Meat Pie Recipe | How to Make Meat Pies | Infoods

Start by making the meat pie filling.

Heat a nonstick pan over medium flame and add 2 tbsp cooking oil.

Once the oil is hot, add chopped onions and minced garlic, sauté until soft and fragrant.

Add 3/4 kg of minced meat to the pan, breaking it down with a wooden or silicone spatula as it cooks.

Cook the minced meat until browned, about 2 to 4 minutes.

Add 1 beef stock cube to the meat, breaking it down as it cooks to absorb flavor.

Cook until the meat releases water, then let the water evaporate completely.

Add four dashes of Worcestershire sauce and check seasoning, adding 1/4 tsp salt if needed.

In a small bowl, mix 1 tbsp cornstarch with water until combined, then add to the meat along with chopped red capsicum.

Stir to combine, adding a splash of water if the pan is drying out, and cook for about 1 minute until the filling is ready.

Remove the filling from heat and let it cool while preparing the puff pastry.

Dust the working surface with all-purpose flour and roll out the puff pastry with a rolling pin.

Use a bowl to cut out round shapes from the rolled-out pastry.

Preheat the oven to 200°C for 10 minutes and line a baking tray with parchment paper or foil.

Scoop about 2 tbsp of the cooled meat filling onto each round pastry, fold over, and seal the edges with a fork.

Brush the tops of the meat pies with egg wash for color, using a fork to whisk the egg first.

Bake the meat pies in the preheated oven at 200°C for 20 to 25 minutes until golden brown.

Once baked, transfer the meat pies to a cooling rack to cool completely before serving.

Equipment Needed

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