Commercial Meat Pie

Commercial Meat Pie

There’s something undeniably comforting about a golden, flaky pastry that gives way to a rich, savory filling. The aroma alone can transport you straight to a bustling bakery kitchen or a cozy family table. This Commercial Meat Pie is hearty, flavorful, and wrapped in a buttery crust that practically begs to be broken into with a fork. Trust me, you’re going to love this—it’s a total game-changer for hearty meal lovers.

Behind the Recipe

This recipe comes from a place of nostalgia. I remember walking into a small-town bakery early in the morning, greeted by the smell of freshly baked pies cooling on the counter. Meat pies have always been more than just food; they’re a slice of tradition, a warm hug in edible form. This commercial-style version is designed to be both robust in flavor and consistent in quality, perfect for feeding a crowd or running a food business.

Recipe Origin or Trivia

The meat pie has deep roots in culinary history, dating back to ancient times when pastry was used as a vessel to preserve meats. In Australia, New Zealand, and parts of the UK, the meat pie is practically a national dish, often served at sporting events or tucked into lunchboxes. Commercial versions have been perfected to balance flavor, texture, and shelf-life—making them a staple in bakeries and convenience stores alike.

Why You’ll Love Commercial Meat Pie

Versatile: Works equally well for casual dinners, lunch menus, or takeaway options.
Budget-Friendly: Uses affordable cuts of meat without compromising on flavor.
Quick and Easy: The preparation is straightforward, with steps that flow naturally.
Customizable: Easily adjust spices, vegetables, or pastry types to suit your taste.
Crowd-Pleasing: A guaranteed hit with both adults and kids.
Make-Ahead Friendly: Can be prepared in advance and baked when needed.
Great for Leftovers: Reheats beautifully without losing quality.

Print
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Commercial Meat Pie

Commercial Meat Pie

  • Author: Andy
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Australian/British
  • Diet: Halal

Description

A hearty Commercial Meat Pie with a rich beef filling, encased in a flaky shortcrust base and puff pastry top, perfect for family dinners or café menus.


Ingredients

Scale
  • 1 kg beef mince
  • 1 large onion, finely chopped
  • 1 medium carrot, diced
  • 2 cloves garlic, minced
  • 2 cups beef stock
  • 2 tablespoons tomato paste
  • 2 tablespoons plain flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 sheet shortcrust pastry
  • 1 sheet puff pastry
  • 1 egg, beaten for glazing

Instructions

  1. Preheat oven to 200°C (390°F).
  2. Sauté onion, carrot, and garlic in a saucepan until softened. Add beef mince and cook until browned.
  3. Stir in flour, then add beef stock, tomato paste, salt, pepper, and thyme. Simmer for 15 minutes until thickened.
  4. Line pie tins or a large pie dish with shortcrust pastry, trimming excess.
  5. Fill with cooled meat mixture, then cover with puff pastry. Seal edges and trim neatly.
  6. Brush tops with egg wash, place on baking tray, and bake for 25–30 minutes until golden brown.
  7. Let pies rest for 5 minutes before serving.

Notes

  • Cool the filling completely before adding to pastry to prevent sogginess.
  • For extra flavor, add a splash of Worcestershire sauce to the filling.
  • Freeze unbaked pies for later, baking directly from frozen with extra time.

Nutrition

  • Serving Size: 1 pie
  • Calories: 450
  • Sugar: 3g
  • Sodium: 750mg
  • Fat: 25g
  • Saturated Fat: 10g
  • Unsaturated Fat: 12g
  • Trans Fat: 0.5g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 22g
  • Cholesterol: 90mg

Keywords: commercial meat pie, beef pie, savory pie recipe, bakery-style meat pie, puff pastry pie

Chef’s Pro Tips for Perfect Results

Start with cold pastry for the flakiest results.
Simmer your filling slowly to develop rich, deep flavors.
Let the filling cool completely before adding it to the pastry—this prevents sogginess.
Brush the top with egg wash for that irresistible golden sheen.

Kitchen Tools You’ll Need

Rolling Pin: For evenly rolling out the pastry.
Heavy-Bottomed Saucepan: To simmer the meat filling to perfection.
Baking Tray: Ensures even heat distribution for the pies.
Pastry Brush: For applying egg wash.
Sharp Knife: To trim and shape pastry edges neatly.

Ingredients in Commercial Meat Pie

The beauty of this recipe lies in the harmony of its ingredients—each one contributing to the pie’s perfect balance of texture and flavor.

  1. Beef Mince: 1 kg, the hearty base of the filling.
  2. Onion: 1 large, finely chopped for sweet depth.
  3. Carrot: 1 medium, diced for a hint of sweetness and texture.
  4. Garlic: 2 cloves, minced for aromatic punch.
  5. Beef Stock: 2 cups, adds savory richness to the filling.
  6. Tomato Paste: 2 tablespoons, for concentrated flavor.
  7. Plain Flour: 2 tablespoons, helps thicken the sauce.
  8. Salt: 1 teaspoon, enhances all the flavors.
  9. Black Pepper: 1 teaspoon, for gentle heat.
  10. Dried Thyme: 1 teaspoon, adds a subtle herbal note.
  11. Shortcrust Pastry: 1 sheet, for the pie base.
  12. Puff Pastry: 1 sheet, for the golden top.
  13. Egg: 1, beaten for glazing the crust.

