Smoked Meat Pie

Alright folks, gather ’round because today we’re diving into the world of one of my all-time favorite comfort foods – the glorious smoked meat pie! Trust me, you haven’t lived until you’ve had a slice of this savory delight. So, grab your apron and let’s get cooking!

How to Make Smoked Meat Pie

Let’s start with the basics, shall we? Making a smoked meat pie is like crafting a masterpiece, but with edible ingredients. Here’s a quick rundown of how to whip up this mouthwatering creation:

1. Prep the Meat: You’ll need some top-notch cuts of meat for this recipe. I prefer a mix of beef and pork, but you can use whatever tickles your taste buds. Season it up with your favorite spices. Think garlic, onion powder, paprika – go wild!
2. Pie Crust: Now, what’s a pie without a stellar crust? I like to use a classic flaky pastry crust. It’s like a warm, buttery hug for your taste buds. But if you’re feeling adventurous, a puff pastry crust can work wonders too.
3. Smokin’ Time: Fire up your smoker, my friends! You’ll want to use some good ol’ wood chips for that irresistible smoky flavor. Hickory, cherry, or applewood – take your pick! Smoking meat is an art, and it takes patience. So, keep an eye on your smoker’s temperature, and let that meat bathe in smoky goodness for a few hours.
4. Assembly: Roll out your pie crust and line your pie dish. Fill it up with that heavenly smoked meat, and don’t be stingy! Add some veggies – carrots, peas, and potatoes are my personal faves. Top it off with another layer of pastry and crimp the edges like a pro.
5. Bake to Perfection: Pop that bad boy in the oven and bake until it’s golden brown and oozing with flavor. Your house will smell like heaven, just a heads-up!
6. Serve Hot: When your masterpiece is ready, serve it up hot! A dollop of ketchup or gravy on the side? Pure perfection.

What kind of crust works best for smoked meat pie?

Ah, the age-old question of pie crusts! Well, my friends, it really boils down to personal preference. As I mentioned earlier, I’m all about that flaky, buttery pastry crust. It’s a classic for a reason. But if you want something lighter and more puff-tastic, go for puff pastry. It’ll be like biting into a cloud of deliciousness. Just remember, there’s no wrong answer here!

What type of wood chips to use for this recipe?

Now, let’s talk wood chips. The type of wood chips you choose can make or break your smoked meat pie. Hickory wood chips lend a robust, smoky flavor that pairs beautifully with the meat. Cherry wood chips add a hint of sweetness, and applewood gives a milder, fruity aroma. It’s all about what tickles your taste buds. Personally, I like to mix it up and use a blend of hickory and cherry for a balanced flavor explosion!

Additional Tips

• Temperature Control: Keeping an eye on your smoker’s temperature is key. You want to maintain a steady, low heat – around 225°F (107°C) is the sweet spot. Trust me; it’s worth the patience.
• Spice it Up: Don’t be shy with the spices. The meat’s gotta be well-seasoned to stand out against that smoky backdrop.
• Let it Rest: After you’ve worked your culinary magic, let the pie rest for a bit before diving in. It’ll help those flavors mingle and intensify.

What to Serve

Smoked Meat Pie isn’t just a one-man show; it needs some fabulous co-stars. Here are a few ideas:

• Mashed Potatoes: Creamy, dreamy mashed potatoes are the perfect partner in crime. They soak up that gravy like nobody’s business.
• Green Beans: A side of steamed green beans adds a pop of color and a healthy crunch to your plate.
• Coleslaw: A zesty coleslaw can provide a refreshing contrast to the rich, smoky pie.

What to do with Leftovers

Now, if you somehow manage to have leftovers (I salute your self-control), here’s what you can do:

• Pie Sandwiches: Yes, you heard me right! Make some epic smoked meat pie sandwiches with a dash of mustard or mayo. A portable slice of heaven!
• Reheat and Enjoy: Pop those leftovers back in the oven or microwave for a quick and delicious meal. Sometimes, the flavors get even better the next day.

