Another Christmas season is approaching, and you are still struggling with the question “What to cook for the holiday?”. Then let TasteVN guide you into the kitchen to make a meat pie with two very simple methods. Surely this year’s party will impress everyone!
1. Meat pie with minced meat
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Preparation
10 minutes
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Cooking
45 minutes
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Difficulty
Easy
Ingredients for Meat Pie with Minced Meat Serves 4
Ready-made pie crust 1 kg (puff pastry) Minced beef 1 kg Onion 3 bulbs Baby potatoes 2 pieces (350gr) Seasoning herbs 1/2 teaspoon Dried cloves 1/2 teaspoon Peppercorns 1/2 teaspoon Unsalted butter 10 gr Chicken egg 1 piece
-800x450.jpg "2 ways to make meat pie - delicious and fragrant meat-filled pie for Christmas 3")
How to make Meat Pie with minced meat
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Prepare the ingredients
Peel the onion, soak it in cold water for about 10 minutes so that when cutting, it won’t sting your eyes and reduce the pungency of the onion. Then, use a knife to chop the onion finely.
Wash the potatoes, peel, dice them small, and then boil for about 10 minutes until the potatoes are soft.
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Sauté the onion
Heat a pan on the stove, add about 10g of unsalted butter to the pan, and heat over medium heat.
When the pan starts to get hot, add all the onions, stir for about 5 minutes until the onions are cooked and fragrant.
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Sauté the meat
After about 5 minutes of sautéing the onion, add all the beef to the pan, stir well. Season with 1/2 teaspoon of dried cloves, 1/2 teaspoon of whole pepper, and 1/2 teaspoon of fragrant leaf seasoning, mix the mixture well.
When the meat starts to cook and firm up, add the potatoes to the pan, mixing and gently pressing to mash the potatoes. Continue to sauté the meat for another 7-10 minutes until all ingredients are cooked, then turn off the heat.
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Finishing and baking the pie
Sprinkle some flour on the table, take the store-bought pie dough out onto the table, divide it into 2 pieces, then use a rolling pin to roll the dough out into a round shape with a thickness of 0.8 cm (about 1/4 of a finger’s length).
Next, to place the pie dough into the mold without breaking it, you should use a rolling pin to roll the dough. Lay the dough over the pie mold, gently press the dough at the bottom and the sides according to the mold, then use scissors to cut off the excess dough.
Put the minced meat mixture into the mold, spread it evenly and lightly press the filling down. Beat 1 egg and brush it over the edges of the pie mold.
Next, spread the remaining dough over the top, cut a round hole for the pie to release steam while baking. Then brush a thin layer of egg over it, and it’s done.
Bake the pie at 200 degrees Celsius for 40 – 50 minutes until the pie is fully cooked.
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Final Product
Delicious meat pie with a golden-brown crust that is visually appealing. When you cut the pie, you will hear the crispy sound from the crust, and the minced meat filling inside is well-seasoned with crunchy onions and creamy potatoes. What could be better than having this pie on the Christmas dinner table, right?
2. Meat pie with meat chunks
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Preparation
15 minutes
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Cooking
1 hour
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Difficulty
Easy
Ingredients for Meat pie with meat chunks For 6 pieces
Puff pastry 1 kg (puff pastry) All-purpose flour 5 tablespoons Beef chunks 1 kg Beef broth 315 ml Red wine 750 ml Tomato sauce 2 tablespoons Worcestershire sauce 1 teaspoon Black pepper 2 teaspoons Bay leaves 2 leaves Chicken egg 1 piece Onion 1 bulb Garlic 4 cloves Cooking oil 4 tablespoons
How to make Meat Pie with Chunks of Meat
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Sauté the beef
First, to remove the unpleasant smell of the beef, soak the meat in diluted salt water for about 5 minutes and rinse with clean water, then drain and cut into small bite-sized cubes. Marinate the meat with a little salt and pepper for about 10 minutes to allow the meat to absorb the seasoning.
Place a pot on the stove, add about 3 tablespoons of cooking oil to the pot, and turn the heat to medium. Once the oil is hot, add the beef and stir-fry until the meat is cooked and seared, then transfer the meat to a plate and turn off the heat.
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Stir-fried onion sauce
Using the same pan from earlier, add 2 tablespoons of cooking oil to the pan, chop the onion and garlic finely, then add to the pan and stir evenly over medium heat.
Next, add about 5 tablespoons of all-purpose flour, while stirring the mixture, gradually pour in 315ml of beef broth into the pan, then lower the heat to a low simmer.
Continue pouring 750ml of red wine, 2 tablespoons of tomato sauce, 1 teaspoon of Worcestershire sauce, 2 teaspoons of ground pepper, and 2 bay leaves, and stir the mixture well.
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Finish the filling
Add the beef to the onion sauce, stir well, cover and simmer the meat on low heat for 1 hour and 45 minutes. Then, uncover, stir again, and continue to simmer for another 30 minutes, turn off the heat and let the mixture cool.
Tip: To save more time, you can simmer the meat in a pressure cooker.
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Prepare the pie crust
You roll out the pie crust thinly, then use a small pot lid to place on top of the crust, using the tip of a knife to trace along the circle of the lid. Then place the dough into the mold. You can use a pie mold or any round mold of your choice.
Press the pie crust down lightly and follow the edge of the mold, cutting off the excess, then place the pie on a baking tray. For the second layer of dough, you use a small bowl to place on the crust and cut according to the shape of the bowl.
After that, you line the crust with a layer of parchment paper, then add baking beans to the center of the pie crust and it’s done.
Tip: If you don’t have pie weights, you can substitute with beans or rice.
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Wrap and bake the pie
Preheat the oven to 160 degrees Celsius for 10 minutes.
Then, bake the pie for the first time for 20 minutes at 180 degrees Celsius, then remove the insulation beads from the pie mold. Scoop the meat filling into the center of the mold, and brush a thin layer of egg on the edges of the pie.
Next, place the second layer of crust on top, then brush another layer of egg, and use a knife to make a small straight cut in the center of the crust.
Finally, put the pie in the oven and bake for 30 – 40 minutes at 180 degrees Celsius.
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Finished Product
The fragrant pie with a beautiful golden-brown color, and a crispy crust. Taking a bite, the filling inside is hot, the thick sauce flows out, tender beef, rich in flavor. To make the pie even tastier, you can spray a little ketchup on it to enjoy!
How to Choose Fresh and Delicious Beef
- For this dish, you can use pork instead of beef if you like. However, you should not substitute it with chicken as it will make the filling dry and lacking in rich, delicious flavor.
- Choose pieces of meat that are bright red, with fine and smooth fibers, fragrant with the characteristic smell of beef, with light yellow fat that does not stick when pressed, and has good elasticity.
- If the meat has grains like rice inside the fibers, it is very likely to be parasites, and you should absolutely not buy it.
- Do not choose beef that is slimy, has a foul smell, lacks elasticity, or has dark spots, or the meat appears pale green. This may be beef that has been kept for too long, or from a dead or sick cow.
- It is advisable to buy a whole large piece of meat, rather than pre-cut meat, as it is difficult to distinguish fresh and good quality meat.
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Hope that after this article sharing 2 ways to make meat pie with super simple steps from TasteVN will make your family’s Christmas night meal more appealing and nutritious! Wishing you success.
