Homemade Meat and Potato Pie

The Story Behind the Perfect Pie

Comfort food has a way of telling stories, and this Meat and Potato Pie is a culinary narrative passed down through generations. Originating from home kitchens where resourcefulness meets creativity, this pie represents the magic of transforming simple ingredients into a masterpiece that warms both heart and stomach. With its golden, flaky crust and hearty filling, this pie is more than just a meal—it’s a celebration of home cooking.

Ingredients

For the Dough

• Water: 200 ml (6.8 fl oz / 0.85 cups)
• Salt: 1 tsp (5 g)
• Wheat flour: 320-350 g (2.5-2.75 cups)
• Butter: 80 g (5.6 tbsp / 2.8 oz)

For the Filling

• Minced meat: 300 g (10.6 oz)
• Potatoes: 200 g (7 oz / 1.4 cups, diced)
• Onion: 200 g (7 oz / 1.4 cups, chopped)
• Salt: To taste
• Spices: Paprika, black pepper, ground cumin, and coriander to taste

For Finishing

• Egg yolk: 1
• Milk: 1 tbsp (15 ml)
• Sesame seeds: 1 tsp (optional)

Step-by-Step Instructions

1. Prepare the Dough
   • In a large mixing bowl, combine flour and salt
   • Gradually add water and knead until a firm dough forms
   • The dough should be smooth and elastic
   • Divide the dough into two parts, with one slightly larger than the other
2. Prepare the Filling
   • Dice potatoes into small, even cubes
   • Finely chop onions
   • Mix minced meat with chopped onions, potatoes, and spices
   • Season with salt and pepper to taste
3. Assemble the Pie
   • Roll out the larger dough portion for the bottom crust
   • Spread butter between dough layers for extra flakiness
   • Fill with the meat and potato mixture
   • Cover with the second dough portion
   • Crimp edges to seal completely
4. Finishing Touches
   • Brush the top with egg yolk mixed with milk
   • Sprinkle sesame seeds if desired
   • Create a few small slits to allow steam to escape
5. Baking
   • Preheat oven to 180°C (350°F)
   • Bake for 40-50 minutes until golden brown
   • The crust should be crispy and filling cooked through

Nutritional Information

Per Serving (Approximate):

• Calories: 350-400
• Protein: 15-20g
• Carbohydrates: 30-35g
• Fat: 18-22g

Preparation Time: 30 minutes Cooking Time: 45 minutes Total Time: 1 hour 15 minutes Servings: 6-8

Pro Cooking Tips

• Ensure your dough is well-kneaded for the perfect texture
• Use cold butter for a flakier crust
• Let the pie rest for 10 minutes after baking to set the filling
• For extra flavor, consider adding fresh herbs like thyme or rosemary to the filling

Variations and Substitutions

• Vegetarian Option: Replace minced meat with lentils or mushrooms
• Gluten-Free: Use gluten-free flour blend
• Meat Variations:
  • Ground beef
  • Ground lamb
  • Ground turkey
• Spice It Up: Add chili flakes or hot sauce for extra kick

Frequently Asked Questions

Q1: Can I make this pie in advance? A: Yes! You can prepare the dough and filling ahead of time and refrigerate for up to 24 hours before baking.

Q2: How do I store leftover pie? A: Refrigerate in an airtight container for up to 3-4 days. Reheat in the oven to maintain crispiness.

Q3: Can I freeze this pie? A: Absolutely! Freeze unbaked for up to 2-3 weeks. Thaw in refrigerator before baking.

Q4: What if my dough is too sticky? A: Add a little more flour, a tablespoon at a time, until it becomes manageable.

Q5: Can I use pre-made pie crust? A: While homemade is best, you can use store-bought pie crust as a time-saving alternative.

Storage and Make-Ahead Tips

• Refrigeration: Store covered for 3-4 days
• Freezing:
  • Unbaked pie: Up to 3 weeks
  • Baked pie: Up to 1 month
• Reheating:
  • Oven: 180°C (350°F) for 15-20 minutes
  • Avoid microwave to maintain crust crispiness

Enjoy your homemade Meat and Potato Pie – a true comfort food that brings warmth and joy to any table!