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
- Preheat oven to 200°C (390°F).
- Sauté onion, carrot, and garlic in a saucepan 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.
- Line pie tins or a large pie dish with shortcrust pastry, trimming excess.
- Fill with cooled meat mixture, then cover with puff pastry. Seal edges and trim neatly.
- Brush tops with egg wash, place on baking tray, and bake for 25–30 minutes until golden brown.
- 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