Description

These Baked Beef & Chicken Meat Pies are golden, flaky, and packed with a savory combination of seasoned beef, tender chicken, peppers, onion, and garlic. The homemade pastry is buttery and crisp, while the flavorful filling makes these pies perfect for lunch, parties, picnics, snacks, or family gatherings.

Ingredients

For the Pastry

500 g all-purpose flour
250 g cold butter or margarine
1 teaspoon salt
1 teaspoon baking powder
150–180 ml cold water, as needed

For the Beef & Chicken Filling

250 g minced beef
250 g chicken breast, finely diced or minced
1 medium onion, chopped
1 small red bell pepper, diced
1 small green bell pepper, diced
2 cloves garlic, minced
1 teaspoon curry powder
1 teaspoon thyme
½ teaspoon paprika
½ teaspoon black pepper
1 seasoning cube
Salt to taste
2 tablespoons vegetable oil
2 tablespoons flour
100–150 ml water or beef/chicken stock

For Brushing

1 egg, beaten

Instructions

Prepare the Filling

Heat the vegetable oil in a large skillet over medium heat.
Add the chopped onion and minced garlic. Sauté until softened and fragrant.
Add the minced beef and diced or minced chicken.
Cook until the beef is browned and the chicken is fully cooked.
Add the red and green bell peppers and stir well.
Season with curry powder, thyme, paprika, black pepper, seasoning cube, and salt.
Stir everything together and cook for a few minutes.
Mix the 2 tablespoons of flour with the water or stock until smooth.
Pour the mixture into the filling and stir continuously.
Cook until the filling thickens and most of the liquid has evaporated.
Remove from the heat and allow the filling to cool completely.

Make the Pastry

Add the flour, salt, and baking powder to a large mixing bowl.
Add the cold butter or margarine.
Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
Gradually add the cold water, mixing gently until a soft dough forms.
Avoid overworking the dough.
Cover and let the dough rest for 15–20 minutes.

Assemble the Meat Pies

Lightly flour your work surface.
Roll out the dough to a medium thickness.
Cut the dough into round circles using a cutter or small bowl.
Place a portion of the cooled beef and chicken filling in the center of each circle.
Fold the dough over the filling to form a half-moon shape.
Press the edges firmly together.
Crimp the edges with a fork to seal the pies.
Arrange the pies on a lined baking tray.
Make a small slit on top of each pie to allow steam to escape.
Brush the tops generously with beaten egg.

Bake

Preheat the oven to 180°C (350°F).
Bake the pies for 25–35 minutes, or until the pastry is golden brown and cooked through.
Remove from the oven and let them cool slightly before serving.

Notes

Serve the meat pies warm or at room temperature.
Pair them with a fresh salad, coleslaw, roasted vegetables, or a simple dipping sauce.
They are excellent for breakfast, lunch boxes, picnics, parties, and afternoon snacks.
Let the filling cool completely before placing it inside the pastry to prevent the dough from becoming soggy.
Store cooled meat pies in an airtight container in the refrigerator for up to 3–4 days.
Reheat refrigerated pies in a preheated oven or air fryer to help restore their crisp texture.
Avoid reheating them for too long in the microwave because the pastry can become soft.
For longer storage, freeze completely cooled baked pies in a freezer-safe container or bag for up to 2–3 months.
You can also freeze assembled, unbaked pies and bake them from frozen, adding extra baking time as needed.
Keep the pies properly covered to prevent them from absorbing odors or moisture from the refrigerator