Golden Crispy Delight: Homemade Hearty Meat Pie
Juicy Meat Sauce Meets Creamy Potato & Fresh Spinach! Crispy Outside, Fluffy Inside Puff Pastry Meat Pie & Spinach Pie Recipe
Indulge in the trending meat pie experience right in your own kitchen! Inspired by a visit to ‘Ung Pie,’ this recipe promises a delightful combination of rich fillings and flaky puff pastry that will captivate everyone’s taste buds. While it requires a bit of effort, the sense of accomplishment upon completion is truly immense! Delight your family with both a hearty meat pie and a refreshing spinach pie – a perfect culinary creation for any occasion. Excellent as a beer snack or a satisfying meal!
For the Rich Meat Sauce- Fresh Beef 250g (ground or thinly sliced for stir-fry)
- Salt 2g (for marinating beef)
- Cooking Sake 2 Tbsp (to remove beef odor)
- Pepper to taste (for marinating beef)
- Store-bought Meat Spaghetti Sauce 200g (for depth of flavor!)
- All-purpose Flour 30g (to thicken the sauce)
- Dried Oregano Leaves to taste (for aromatic notes)
- Butter 3 Tbsp (for richness)
- Chicken Powder 2g (for umami)
- Minced Garlic 2 Tbsp (for fragrance)
For the Caramelized Onions- Fresh Onion 1 medium
- Butter 3 Tbsp (for sweetness and flavor)
- Sea Salt 2g (to enhance onion sweetness)
For Prepping Spinach- Fresh Spinach 1/2 bunch
- Coarse Salt 1 Tbsp (for blanching spinach)
For Pie Assembly- Store-bought Puff Pastry Sheets 2 sheets (versatile!)
- Fresh Eggs 3 (for egg wash)
- Dried Parsley to garnish (for decoration and aroma)
For the Creamy Buttered Potatoes- Potatoes 500g
- Butter 2 Tbsp (for a smooth texture)
- Salt 1g (for seasoning)
- Pepper to taste (for enhanced flavor)
- Fresh Onion 1 medium
- Butter 3 Tbsp (for sweetness and flavor)
- Sea Salt 2g (to enhance onion sweetness)
For Prepping Spinach- Fresh Spinach 1/2 bunch
- Coarse Salt 1 Tbsp (for blanching spinach)
For Pie Assembly- Store-bought Puff Pastry Sheets 2 sheets (versatile!)
- Fresh Eggs 3 (for egg wash)
- Dried Parsley to garnish (for decoration and aroma)
For the Creamy Buttered Potatoes- Potatoes 500g
- Butter 2 Tbsp (for a smooth texture)
- Salt 1g (for seasoning)
- Pepper to taste (for enhanced flavor)
- Store-bought Puff Pastry Sheets 2 sheets (versatile!)
- Fresh Eggs 3 (for egg wash)
- Dried Parsley to garnish (for decoration and aroma)
For the Creamy Buttered Potatoes- Potatoes 500g
- Butter 2 Tbsp (for a smooth texture)
- Salt 1g (for seasoning)
- Pepper to taste (for enhanced flavor)
Cooking Instructions
Step 1
First, let’s prepare the spinach for the spinach pie. Trim the tough bottom ends of the spinach leaves and wash them thoroughly under running water, ensuring the roots are clean.
Step 2
Fill a wide wok or pot with plenty of water and add 1 tablespoon of coarse salt. Blanching spinach in salted water helps preserve its vibrant green color.
Step 3
Wait until the water comes to a rolling boil. Adding spinach to boiling water helps it wilt quickly while maintaining a crisp texture.
Step 4
Once the water is boiling vigorously, add the prepared spinach. Dip it in the boiling water for just a few seconds, turning it once or twice until it turns bright green. Don’t overcook it!
Step 5
Important Tip: Avoid boiling the spinach for too long, as it will become mushy and lose its appeal. Blanching for about 10 seconds, just until the color brightens, is the key to preserving its texture.^^
Step 6
Immediately after blanching, rinse the spinach under cold running water to stop the cooking process. Squeeze out as much excess water as possible by hand. This step is crucial to prevent the pie filling from becoming watery.
Step 7
Now, let’s prepare the caramelized onions. Dice the onion into small, roughly 1cm cubes. This size ensures they cook evenly without burning.
Step 8
In a pan, melt 3 tablespoons of butter over medium-low heat. Butter adds a wonderful richness and helps bring out the natural sweetness of the onions.
Step 9
Once the butter is melted, add the diced onions and sprinkle with 1/2 tablespoon of sea salt (or 2g). Stir well and begin to sauté.
Step 10
Sauté the onions over medium-low heat until they turn a deep golden brown. Stir frequently to prevent sticking and burning. This process caramelizes the sugars in the onions, creating a wonderfully sweet and complex flavor. Season lightly with salt if needed.^^
Step 11
Time to prepare the star of the meat sauce: the beef. You can use ground beef or thinly sliced beef (like for stir-fry). If using sliced beef, cut it into shorter lengths of about 3-4 cm. Lightly season the beef with 2g of salt and a pinch of pepper.
Step 12
Heat a separate pan over medium heat and add just a tiny bit of oil. Avoid overheating the pan, as this can cause the beef to cook too quickly and become tough.
Step 13
Add the seasoned beef to the pan and start cooking. It’s important to break up any clumps of beef as it cooks.
Step 14
Using chopsticks or a spatula, stir and break apart the beef, ensuring it doesn’t clump together. This method helps the beef cook evenly and maintains a pleasant chewiness.
Step 15
Cook the beef until it releases some of its rendered fat. Then, add 2 tablespoons of cooking sake and stir-fry quickly to let the alcohol evaporate. This step effectively removes any gamey odor from the beef. Beef preparation is complete!
