it comes together as a ball on the blades.  Stop the machine immediately.  Remove the ball, divide it into two and wrap and toss in the fridge for about an hour.  Load of people moan at me about my bad method about blending too long or not measuring properly BUT, I make a killer, flaky pie crust so apparently my wrong way works just fine, try it, you'll like it :)

Roll the second half of the pastry and top the square.  Curl the pastry bottom and top together around the edge so your filling doesn't oooooooze everywhere.  

Poke some holes for air in the top and egg wash the whole thing.  Pop it into a hot oven, lowest rack, until it's cooked through, brown, bubbly and looks fabulous, bout 30-45 minutes.

While it's cooking, boil the reserved juices from the strained filling down with a thickener, either a roux or a slurry made from flour and water, season to taste.  This is also lovely with an onion gravy or a tomato sauce with it.

AFTER 45 minutes, pull it out and let it sit on the sheet pan for about 15 minutes.  CAREFULLY transfer it to a rack and leave it another 15-30 minutes
oh look at this beauty
After it's rested, slide it carefully onto a cutting board and cut it into large wedges
Serve it with mashed potatoes, pasta, nothing, salad, veggies or just eat it on it's own.  It's a solid go-to meal that you can have on the table any time, any day.  You can make everything ahead and assemble at the last moment or make the whole thing ahead and pop it into the fridge or freezer before you cook it.

Here's the beauty shots:

So, now that you're thinking about what you have in the fridge and what you can do with it...  go make yourself a meat pie :)  you'll be really happy that you did. 


No comments:

Post a Comment