Rustic Savory Meat Pie Recipes

RUSTIC MEAT AND POTATO PIE

Steps:

• Heat oven to 425°F. Prepare pie crusts as directed on box for two-crust pie, using 9-inch glass pie plate.
• In 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Transfer beef mixture to large bowl. In same skillet, heat oil over medium heat. Add carrots; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Add carrots, potatoes, bacon, thyme and pepper to beef mixture.
• In small bowl, mix broth and cornstarch with whisk; pour into skillet. Heat to boiling over medium heat. Cook about 2 minutes or until thickened. Pour over beef and vegetables; stir to combine. Spoon mixture into crust-lined pie plate.
• Top with second crust; seal edge and flute. Cut slits in several places in top crust. In small bowl, beat egg and water. Brush over top crust.
• Bake 15 minutes. Reduce oven temperature to 375°F; bake 40 to 45 minutes longer or until crust is browned, placing sheet of foil over entire crust for last 20 minutes. Let stand 10 minutes before serving.

SAVORY MEAT PIE

Steps:

• In a saucepan, cook potatoes in boiling water until tender; mash and set aside. , Meanwhile, in a large skillet, brown beef until no longer pink; drain. Stir in the next nine ingredients. Simmer for 4-5 minutes. Stir in the potatoes, parsley and chili sauce; remove from the heat. , Place bottom pastry in a 9-in. pie plate; brush with mustard. Add the meat mixture. Top with remaining pastry; seal and flute edges. Cut slits in the top crust. , Brush with milk. Bake at 450° for 10 minutes. Reduce heat to 350° bake 25 minutes longer or until golden brown.

FAVORITE FRENCH CANADIAN MEAT PIE

Steps:

• In a large skillet over medium heat, cook the pork, beef, veal, potatoes and onion until meat is no longer pink; drain. Stir in the garlic, seasonings and 1/4 cup water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring frequently., Remove from the heat; cool to room temperature. Stir in bread crumbs. Combine egg and remaining water; stir into meat mixture. , Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill with meat mixture. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Cover edges loosely with foil., Bake 15 minutes. Remove foil. Reduce heat to 375°; bake 30-35 minutes or until crust is golden brown.

SAVORY MEAT PIE

Steps:

• 1. Preheat oven to 375. In a skillet, combine beef, onion, garlic, potatoes, carrots, and any other vegetables if you choose more. Cook while breaking up the meat over medium heat until the beef is cooked through. (I usually cook the meat about halfway through first, then add the rest). Lower the heat to medium, add the beer, steak sauce, and chili powder and cook another 10 minutes. Add the cheese, 2 teaspoons of salt, and 1/2 teaspoon pepper (I like to add cayenne pepper too). Let cool
• 2. Roll out your puff pastries or pastry dough (X2). I cheat and use store bought cold pastry rolls, but feel free to make your own special pie dough! Transfer the first pastry or puff crust into a deep dish pie pan or cast iron skillet. Transfer meat mix into the pie dish or skillet. Put the top crust on and press the edges closed.
• 3. Place the pie on a baking sheet. Brush top with egg and then sprinkle with salt and pepper. Place an X into the pastry top and then bake for 30 minutes (or check to see how dark the crust is). Take out and cool for 15 minutes. Serve and enjoy this savory pie!
• 4. You are welcome to play around with the ingredients in this filling. It should always have the ground beef, potatoes, carrots, and beer. I usually add red bell peppers, peas, and corn if it needs more bulk. I also use malt beer if I do not have dark beer as it has a "bite" to it like dark beer does. I often add Worcestershire sauce for extra richness and cayenne for a "kick." Have fun and enjoy this savory comfort food.

RUSTIC SAVORY MEAT PIE

Steps:

• Prepare dough, using bread machine.
• Preheat oven to 350 degrees.
• Saute onion, celery and garlic in olive oil for about 5 minutes, or until onion starts to soften.
• Add sliced mushrooms and continue cooking until mushrooms are tender.
• Add cooked beef and spices.
• Stir to blend well, then add the wine and cooked vegetables.
• Allow mixture to simmer while you prepare the brown sauce.
• Melt butter in a small saucepan.
• Gradually add the flour, stirring so as to avoid lumps.
• Stir in beef broth and blend well.
• When this is thoroughly blended, bring to a boil, then reduce to simmer.
• Add balsamic vinegar and stir.
• Add up to 2 c bread crumbs to thicken filling as desired, then remove from heat.
• Roll out dough so that it is 1 1/2 times the size of your pie pan.
• Carefully place crust into pie pan.
• Crust will hang over the edges.
• Pour the filling into the prepared pan, cover with brown sauce.
• Bring outer edges of crust toward the center and pinch dough to close.
• Do not seal too tightly.
• You want to allow space for steam to escape.
• Bake at 350 degrees for 35-40 minutes or until crust is nicely browned.

SAVORY MEAT PIE

Steps:

• Preheat oven to 450°F (232°C).
• In a saucepan, cook potatoes in boiling water until tender.
• While the potatoes cook, in a skillet sauté the ground turkey in the oil; drain.
• Into the the cooked meat, stir the scallions, carrot, garlic and the seasonings; remove from heat.
• When the potatoes are done, mash them down, stir them into the beef mixture with the parsley and chili sauce.
• Place one pie crust into a 9 inch pie plate; brush the crust with the Dijon mustard.
• Add meat mixture; top with 2nd pie crust; seal and flute crust edges; cut slits in top crust to vent; brush top crust with milk.
• Bake in preheated oven for approximately 10 minutes; then reduce oven temperature to 350°F (176°C) and continue baking for approximately 25 minutes more or until golden brown.