Recipes for "meat pie"

Preheat the oven to 350 degrees F (175 degrees C.) Press a pie pastry into the bottom of each of two 9-inch pie plates.

In a large skillet, cook beef and onion until meat is no longer pink, 7 to 9 minutes. Remove from the heat and drain off excess fat. Stir in both condensed soups, then add potatoes and carrots. Season with salt and pepper.

Divide filling between the bottom pie crusts. Cover each pie with a remaining pastry and seal the edges. Cut slits in the top to allow steam to escape.

Bake in the preheated oven until golden brown, 45 to 50 minutes. Let stand on a wire rack for 15 minutes before serving.

Gather all ingredients.

To make the crust: Place flour, frozen butter, and salt into the bowl of a food processor. Pulse on and off until butter breaks down to pea size, about 30 seconds. Stir together cold water and vinegar; drizzle over flour mixture. Pulse on and off until mixture is crumbly and holds together when pinched, about 10 seconds. Drizzle in more cold water if mixture is too dry.

Transfer mixture to a work surface. Press together until it forms a ball. Flatten to a disc, wrap in plastic wrap, and refrigerate until chilled, about 1 hour.

To make the spice blend: Mix together salt, black pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, clove, and cayenne in a small bowl; set aside.

To make the filling: Place potatoes and 1 teaspoon kosher salt in a saucepan; cover with cold water. Bring to a boil, reduce heat, and simmer until tender, 10 to 15 minutes. Use a slotted spoon to transfer potatoes to a bowl, reserving potato cooking water in the saucepan. Mash potatoes with a potato masher until smooth; set aside.

Melt butter in a skillet over medium heat. Add chopped onion and a pinch of salt. Cook and stir until onions turn golden, 10 to 15 minutes. Stir celery, garlic, and spice blend into the skillet with onions. Stir until onion mixture is evenly coated with spices, about 30 seconds.

Add ground pork, ground beef, and about 3/4 cup potato cooking water to the skillet. Cook, stirring occasionally, until meat is brown and tender and most of the liquid has evaporated, about 45 minutes. Stir in mashed potatoes, turn off heat, and let cool to room temperature. Preheat the oven to 375 degrees F (190 degrees C).

Divide chilled dough into 2 pieces, one just slightly larger than the other. Roll the larger piece out on a lightly floured work surface into a 12-inch circle. Place in a 9-inch deep-dish pie plate. Roll top crust out into an 11-inch circle; set aside.

Fill bottom crust with meat mixture; smooth out the surface. Whisk together egg and water in a small bowl to make an egg wash. Brush egg wash over the edges of the bottom crust. Cover with top crust; press lightly around the edges to seal. Trim excess dough and crimp the edges. Cut small slits in the top crust to allow steam to escape. Brush entire surface of pie with egg wash.

Bake in the preheated oven until crust is well browned, about 1 hour. Let cool to almost room temperature before serving.

Preheat the 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 ground beef and ground pork. Cook and stir until meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in onion, bell pepper, and celery. Cover and reduce heat to medium; cook, stirring frequently, until vegetables have softened and onion is translucent, about 5 minutes.

Make a well in the center of the skillet and place minced garlic directly on the bottom of the pan. Cook for 30 to 60 seconds or until fragrant; blend garlic into meat mixture. Add carrot, potato, bay leaf, thyme, parsley, Worcestershire sauce, seasoning blend, and salt and pepper.

Dissolve bouillon cubes in hot water in a bowl, and pour it into meat mixture; mix well. Bring to a boil, reduce heat to low, cover, and simmer until carrots are soft, 10 to 15 minutes.

Lay one sheet of puff pastry in the prepared baking dish. Gently press pastry into the corners and up the sides of the dish. With a slotted spoon, transfer meat into crust and spread evenly trying to avoid adding liquid. Top with Cheddar cheese.

Whisk together egg yolk and 1 tablespoon water. Brush edges of the bottom puff pastry sheet. Lay second sheet of puff pastry over the baking dish, pressing with a fork to seal the edges. Brush surface with egg wash and pierce with a fork several times to vent crust.

