Meat pie

Building on my fun with pastry last month I decided to have a go at making a home made meat pie.

Firstly I made a triple batch of shortcrust pastry. Then I got to work on the filling.

I had a packet of Bremer fully cooked pork roast in gravy in the freezer, but you could easily use any other meat just as long as you pre-cook it.

I peeled and part cooked potato, carrot and onion. Add a little salt and pepper.

Roll out just over half the pastry and cut about an inch wider so that it fits up the side of the pie dish (I used a 10" dish and cut 11"). Grease the pie dish with margarine, place the pastry in and gently shape it to the pie dish.

Add the filling and roll out the remaining pastry before placing on top of the pie. Pinch together, cut 3 slits to let the steam out. Glaze with egg or cream.

Bake for 30 to 40 mins at 350F until golden brown. Allow pie to sit 5 mins before serving.


This was my first attempt at making an encased pie and it was a hit!