Savory Meat Pies You’ll Want to Try This Week

Why Meat Pies Are the Ultimate Comfort Food

Meat pies have been a staple across cultures for centuries, offering a perfect balance of flaky crust and hearty filling. Whether baked or fried, these pies are satisfying, portable, and endlessly customizable.

From buttery shortcrust to golden puff pastry, each style brings a unique texture. The best part? They’re easy to prepare in batches and freeze for later. If you haven’t explored meat pies beyond classic pot pies, you’re in for a treat this week!

The Secret to the Perfect Pie Crust

A great meat pie starts with the perfect crust—flaky, tender, and just crisp enough. The secret? Keep your butter cold and handle the dough as little as possible.

For extra flakiness, use a mix of butter and lard. Some bakers swear by adding a teaspoon of vinegar or vodka to the dough, which prevents gluten from overdeveloping. If you’re short on time, store-bought puff pastry works wonders, but nothing beats homemade dough.

Classic British Steak and Ale Pie

This pub favorite combines slow-cooked beef, onions, and mushrooms in a rich ale-based gravy, all tucked into a buttery crust. The key to flavor? Use a dark ale like Guinness or a robust English ale for deep, caramelized notes.

Simmer the filling low and slow until the meat is fork-tender. To prevent a soggy bottom crust, brush it with egg wash and partially bake it before adding the filling.

Serve with mashed potatoes and peas for a truly British experience.

Australian Meat Pie: A Game-Day Staple

Aussie meat pies are a handheld delight, filled with seasoned minced beef in a thick, savory gravy. The trick to getting that iconic texture? A mix of ground beef and a little cornstarch to thicken the filling.

Australians love their meat pies with a generous squirt of tomato sauce (ketchup). For a shortcut, use frozen puff pastry, but brush the tops with egg wash for a golden, glossy finish.

French Tourtière: A Hearty Winter Pie

A staple in Quebec, tourtière is a spiced meat pie made with ground pork, beef, or veal. The secret ingredient? A touch of cinnamon and cloves, give the filling its warm, rich flavor.

Some recipes include mashed potatoes for extra creaminess. Tourtière is best enjoyed with a dollop of tangy ketchup or fruit chutney. Make extra and freeze a few—this pie gets even better the next day.

Jamaican Beef Patties: Spicy and Irresistible

Jamaican beef patties have a flaky, turmeric-infused crust with a bold, spicy filling. Scotch bonnet peppers give them their signature heat, but you can adjust the spice level by using milder chilies.

The secret to a juicy filling? Mix ground beef with breadcrumbs and beef broth. Traditionally baked, these patties can also be air-fried for a crispier bite. Serve with coco bread for a true Caribbean treat!

Empanadas: Latin America’s Favorite Hand Pies

Empanadas come in endless varieties, from Argentina’s beef-filled versions to Puerto Rico’s spicy chicken ones. The best empanadas have a well-seasoned filling with olives, raisins, or boiled eggs for extra depth.

For crispy, golden pockets, brush them with egg wash before baking or deep-fry them for a crunchier shell. A chimichurri or spicy salsa on the side takes them to the next level.

Moroccan Pastilla: A Sweet and Savory Delight

This unique pie blends shredded chicken, almonds, and warm spices like cinnamon and saffron, all wrapped in delicate phyllo dough. Traditionally, pastilla is dusted with powdered sugar and cinnamon, creating an unforgettable contrast of flavors.

The secret to a perfect pastilla is layering the phyllo sheets with melted butter to achieve that signature crispy texture. It’s labor-intensive, but every bite is worth it!

Nigerian Meat Pie: A Buttery, Savory Treat

These hand pies have a soft, buttery crust and a filling of minced beef, potatoes, and carrots in a lightly spiced gravy. The key to their tender texture? Adding a little baking powder to the dough.

Nigerian meat pies are baked until golden brown, making them less greasy than fried versions. For extra flavor, some cooks add a dash of curry powder to the filling.

Middle Eastern Sfeeha: Mini Meat Pies

Sfeeha, or Lebanese meat pies, are small, open-faced pies filled with spiced lamb or beef. The secret to their deep, tangy flavor is pomegranate molasses, which adds a subtle sweetness.

For the softest dough, let it rise twice before shaping. These pies are traditionally served with yogurt sauce and fresh herbs, making them a perfect appetizer or light meal.

Russian Pirozhki: Soft and Pillowy Meat Pies

Pirozhki are soft, golden pastries stuffed with savory fillings like ground beef, onions, and cabbage. Unlike most meat pies, pirozhki are made with yeasted dough, giving them a fluffy texture.

They can be baked or fried—fried versions are especially crispy and irresistible. Serve them warm with sour cream or pickles for an authentic Russian touch.

Greek Kreatopita: Flaky Meat Pie Perfection

Kreatopita is a Greek meat pie made with layers of crispy phyllo dough and a rich beef or lamb filling. The key to a flaky crust is brushing each phyllo sheet with melted butter.

Some versions include feta cheese or a hint of cinnamon for extra flavor. Kreatopita is best enjoyed fresh out of the oven, but leftovers reheat beautifully in an air fryer.

The Ultimate Chicken Pot Pie

Few dishes are as comforting as a classic chicken pot pie. For the creamiest filling, use a roux-based sauce with heavy cream. Adding a splash of white wine enhances the depth of flavor.

Instead of just chicken, try a mix of turkey and ham for a delicious twist. Top with either puff pastry or a biscuit crust, depending on your texture preference.

Cornish Pasty: A Miner’s Favorite

Cornish pasties are packed with beef, potatoes, rutabaga, and onions, all wrapped in a sturdy, golden crust. The trick to an authentic pasty? Fold and crimp the edges tightly to seal in moisture.

Traditionally, these were eaten by miners, who held the crust’s edge and discarded it to avoid contaminating their meal with dirty hands. Today, every bite is worth savoring!

Make sure to check out delicious roti wrap ideas to upgrade your lunch. You can also cook tender BBQ ribs right in your air fryer with some genius tips for a gourmet lunch or dinner.

South African Bobotie Pie (A Curry-Spiced Favorite)

Bobotie is a beloved South African dish, featuring spiced ground beef baked with a creamy egg custard topping. When turned into a pie, it gets an extra layer of crunch from the golden crust.

The filling is a mix of beef, curry powder, raisins, and almonds, creating a rich contrast of sweet and savory flavors. Some variations include chutney in the filling for added tanginess.

Traditionally, bobotie is served with yellow rice, but as a pie, it’s perfect on its own or with a side of fruit chutney. The combination of warm spices and flaky pastry makes this a must-try!

You can also take a look at delicious homemade dressing ideas for your salads. Also, learn the art of flaky pastry without a mixer.