Classic Meat Pie Recipe - 100kRecipes (2024)

This hot, fragrant meat pie has crispy edges and a juicy filling. I like it so much. I remember the flavor of meat pies from my childhood, my mother and grandmother baked them.

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Classic Meat Pie Recipe - 100kRecipes (1)

Classic Meat Pie

The meat pie is a real treat for the eyes and stomach. I suggest you bake delicious meat pies by frying them in a pan. I have been cooking such pies for many years and they turn out to be incredibly tasty every time. You can use any meat filling and any favorite spices for them.

I fry the pies in the usual way, in a pan with 2-3 inches of vegetable oil, but my mother prefers to bake them in the oven, which is also good.

Baked or fried pies, I still love to serve them with sour cream.

The meat pie is the perfect snack. It is not necessary to wait for a party to cook them.

Make them for yourself and enjoy this taste. Actually, you can prepare pies in advance and keep them in the refrigerator for up to 24 hours before frying. I think this is great.

Well, what else can I say about them? You must cook and try meat pie! Crispy pastry, juicy filling. This is delicious!

Classic Meat Pie Recipe - 100kRecipes (2)

How do you make meat pies?

To make this recipe from scratch you can use store-bought pie crust or make your own.

  • First, cook the filling in a skillet.
  • Then, roll out the chilled pie crust dough, cut out circles and make pies with meat filling.
  • Fry in vegetable oil or bake in the oven. Enjoy!

Should meat pie filling be hot or cold?

The filling can be warm or cold when you make pies. It’s not important, because meat pies must be refrigerated before frying (or baking).

Classic Meat Pie Recipe - 100kRecipes (3)

Baking Tips For Classic Meat Pie;

  1. You can also bake meat pies. Preheat oven to 350°F. Place cooled pies on a baking sheet lined with parchment paper. Bake in the preheated oven for 30-40 mins until golden brown.
  2. If you don’t have a 4-inch cookie/biscuit cutter you can use a lid or a jar to cut the dough.
  3. You can keep fried pies in the oven while frying the other ones.

Classic Meat Pie Recipe - 100kRecipes (4)

Classic Meat Pie

This hot, fragrant meat pie has crispy edges and a juicy filling. I like it so much. I remember the flavor of meat pies from my childhood, my mother, and grandmother baked them. This pie is a real treat for the eyes and stomach.

5 from 4 votes

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Course: Appetizer

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour


  • 1 lb ground beef;
  • 1/2 tsp cayenne pepper;
  • 1 tsp smoked paprika;
  • 1 tsp chili powder;
  • 1 tsp ground cumin;
  • 1 tsp salt;
  • 1/4 tsp ground white pepper;
  • 1/2 tsp ground black pepper;
  • 2 tbsp vegetable oil;
  • 1 small onion, chopped;
  • 1 green bell pepper, chopped;
  • 1 jalapeno, chopped;
  • 4 plum tomatoes, diced;
  • 1 tsp dried thyme;
  • 4 fresh bay leaves;
  • 1/2 tsp Worcestershire sauce;
  • 2 tbsp flour;
  • 2 tbsp water;
  • 1/2 cup scallions, sliced;
  • 5 dashes of Louisiana hot sauce;
  • pie dough;
  • 1 egg;
  • vegetable oil for frying.


  • 1. Add salt, cayenne, paprika, chili powder, cumin, white pepper, and black pepper, mix.

  • 2. In a large skillet, heat 2 tbsp olive oil, add ground beef and spice. Mix and cook for 8-10 mins over medium heat.

  • 3. Then, add chopped onion, green bell pepper, jalapeno, diced tomatoes, dried thyme, fresh bay leaves, and Worcestershire sauce. Cook for 15 mins until liquids evaporate and the vegetables become soft.

  • 4. Add flour and water, stir until well combined. Then, add sliced scallions and hot sauce. Mix to combine. Set aside.

  • 5. Place pie dough on a dusted surface, roll until ¼ inch thick. Cut out dough using a 4-inch cookie cutter. Then, add 2 tbsp beef filling to the center of each round. Brush edges with beaten egg. Fold the dough circle in half and press around the edges with your fingers and then with a fork. Place meat pies on a greased surface (or baking sheet) while making the rest of the mini pies. Put meat pies in the refrigerator before frying (for at least 30 minutes).

  • 6. Heat the oil in a deep frying pan to 350°F. Fry each pie until golden. Then, place on a paper towel to absorb excess fat. Serve warm.

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Reader Interactions


  1. Classic Meat Pie Recipe - 100kRecipes (6)Robyn

    Just made this and so far yummy. I am putting it in the fridge for 30 minutes but then plan to cook it in the oven.
    Any suggestions on how long?
    At 350°?


    • Classic Meat Pie Recipe - 100kRecipes (7)100krecipes

      For 30-40 mins until golden brown! I’d love to know how it turns out.


  2. Classic Meat Pie Recipe - 100kRecipes (8)Jacklyn

    Can I use can biscuit to make it with.and fry or bake?


    • Classic Meat Pie Recipe - 100kRecipes (9)100krecipes

      Sorry for the late reply. 🙁
      Yes, you can use canned biscuits instead of pie dough.


