Classic Meat Pie

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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.

A dozen classic meat pies laying on a rustic baking sheet

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.

Savory beef filling in a skillet for classic meat pie 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.

A hand using a dough cutter for the crust of classic meat pie

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).

A brush adding egg wash to the edges of the unsealed meat pie

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!

A fork crimping the edges of an uncooked classic meat pie

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.

Two classic meat pies being pulled from hot 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.

Fried classic meat pies on a baking sheet

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:

In the meantime…go ahead and make these amazing Meat Pies!

Two hands splitting open a classic meat pie

Classic meat pies on a rustic baking sheet

Classic Meat Pie

This classic meat pie is what it's called...CLASSIC. Oh my. So good. The pastry is incredible, as is the meat filling. Make this and enjoy!
5 from 14 votes
Print Pin Rate
Course: Appetizer
Cuisine: Appetizer
Keyword: Meat Pie
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8 people
Calories: 418kcal

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.

Video

Nutrition

Calories: 418kcal
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

74 Comments

  • 5 stars
    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

    • 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

  • 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

  • 5 stars
    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

  • 5 stars
    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!!

  • 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

    • 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

      • 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

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