Classic Meat Pie Recipe - 100kRecipes (2024)

FAQs

What is the minimum meat content for a meat pie? ›

The Food Standards Code stipulates that a meat pie must contain a minimum of 25 per cent of meat flesh.

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.

Important things to note: The KEY to a delicious and flaky meat pie is to keep all your ingredients COLD! This prevents the butter from melting into the flour prematurely and producing a HARD pastry. Coldwater, cold butter, chilled dough!

Meat: The "meat" in this meat pie is a combination of ground beef and ground pork. Vegetables: You'll need a potato and an onion. Spices and seasonings: This hearty meat pie is flavored with garlic, mustard powder, dried thyme, dried sage, ground cloves, salt, and pepper.

Sadly, they're not great as a regular part of your diet. An average individual meat pie provides around 450kcal, but the biggest problem is the 12g of saturated fat inside it – that's more than half the daily guideline. If you have buttery mashed potato or chips on the side, the fat content of your meal is even higher.

The suggested total intake of meat on a weekly basis, according to the United States Department of Agriculture Dietary Guidelines, is approximately 23 to 33 ounces, depending on the total calories you eat per day. This recommendation includes meats, poultry, and eggs.

If you've ever made a meat pie, stew or sauce you know that one of the challenges is to get that right consistency. You don't want it to be too runny, nor too thick. One of the most common tricks you might have used in such a case is to add a little bit of flour or corn starch. A spoonful can already do wonders here.

Thickening properties: Cornstarch thickens more effectively than flour but needs higher temperatures to thicken.

Firstly, it's best for the filling to be fridge cold to ensure the meat pie base doesn't go soggy. Secondly, as with all stews, the filling is even better the next day! Don't reduce the sauce too much. Some liquid evaporates while the filling is cooling and liquid gets absorbed by the pie crust.

soft and succulent) The secret is vinegar and egg yolk. makes the dough more malleable. finish (very important).

How do you know when meat pie is done? ›

Pie is done when the crust is browned and filling may bubble slightly.

Historians have recorded that the roots of pie can loosely be traced back to the ancient Egyptians. The bakers to the pharaohs incorporated nuts, honey, and fruits in bread dough, a primitive form of pastry. Drawings of this can be found etched on the tomb walls of Ramses II, located in the Valley of the Kings.

A pot pie, in US and Canadian dialects, is a type of meat pie with a top pie crust that is commonly used throughout the continent, consisting of flaky pastry.

No soggy bottom pie crust Not nessary to blind bake! Just bake a filled pie at 425° for the first 15 min to set the crust then reduce temperature to 350° for the rest of the time.

The average pie size of 175g was determined by calculating the average weight of 18 pie products analysed in this CSP (Appendix C). Based off the results, meat pies are a high fat containing product. The average meat pie filling analysed contained 13% of the average person's daily intake of fat (Table 4).

The 1lb (454g) steak pie serves three people, the 1.5lb (680g) steak pie serves four people and the 2lb (907g) steak pie serves five to six people. Storage: Supplied chilled. Store at < 5°C.

Dietary goal

If you eat red meat, limit consumption to no more than about three portions per week. Three portions is equivalent to about 350–500g (about 12–18oz) cooked weight. Consume very little, if any, processed meat.