  3. Classic Meat Pie Recipe - 100kRecipes (10)Helen Weaver

    What pie crust recipe do you use for your meat pies?


    • Classic Meat Pie Recipe - 100kRecipes (11)100krecipes

      So sorry, this comment got snared in the spam filter!

      I used homemade pie crust, It will work with store-bought too!


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Classic Meat Pie Recipe - 100kRecipes (2024)


What is the best thickener for meat pies? ›

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.

What is the difference between meat pie and tourtière? ›

Meat pie is primarily made of ground meat (pork, beef or veal) and aromatics (onion, garlic, spices, etc.). In Saguenay–Lac‑Saint‑Jean and Charlevoix, however, “real” tourtière is a lot heartier than meat pie and contains other meats (such as game) and potatoes that have been simmered in stock.

How do you make a meat pie without a soggy bottom? ›

Blind Bake the Crust

One of the fool-proof ways to ensure a crisp bottom pie crust is to do what is called blind baking. This simply means that you bake the crust—either fully if you are adding a custard or cream that won't be cooked, or partially if the whole pie needs to bake—before adding the filling.

What makes meat pie hard after baking? ›

There are several reasons why pie crust can become hard. You don't have a great recipe. Pie crust needs a ratio of 3 parts flour, 2 parts butter, 1 part water, all ice cold, plus a pinch of salt and a tablespoon of sugar. Ratios are by weight, not volume.

How do you keep the bottom of a meat pie from getting soggy? ›

Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar.

Is cornstarch or flour better to thicken a berry pie? ›

Flour thickens nicely but leaves more of a matte finish. You'll need to use twice as much as you would with cornstarch.

What pastry is meat pie made from? ›

Shortcrust base: Make and blind bake Shortcrust Pastry per that recipe using a 23cm/9” pie dish, whether using homemade or store bought. Preheat oven: Turn oven up to 200°C/390°F (180°C fan). Fill pie: Bring filling to room temp, do not use fridge cold. Puff pastry lid: Partially thaw puff pastry (do not cut).

What are meat pies called in England? ›

Meat pies are generally called pies, though can be called different things depending on the contents, Steak and kidney pie, meat and potato pie, Chicken and mushroom, Turkey, cheese and onion pie and so on. Sometimes the pie might reflect the gravy the filling was cooked in like Steak and Ale pie.

What is a meat pie called in America? ›

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.

Should I prebake bottom pie crust? ›

There are a few instances, actually. You need a par-baked or fully baked crust if you're making quiche, no-bake pie, custard pie, cream pie, pudding pie, or simply want an extra-crisp pie crust. If you're making a pie that doesn't require a baked filling, you still need a baked crust.

Can puff pastry be used as a bottom crust? ›

Prepare the bottom puff pastry crust.

Trim any excess puff pastry from around the edges of the dish. Use a fork to prick the puff pastry several times on the bottom and sides. This will allow air to get through the puff pastry, so that the bottom dough doesn't puff up too much.

Why is my meat pie filling runny? ›

Watery filling

Water can be released from your pie filling while cooking in the oven. To avoid turning your pie into a sloppy mess, add flour to the filling or add some nuts to thicken it up, like in our Chicken and Leek Pie. This will help to absorb any excess water while it's cooking and will keep the pastry crispy.

How can I make my meat pie filling thicker? ›

Thicken your pie filling (optional).
  1. Mix two tsp. of flour with 1/4 cup cold water or 1 tbsp. cornstarch with 1/4 cup cold water before stirring it into your mixture.
  2. Thicken with flour. For each cup of filling, use about 2 tbsp. of flour. ...
  3. Thicken with cornstarch. For each cup of sauce, use 1 tbsp. of cornstarch.

Why do we add baking powder to meat pie? ›

Pastry chefs like Nick Malgieri say that a little bit of baking powder helps the crust fill the pie pan when baking and prevents the crust from sliding down the sides of the pan.

Why put butter in pie filling? ›

Some say that scattering small bits of butter over a fruit filling keeps the juices from bubbling over in the same way that adding a bit of fat to simmering jam keeps it from foaming up in the preserving pan. The theory is that the fat disrupts the formation of bubbles on the surface of the viscous fruit mixture.

What is a good thickener for pie filling? ›

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

How do you thicken gravy for meat pie? ›

The three main thickening agents for gravies are flour, cornflour and arrowroot. The first two are normally used in savoury dishes while arrowroot tends to be used in sweet dishes – that said, arrowroot will work in a savoury dish as it has no flavour.

How do I keep my pies from being runny? ›

Partially pre-cook the filling to evaporate its excess juice. Experiment with different thickeners beyond flour — we love Instant ClearJel. Vent the pie's top crust so steam from the juice can escape. For even better evaporation, try a lattice crust or crumb crust.

What thickener to use for canning pie filling? ›

Yes, regular (cook type) Clear Jel® is required for canning, not instant. The instant type of Clear Jel® does not require heat while regular does. Instant Clear Jel® is freezer stable, thus popular but not necessary when freezing pie filling.


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