Meat Pie Recipes
This is a great way to use up your leftover meat and vegetables from a roast dinner. Or you can start from scratch, slow cook the beef then make the juices into gravy using a little flour , salt and pepper. Stir the flour, salt and pepper into the juices and simmer for twenty minutes. Then let it all cool down as you should not put hot ingredients into pastry. Boil potatoes separately and allow to go cold.
When I made this pie, I diced up the cold beef that was left over from a Sunday roast, added cold potatoes and gravy then mixed them all together, adding salt and pepper to taste. I then knocked up some pastry.
Here's a rough guide to the proportions but how you make up the filling is your choice.
100 grams cold beef, finely chopped.
100 grams cold potato, diced.
4 tablespoons of gravy.
Salt and pepper to taste.
Mix the ingredients together.
Pastry for the pie recipe:
150 grams plain flour.
75 grams lard or beef dripping.
A teaspoon of salt.
Rub the fat into the flour and salt to form a breadcrumb consistency.
Add very cold water to form a dough. Knead it for a few minutes then put it in the refrigerator to get cold.
Pre-heat the oven to gas mark 6, 200C.
Roll out the pastry and line your pie dish making sure you grease the sides and bottom.
Fill the pastry with meat and potato.
Roll out a pastry lid.
Wet the pastry around the rim, either with milk or water, to seal the lid down.
Wet the top of the pie and place it in the centre of the oven.
Bake for half an hour.
Enjoy your meat pie.