Classic Meat Pie is hands down one of our most favorite treats to eat. Ever.
Flaky crust. Savory filling. Perfection with each bite.
Oh, how we love a classic meat pie.
THE CLASSIC MEAT PIE RECIPE IS EASY TO MAKE AT HOME
Making the dough from scratch is essential, not difficult to do, and can be can be done well in advance!
Watch us show you how easy (and fun) it is to make these babies at home!
It all starts with a wonderfully flavorful savory beef filling.
We love sautéing onion, bell peppers, and a little jalapeño to deepen the flavors.
You can adjust the seasonings to your own liking, but we love the little bit of kick in this recipe.
HOMEMADE PIE DOUGH MAKES THE PERFECT CRUST
Making the dough from scratch is simple and puts these meat pies over the top.
We use a 4-inch cutting ring (that we got at Williams-Sonoma) for cutting the disc.
If you don’t have this size cutting ring, use a large jar lid, or even a pizza cutter and a steady hand. Point is…it doesn’t have to be perfect.
After cutting the dough, add a teaspoon or so of filling right in the middle of the disc.
You’ll want to brush the edges of the disc with an egg wash.
This will keep the classic meat pie sealed as it fries (or bakes).
USE A FORK TO CRIMP AND SEAL THE EDGES
A fork is the perfect tool for sealing the dough edges.
Don’t worry if a little meat pie filling gets pinched as you’re sealing. It will still cook just fine.
We’re getting close to one of the most scrumptious snacks in the world!
We have to admit that we think frying these meat pies creates the perfect classic meat pie.
However, you can also bake these in the oven and they will turn out beautifully.
If you fry them, be sure to use a large metal slotted spoon (or spider) to remove the meat pies from the oil.
CLASSIC MEAT PIE IS ALWAYS A CROWD FAVORITE
This recipe for Classic Meat Pie can easily be prepared ahead of time.
You can fill the meat pies and seal them, and then refrigerate for 24 hours, or freeze up to 1 week.
You can also fry (or bake) them up several hours prior to serving, and then re-heat them in the oven just before serving.
THERE IS NOTHING MUCH BETTER THAN A CLASSIC MEAT PIE
Wesley and I have always loved a good meat pie. So often we headed for a train in NYC, on a late night, and thought: “Well, we better grab something to eat, and it simply must be a yummy meat pie!”
Other amazing recipes where good ole beef is the star ingredients include:
- Gourmet Beef Stroganoff
- Pub-Style Guinness and Beef Pie
- Instant Pot Beef Short Ribs
- Hearty Beef Stew
- Asian Braised Short Ribs
In the meantime…go ahead and make these amazing Meat Pies!
Classic Meat Pie
Ingredients
- 2 tbsp vegetable oil
- 1 lb ground beef
- 1 tbsp Kosher salt
- 1/2 tsp cayenne pepper
- 1 tsp smoke paprika
- 1 tsp chili powder
- 1 tsp cumin ground
- 1/4 tsp ground white pepper
- 1/2 tsp ground black pepper
- 1 small yellow onion chopped
- 1 green pepper cored, seeded, and chopped
- 1 jalapeno stemmed, seeded, and chopped
- 4 plum tomatoes diced
- 1 tsp dried thyme
- 4 fresh bay leaves
- 1/2 tsp Worcestershire sauce
- 2 tbsp all-purpose flour
- 2 tbsp water
- 1 bunch of scallions thinly sliced, about 1/2 cup
- 5 dashes of Louisiana hot sauce
- Pie Dough
- 1 eggs
- Vegetable oil for frying
Instructions
- Heat the oil in your deep fryer, or a 12-inch skillet over medium-high heat.
- In a medium bowl, mix the salt, cayenne, paprika, chili powder, cumin, white pepper, and black pepper.
- Sprinkle over the beef.
- Cook in a large skillet or medium high heat heat for about 8 minutes.
- Add the onion, bell pepper, jalapeno, tomatoes, dried thyme, bay leaves, and Worcestershire sauce and cook, stirring for an extra 15 minutes, until most of the juices have evaporated an the veggies have softened.
- Dust the flour over the meat and add the water, stirring to combine (this will tighten up the mixture).
- Stir in the scallion and hot sauce and transfer the mixture to a baking pan.