Bake in the preheated oven until pastry is golden brown and filling is bubbling, about 50 minutes. Check after 15 minutes to prevent over-browning (tent with aluminum foil, if necessary). Remove pie from the oven and let stand for 10 minutes before serving.

Put sweet potato into a saucepan with enough water to cover completely; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes; drain.

Preheat oven to 400 degrees F (200 degrees C).

Combine water, onion, and garlic in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until onion softens, about 5 minutes.

Stir gravy mix, cumin, cinnamon, curry powder, ginger, black pepper, turmeric, and salt into the water; add leftover pot roast, sweet potatoes, peas, and corn. Cook the mixture, stirring occasionally, until heated through, about 5 minutes; pour into the frozen pie crust. Sprinkle feta cheese over the filling.

Bake in preheated oven until crust is golden brown around edges, about 25 minutes.

Heat lard in a large microwave-safe bowl until melted, 30 seconds to 1 minute. Stir in boiling water.

Combine flour and salt in a large bowl. Make a well in the center and pour in lard mixture. Mix with a wooden spoon until a smooth, slightly sticky ball of dough forms.

Dust a flat work surface with flour and knead dough for 2 minutes. Roll out 3/4 of the dough into a 1/3-inch thick circle. Press over the bottom and all the way up the sides of a 10-inch springform pan. Roll out remaining dough into a 1/3-inch thick circle for the top of the pie.

Freeze pie crust base and top until firm, about 10 minutes.

Meanwhile, combine ground sausage, ground pork, pork tenderloin, onion, parsley, pepper, thyme, mixed herbs, and curry powder in a large bowl. Mix into a paste.

Preheat the oven to 375 degrees F (190 degrees C).

Line the bottom and sides of the pastry crust with streaky bacon. Press in 1/2 of the pork mixture. Cover with 3 to 4 slices of streaky bacon. Press in remaining pork mixture; arrange remaining streaky bacon on top. Brush pastry rim with milk and add the top crust. Pinch the edges together to seal. Brush the top with milk and cut 2 slits in the top of the pie.

Bake pie in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and bake until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 1 hour more.

Cool pie completely before removing from the pan.

Heat a large skillet over medium-high heat. Stir in ground beef, ground lamb, onion, pine nuts, cinnamon, and salt and black pepper. Cook and stir until meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.

Stir in lemon juice. Taste and adjust the seasonings. Let the meat mixture cool.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper.

Roll out thawed pastry sheets to about 1/8 inch thick. Using a sharp 3-inch round cookie cutter, cut out at least 9 rounds per sheet. Lightly brush the inside edges with a little water, and place about 2 teaspoons of filling into the middle of each round. Fold the pastry round in half to cover the filling and seal the edges well. Transfer to the prepared baking sheet and repeat with the remaining dough circles.

Brush each pie with a little egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.

Gather all ingredients.

Brown pieces of meat on all sides in a saucepan over medium heat. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; 2 to 3 hours.

Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.

Meanwhile, in another 2-quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; 15 to 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

When carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine peas with carrots, potatoes, and beef.

Dissolve cornstarch with 1/3 cup water. Pour into the saucepan with beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.

Line a 9-inch pie plate with one of the pie crusts following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust.

Bake in the preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.

Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).

Place potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes.

Drain, mash, and set aside.

Meanwhile, crumble ground beef and pork into a large saucepan. Add onion, garlic, mustard powder, thyme, sage, cloves, salt, and black pepper. Stir in water. Cook over medium heat, stirring, until meat is evenly browned.

Remove from the heat and mix in mashed potato.

Ease one pie crust into a 9-inch pie plate. Fill with meat mixture, then top with the remaining pie crust.

Trim any excess dough, then crimp the edges with the tines of a fork to seal.

Prick top crust a few times with a knife to vent steam. Cover the edges of the crust with aluminum foil.

Bake in the preheated oven until crust is browned, about 25 minutes.