Meat pies
WHAT YOU WILL NEED
From ingredients
10 products
SIMPLE PROCESS
Step by step recipe
The key to these pies is the dough. Mix flour with yeast and water, add sweetener (or sugar), and let the dough rise in a warm spot for 50 minutes. For the filling, grind beef and pork in equal parts, add finely chopped onion, grated carrot, and spices. After proofing, divide the dough into balls, roll out, fill with the meat mixture, and seal the edges. Bake until golden brown. Serve warm – they're at their best!
Make the yeast dough
In a deep bowl, combine warm water (330 g), sweetener (1 g), and yeast (10 g). Let sit for 10 minutes until foamy. Add flour (300 g), salt (2 g), and knead into a smooth, elastic dough. Cover with plastic and let rise in a warm place for 50 minutes.
Prepare the meat filling
Grind beef (500 g) and pork (500 g) through a meat grinder. Finely chop onion (30 g) and carrot (30 g) (or grind too). Mix the meat with onion, carrot, salt, and spices. Add 2–3 tablespoons of cold water for juiciness, mix well.
Divide the dough
Punch down the risen dough and divide into 10–12 equal pieces (about 40–50 g each). Roll into balls and dust with flour.
Roll and fill
Roll each ball into a circle about 3–4 mm thick. Place 1–2 tablespoons of filling in the center, bring the edges together, and pinch tightly to seal, shaping into oval or round pies.
Arrange on the baking sheet
Line a baking sheet with parchment or grease with oil. Place the pies seam-side down, leaving 2–3 cm between them. Cover with a towel and let rise for 15–20 minutes.
Bake until golden
Preheat the oven to 180°C (350°F). Brush the pies with beaten egg or milk for shine. Bake for 45–50 minutes until golden. Brush with melted butter and serve warm.
CHEF'S TIP
Choose medium-fat meat
For a juicy filling, a 1:1 ratio of beef to pork is ideal. Pork adds fat, while beef gives a rich taste. For a lighter option, use chicken breast.
Don't overdry the dough
The water should be warm (about 40°C) to activate the yeast. The dough should be soft, elastic, and not sticky. Add a little flour or water if needed.
Add ice water for moisture
To prevent dry filling, add 2–3 tablespoons of ice water or milk to the minced meat – it makes it more tender and juicy.
Brush before baking
Before putting the pies in the oven, brush them with beaten egg or milk – this gives a shiny, golden crust.
SUBSTITUTIONS
Add your taste
- Sweetener → regular sugar If you're not on a diet, replace 1 g sweetener with 1 tablespoon of sugar (about 15 g) – the dough becomes slightly sweeter and the yeast works better.
- Beef/pork → chicken or turkey For a lighter version, use chicken or turkey breast. Add 1 tablespoon of vegetable oil to prevent dryness.
- Yeast-free dough You can make these with a quick dough (with kefir or sour cream) – they'll be denser, and no proofing time is needed.
- Vegan lentil filling Replace meat with cooked lentils mixed with sautéed onions and carrots – a hearty vegetarian option.
HOW TO STORE
How to Store Meat Pies
Cool the baked pies on a wire rack, then store in an airtight container or wrap in plastic. Keep at room temperature for up to 2 days, or in the fridge for up to 5 days. Freeze for up to 3 months: arrange in a single layer, freeze, then transfer to a bag. Thaw at room temperature and reheat in the oven or microwave.
GOOD TO KNOW