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Jan 17, 2011 06:13 AM

Meat pies, anybody?

My mom was forever mincing up odds and ends of meat to make cottage (she called it shepherd's) pies and cooking meat in leftover gravy and topping it with her wonderful pie pastry. Stretched the food dollar and tastes scrummy.
I often make chicken pot pie with biscuit topping and yesterday made something I always make when there's leftover goose in the house - a goose pie in phyllo pastry. It is always tasty but last night's was spectacular (if I do say so myself). You know why? I used goose fat to brush on the pastry. Shatteringly crisp, much much more savory than butter.
Took about 3/4 lb of leftover goose, cut it into small bits. Melted 1/3 c goose fat, poured almost all of it out into a small bowl for the pastry, cooked 3 large shallots, cut up, in the rest. Added the goose, a couple of teaspoons of hot chili garlic paste, a couple of shakes of Worcestirshire, a tb of Dijon mustard, a cup of water, and half a Maggi beef bouillon cube. (The chili garlic sauce was from a Thai takeaway and the cream needed using up, I usually don't use cream in this but thought in for a penny, in for a pound. Literally.)
Simmered it down and added 1/2 c heavy cream, simmered until most of it was absorbed. Tasted it and decided a squirt of ketchup was in order. I like my meat pie fillings very highly seasoned.
Lined a 13x9 pan brushed with the goose fat with 4 layers of phyllo (used 2 sheets at at time, 2 pairs across the width of the pan, brushing each lightly with the fat and salting very lightly - 1/2 of a 1 lb pack of Athens brand, it's great that they pack them in two half-lb portions), topped with 1 layer of phyllo and the filling, then the rest of the phyllo as single sheets also brushed.
Squished the ragged edges sticking up down into the main part, sprinkled with nigella seeds, and baked at 400 deg F for about 25 mins. Man that was some good eatin' (as my father used to say). You could do the same with dark meat turkey or chicken for virtually the same effect.
How about you? Meat pies of any stripe on the hit parade in your house?

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  1. Our favourites are Tourtiere, Steak and Ale Pie and Chicken Pot Pie.

    4 Replies
        1. re: chefathome

          > Tourtière

          When made with a pâté à la viande, how thick is the resulting filling, after baking?
          Is it runny like a pot pie, or dense (like a pecan pie)?

          1. Do hand held meat pies count? My favorites are empanadas, pastelitos and samosas. Usually I bake my empanadas with an eggwash, but if I want to go Natchitoches or pastelito style, I deep fry them. I'm currently working at pefecting my pork and Aussie pie recipes.

            10 Replies
            1. re: JungMann

              If handheld pies count (and they should!) I would add Cornish pasties.

              1. re: JungMann

                Also Bolivian saltenas, but i have never made them myself...

                1. re: JungMann

                  i recently made little asian-flavored pork turnovers with phyllo squares.

                    1. re: kattyeyes

                      sure i braised a pork tenderloin with chinese 5 spice, dried hot chili flakes, ground mustard, s&p, garlic powder, then after it was in braising liquid (chicken stock and a little rice wine) for 15 mins. i glazed it with a homemade duck sauce (someone provided me the recipe on the WFD thread, i'll have to dig it up for you, or you can just make any asian-y glaze you want.) finished it up, put it in fridge with the braising liquid for later. when i was ready to make them, I diced up the tenderloin cold, and put the meat and liquid into a pan to heat up. then i just took a sheet of phyllo, rolled it out a bit, cut into 4 squares, filled each with quite a good bit of meat and a little juice, and then folded them into triangles, crimping edges. 25 mins., at like 350 or 375. they leaked a little but not all that bad, really, and still had puffy integrity.

                      1. re: mariacarmen

                        They sound fab--thanks for sharing (TEE HEE "puffy integrity"). :)

                  1. re: JungMann

                    So does a kibbeh count as a meat pie?

                    1. re: scubadoo97

                      That *might* be stretching it. Kibbeh bil sanieh is more of a meatloaf, I think. When someone asks what kibbeh krass is, I've always told them it's meat-stuffed meatballs. Usually piques their interest.

                      1. re: JungMann

                        cooked ground meat sealed inside a bulgur shell. Not that big of a stretch. Meatballs I think of as the same through and through

                  2. One of my husband's favorite is Hamburger pie! I have mastered his mother's recipe...but that is our little secret!

                    Seafood Pie is standard in our house along with Curry Mussel Pie

                    However buttertart I will have to try that goose pie!
                    Sounds devine and should be banned in at least 3 states...

                    1. And how about calzones? Do they count?
                      I make Italian handheld pies, using a variety of cheeses (one cheese is always mozzerella), ground meats, spinach, mushrooms, onions, marinara, ricotta (sometimes) meatballs etc. It's a little like eating a wrapped pizza pie. Oh wait are talking about making pies using only phyllo dough?