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 Time30minutes
Cook Time5hours
Servings8
Ingredients
For the Pie Filling:
1pound450g of beef, diced
1pound450g of pork, diced
2tablespoonsvegetable oil
1onionfinely chopped
3clovesgarlicminced
1teaspoonsalt
1/2teaspoonblack pepper
1/2teaspoonpaprika
1/2teaspoononion powder
1/2teaspoongarlic powder
1/2teaspoondried thyme
1/2cup120ml beef broth
1/2cup120ml pork broth (you can use store-bought or make your own)
2cupsmixed vegetablescarrots, peas, and potatoes, diced
For the Pie Crust:
2 1/2cups300g all-purpose flour
1teaspoonsalt
1cup2 sticks or 226g cold unsalted butter, cubed
6-8tablespoonsice-cold water
Instructions
Prepping the Meat
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.
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.
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!
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.
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
In a big mixing bowl, combine your all-purpose flour and salt. Give it a little whisk to make sure they're well-mingled.
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.
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!
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
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.
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.
Fill the pie crust with your simmered meat mixture and the diced mixed vegetables. Be generous!
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.
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
Once your pie is smoked to perfection, preheat your oven to 350°F (175°C).
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.
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.