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Meat Filling:

2 tablespoons (25 grams) oil

1 cup (130 grams) finely chopped onion (about 1 medium onion)

1/2 cup (60 grams) finely chopped celery (1 large stalk)

1/2 cup (60 grams) finely chopped carrots (1 large carrot)

1 teaspoon finely chopped garlic (1 clove)

3/4 pound (340 grams) ground pork, ground beef, ground turkey, and/or ground lamb

salt and pepper to taste

1 tablespoon Worcestershire Sauce

1 tablespoon tomato puree

1/4 teaspoon dried thyme

1/8 teaspoon cayenne pepper, or to taste

3/4 cup (180 ml/grams) beef or chicken stock (broth)

1 cup (160 grams) diced potato (1 medium)

1/4 cup (15 grams) fresh parsley, finely chopped (optional)

Pie Crust:

2 cups (260 grams) all-purpose flour

3/4 teaspoon (3 grams) salt

1 teaspoon (5 grams) granulated white sugar

3/4 cup (170 grams) cold unsalted butter, cut into chunks

4 - 5 tablespoons (45 - 60 grams) ice cold water

Egg Wash:

1 large egg yolk (18 grams)

1/2 tablespoon cream

Sesame Seeds or grated Parmesan Cheese optional)

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Meat Pies: Lightly oil, or spray with a non stick vegetable cooking spray, six - 3 3/4 x 2 inch (9.5 x 5 cm) jumbo muffin cups.

Meat Filling: Heat the oil in a large skillet, over medium high heat. Add the onions, celery, and carrots, and sauté until the onions are translucent and the carrots and celery are tender crisp. Add the garlic and sauté about one minute. Add the ground beef and pork and sauté until the meat is cooked through. Then stir in the Worcestershire Sauce, tomato puree, thyme, and cayenne pepper. Season with salt and black pepper to taste. Add the beef broth. Finally, add the potato, and cook until the potato is tender (about 5 to 10 minutes). Transfer the Meat Filling to a bowl, stir in the parsley (if using), cover, and refrigerate until cold (up to three days).

Pie Crust: In your food processor, place the flour, salt, and sugar and process until combined. Add the cold butter and process (using the pulse button), until the mixture is crumbly (resembles coarse meal). Add about 4 tablespoons (50 grams) of the water and process (pulse) just until the dough is moistened and starts to clump together when pinched (it should not be a solid ball of dough). Add more water if needed. Turn the dough out onto your counter and gather into a ball, divide in half, and wrap each portion in plastic wrap. Place in the refrigerator to chill for about 30 - 60 minutes, or until firm enough to roll out. (The pastry can be refrigerated for two days or frozen for a month. If frozen, defrost in the refrigerator overnight before using.)

After the pastry has chilled sufficiently, remove one half and place on a lightly floured surface. Roll the pastry until it is about 1/8 inch thick. Using a 5 1/2 inch (14 cm) round cutter, cut out 6 rounds of pastry. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll.) Place the rounds of pastry into the muffin cups. Cover and place the muffin pan in the refrigerator to chill the pastry (about 30 minutes).

With the remaining pastry cut out 6 - 4 inch (10 cm) rounds with a cookie cutter. Place the rounds of pastry on a baking sheet, cover, and place in the refrigerator to chill (these are the tops of the Meat Pies).

To Assemble the Meat Pies: Fill the pastry lined muffin cups, almost to the top, with the cold meat filling. Brush the edges of the pastry with egg wash (whisk one large egg yolk (18 grams) with 1/2 tablespoon cream) and cover with the pastry tops, gently pressing to seal the edges. With a sharp knife, cut a small slit in the center of the pastry. Then brush the tops of the pastry with the egg wash and sprinkle with sesame seeds or grated parmesan cheese, if desired.

Cover and place the muffin pan in the refrigerator to chill the Meat Pies while you Preheat your oven to 400 degrees F (200 degrees C).

Bake for 15 minutes, then reduce the heat to 350 degrees F (180 degrees C). Bake for an additional 10 - 20 minutes or until the pastry is golden brown and cooked through. Let cool about 10 minutes before serving. The baked Meat Pies can be frozen and reheated.

Note: The uncooked Meat Pies can be frozen. Freeze uncovered and then put in an airtight container and return to freezer. Can be frozen for a month. Bake the frozen Meat Pies as above. But you will need to bake them a few minutes longer than stated above.

Makes 6 Individual Meat Pies.


These individual Meat Pies have a buttery crisp top and bottom crust with a delicious filling of ground pork and beef, along with lots of vegetables. They make a delicious lunch or supper with a salad. Great to take along on a picnic. And they also freeze very well.

A few notes on ingredients. For the ground meat you can use ground pork, beef, turkey, chicken, or ground lamb. You can also combine two types of ground meat for added flavor. For the vegetables I have used onions, celery, carrots, and potatoes. You could use other vegetables, just keep the amounts the same. For the stock (broth) you can use homemade or store bought beef or chicken or even a vegetable stock (broth). I like the addition of dried thyme and a little cayenne pepper for heat. But, again, you could experiment with other ground spices.

While you could make one large Meat Pie with this recipe, my preference is to make six individual pies. As I said above, making individual pies allows me to freeze some so I can have a quick and easy meal on hand. You can freeze Meat Pies either baked or unbaked. Either way, when you want to bake the Pies, you can bake them off frozen. They will, however, take a little longer to bake then the time stated in the recipe.