- Line two baking pans with parchment paper and a dusting of flour.
- Divide the dough into to four even sections.
- Return the 3 sections back to the fridge.
- Dust your counter with flour and roll out the first section until it's just under a 1/4 inch thick.
- Use a 4 inch biscuit cutter (or a lid of a jar) to cut the dough into rounds.
- Lightly brush the outer edges of each round with the egg wash.
- Place 1 to 2 teaspoons of the filling in the center of each round.
- Fold the circle over the filling to make a half circle.
- Using the back side of a fork, press around the edges to seal the pie.
- Transfer the pies to the prepared baking sheet
- Refrigerate for at least 30 minutes.
- To fry the pies, heat your deep fryer, or, 2 1/2 inches of oil in a large case iron skillet to 350 F. (Or, heat your oven to 350° F.)
- Fry the chilled pies in batches. (Or, bake in oven for 35 to 40 minutes, or until pies are golden brown and disregard the next two steps).
- Drain on paper towels.
- Keep warm in oven as you fry up the other pies.
I love, love, love these meat pies! I make them at least every other week-end. They are tasty, a little spicy, and perfect for me.
Hi Patricia! We are thrilled you are enjoying the meat pies!! We agree, the little bit of kick is perfect! Thanks so much for sharing and for the wonderful review. That means the world to us! Please stay in touch! Best, Kris & Wesley
These were so good! I used ground pork instead because my partner prefers it but they were amazing! Definitely going to make these again!
Hey there, Briee!! So sorry for the super delayed response! We are ao so happy you made the meat pies and had such great success! We’ve never tried them with pork, but we must do that!! Thanks so much for sharing and for the wonderful review. That honestly means the world to us! Please stay in touch! All the best, Kris & Wesley
Yummy! My family love it.
Awesome! Thanks so much for sharing!
I made dis yesterday and it came out so so nice.
Your video & recipe md it sooooooo easy n sweet, Thank you.
Hi there! That is wonderful!! We are thrilled you made the meat pies and had such great success! Thank you for letting us know and for the GREAT review! Stay in touch! Kris & Wesley
I made these for dinner last night and they were so yummy! The only thing I would add to this recipe is to be cautious about the fat content of your hamburger. I used 80% lean and had to spoon off a lot of fat. I left a little bit of fat and just added the flour and not the water.
Hi Carol! Sounds like you made the meat pies perfectly! Thank you so much for sharing and for the GREAT review! That means the world to us! Please stay in touch!
Forgot to rate this wonderful recipe!
Thank you so so much! That means the world to us! Kris & Wesley
How much does one batch yield?
Hi Miguel, it really depends on how large you make the pies, but typically, you’ll get 8 to 10 meat pies from one batch! We hope you try them and have great success! Please let us know if you do and what you think! Best, Kris & Wesley
Thank you both, I love how easy and fun these videos are. I cook for myself and hadn’t known where to start, I eat like a loon this is perfect to follow along.
Zesty little pockets of goodness. I used a lid from a snack food container which was about 6″ and it worked out well.
Hi Kirsten! YES! Love the ingenuity of using a snack food container lid! Brilliant! And we are so happy you enjoyed the recipe. Thank you so much for sharing and for the GREAT review. That means the world to us!! All the best, Kris & Wesley
Can you freeze them before they are cooked (Baked or Fried)?
Hi Melinda! So sorry for the delayed response. Yes! They freeze beautifully before they are cooked. Let thaw completely before baking or frying. Let us know if you make them and how they turn out! Best, Kris & Wesley
This sounds REALLY good and can’t wait to try it! I see gravy in here somewhere, though.
Hi Tim!! Gravy makes just about everything better! YUM!!!
I haven’t made your recipe yet, BUT, if you are ever headed down Route 58 into Bakersfield, CA you have to stop at Murray Family Farms and try the “Okie Pies” that they sell. That’s why I’m here today trying to find their recipes.
I’m pretty sure their name, “Okie Pie” is somewhat historical. Many “Okie’s” left Oklahoma during the Dust Bowl and migrated to California to take advantage of the ads promoting farm work in California. Sadly many “Okie’s” were turned back at the border because the ads were false they weren’t wanted there.
