The Perfect Meat Pie

By Matty Matheson · 150 min

Ingredients

Instructions

1. In a food processor, pulse the flour and salt. Add the butter and pulse a few seconds at a time until it resembles peas. Add the cold water and pulse until a dough just starts to form, adding more water if needed.
2. Divide the dough into 2 discs, wrap and rest for 30 minutes. The dough can be made a day ahead and kept in the fridge; take it out 1 hour before making the pie.
3. Set an oven rack to the middle and preheat the oven to 375°F (190°C).
4. While the dough rests and the oven heats, melt the butter in a large Dutch oven over medium heat. Add the onions, celery and leeks and cook about 10 minutes, until the onions are translucent with no colour. Add the ground beef and cook for 8 minutes. Add the cloves, cardamom, cinnamon, mace and star anise.
5. Once the spices are toasted, sprinkle in the flour and cook the meat mixture for 3 to 5 minutes. Let it cool completely.
6. Roll out half the dough on a floured surface to 1/8 inch (3 mm) thick, about 13 inches (33 cm) long, and fit it into a 9-inch (23 cm) pie pan. Roll out the second half.
7. Fill the crust with the meat mixture, cover with the second crust and seal the edges by pinching together, creating a pleated edge. Cut an X in the top centre to vent.
8. Brush the top with egg wash and bake for 45 minutes, until the crust is golden.
9. While the pie bakes, peel and dice the rutabaga into 1-inch cubes. Boil until tender, about 20-30 minutes. Drain, add butter and salt, and mash with a fork.
10. Rest the pie for 5 to 10 minutes, then slice and serve with the rutabaga mash and ketchup on the side.

Summarized from Matty Matheson's video. Watch it for the details.

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OnionCeleryGround beefLeekRutabaga