Hell yeah, I love meat pies in colder weather! They are a staple in Quebec, especially the famous Tourtière we always have during Christmas holidays. I used to not like this one too much growing up because it was too dry for my taste… maybe that was only in my family, but if you weren’t covering the whole thing with Ketchup you were left unbelievably thirsty.
Anyway as far as comfort food goes, meat pie are pretty comfortable for me. And this juicier and spicy version is my holly grail. A lot of curry powder and a good crust are what makes it so good. The pie dough is from Ricardo’s Chicken Pot Pie (The Best), and it is not too buttery nor too flaky, it bakes like a charm and is just the right pairing for this recipe.
Try it, your whole home will like it. Don’t be shy to ask any questions if the method is unclear!
You like the idea but you are vegan or vegetarian? Well, I will shortly come up with a vegetarian (sorry for the vegans) option with a Curry Puff Pastry we had the pleasure to eat in Singapore and Malaysia. So good that I ate them for breakfast without any complain. You’ll surely like it. 😉
That Juicy Meatpie
To go comfort recipe on week days.
In a pan heat one tablespoon of oil and cook the onions over medium heat until they are translucent. Add the minced beef and cook until well browned. Add in the Worcestershire, spices, and season with salt and pepper ans mix well. Add the stock and let simmer for about 5 minutes, sprinkle the flour over and mix well. Turn the heat to low and leave to simmer for 20 minutes. Adjust seasoning and turn off heat. Set aside uncovered.
Preheat the oven to 400F/ 200C/ Gas Mark 6 and grease a pie dish if using. If you decided to use an oven proof skillet such as an iron skillet no need to grease.
Take the pie pastry out of the fridge and cut in halves, one half can be a bit larger than the other it will be your bottom. With a floured rolling pin, set to roll the first half on a floured surface in a round large enough to cover the bottom of your pie dish with a thickness of 1/2 cm (little less than 1/8-inch). Place the pastry into the dish and with you fingers arrange it so it is well aligned. On the same floured surface, roll the other half of the pastry into a round large enough to be the top. This one can be slightly thicker, but I like it as thin as the first one.
Mix the meat filling a bit, fill the pie with it and apply the top layer of pastry. At this point, trim any excess side pastry, mold and crimp the edges. Whisk the egg with a little (1 tbsp) cold water and brush on top of the pie. With a really sharp knife or a razor blade, slice air vents into the top crust. Be creative for a nice finish!
Pop in the oven for 45-50 minutes or until the crust is a nice golden brown and you see the filling bubbling in the air vents.
Enjoy with a light salad or go British with a side of mushy peas!