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Meat Pie

Is a shell just a vessel meant to hold something more divine or the outside is equally important? Let’s make a meat pie to find it out!

As I currently have some time, I had been browsing on the web a few days ago. In search of fresh, challenging tips, inspiring dishes that I’ve never used before, to impress my family with. Hunting for a while but could not discover lots of interesting things. Just before I thought to give up on it, I found this scrumptious and simple treat simply by chance. The dessert looked so mouth-watering on its snapshot, that required immediate actions.

It had been not so difficult to imagine how it is made, its taste and how much my husband will probably like it. Actually, it is rather easy to keep happy the man in terms of cakes. Yes, I’m a lucky one. Or perhaps he is.Anyways, I went to the page: Suncakemom and used the detailed instuctions that were accompanied by nice shots of the operation. It really makes life much easier. I could suppose it is a slight hassle to take pics in the middle of baking in the kitchen as you may will often have gross hands therefore i genuinely appreciate the time and effort she placed in for making this blogpost .

Having said that I am inspired presenting my own, personal recipe similarly. Appreciate your the idea.

I had been tweaking the original formula create it for the taste of my loved ones. I’ve got to say it had been an incredible outcome. They loved the taste, the structure and enjoyed getting a treat such as this in the midst of a busy week. They basically asked for even more, more and more. So the next time I’m not going to make the same miscalculation. I am going to twin the volume .

Meat Pie Recipe inspired by suncakemom.



Heat oil in a pan, on high temperature saute the diced onion, carrot and celery until the onion gets a glassy / translucent look for about 3- 5 minutes.

Mix in salt, black pepper and tomatoes then reduce the heat to medium/low and stir fry until the onion starts to caramelize for about 10 – 20 minutes.

Mix in the paprika, garlic and ground meat.

Increase the heat and brown the meat evenly. That should take about 5 minutes.

Add the optional red wine and water.

On medium heat reduce the amount of liquid to about half or less.


The quickest and easiest method is to simply use store bought pastry but making our own traditional dough isn’t that hard either. We make muffin sized meat pies but if we are in the rush just use a standard pie tray. Unroll the puff pastry.

If we are lucky enough to have big cookie cutters that cover the bottom of our baking form, use them. Otherwise just cut the dough to size by whatever means possible.

Cut out the lids too.


Fill the dough up with the filling.

Place the lid on and close it by pressing around the edges. Try to seal it tight.

Beat egg yolk and brush the top of the meat pies then put them into a 360°F / 180°C preheated oven until the top is golden brown for 30 – 40 minutes.

Sometimes they stick to the side of the baking form a bit but with a gentle prying they come out nicely.

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