Meat Pies: Take Two!

I left last week’s pie experiment feeling lackluster and unaccomplished. But at the end of the day, cold pie or not, the taste was there. I just needed to change my approach. Invigorated with a bubbling of determination I got back in front of the oven and tried a different pie technique. This one has a more standard crust, filling, and temperature. Geezers and birds, I present to you: the Steak and Potato Pie.

Steak and Potato Pies

Savory pies were introduced to England during the Roman occupation in 43 AD. The English first named these glorified bread bowls “coffins” because they were box-like. Eventually they started referring to them as “magpies” because of the odds and ends one could find in the dish (a cute nod to a magpie’s hodgepodge nest), which then led to the present-day name of “pies”. During the Medieval times these wily Brits started upping the ante and created “animated pies”. What started as baking live birds in between a double crust (with the intention of them flying away once the first cut was made) soon escalated to live, small people in between crusts.

I rejoice that this recipe includes a shortcrust and vegetables. This is a huge turn from the pork pie’s hot-water crust and gelatinous meat filling. Small bits of steak are simmered with diced vegetables in a gravy for a couple of hours. Because of this, I erred on the side of cooking the steak extra crispy so that it would still be firm, but tender after soaking up the cooking liquids. The end result is a buttery, flaky crust filled with a melt-in-your mouth beef and vegetable medley.

Occasions: impressing a love interest, a non-traditional Christmas meal, and a celebratory dinner after a successful fox hunt.

Pairings: Malbec or Brown Ale

For the Pie Crust: 

2 1/2 c all-purpose flour

1 teaspoon kosher salt

1 stick (8 tablespoons) butter, chilled and diced

1/2 c (8 tablespoons) shortening, chilled and diced

1/2-3/4 c cold water

Pulse the flour and salt in a food processor. Scatter the pieces of butter and shortening over flour mixture. Pulse until mixture resembles corn meal. Transfer to a large mixing bowl. Sprinkle 1/2 cup water over the mixture and toss with a rubber spatula until dough sticks together. If the dough is too dry, add more water 1 tablespoon at a time (better that the dough is too wet than dry). Divide the dough in half, form into disks, wrap in plastic wrap, and chill for at least 2 hours (can chill up to 3 days).  

For the Steak and Potato Filling:

2 tablespoons vegetable oil

6 ounces chuck steak, diced into 1/4-inch pieces

1 small yellow onion, diced

2 tablespoons all-purpose flour

1 1/2 c chicken broth

1 medium red potato, peeled and diced into 1/4-inch pieces

1 medium carrot, peeled and diced into 1/4-inch pieces

1/4 teaspoon ground sage

Salt and pepper, to taste

1 egg beaten with 1 tablespoon water

Heat oil in a large skillet. Add the diced meat and sear on both sides until crusty and browned (~4 min/side). Transfer to a bowl. Add onions to the skillet and sauté until caramelized and edges are browned. Return meat to the pan, sprinkle flour over, and combine with a wooden spoon. Slowly pour in chicken broth while stirring. Bring to a simmer and cook, stirring occasionally, for 1 1/2 hours.

Add the chopped potato and carrot, sage, salt, and pepper and cook for another 30 minutes. Remove from heat, transfer to a bowl, and cool to room temperature.

Pie Assembly:
Preheat oven to 350°F

Remove the chilled dough from the refridgerator and place on a generously floured surface. Roll out one of the disks very thin (~ 1/8-inch thick). For the bottom crust: cut out 6-inch circles. Fit the dough circles in a muffin tin, leaving the overhang. For the top crust: Roll out remaining dough disk and cut out 4-inch circles. 

Fill the bottom crust generously with the meat and vegetable filing. Brush the overhanging dough (from the bottom crusts) with water and lay the top crust disks over the filling. Fold the overhang over the top crust and crimp with your fingers to seal. Cut slits in the top of each pie to create vents. Brush top of each pie with the beaten egg. Bake the pies for 1 hour, rotating the pan midway through baking.

*6 pies (2-3 servings)

Meat-to-vegetable ratio should be about 60/40.