Savory Meat Pie Recipe
This savory heat pie is a meat pie that can be prepared with either cooked lamb or beef. I made this savory heat pie as a filling one dish meal for my family and we all finished it in a sitting. Flavored with worcesterhsire sauce, soy sauce and red wine, the savory heat pie is prepared along with vegetables and seasoned with salt and pepper.
Ingredients
| Butter | 4 Tablespoon | |
| Onion | 1 Small, chopped | |
| Stalk celery | 1 , chopped | |
| Flour | 3 Tablespoon | |
| 15 fl. oz. thin gravy or stock | ||
| 8 oz. cooked lamb or beef | ||
| 8 oz. mixed cooked vegetables | ||
| Dry red wine | 2 Tablespoon | |
| Worcestershire sauce | 1 Teaspoon | |
| Soy sauce | 1 Teaspoon | |
| Salt | To Taste | |
| black pepper | 1 | |
| 6 oz. shortcrust or flaky pastry | ||
Directions
Heat the oven to 400 °F (Gas Mark 6, 200°C).
Heat the butter in a medium sized saucepan and saute the onion and celery over moderate heat for 5 minutes.
Stir in the flour and continue to cook over low heat until the flour is a deep golden brown.
Gradually add the gravy or stock, stirring quickly.
Bring to the boil then simmer uncovered for 10 minutes, stirring occasionally to prevent sticking or burning.
Add the meat and vegetables to the pan then stir in the wine, the Worcestershire and soy sauces and season to taste with salt and pepper.
Cook for about 5 minutes until amalgamated.
Pour the mixture into a 1 1/2 pint pie dish.
Cover and leave to cool.
Roll out the pastry to an oblong, 2 inches larger than the top of the pie dish.
Cut off a 1/2 inch wide strip from around the edge of the pastry.
Brush the rim of the pie dish with water and press this pastry strip on to the rim.
Brush the pastry strip with water and place the remaining pastry in position over the top of the pie.
Lightly press the edges together and trim off the excess pastry.
Pinch together to seal well.
Re roll the pastry trimmings and cut out leaves to decorate the top of the pie.
Make a steam hole in the centre.
Glaze the pie all over with beaten egg and place on a baking sheet.
Bake for 30-40 minutes until the pie is golden brown on top.
Heat the butter in a medium sized saucepan and saute the onion and celery over moderate heat for 5 minutes.
Stir in the flour and continue to cook over low heat until the flour is a deep golden brown.
Gradually add the gravy or stock, stirring quickly.
Bring to the boil then simmer uncovered for 10 minutes, stirring occasionally to prevent sticking or burning.
Add the meat and vegetables to the pan then stir in the wine, the Worcestershire and soy sauces and season to taste with salt and pepper.
Cook for about 5 minutes until amalgamated.
Pour the mixture into a 1 1/2 pint pie dish.
Cover and leave to cool.
Roll out the pastry to an oblong, 2 inches larger than the top of the pie dish.
Cut off a 1/2 inch wide strip from around the edge of the pastry.
Brush the rim of the pie dish with water and press this pastry strip on to the rim.
Brush the pastry strip with water and place the remaining pastry in position over the top of the pie.
Lightly press the edges together and trim off the excess pastry.
Pinch together to seal well.
Re roll the pastry trimmings and cut out leaves to decorate the top of the pie.
Make a steam hole in the centre.
Glaze the pie all over with beaten egg and place on a baking sheet.
Bake for 30-40 minutes until the pie is golden brown on top.
Chef
