Meat pies were originally a way to provide quick meals to workers in coal mines, factories and fields. Today, we eat them because they are delicious. Learn to make your favorite pies at home with Chef Belinda’s recipes.
Photo by Gina Moore
JAMAICAN MEAT PATTIES
MAKES ABOUT 32
2 packages frozen puff pastry
2 tablespoons olive oil
2 medium onions
1 teaspoon paprika
1 teaspoon ground thyme
1 teaspoon curry powder
½ teaspoon chili powder
Kosher salt
Fresh ground black pepper
½ teaspoon cinnamon
1 teaspoon crushed beef bouillon
1 pound extra lean ground beef (90/10 ratio)
3 large garlic cloves, minced
3 scallions (green onions), chopped
Preheat oven to 400 F. Thaw puff pastry according to package instructions.
In a large skillet over medium heat, heat oil. Add onions and sprinkle with paprika, thyme, curry powder, chili powder, salt, pepper, cinnamon and bouillon. Saute until onions are translucent, about 5 minutes. Crumble the ground beef into the skillet and cook for 5 minutes; add garlic and cook until all pink in ground beef is gone, 5–7 minutes more. Add green onions; remove from heat and let cool.
On a floured surface, roll out puff pastry about half its thickness and cut into as many 4-inch rounds as possible. Roll up the remaining dough and cut into additional rounds. Scoop 1–2 tablespoons of filling onto one side of dough, leaving about ½ inch along the edge. Using a pastry brush or fingers, brush water along the edge of the dough. Fold the blank side over on top of the filling and crimp the edges to seal. Place on a baking tray lined with parchment paper. Using a very sharp knife, make a few slashes across the top of pies—this will allow steam to escape during baking.
Bake for 15–20 minutes or until golden brown. Allow to cool slightly and serve warm.
Barbecue Chicken Hand Pies
Photo by Gina Moore
MAKES ABOUT 16 PIES
8 ounces chicken, cooked and shredded
¼ cup barbecue sauce
8 ounces grated cheddar cheese
Pastry dough (homemade or store-bought)
1 large egg, optional
Preheat oven to 400 F. In a medium bowl, combine chicken, barbecue sauce and cheese.
On a floured surface, roll out pastry to ¼-inch thick. Using a cookie or biscuit cutter, cut into 4-inch rounds or desired shape. Place 1–2 tablespoons of filling on one side of dough, leaving about ½ inch along the edge. Using a pastry brush or fingers, brush water along the edge of the dough. Fold the blank side over on top of the filling and crimp the edges to seal. Place on a baking tray lined with parchment paper.
If desired, in a small bowl, whisk egg and brush on top of pies (or leave plain). Bake 15–20 minutes or until golden brown. Allow to cool slightly and serve warm.
Cajun Meat Pies
Photo by Gina Moore
MAKES 12
2 packages frozen puff pastry
2 tablespoons vegetable oil
1 pound andouille sausage, removed from casing and crumbled
1 green bell pepper, chopped
1 red bell pepper, chopped
1 onion, diced
4 garlic cloves, minced
1 jalapeno pepper, seeded and minced
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
Kosher salt
Fresh ground black pepper
¼ teaspoon cayenne pepper
2 tablespoons all-purpose flour
½ cup grated cheddar
Preheat oven to 400 F. Thaw puff pastry according to package instructions.
In a large skillet over medium heat, heat oil. Add crumbled sausage and cook until lightly browned, 8–10 minutes. Add bell peppers, onion, garlic, jalapeno, Worcestershire sauce, thyme, salt, pepper and cayenne. Cook until vegetables are soft. Sprinkle with flour and add water; stir to combine and bring to a simmer for 1–2 minutes until mixture starts to thicken. Remove from heat and stir in cheese. Allow to cool.
On a floured surface roll out puff pastry about half its thickness and using a cookie or biscuit cutter cut into as many 4-inch rounds as possible. Roll up the remaining dough and cut into additional rounds. Scoop 2 tablespoons of filling on top of half the rounds, leaving about ½ inch along the edge. Using a pastry brush or fingers, brush water along the edge of the dough. Place the remaining rounds on top and crimp edges to seal.
Bake for 15–20 minutes or until golden brown. Allow to cool slightly and serve warm.
Southern-Style Meat Pies
Photo by Gina Moore
MAKES ABOUT 16
1 tablespoon olive oil
1 pound very lean ground beef (90/10 ratio)
½ pound ground pork
1 medium onion, finely chopped
2 scallions (green onions), chopped
½ red bell pepper, finely chopped
2 celery ribs, finely chopped
3 large garlic cloves, minced
Kosher salt
Fresh ground black pepper
¼ teaspoon cayenne pepper
1 tablespoon all-purpose flour
1 cup unsalted beef stock
1 tablespoon hot sauce
4 pastry crusts (homemade or store-bought)
Vegetable oil, for frying
In a large skillet over medium-high heat, add oil. Crumble beef and pork into skillet and cook until all pink is gone, 5–7 minutes. Reduce heat to medium and add onions, scallions, bell pepper, celery, garlic, salt, black pepper and cayenne. Cook until vegetables are soft, another 5–7 minutes. Add flour and stock and bring to a simmer. Cook until mixture thickens slightly, about 1 minute. Remove from heat and stir in hot sauce. Allow to cool.
On a floured surface, roll out pastry to ¼-inch thick. Using a cookie or biscuit cutter, cut into 5-inch rounds or desired shape. Place 2–3 tablespoons of filling on one side of dough, leaving about ½ inch along the edge. Using a pastry brush or fingers, brush water along the edge of the dough. Fold the blank side over on top of the filling and crimp the edges to seal. Place on a large platter lined with parchment paper.
Set a rack on a baking sheet lined with paper towels. Heat 2 inches of oil in a Dutch oven or deep skillet, over medium heat. Working in batches, fry meat pies until they are golden brown, turning as needed, about 4 minutes. Transfer to paper towel-lined rack.
Allow to cool slightly and serve warm. Alternately, bake in a 400 F oven for 20–25 minutes until golden brown.
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Chef’s tips
Love the leftovers. Whenever you have leftover meats—beef, chicken, pork roast—make meat pies that you can bake, freeze and reheat for a future road trip, hike, picnic or lunch. Pies can be stored for up to two months in the freezer. Reheat frozen pies at 350 F for 20 minutes or until bubbling.
Lean into beef. Use 90/10 (extra lean) ground beef when possible. It has less fat and prevents the pastry from getting soggy. If using 80/20 beef, be sure to drain the meat mixture during the cooling process.
Size of meat pies. Depending on the size of your pastry cutter, your “yield” may vary. Leftover filling can be refrigerated for up to 4 days.