These pies probably were made for the laborers to take into the field for their lunch break.
Oh, YUM!!! Thanks so much for the tip!! We 100% will do that! We’re overdue for a trip to beautiful California! We’ll make that one of our stops!!! Thanks! Kris & Wesley
Me again! I just had to have these (again!) and was short on a few ingredients. I won’t be that person who writes her own recipe about replacement ingredients but I will say that this is a forgiving recipe that allows for some wiggle room. The heat was lovely and flavor was good. Next time I WILL have the tomatoes and jalapenos on hand to do it right. Not at all disappointed. Y’all should market that spice mix!
xx
Kathy
Hi Kathy!! We are so so happy that you are loving the meat pie recipe and that you are adapting it to what you have on hand!! That’s just awesome!! Thank you so so much for letting us know and keep us posted on future dishes!! Happy New Year!! Kris & Wesley
Everything turned out perfect but for the salt! I made them to exact specifications but was much too salty! I thought about the 1 tbsp would be too much even for Kosher but I wanted to follow exactly first before adding or modifying. I couldn’t eat very much of it for the salty. I want to make them again though because everything else seemed great! I baked them about 35 minutes and they looked beautiful.
Hi Deb! Well, shoot! We’re sorry they were too salty for you! We’ll go back and re-visit the recipe and maybe pull back on the salt. Thanks for letting us know! We hope you do try them again! They’re so yummy!
I feel like Heidi Klum on AGT – wow, wow, wow, wow, wow! Such delicious heat with no burn. Layers of flavor. And I made crispy, delicate pie crust (this sentence brings tears to my eyes)! Worth every minute. Thank you:)
KD!!!! You have no idea how happy you just made us! And the Heidi Klum reference is spot on!! LOL!!! We are so so happy you loved the meat pie recipe! We love making these whenever we can. So glad you had such great success with them and thank you so much for letting us know!!! Best, Kris & Wesley
Found this recipe last year when I had a wickedddd meat pie craving and returned today to share it with a friend. I’ve always felt really anxious about making pastry and bread, and your pie crust recipe made me feel like I didn’t have to be so nervous about it. Thanks a lot for this.
That is SO WONDERFUL to hear!! We are thrilled you’ve had success making these meat pies! And kudos on the homemade crust…we think that’s what puts these over the top!! Thanks so much for letting us know and for the GREAT review! We honestly appreciate that so so much!! All the best, Kris & Wesley
I have tried for 3 years to find the perfect meat filling, and this is the best hands down no need to keep looking . Thank you much
AWESOME!! Nora, that makes us so very happy!! We are thrilled you have finally found a meat filling that fits the bill!! Thank you so much for letting us know and for the GREAT review. That means the world to us! All the best, Kris & Wesley
This recipe is quickly becoming a staple! I’m wondering if the meat pies are able to be frozen to be cooked later, if ever I choose to make a really big batch! DELICIOUS!!
Hi Beatrice! Yes!! They freeze perfectly! Let them thaw before baking or frying!
This recipe is fabulous and the resulting meat pies Deliscious! I made them several months ago and they were a hit. I’m so glad I bookmarked your site. Going to make them again this weekend. My mouth is watering! Yum
Hi Courtney!! That is music to our ears! We are thrilled you live the meat pies and thank you so much for letting us know! That means so very much to us!! All the best, Kris & Wesley
Can you bake these? Or will that taste weird?
You can absolutely bake them. You know…everything is super yummy deep fried, but baking them is great. You can bake them for about 40 minutes, until nicely browned and crisp on the outside. Let us know if you make them and how they turn out!! All the best, Kris & Wesley
What temperature do you bake them at in the oven? 350 degrees Fahrenheit or higher?
Hi Yusuf! Bake them at 400°F for about 40 minutes, or until the dough is golden and a bit flakey. Hope this helps and let us know if you make them and how they turn out! Best, Kris & Wesley
Hi, no recipe for the pastry, please send .
Hi Ruth! Actually, it’s a link that takes you to the recipe for the pastry…just click on ‘Pie Dough’ in the ingredients. But, here is the link, too: https://howtofeedaloon.com/perfect-pie-crust/. Let us know if you make the meat pies and what you think! All the best, Kris & Wesley
How do I make the dough?