Are you craving a comforting, flavorful meal that's surprisingly easy to make? Look no further than this Fall River French Meat Pie recipe! This delicious dish is perfect for a cozy weeknight dinner or a special weekend gathering. It's a hearty, savory pie filled with tender chunks of meat in a rich, flavorful gravy, all encased in a flaky, golden crust. Get ready to impress your family and friends with this simple yet elegant homemade creation! This recipe is perfect for those seeking easy recipes, healthy meals, or quick dinner ideas. It's a celebration of homemade cooking at its best!
Ingredients:
This recipe makes one 9-inch meat pie.
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- ¼ cup ice water
For the Filling:
- 1 tablespoon olive oil
- 1 pound ground beef (or a mix of ground beef and pork)
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon black pepper
- 1 cup beef broth
- 1 tablespoon all-purpose flour
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- Salt to taste
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Avoid overmixing.
- Chill: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preparing the Filling:
- Brown the meat: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Sauté vegetables: Add the onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes. Stir in the garlic, thyme, rosemary, and black pepper and cook for another minute.
- Make the gravy: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the beef broth, tomato paste, and Worcestershire sauce until smooth. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt to taste.
Assembling and Baking the Pie:
- Preheat oven: Preheat your oven to 375°F (190°C).
- Roll out the dough: On a lightly floured surface, roll out half of the chilled dough into a 12-inch circle. Transfer it to a 9-inch pie plate.
- Add filling: Pour the meat filling into the pie crust.
- Top the pie: Roll out the remaining dough and either place it over the filling or cut it into strips to create a lattice top. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
- Bake: Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Cool: Let the pie cool slightly before serving.
Tips and Variations:
- For a richer flavor, use a combination of ground beef and pork.
- Add other vegetables, such as mushrooms, potatoes, or peas, to the filling.
- Use different herbs and spices to customize the flavor of the pie. A dash of nutmeg or smoked paprika adds a nice touch.
- For a vegetarian option, substitute the ground meat with lentils or mushrooms.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Protein: 30-35g Fat: 25-30g Carbohydrates: 25-30g
This Fall River French Meat Pie recipe is a delightful addition to your repertoire of delicious dishes and best recipes. Enjoy! It's a perfect example of how easy it is to create healthy meals and quick dinner ideas using simple ingredients and techniques. Happy cooking!