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Meat Pie

A pie made by rolling meat strips with fat, lining with pastry, baking until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Meat Pie

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the meat

  1. Cut the meat into neat strips.

  2. Remove excess fat from the meat.

  3. Dip the meat in seasoned flour.

  4. Roll up each strip with a piece of fat in the center.

Assemble the pie

  1. Stand the rolled strips on end in a pie dish.

  2. Half fill the dish with water.

  3. Wet the edges.

  4. Line the edges with strips of pastry and wet the lined edge.

  5. Cover with crust.

  6. Make a hole in the center.

  7. Brush the top with beaten egg.

  8. Decorate with leaves.

Bake

  1. Bake in a hot oven at 400°F (200°C) for the first half hour.

  2. Lower the heat to 350°F (175°C) and bake for about another hour to cook the meat.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Pie steak
The main filling, which cooks through inside the pastry during baking.
Flaky pastry
Forms the crust that encloses the meat and gives a crisp, flaky texture.
Seasoned flour
Coats the meat so its surface can brown and the juices can thicken.
Beaten egg (in the method)
Brushed on top, it helps the crust brown and gives it a glossy finish.

The step that matters

Starting in a hot oven, then lowering the heat. The hot start sets and browns the pastry quickly. Lowering the heat to 350°F then lets the meat cook through gently, so the crust does not burn before the filling is done.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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