Homemade Meat Pies

Meat pies are a staple in our household. Whether dinner or lunch, a meat pie is always a good meal. Sometimes we make this comfort food with beef, other times pork, and every pie is always slightly more delicious than the last. Jep makes a mighty fine pie, but I pull my reins, too. Below is my recipe for the perfect meat pie.



Pie Crust

1 cup butter-flavored shortening

2 cups all-purpose flour

1/2 tablespoon salt

¾ cup cold water

Meat Filling

1 lb ground beef

½ lb chorizo

½ lb ground sausage

½ onion, minced

½ bell pepper

1 tablespoon minced garlic

Salt to taste

Pepper to taste

-Note: we actually use our very own homemade seasoning mixture, but you can add your favorites.



To Make the Pie Crust

  • Preheat the oven to 350 degrees F.
  • To make the pie crust, first mix together the flour and salt. Then add the shortening and mix together using a pastry cutter.
  • Add cold water and mix delicately.
  • Form a ball, and, if you have the time to spare, refrigerate for 1 hour (not necessary, but sets nicely).
  • Flour your worktop.
  • Cut out pie crust according to your pie plate size.
  • Note, I don’t do a bottom layer pie crust… only the top.

To Make Meat Filling

  • Add all meats and brown
  • Next, add onion, bell pepper & garlic…and cook over medium-low heat until cooked through, stirring often.
  • If the fat ratio of meat is high, you may want to drain some of the grease off.
  • Add salt, pepper, and other seasonings to taste.
  • Stir well, and let mixture rest for 20 minutes.

To Make the Whole Shebang

  • Preheat the oven to 350 degrees F.
  • Fill the pie plate with the meat mixture. Level it with a spatula.
  • Place top crust onto meat mixture
  • Pinch the crust edges together, then brush the top crust with the egg wash, or melted butter
  • Bake for 25-30 minutes, or until crust is golden brown
  • Slice and serve hot or cold.

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