An old fashioned meat pie

An old-fashioned meat pie, also known as a savory meat pie, is a classic dish featuring flaky pastry and a hearty, seasoned meat filling. Here’s how to make it from scratch:

Ingredients:

For the Pastry:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup cold unsalted butter, cubed
• 6-8 tbsp cold water

For the Filling:

• 1 lb ground beef or lamb (or a combination)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 tsp Worcestershire sauce
• 1 tbsp tomato paste
• 1 tbsp all-purpose flour
• ½ cup beef broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions:

Step 1: Prepare the Pastry

1. Make the dough: In a large bowl, whisk together the flour and salt. Add the cold butter cubes and cut them into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
2. Gradually add cold water, 1 tablespoon at a time, and mix until the dough comes together. Be careful not to overwork the dough.
3. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes to chill.

Step 2: Prepare the Filling

1. Brown the meat: Heat a large skillet over medium heat. Add the ground meat and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.
2. Add the chopped onion, garlic, carrot, and celery, cooking until softened, about 5-7 minutes.
3. Stir in the tomato paste, Worcestershire sauce, dried thyme, and rosemary, cooking for another minute.
4. Sprinkle in the flour and cook for 1-2 minutes to remove the raw taste.
5. Gradually add the beef broth, stirring until the mixture thickens and forms a gravy-like consistency.
6. Season with salt and pepper to taste. Remove from heat and let the filling cool slightly.

Step 3: Assemble the Pie

1. Preheat the oven to 375°F (190°C).
2. On a lightly floured surface, roll out one disc of pastry to line the bottom of a 9-inch pie dish. Press the dough into the dish and trim any excess, leaving a slight overhang.
3. Spoon the cooled meat filling into the pastry-lined dish.
4. Roll out the second disc of dough to form the top crust. Place it over the filling, then trim and crimp the edges to seal.
5. Cut a few slits in the top of the crust to allow steam to escape.
6. Brush the top crust with the beaten egg for a golden finish.

Step 4: Bake the Pie

1. Place the pie on a baking sheet and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
2. Let the pie cool for about 10 minutes before slicing and serving.

Optional Variations:

• Add potatoes or peas to the filling for extra heartiness.
• Use puff pastry for a flakier crust.
• Try different meats like pork or venison for a unique twist.

This old-fashioned meat pie is perfect for a comforting dinner or as a make-ahead dish that reheats well. Enjoy!