Classic Meat Pie Recipe - 100kRecipes (2024)

FAQs

Should meat pie filling be hot or cold? ›

if you are baking the pie direct from the fridge then you may find that it needs an extra 5 to 10 minutes baking time to make sure that it is completely cooked through. The recipe gives a timing for a cooled, but not chilled, filling. The pie should be piping hot in the centre.

Egg white will give it no colour but shiny finish, egg yolk will give a deep golden brown colour and glossy finish, whole egg(both white and yolk) will give yellowish golden with shiny finish, and if you use milk to brush you will get a brown colour but no glossy finish. For this batch I used the whole egg.

There are several reasons why pie crust can become hard. You don't have a great recipe. Pie crust needs a ratio of 3 parts flour, 2 parts butter, 1 part water, all ice cold, plus a pinch of salt and a tablespoon of sugar. Ratios are by weight, not volume.

You don't have to blind bake your pie shell without the filling, but it does help give you a crispier crust. Another option is to place the pie on the lowest rack in the oven. The bottom will cook faster, the filling won't soak into the crust, and the top can bake more slowly so it doesn't burn.

The acidic properties of vinegar inhibit gluten, some will say. This theory proposes that once the water and flour are combined, gluten starts forming, causing the dough to grow tough. Adding an acid, the theory goes, stops the gluten in its tracks and rescues the crust from toughness.

Pastry chefs like Nick Malgieri say that a little bit of baking powder helps the crust fill the pie pan when baking and prevents the crust from sliding down the sides of the pan.

Baking powder, everyone's favorite chemical leavening agent, is magic when it comes to flaky pie dough — no joke. And a smidge is all you need. It lightens and expands your crust, providing a texture not unlike flakiness.

Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar. Then bake at 220°C (425°F) for 15 minutes.

Flour as Pie Filling Thickener

Teaspoon for teaspoon, you will need to use about twice as much flour as you would cornstarch or tapioca to achieve the same thickening effects. Adding too much flour to your pie filling will turn it cloudy and pasty, with a distinctly floury taste.

What pastry is meat pie made from? ›

Meat Pie pastry

The base of meat pies is made with shortcrust pastry and the lids are made with puff pastry. For convenience, use store bought for both if you wish. In Australia, shortcrust pastry comes frozen in square sheets. If you're in the US or Canada, use refrigerated pie crusts (the rolled up type).

A pie can be filled with fruit or custard. A quiche is filled with meat, vegetables, cheese, and an egg and cream made custard. A pie is made in a pie pan, generally. And it's a dessert.

Top tip! Bring pie filling up to room temperature before adding it to the pie shell, firstly to make it easier to spread it evenly in the pie dish, and secondly because when puff pastry is placed over cold filling it cooks unevenly.

Yes. Cooling is crucial for thickeners like flour, cornstarch, and even the natural pectin found in the fruit to work their magic. The thickeners were activated in the oven, but the pie filling gels further with cooling.

If you put hot filling into your pastry case, you will melt some of the fat prematurely and so the pastry won't be as good as would be if you let it cool. I +1 but note that if you cook your pastry blind first (without filling) you can then fill immediately with hot filling.

Fill pie: Bring filling to room temp, do not use fridge cold. (Note 9) Fill pie with filling (use it all, pack it in a level surface or have slight mound). Puff pastry lid: Partially thaw puff pastry (do not cut). Brush lip of pie crust base with egg, then top with puff pastry sheet.