Step 16
Now, let’s combine all the ingredients for the meat sauce. Add the sweet caramelized onions and the cooked beef to a single pan. Sprinkle in 2g of chicken powder and a pinch of dried oregano for an aromatic boost.
Step 17
Generously add 2 tablespoons of minced garlic. The garlic’s fragrance will meld beautifully with the beef and other ingredients, enhancing the overall flavor.
Step 18
Pour in 200g of store-bought meat spaghetti sauce. Stir everything together to combine. The store-bought sauce provides a convenient base for the rich flavor.
Step 19
Add 2 cups (approximately 400ml) of water and bring the mixture to a simmer over medium heat. Once it starts to bubble, stir in 2 tablespoons of butter. The butter will make the sauce smoother and give it a glossy sheen.
Step 20
To thicken the sauce to the desired consistency, sift in 2-3 tablespoons of flour and whisk continuously to prevent lumps. Cook until the sauce is very thick, almost like a paste. It should be thick enough not to run out of the pie. Your delicious meat sauce is ready!
Step 21
Next, we’ll make the creamy buttered potato filling. Start by peeling the potatoes.
Step 22
Slice the potatoes thinly. This will help them cook faster and become soft enough to mash easily.
Step 23
Rinse the sliced potatoes under cold water. This removes excess starch, resulting in a smoother mash.
Step 24
Place the rinsed potatoes in a pot and add just enough water to barely cover them. Using too much water will make the potato mash too wet.
Step 25
Cook the potatoes until they are tender when pierced with a fork. Reduce the heat to low and use a spatula or potato masher to mash the potatoes directly in the pot. Stir constantly to prevent sticking to the bottom.
Step 26
Once the potatoes are smoothly mashed, add 2 tablespoons of butter and mix well. Continue to cook, stirring, until the butter is fully incorporated and most of the moisture has evaporated, indicated by the mash pulling away from the sides of the pot. This step is crucial for the texture of the potato filling.
Step 27
Season the creamy potato mash with 1g of salt and a pinch of pepper. Mix thoroughly. The natural sweetness of the potatoes combined with the buttery flavor will create a delicious filling.
Step 28
Continue to cook for about 10 more seconds, allowing the salt and pepper to meld into the potatoes. Then, remove from heat. Your smooth and savory buttered potato mash is ready!
Step 29
Now for the final assembly! Cut the puff pastry sheets into approximately 13x13cm squares. You can adjust the size as needed.
Step 30
Gently roll out the pastry squares slightly with a rolling pin. Be careful not to roll them too thin, as they might tear.
Step 31
Carefully line your pie dish or ramekins with the pastry sheets. First, spoon a generous amount of the buttered potato mash onto the pastry and spread it evenly with the back of a spoon. This creates a delicious base layer.
Step 32
Next, add a hearty portion of the meat sauce on top of the potato layer, piling it up like a small mountain. If desired, sprinkle a generous amount of mozzarella cheese over the meat sauce for extra richness. Hehe!
Step 33
Cover the filling with the second piece of puff pastry. Pinch the edges of the top and bottom pastry layers together to seal, or crimp them with a fork for a decorative finish. Fold the edges over the rim of the dish or shape them as shown in the reference photo. Aim for a neat presentation.
Step 34
Prepare the egg wash. Crack 3 eggs into a bowl and whisk them thoroughly with a fork or whisk until the yolks and whites are fully combined.
Step 35
Brush the top of the assembled meat pies generously with the egg wash. This will give them a beautiful golden-brown color and a lovely sheen when baked.
Step 36
Sprinkle a little dried parsley over the egg-washed pastry for garnish. Bake in a preheated oven at 200°C (390°F) for 15-18 minutes, or until the puff pastry is golden brown and puffed up. Your delicious meat pies are ready! (Note: I baked these alongside spinach pies; I assembled the meat pies first, then prepared the spinach ones.)
Step 37
Now, let’s make the spinach pie! For the spinach pie, use only one sheet of puff pastry. Cut the 13x13cm sheet in half and press each half into a ramekin or small pie dish, lining the sides and bottom.
Step 38
Finely chop the blanched and well-drained spinach and fill the pastry-lined dish. Before adding the egg mixture, lightly brush the inside of the pastry with some egg wash. This helps the spinach filling adhere better to the crust.
Step 39
Next, pour the prepared egg mixture into the dish to fill the pastry shell. If using cherry tomatoes, halve them and arrange them cut-side up, ensuring the cut surfaces face the sky. (Cherry tomatoes are optional.)
Step 40
Arranging the tomatoes cut-side up is important. If the cut side faces down, the moisture from the tomatoes can seep into the pastry, potentially causing it to tear. Facing upwards helps retain moisture within the tomato and keeps the pie intact.
Step 41
Bake the spinach pies in the oven at 200°C (390°F) for about 10 minutes, just until the top crust is partially cooked and starting to brown. This pre-baking step helps the pastry cook through.
Step 42
After the initial bake, spoon the prepared meat sauce over the partially cooked spinach pie. Return it to the oven for another 5 minutes, allowing the meat sauce to heat through and the pastry to finish baking to perfection.
Step 43
Voila! Your tempting spinach pie is ready! Making a batch of these and refrigerating them allows for quick reheating in an air fryer, making them a fantastic snack anytime. I personally find them to be a great accompaniment to a cold beer. Haha!
Step 44
Ta-da! Here is the star of today’s show, the Meat Pie! I baked this at 190°C (375°F) for 15 minutes. The crispy puff pastry and the abundant filling create a fantastic harmony of flavors. ^^
