Meat pies with tomato sauce
8 servings
60 minutes
Meat pies with tomato sauce embody home comfort and hearty enjoyment. This recipe comes from Russian cuisine, where pies have long held a place of honor on festive and family tables. The crispy flaky and shortcrust pastry hides a tender, juicy filling of ground beef, aromatic bacon, and spices that add depth to the dish's flavor. The tomato sauce adds zest, highlighting the meat notes. These pies are perfect for warm family evenings, buffets, or simply as a snack with a cup of strong tea. Their texture—a combination of the filling's tenderness and the crispy crust—makes every bite unforgettable.
1
Preheat the oven to 180 degrees. Heat vegetable oil in a pan and add chopped bacon, finely chopped onion, and garlic. Fry on medium heat for 3 minutes.
- Bacon: 2 pieces
- Onion: 1 head
- Vegetable oil: 1 tablespoon
- Garlic: 1 clove
2
Add the minced meat to the pan, increase the heat, and fry for another 3 minutes until the meat is cooked. Add ketchup, Worcestershire sauce, broth, and herbs. Bring to a boil, reduce the heat, and simmer uncovered for 5 minutes until the liquid evaporates. Let it cool.
- Ground beef: 500 g
- Ketchup: 3 tablespoons
- Worcestershire sauce: 1 tablespoon
- Beef broth: 500 ml
- Provencal herbs: 0.5 teaspoon
3
Cut 8 small squares from the shortcrust pastry using a square cutter. Place the dough in 8 small molds. Add the chilled filling on top of the dough. Brush the edges with lightly beaten egg yolk.
- Shortcrust pastry: 750 g
- Egg yolk: 1 piece
4
Cut 8 squares from puff pastry slightly larger than the molds. Place them on top of the molds and press the edges well. Brush the top with egg yolk. Make 2 small cuts on top with a knife. Place on a baking sheet and bake for 15 minutes until golden brown. Serve hot with tomato sauce.
- Yeast puff pastry: 750 g
- Egg yolk: 1 piece
- Tomato sauce: to taste