Recipe of the Day: Meat Pies


This is more of a project than a recipe so allow a day to make these.  But they are worth it!  We made two kinds yesterday: Beef/Pork and Lamb/Turkey.  As you all know I can’t have beef AT ALL, so I had some ground lamb and turkey and decided to make a few (ended up being more than a few) for myself.  It took us most of the day, several batches of dough but we ended up with 60 pies!  Plus we spent all day in the kitchen together ~ an added bonus!

The original recipe is at the bottom of this post but I thought I would give you a little tutorial along with some adjustments I made.  Husband made the beef/pork pies “by the book”.  I of course, had to tweak mine a bit.;)


For the lamb/turkey pies, I used a little more veggie than we normally would.  To me lamb needs a bit of “covering up” – I like it, I just don’t LOVE it by itself.  I need some spice and other flavors.  So I used leeks, spring onions, shallots, celery and minced garlic.  Along with salt, pepper, chives, marjoram, cayenne and a good bit of dried thyme.

Brown your meat of choice in a bit of olive oil and butter, add your veggies and spices and cook until the onions are translucent. Spread it out on a cookie sheet to cool completely.  You don’t want to put warm meat into the pastry.  While your meat is cooling, roll your dough very thin and cut it into rounds.  We use the large pastry cutter shown below.  If we are making these for appetizers we use a much smaller cutter.  This dough is fairly difficult to roll out.  It has to be sturdy to hold up to the meat contents as well as the frying.  In fact my forearm muscles are sore today from rolling dough! (Dough Recipe at the bottom, as well.)


When your meat is completely cooled spoon into pastry.  Don’t over fill to the point where your dough will not easily stretch over to close.  Otherwise it very likely will tear.  Dampen the edges of the dough so it will seal properly.

preparingYou can either crimp the dough with the pastry cutter or by hand.  Just be sure it is damp and sealed all the way around.finished

It is best to chill the pies before frying.  If you like, you can freeze them on wax paper lined cookie sheets being careful to layer so they dont stick together.  When they are completely frozen put them in freezer containers or zipper bags and return them to the freezer for later.  They can be kept 6 months frozen.  Thaw them a bit before frying if they have been in the freezer or the middle might still be cold.  You can always pop them in the microwave for a few seconds to be sure the middle is piping hot.

Fry them in 350 oil until golden brown.  Drain on a rack, serve hot and enjoy!  Now for the recipe:


  • 2 pounds meat (ground beef, pork, lamb, turkey or any combination)
  • 2 cups finely chopped onion
  • salt and pepper, spices to taste
  • approximately two tsp all purpose flour stirred in during the browning stage to make a bit of “gravy” for your meat mixture

Brown meat, spoon off as much grease as possible, add onion, spices and flour and cook until onions are clear.   Let cool completely.


  • 4 cups flour
  • 2 tsp baking powder
  • 2 eggs
  • 1/2 cup melted shortening or lard
  • enough milk to make a stiff dough
  • flour for rolling out

Mix flour and baking powder in a large bowl.  Mix in melted shortening or lard until crumbly.  Add eggs and milk to make a stiff dough.  Roll out thinly on floured surface.  Cut into desired size circles.  Fill with meat mixture, leaving enough room to close dough without stretching and tearing.  Wet edges of dough, fold over and crimp.  Freeze or chill and fry in 350 oil until golden brown.

If you have any questions just ask!

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Yum! Hand pies! Susan, they look delicious. Could you bake them or would you have to use a different dough?
You just make the yummiest things. 🙂

I am pretty sure we have baked them. But it has been a while. We eat them so seldom, I don’t worry about the frying too much. But you could make a half batch and try it maybe. Hey…let me go bake one and I will see how it goes and report back. How will that do? I am sure I can talk someone into eating it!


They look delicious…. they always look and taste delicious. You all make such yummy ones! You have a good day!

It has been in the oven now for about 25 minutes…still not completely browned but it smells divine!!! I will let you know how it all turns out and baking times and temps later!

Okay final analysis:Baked it at 375 for 30 minutes. The flaky crust is completely lost in the baking process. It was hard and still tasty but I didn’t like it so much ya know? However, if you were going to bake and take, this might be great. They would not get soggy during travel. Did you know that’s actually what started the whole “pasty” craze in the UK…back in the day? Oh and it is pronounced [pas-tee] over there and they are made with some sort of veggie in it…usually swedes or potatoes. Husband says they have them often at work. Anywho, Miners took them to work. They could hold it by the crimped side (with dirty hands – yuck) eat down to the edge and throw that part away. Or so I hear.

By the way, baked lamb pasty is a tasty breakfast. A little more than I am used to eating in the morning but very good.

I remember hearing that on Alton Brown I think. Also he said that sometimes they would fill one side with like jam or fruit so you would have lunch and dessert in one pie.

But yes, these are soo much better than any you can buy. If I didn’t end up feeling like I blew out my rotator cuff* every time I made a big batch, I would always have some in the freezer (they never seem to last long in there ;)).

Also, when I make them, while I am browning my meat, I like to add some a smidge of flour. Not so much that you end up with a soupy gravy like Lasyone’s just a sprinkling to kind of thicken it up just bit. I tried egg once, but it was TOO much binding, ended up like a pastry covered meatball.

*This may have more to do with my cabinets being too tall for comfort than the dough itself.

Those pies look absolutely delicious Susan!! I wish I had one now!

You are so right. I am pretty sure…no, I know, your dad put a couple teaspoons of flour in the meat. It isn’t in the recipe but I remember when we were making the meat mixtures he asked me if I liked a little “gravy” in mine? So I am going to assume he put a little in my lamb/turkey while he was at it. I will go and edit the recipe to reflect this new info. Thanks for reminding me. And my arms are still sore this morning!

[…] Recipe of the Day: Meat Pies @ NotQuiteJuneCleaver- My Mom and Dad make meat pies. These are so good, they will make you slap your mama. So you might want to consider eating them whilst not in her company. […]