Overall, folks, making a smoked meat pie is a labor of love that’s absolutely worth every minute. It’s comfort food at its finest, and I can guarantee that it’ll have your taste buds doing a happy dance. So, give it a shot, invite some friends over, and relish in the savory goodness.

Finally, in closing, I want to thank you for joining me on this culinary adventure. Remember, life’s too short for bland food – so keep experimenting, keep cooking, and keep enjoying every bite! As they say, “Good food is good mood!” Happy cooking, my friends!

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Smoked Meat Pie

Indulge in the rich, smoky flavors of our irresistible smoked meat pie recipe. Master the art of creating this savory dish with our step-by-step guide.

Course Main Course

Prep Time 30 minutes

Cook Time 5 hours

Servings 8

Ingredients

For the Pie Filling:

• 1 pound 450g of beef, diced
• 1 pound 450g of pork, diced
• 2 tablespoons vegetable oil
• 1 onion finely chopped
• 3 cloves garlic minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 cup 120ml beef broth
• 1/2 cup 120ml pork broth (you can use store-bought or make your own)
• 2 cups mixed vegetables carrots, peas, and potatoes, diced

For the Pie Crust:

• 2 1/2 cups 300g all-purpose flour
• 1 teaspoon salt
• 1 cup 2 sticks or 226g cold unsalted butter, cubed
• 6-8 tablespoons ice-cold water

Instructions

Prepping the Meat

1. Start by seasoning the diced beef and pork with salt, pepper, paprika, onion powder, garlic powder, and dried thyme. Mix them up real good, so they're coated in all that flavor.
2. In a large skillet or pan, heat up 2 tablespoons of vegetable oil over medium-high heat. Toss in your finely chopped onion and minced garlic. Sauté until they're all nice and fragrant.
3. Add the seasoned meat to the skillet. Sear it until it's browned on all sides. This step's all about building up those incredible flavors!
4. Once the meat's browned, pour in your beef and pork broths. Lower the heat and let it simmer for about 20-30 minutes, or until the meat's tender. Keep stirring occasionally.
5. While that's simmering away, it's time to dice up your mixed vegetables – carrots, peas, and potatoes. Set them aside for later.

Making the Pie Crust

1. In a big mixing bowl, combine your all-purpose flour and salt. Give it a little whisk to make sure they're well-mingled.
2. Now, drop in those cold, cubed chunks of unsalted butter. Use a pastry cutter, fork, or even your fingers to work the butter into the flour mixture. You want it to look like coarse crumbs.
3. Pour in 6 tablespoons of ice-cold water and stir it in. If your dough's still looking a bit dry, add 1 or 2 more tablespoons of water. But don't overdo it!
4. Divide your dough into two equal parts. Shape each into a disk, wrap them in plastic wrap, and chill in the fridge for about 30 minutes. It's dough-resting time!

Assembling and Smoking

1. Preheat your smoker to a temperature of around 225°F (107°C). Now, take your seasoned, simmered meat mixture and your chilled pie crusts out of the fridge.
2. Roll out one of the dough disks on a floured surface to fit your pie dish. Lay it in the dish, letting the edges hang over.
3. Fill the pie crust with your simmered meat mixture and the diced mixed vegetables. Be generous!
4. Roll out the other dough disk and place it over the top. Trim off any excess dough and crimp the edges to seal your pie.
5. Now, transfer that beautiful pie to your preheated smoker. Smoke it for about 4 hours, maintaining that consistent temperature. The longer it smokes, the richer the flavor.

Baking and Serving

1. Once your pie is smoked to perfection, preheat your oven to 350°F (175°C).
2. Place your smoked meat pie in the oven and bake for about 1 hour, or until the crust turns golden brown and the filling is bubbling with delight.
3. Let it cool for a few minutes before slicing. Then, serve up those mouthwatering slices with your choice of sides – mashed potatoes, green beans, or coleslaw.