Meat Pies

Flaky pie crust filled with a savory beef filling and deep fried to a beautiful golden brown. These Meat Pies are easy to make and just as good as the ones you'll find at your county fair. Perfect for parties, snacking and freezer friendly.

5 from 2 votes

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Prep Time 30

Cook Time 30

Rest Time 20

Total Time 1 20

Course Appetizer, Dinner, Lunch

Servings Meat Pies

Ingredients

Filling

1 pound ground beef
½ large onion small diced
½ cup bell peppers small diced
3 cloves garlic minced
1 teaspoon salt
½ teaspoon pepper
1 teaspoon paprika
½ teaspoon red pepper flakes
1 ½ tablespoons worcestershire sauce
2 tablespoons flour
¾ cup milk

Pastry Dough

4 cup all-purpose flour
2 teaspoons salt
1 teaspoon baking powder
2 large eggs
4 ounces butter cold, cubed
7 ounces milk

I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions

Combine the meat, seasonings, peppers and onions in a large skillet and cook over medium heat. When the meat is cooked through add in the minced garlic. Cook for 30 seconds then remove from the heat and strain off the grease.
While the meat is straining combine the milk, Worcestershire sauce and flour in a small container, mix well. Add the meat back to the pan (over medium heat) and stir in the milk mixture. Mix until well combined. Continue cooking until the mixture has thickened. 1-2 minutes.
Remove the meat mixture from the pan, place in a bowl, cover and refrigerate while you make the pastry.
In a large bowl combine the flour, baking powder and salt. Cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the eggs and milk and combine until it forms a dough. Knead slightly to form a tighter ball, cover and refrigerate for at least 20 minutes.
Working with half of the dough, place the dough on a lightly floured surface and roll out to ¼" thickness. Cut out circles (I use a bowl, use whatever you can) about 5" in diameter. This makes medium sized meat pies.
Spoon in about 2 heaping tablespoons of cold filling on one side of the dough. Using your finger, spread water all the way around the edges of the pastry. Pick up like a taco, to help pack the meat in, press the edges together. Pinch tightly, place on a parchment lined baking sheet, crimp edges with a fork. Continue with the remaining dough. Pop in the refrigerator to chill for another 10-15 minutes while the oil is heating up.
In a large pot or cast-iron skillet add in about 2" of oil for frying. Heat to 350° F and begin frying. Fry until golden brown on both sides, about 3-4 minutes. Drain on a paper towel lined plate and serve with your favorite hot sauce. Enjoy!

Notes

This delicious recipe was adapted from Authentic Natchitoches Meat Pie - SmartyPantsKitchen