Why does the pie sink after baking?

This can happen if you open the oven during baking or if there's not enough baking powder. Keep all ingredients at room temperature and resist opening the oven door.

Can I replace mayonnaise with vegetable oil?

Yes, use 100 g of vegetable oil instead of mayo, but the dough will be denser and crispier. For moisture, add an extra egg.

How to make the filling more juicy?

Add finely chopped onion and 2–3 tablespoons of cold water or milk to the mince. Mix well before sautéing.

Can I freeze the raw pie?

Yes, assemble the pie without baking, wrap tightly, and freeze. Thaw in the fridge for 4–6 hours before baking as directed.

Pie with meat

Name: Pie with meat
Total time: 60 min
Yield: 1 порция
Cuisine: International
Ingredients: Beef minced meat — 400 g; Chicken egg — 275 g; Mayonnaise — 100 g; Baking powder — 2 g; Spice — 5 g; Onion — 40 g; Flour — 300 g

80min

1122g

Nutrition per 100g

287

This meat pie is a classic of home baking that always turns out delicious and comforting. Tender mayonnaise dough, juicy beef filling with onions, and a golden crust — it's irresistible. Simple to make, yet tastes like it's from a bakery. Treat your loved ones to this hearty, aromatic pie!

WHAT YOU WILL NEED

From ingredients

7 products

Filling

Beef minced meat400 g

Batter

SIMPLE PROCESS

Step by step recipe

The secret to this pie is the mayonnaise dough — soft, airy, and fuss-free. Just mix flour, eggs, mayo, baking powder, and spices with a mixer — the batter is ready in minutes. Sauté the ground beef with onion until browned to enhance its flavour and juiciness. Pour half the batter into the pan, add the filling, then top with the remaining batter. Bake at medium temperature for 50 minutes — it bakes perfectly golden.

Step 1

Preheat the oven and prepare the pan

Set the oven to 180°C (350°F). Grease a baking dish with oil or line with parchment paper.

Step 2

Make the filling

Finely chop 40 g (1.4 oz) of onion and sauté until translucent. Add 400 g (14 oz) of ground beef and cook for 5–7 minutes, stirring, until browned. Season with salt and pepper.

Step 3

Mix the batter

In a large bowl, combine 275 g (about 5 large) eggs, 100 g (½ cup) of mayonnaise, 2 g (½ tsp) of baking powder, 5 g (1 tsp) of spices, and 300 g (2½ cups) of flour. Beat with a mixer on medium speed until smooth — the batter should be like thick sour cream.

Step 4

Pour half the batter into the pan

Pour half the batter into the prepared dish and spread it evenly with a spatula.

Step 5

Spread the meat filling

Layer the sautéed ground beef and onions evenly over the batter.

Step 6

Top with the remaining batter and bake

Cover the filling with the rest of the batter, smoothing the top. Bake for 50 minutes until golden brown. Check with a skewer — it should come out clean. Let it cool slightly before serving.

CHEF'S TIP

Choose fresh ground beef

For a juicy filling, use medium-fat beef (15–20%). If the mince is too dry, add 1–2 tablespoons of cold water or milk while sautéing.

Batter should be like thick sour cream

After mixing, the batter should be the consistency of thick sour cream. If too thick, add 1–2 tablespoons of milk or mayo for a softer texture.

Don't open the oven for the first 30 minutes

To prevent the pie from sinking, keep the oven door closed for the first 30 minutes of baking. A sudden temperature drop can ruin the rise.

Check with a wooden skewer

Insert a skewer into the centre — it should come out clean. If the top browns too quickly, cover it with foil.

SUBSTITUTIONS

Add your taste

Ground beef → ground chicken or pork Swap beef for ground chicken for a leaner version, or pork for a richer, juicier filling.
Mayonnaise → 20% sour cream For a lighter dough, use sour cream instead of mayonnaise. The taste becomes milder, and the texture slightly denser.
All-purpose flour → whole wheat Replace part of the flour with whole wheat for more fibre. The batter may need a bit more liquid.
Add mushrooms or vegetables Stir in sautéed mushrooms, bell peppers, or fresh herbs into the filling for extra flavour and texture.

HOW TO STORE

How to Store Meat Pie

Cool the pie completely at room temperature, then wrap in plastic or place in an airtight container. Refrigerate for up to 3 days. Reheat in the oven at 160°C (320°F) for 7–10 minutes or in the microwave. Freeze for up to 1 month — freeze whole or in slices, thaw in the fridge, and reheat.

GOOD TO KNOW