Ingredient Substitutions

Beef Mince: Chicken or lamb mince.
Beef Stock: Vegetable or chicken stock.
Dried Thyme: Mixed herbs or oregano.

Ingredient Spotlight

Puff Pastry: Creates that irresistible, flaky top layer that shatters with each bite.
Beef Mince: Provides a rich, savory base that pairs beautifully with herbs and vegetables.

Instructions for Making Commercial Meat Pie

Cooking this pie is as enjoyable as eating it—each step builds the anticipation for that first delicious bite.

  1. Preheat Your Equipment: Set oven to 200°C (390°F) to ensure a hot start for perfect pastry rise.
  2. Combine Ingredients: In a saucepan, sauté onion, carrot, and garlic until softened. Add beef mince and cook until browned. Stir in flour, then add beef stock, tomato paste, salt, pepper, and thyme. Simmer for 15 minutes until thickened.
  3. Prepare Your Cooking Vessel: Line pie tins or a large pie dish with shortcrust pastry, trimming excess.
  4. Assemble the Dish: Fill with cooled meat mixture, then cover with puff pastry. Seal edges and trim neatly.
  5. Cook to Perfection: Brush tops with egg wash, place on baking tray, and bake for 25–30 minutes until golden brown.
  6. Finishing Touches: Let pies rest for 5 minutes before cutting to allow juices to settle.
  7. Serve and Enjoy: Pair with mashed potatoes, peas, and gravy for a full meal.

Texture & Flavor Secrets

The combination of shortcrust and puff pastry offers a contrast between a sturdy, buttery base and a light, airy top. Slow-simmering the filling allows the meat to absorb the rich stock and herbs, creating a robust, savory depth that lingers on the palate.

Cooking Tips & Tricks

  • Use chilled pastry to avoid shrinkage during baking.
  • Cool the filling completely before assembling to prevent soggy bottoms.
  • For extra richness, add a splash of Worcestershire sauce to the filling.

What to Avoid

  • Avoid overfilling the pies—this can cause leakage.
  • Don’t skip sealing the edges well, or the filling may spill during baking.
  • Avoid undercooking the filling, as it won’t develop full flavor.

Nutrition Facts

Servings: 6
Calories per serving: 450
Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Make-Ahead and Storage Tips

You can prepare the filling a day in advance and store it in the fridge. The assembled pies can be frozen before baking—simply wrap well and bake from frozen, adding a few extra minutes. Leftover baked pies can be refrigerated for up to 3 days and reheated in the oven for best texture.

How to Serve Commercial Meat Pie

Serve hot with creamy mashed potatoes, buttered peas, and a rich gravy. For a lighter option, pair with a crisp green salad and tangy vinaigrette.

Creative Leftover Transformations

Slice leftover pie into bite-sized pieces and serve as party snacks. Crumble the pastry and meat mixture over baked potatoes for a quick dinner.

Additional Tips

For an extra glossy crust, apply a second layer of egg wash halfway through baking. Sprinkle sesame seeds or poppy seeds on top for added texture and appeal.

Make It a Showstopper

Present each pie on a warm plate with a side of vibrant vegetables and a drizzle of gravy. Garnish with fresh thyme sprigs for that bakery-perfect finish.

Variations to Try

  • Mini hand pies for grab-and-go lunches.
  • Add diced mushrooms for earthy depth.
  • Use a mix of pork and beef for a richer filling.

FAQ’s

1. Can I make this pie without pastry?

Yes, you can create a crustless meat pie by baking the filling with a mashed potato topping.

2. Can I use frozen vegetables?

Absolutely, just ensure they’re thawed and drained before adding.

3. How do I keep the base from getting soggy?

Cool the filling and bake on a preheated tray.

4. Can I make this gluten-free?

Yes, use gluten-free pastry and flour.

5. Can I freeze baked pies?

Yes, cool completely, wrap, and freeze for up to 2 months.

6. What’s the best way to reheat?

Reheat in the oven at 180°C (350°F) for 15 minutes.

7. Can I use chicken instead of beef?

Yes, but adjust seasoning to match the lighter flavor.

8. Should I blind bake the crust?

It’s optional but can help with crispness.

9. Can I use store-bought pastry?

Yes, it works perfectly for this recipe.

10. Can I add cheese?

Yes, a sprinkle of cheddar in the filling is delicious.

Conclusion

This Commercial Meat Pie is everything you want in a savory bake—flaky pastry, rich filling, and the kind of flavor that feels like home. Whether you’re serving it in a café, at a family dinner, or just treating yourself, it’s worth every bite.

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