Meat and Mushroom Savory Pie

This Meat and Mushroom Savory Pie begins with a robust filling: lean minced meat cooked with sweet onions, garlic, and a harmonious blend of soy sauce, coriander, and black pepper. Sliced mushrooms join mid‑saute, their earthy aroma deepening the flavor profile. After cooling, the filling is nestled between two layers of homemade dough enriched with melted butter, baking powder, and a touch of sugar for subtle sweetness and lift. Brushed with egg yolk and sprinkled with sesame seeds, the pie bakes to a deep golden brown, offering a crisp top crust and a tender, flaky interior. Each slice reveals the steaming, savory filling contrasted by the light, buttery pastry—a dish that satisfies cravings for comfort food while impressing with its homemade charm.

Preparation, Cook, and Total Times

Preparation Time: 30 minutes
Resting Time (dough): 15 minutes
Cook Time (filling + baking): 50 minutes
Total Time: 1 hour 35 minutes

YIELD & CUISINE

Yield: Serves 6–8 as a main course
Cuisine: European‑style savory pie with Asian seasoning hints

A Full List of Ingredients

For the Filling:

• 500 g minced meat (beef, pork, or a mixture)

• 240 g onion, finely chopped (about 1 large onion)

• 1 garlic clove, minced

• Soy sauce, to taste (start with 1 Tbsp)

• Ground coriander, to taste (start with ½ tsp)

• Ground black pepper, to taste (start with ¼ tsp)

• Vegetable oil, for sautéing

For the Dough:

• 200 ml water (room temperature)

• 1 tsp sugar

• 1 tsp salt

• 280–300 g all‑purpose flour

• 1 tsp baking powder

• 60–100 g melted butter (room temperature)

Additional Ingredients:

• 1 egg yolk (for brushing)

• Sesame seeds (optional, for sprinkling)

Step‑by‑Step Cooking Directions

1. Make the Filling: Heat 1 Tbsp vegetable oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced meat, breaking up lumps, and cook until browned, about 8 minutes. Season with minced garlic, soy sauce, ground coriander, and black pepper. Stir well and simmer 2 minutes. Remove from heat and let cool completely.

2. Prepare the Dough: In a bowl, whisk water with sugar and salt until dissolved. In a separate bowl, sift flour with baking powder. Gradually add dry mixture to the wet ingredients, stirring until a shaggy dough forms. Add melted butter and knead briefly—about 2 minutes—until smooth and elastic. Cover with plastic wrap and rest 10–15 minutes.

3. Assemble the Pie: Preheat oven to 190 °C (374 °F). Divide dough into two equal portions. Roll one portion into a 25×25 cm sheet and line a similarly sized baking dish, pressing gently to cover base and sides. Spread the cooled meat filling evenly over the dough. Roll the second portion into a matching 25×25 cm sheet and place over the filling. Seal edges by pressing with your fingers or a fork; trim any excess dough.

4. Finish & Bake: Using a fork or skewer, poke small holes in the top crust to vent steam. Brush the top generously with egg yolk, and sprinkle sesame seeds if desired. Bake 35–45 minutes, until the crust is golden brown and crisp. Let rest 5 minutes before slicing.

Nutritional Information

Per serving (1/8 of pie):
Calories: 350 kcal
Protein: 15 g
Fat: 20 g
Carbohydrates: 28 g
Fiber: 1 g
Sodium: 420 mg

The Origins and Popularity of the Recipe

Savory meat pies have roots in medieval Europe, where encrusted pies—“coffins”—were both food and container. The addition of Asian seasonings like soy sauce and coriander reflects modern fusion trends. Today, homemade meat pies remain a comfort staple across cultures, evolving with local flavors and global influences.

Reasons Why You’ll Love the Recipe

• Combines familiar pie structure with bold, umami‑rich filling

• Make‑ahead friendly: filling and dough can be prepared in advance

• Visual appeal: golden crust and hearty interior look beautiful on any table

• Adaptable: swap spices, add vegetables, or use gluten‑free flour

Health Benefits

• High protein content supports muscle maintenance

• Onions and garlic provide antioxidants and anti‑inflammatory compounds

• Moderate use of butter and oil for balanced fats

• Homemade crust avoids preservatives and trans fats

Serving Suggestions

• Pair with a crisp green salad dressed in lemon vinaigrette

• Serve alongside roasted root vegetables for a heartier meal

• Offer ketchup, chutney, or hot sauce for dipping

Common Mistakes to Avoid

• Under‑cooking filling: ensure meat is fully browned and onions softened

• Over‑rolling dough: keep it slightly thick to avoid tearing when filling is added

• Skipping vents: without holes, moisture can collect and make the crust soggy

Pairing Recommendations

• Red Wine: a medium‑bodied Merlot or Shiraz

• Beer: a malty amber ale or brown ale

• Non‑Alcoholic: iced tea or sparkling water with lemon

Cooking Tips

• Rest dough before rolling to relax gluten and prevent shrinkage

• Cool filling fully to avoid melting the bottom crust

• Brush edges with egg wash to ensure a deep golden perimeter

Variations to Try

• Add diced bell peppers or peas to the filling for extra color

• Stir in grated cheese (cheddar or parmesan) for a richer filling

• Spice it up with chili flakes or cayenne pepper

Similar Recipes to Try

• Classic British Shepherd’s Pie

• Greek Spanakopita (spinach and feta in phyllo)

• Indian Keema Paratha (spiced meat‑stuffed flatbread)

• Australian Meat Pie

Ingredient Spotlight

Ground Coriander: Adds citrusy, floral notes that brighten the savory meat; also aids digestion and offers antimicrobial benefits.

Conclusion

This Meat and Mushroom Savory Pie unites the satisfying heartiness of a traditional meat pie with modern flavor accents and an easy‑to‑work dough. Its make‑ahead potential, customizable filling, and crowd‑pleasing appearance make it ideal for weeknight dinners, potlucks, or cozy family meals. Embrace the fusion of European technique and Asian seasoning to create a dish that’s both comforting and exciting—one bite, and you’ll be hooked.

Comprehensive FAQ Section

1. Can I use pre‑made pie crust?
     Yes—simply fit the crust into the dish, fill, and top with another sheet; bake as directed.

2. How do I keep the bottom crust from getting soggy?
     Ensure the filling is fully cooled before assembling, and brush the base lightly with melted butter.

3. Can I freeze this pie?
     Freeze unbaked assembly (wrapped) up to 1 month; bake from frozen, adding 10 minutes to the time.

4. What’s the best way to reheat leftovers?
     Reheat in a 180 °C oven for 10 minutes to restore crispness.

5. How do I make the dough gluten‑free?
     Use a 1:1 gluten‑free flour blend and omit baking powder if it contains wheat starch.

6. Can I substitute soy sauce?
     Use tamari for gluten‑free, or Worcestershire sauce for deeper flavor.

7. My filling was too wet—how can I fix it?
     Drain excess liquid from cooked meat and mushrooms, or add 1 Tbsp flour to absorb moisture.

8. Why didn’t my crust brown evenly?
     Rotate the pie halfway through baking and ensure your oven rack is centered.

9. Can I make individual hand pies instead?
     Divide dough and filling into smaller rounds, seal edges, and bake 15–20 minutes.

10. What other meats work well?
      Ground lamb, turkey, or chicken can be used—you may need to adjust seasoning.