Good Eats: Traditional Meat Pie
This Meat Pie SHO DOESN’T take a pretty pic.. but she was SO DAMN YUM.. and easy to make. My FAV kinda recipes.. very few ingredients and very few directions. Oh hell yeah! You’re gonna LOVE it!!!
Traditional Meat Pie
recipe courtesy Quiches Pies and Tarts Bay Books
serves 4 to 6
1 1/2 lb gravy beef
1/3 cup plain flour
1/3 cup oil
3 onions, sliced
2 cups beef stock
1 tablespoon Worcestershire sauce (pretty sure I used 3-4 tablespoons!!)
2 tablespoons chopped parsley
1 sheet ready-rolled shortcrust pastry
1 sheet ready-rolled puff pastry
1 egg yolk, to glaze
Cut the beef into chunks. Season the flour with salt and freshly ground black pepper and place in a plastic bag. Add the meat and shake to coat with flour. Shake off any excess. Heat a little of the oil in a large heavy-based pan and cook the meat, in batches, until golden brown. Remove from the pan.
Add the onion to the pan and cook over low heat until golden and translucent. Return the meat to the pan, add the stock and Worcestershire sauce and stir well. Bring to a boil, then reduce heat, cover and simmer gently for 2-2 1/2 hours, or until the meat is very tender. You will need to stir the meat every 30 minutes to prevent sticking. Stir in the parsley. Remove from the pan and leave to cool completely, then refrigerate (preferably overnight).
Place a baking tray in the oven and preheat to hot 425 degrees F. Grease a deep 8-inch round pie plate. Use the shortcrust pastry to line the bottom and sides of the dish. You may need to roll the pastry a little larger to fit into the prepared dish. Place the cold filling into the pastry shell.
Mix the egg yolk with 2 tablespoons of water and use to brush the rim of the pastry shell. Place the puff pastry over the top of the filling, press the edges gently to seal, then trim away the extra pastry. Pinch or crimp the edges to decorate. Cut two small slits in the pastry to allow the steam to escape during cooking. Brush with the beaten egg yolk mixture. Place the pie on the preheated tray and bake for 20 minutes. Reduce the heat to moderate 350 degrees F and cook for a further 15-20 minutes. Check the pastry during cooking; if it is well browned, cover with a piece of foil for the remaining time.