I’m in love with this Meat Pie with Sage recipe – and it's not only because I first learned of it from my 60-year-old-British-love Monty Don. It's because I feel like an old-fashioned homemaker whenever the golden crust filled with succulent, moist meat comes out of the oven. Like I belong in an episode of Victorian Farm. Like the technology woes that plague me throughout the work week can be silenced by a simple, golden fat-filled crust. Like my family is going to survive the winter.
One of the many perks is that you can literally fill it without almost any meat or flavoring you like.
I’ve tested it with regular all-purpose flour and einkorn all-purpose flour – both work fine. If using einkorn, reduce the lard by 50 grams and add a 30 minute chilling in the refrigerator prior to baking. The filling is up to you – spice the meat to your liking. This recipe makes two large pies or six smaller pies – it can easily be halved (though leftovers holdover well).
This was originally a Cooking Community recipe from years ago. I love being able to share pieces of the hundreds and hundreds of recipes we've shared with our Community over the years. If you'd like more rustic farm recipes, be sure to check out our Cooking Community right here.
Meat Pie with Sage
For the filling
4 chicken thighs, cut into 1” pieces
2 pounds ground pork
1 tablespoon sea salt
1 teaspoon freshly ground black pepper
2 tablespoons lemon juice
3 tablespoons fresh sage, minced
For the crust
2 pounds all purpose flour
350 grams lard, tallow, or goose fat
1 cup water
1 egg, beaten
- Combine all the filling ingredients in a large bowl. Use your hands to mix the filling until it’s well combined. Set aside.
- Measure out the flour and place it in a food processor.
- Combine the lard and water in a small saucepan and bring to a boil.
- Turn the food processor on and pour the hot lard water into the food processor. By the end of the pour, the dough will have become a nice, warm, smooth ball of dough. Remove it from the food processor onto a floured work surface.
- Measure out a 12” square piece of parchment paper.
- Split the warm dough in half. Remove ¼ of each half to save for the lid of the meat pie.
- Working with one section of dough at a time, place it on the parchment paper, and use a rolling pin to roll it into a 10-12” circle. Place a half-gallon mason jar in the middle of the dough circle and use your hands to carefully form the dough around the mason jar, like a bowl. When you’re finished, flip the mason jar on it’s top, and use your hands to continue to form the dough “bowl” around the bottom of the mason jar. Secure the parchment paper around the dough with a piece of twine. Set aside and repeat with the remaining dough.
- Carefully remove the mason jar from the dough – carefully now.
- Fill the bowl of dough with half of the meat mixture, pressing it down as you go.
- Use the remaining small piece of dough, rolled out into a small circle, to cover the top of the pie. Use your fingers to press the edges together. Cut a few slits in the top of the meat pie to let steam escape.
- Bake in a preheated 350 degree oven for two hours (reduce the time to 1 hour if making smaller pies). In the last ten minutes, remove the pies from the oven and remove the parchment paper. Brush with an egg wash and bake for a few more minutes, until golden.
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