Meat Pies with a Twist
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Savory meat pies with pork and lamb, softened onions, and garlic cooked with spices. Potatoes diced small, simmered with broth and breadcrumbs. Finished with a pastry top and baked crisp. Balanced seasoning with cinnamon and smoked paprika. Chilled filling before baking seals flavors and texture. Makes six pies, oven baking till golden brown crust with a steam vent at center. A homey main dish, no eggs, nuts, or dairy involved.
Prep:
50 min
Cook:
Total:
Servings:
6 pies
#pork
#lamb
#dinner
#savory
Meat pies, hearty and rustic. Pork and lamb ground, mixed with softened onions and garlic. Potatoes diced, giving body and texture. Broth to moisten, breadcrumbs thickening the mix. Spiced with cinnamon and smoked paprika, a smoky warmth. Filling slow-cooked long enough to meld flavors and soften potatoes. Chilled to firm, easier to handle and richer in taste. Pies made with simple dough rounds, sealed tight with vents for steam escape. Baked low and long until golden, the crust turns crisp, flaky. Each bite a taste of slow cooked, spiced meat and tender potato in buttery shell. No eggs, nuts, or dairy, straightforward comfort food from tradition but tweaked with smoky spice.
Ingredients
- 3 onions, chopped fine
- 4 cloves garlic, minced
- 50 ml (3 1/3 tbsp) olive oil
- 1.2 kg (2.6 lb) ground pork
- 1.2 kg (2.6 lb) ground lamb
- 3 medium potatoes, peeled and diced small
- 300 ml (1 1/4 cups) beef broth
- 90 g (2/3 cup) fresh breadcrumbs
- 3 ml (3/4 tsp) ground cinnamon
- 3 ml (3/4 tsp) smoked paprika
- 12 pie crust dough rounds (store bought or homemade, ~23cm each)
About the ingredients
Onions and garlic are the base, soften slow in olive oil until translucent but not browned. Pork offers richness, lamb adds a distinctive flavor and depth. Using beef broth instead of chicken for a deeper taste, and smoked paprika replacing nutmeg for twist and subtle heat. Potatoes diced fine to break down during cooking, thickening the filling and adding texture. Fresh breadcrumbs absorb excess moisture preventing filling from being too wet or runny. Dough rounds can be homemade shortcrust or store bought, both work, aim for even thickness around 3-4 mm. Cinnamon remains from original but increased slightly for warmth and note that plays well with smoked paprika here.
Method
- Start by heating oil in a large pot over medium heat. Add onions and garlic, cook until soft, about 10 minutes.
- Add both meats, break up as it browns, about 15 minutes. Season with salt and pepper.
- Stir in potatoes, broth, breadcrumbs, cinnamon, and smoked paprika. Simmer uncovered, stirring often, 50 minutes or till potatoes soften and almost break down.
- Cool mixture slightly, taste and adjust seasoning if needed. Cover and refrigerate minimum 3 hours or until cold.
- Position oven rack low and preheat oven to 195°C (383°F).
- Roll out pie dough into six pans. Divide filling evenly among them.
- Cover pies with remaining dough rounds. Cut a small hole in center of each for steam vent.
- Press edges firmly with fork or fingers to seal tight.
- Bake pies 55 minutes to 1 hour, until golden brown crust and bubbling filling.
- Remove from oven, let stand 10 minutes before serving.
Cooking tips
Cook onion and garlic first until fully softened but not colored. Add ground meats and break apart well, cook till no longer pink. Season early, but adjust late after potatoes soften. Stir in potatoes, broth, breadcrumbs, spices; simmer uncovered, not rushing. Check often to prevent sticking. Cooling filling is key for easier handling later and deeper flavors as ingredients meld. Chilling minimum 3 hours but overnight better. Dough lined in pans, filling packed firmly but not compressed. Seal with second dough, vent to avoid pie bursting. Use fork pressure or fingers to seal thoroughly. Oven set low and rack placed low for even cooking and bottom crust done. Bake close to an hour until dark golden, bubbling filling visible at vent. Rest pies slightly before serving so filling sets.
Chef's notes
- 💡 When making these meat pies, ensure onions and garlic turn soft. But not browned. The goal is translucent. Use medium heat to avoid burning. Patience matters. Sauté gently, about 10 minutes is usual. Add meats but do not rush browning. Break apart well, blend flavor.
- 💡 Season meats early. Adjust later, after adding potatoes. Potatoes soften and soak up flavor. Use a good beef broth. It enhances taste. Fresh breadcrumbs help, too. Absorb moisture. Prevent runny filling. Cut potatoes small, they break down easily while cooking. Mix well.
- 💡 Chill mixture for easier handling later. Cooling deepens flavors. Minimum three hours, or overnight best. Helps solidify filling. Use various pie crust options. Homemade or store bought both work. Aim for even thickness, about three to four millimeters. Keep simple.
- 💡 Roll out dough gently. Fit into six pans, evenly divide filling. But don't pack too tightly. Sealing edges properly is key. Use fingers or a fork. Cut small steam vents, avoid bursting. Bake at a low temp for even results. A dark golden crust is the goal.
- 💡 Rest pies after baking. Letting them sit lets filling set. Prevents mess when slicing. Serve warm but not immediately. Take time for flavors to settle. Flavor improves when collected. A great dish for gatherings. Friends and family will appreciate the effort.
Common questions
Can I freeze these pies?
Yes, wrap tightly. Store in freezer. Thaw before baking. Better to bake straight from frozen. For best results, foil is recommended. Keeps moisture inside.
Any alternatives for the meat?
Ground beef works fine. Or even turkey. Mix with spices for flavor. Lamb can be skipped if not preferred. Don't replace if lamb is critical to recipe.
What if filling is too runny?
Use more breadcrumbs. Absorb moisture better. Or cook longer to reduce broth. But remember, potatoes must soften too. Needs balance for the right consistency.
How long can I store cooked pies?
About three days maximum. Keep in refrigerator. Just note, crust may soften with time. Reheat in oven till crisp again. Enjoy warm for best taste.
