A robust and satisfying savory meat pie, featuring tender ground beef in a rich gravy, all encased in a golden, flaky pastry crust. This recipe serves as a perfect introduction to homemade savory pies, adaptable to your taste.
Savoury Pies: Global Culinary Tour
A robust and satisfying savory meat pie, featuring tender ground beef in a rich gravy, all encased in a golden, flaky pastry crust. This recipe serves as a perfect introduction to homemade savory pies, adaptable to your taste.
Ingredients
- 500 g ground beef lean
- 1 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper or to taste
- 2 sheets puff pastry thawed
- 1 large egg beaten (for egg wash)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
- Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Sprinkle flour over the beef and onion mixture, stirring constantly for 1-2 minutes to cook off the raw flour taste.
- Gradually pour in beef broth, stirring continually to prevent lumps. Add tomato paste, dried thyme, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened. Taste and adjust seasonings if necessary. Let the filling cool slightly.
- Preheat oven to 200°C (400°F). Lightly grease a pie dish or individual ramekins.
- Roll out one sheet of puff pastry and gently press it into the bottom and up the sides of your pie dish. Trim any excess.
- Spoon the cooled meat filling evenly into the pastry-lined dish.
- Place the second sheet of puff pastry over the filling. Trim the edges and crimp to seal with the bottom crust. Cut a few small slits in the top crust to allow steam to escape.
- Brush the top with beaten egg wash for a golden finish.
- Bake for 30-35 minutes, or until the pastry is golden brown and puffed. Let it rest for a few minutes before serving.
Notes
For a richer flavor, brown the beef well before adding vegetables. You can add a splash of red wine or Worcestershire sauce to the filling. Experiment with different spices like a pinch of nutmeg or thyme. Serve with a side salad or mashed potatoes.
