Classic Meat Pies are a beloved comfort food, with a crispy golden crust and a savory, spiced filling that’s sure to satisfy. This recipe combines seasoned ground beef, fresh vegetables, and a kick of heat from jalapeños and hot sauce, all wrapped in flaky pie dough and fried to perfection. Whether you’re making them as a snack, appetizer, or main dish, these mini meat pies are always a hit.
Why You’ll Love This Recipe
- Perfectly Spiced: The combination of spices, including cayenne pepper, paprika, and cumin, gives the filling a rich, savory flavor with just the right amount of heat.
- Crispy and Flaky: Frying the pies until golden brown gives them a crispy exterior that contrasts beautifully with the juicy, flavorful filling.
- Great for Any Occasion: These pies are perfect for a snack, party appetizer, or a hearty dinner.
Who Is This Recipe For?
This Classic Meat Pie recipe is for anyone who loves savory, hand-held pies packed with flavor. If you’re a fan of empanadas, samosas, or Cornish pasties, you’ll love these homemade meat pies. Whether you’re cooking for family, entertaining guests, or just craving a delicious comfort food, these pies are the perfect choice.
Ingredients
For the Filling:
- 1 lb ground beef
- ½ tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp salt
- ¼ tsp ground white pepper
- ½ tsp ground black pepper
- 2 tbsp vegetable oil
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 1 jalapeño, chopped
- 4 plum tomatoes, diced
- 1 tsp dried thyme
- 4 fresh bay leaves
- ½ tsp Worcestershire sauce
- 2 tbsp flour
- 2 tbsp water
- ½ cup scallions, sliced
- 5 dashes of Louisiana hot sauce
For the Pie Dough:
- Pie dough, store-bought or homemade
- 1 egg, beaten (for sealing)
- Vegetable oil, for frying
Kitchen Equipment You’ll Need
- Large skillet
- Mixing bowls
- Rolling pin
- 4-inch round cookie cutter or glass
- Deep frying pan
- Paper towels
- Baking sheet
Step-by-Step Directions
1. Season the Ground Beef
In a small bowl, mix together ½ tsp cayenne pepper, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp salt, ¼ tsp ground white pepper, and ½ tsp ground black pepper. Set the spice mixture aside.
2. Cook the Beef and Vegetables
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the ground beef and the spice mixture, stirring to coat the beef evenly. Cook for about 8-10 minutes until the beef is browned.
Next, add the chopped onion, green bell pepper, jalapeño, diced tomatoes, 1 tsp dried thyme, 4 fresh bay leaves, and ½ tsp Worcestershire sauce. Stir to combine and cook for an additional 15 minutes, allowing the liquid to evaporate and the vegetables to soften.
3. Thicken the Filling
After the beef mixture has cooked down, add 2 tablespoons of flour and 2 tablespoons of water to the skillet. Stir well to combine, allowing the flour to thicken the mixture. Then, stir in ½ cup of sliced scallions and 5 dashes of Louisiana hot sauce for a final burst of flavor. Remove the pan from the heat and set the filling aside to cool slightly.
4. Prepare the Pie Dough
On a lightly floured surface, roll out your pie dough until it’s about ¼ inch thick. Using a 4-inch round cookie cutter (or a glass), cut out circles from the dough.
Place about 2 tablespoons of the beef filling in the center of each dough circle. Brush the edges of the dough with beaten egg, then fold the dough over to form a half-moon shape. Press the edges together with your fingers and then seal them with the tines of a fork.
5. Chill the Meat Pies
Place the assembled meat pies on a greased baking sheet or plate. Transfer them to the refrigerator and chill for at least 30 minutes before frying. This helps the dough firm up and prevents the pies from falling apart during frying.
6. Fry the Meat Pies
In a deep frying pan, heat vegetable oil to 350°F (175°C). Once the oil is hot, carefully add the meat pies in batches, frying them for about 3-4 minutes on each side, or until they are golden brown and crispy.
Remove the meat pies from the oil and place them on a paper towel-lined plate to absorb any excess oil.
7. Serve and Enjoy
Serve the meat pies warm with your favorite dipping sauce, or enjoy them on their own as a savory snack or meal!
Tips and Tricks
- Don’t Overfill the Pies: Be careful not to add too much filling to each pie, as this can cause them to burst open during frying.
- Chill the Pies: Chilling the pies before frying helps the dough hold its shape and prevents the filling from leaking out.
- Make Them Ahead: You can assemble the pies ahead of time and keep them in the fridge for a few hours before frying, or freeze them for up to 3 months.
