This is a double-crust beef pie with a filling of ground beef, onion, garlic, carrot, peas, tomato paste, and herbs — the kind of thing that feeds a family on a Tuesday and still has slices left for lunch on Wednesday. The pastry is shortcrust, the filling is seasoned and moist, and the whole thing bakes until golden. It takes some time but most of that is hands-off, and it reheats well all week.
About the ingredients
- Tomato paste: A small amount does a lot — it adds depth and binds the filling without making it taste like a pasta sauce. Don’t skip it or substitute passata without reducing the liquid elsewhere.
- Bay leaves: Used whole during cooking, then removed before filling the pie. They’re easy to forget — fish them out before you start spooning the mixture into the pastry.
- Shortcrust pastry: Store-bought works fine here. The filling is the focus, and a decent chilled block pastry holds up well. If you’re making your own, keep the butter cold and don’t overwork the dough.
- Peas: Frozen peas are the right call — they hold their shape better than canned and you don’t need to thaw them first. Add them at the end of cooking so they don’t turn grey.
What makes this version work
Two things matter most. First, cook the filling until it’s nearly dry before it goes into the pastry. A wet filling steams the bottom crust from the inside and you end up with a soggy base — let the liquid reduce properly. Second, let the filling cool to at least room temperature before assembling. Hot filling softens the pastry before it even hits the oven, which collapses the structure. Spread it on a tray to cool faster if you’re short on time. These two steps are the difference between a pie that holds its shape when sliced and one that falls apart on the plate.
Mistakes to avoid
- Not browning the beef properly: If you crowd the pan, the meat steams instead of browns and the filling tastes flat. Work in batches if needed, and wait until you see real colour before stirring.
- Skipping the egg wash on the edges: The top and bottom crusts need to be sealed firmly or the filling leaks out during baking and burns onto the tin. Press the edges together and egg-wash the seam.
- Cutting into it straight from the oven: The filling needs 10 minutes to settle after baking or it runs when sliced. Skip the garnish — not worth the extra dish — but do wait before cutting.
- Under-seasoning the filling: Ground beef in a closed pastry shell has nowhere to hide bland seasoning. Taste the filling before it goes in and season it more assertively than you think you need to.
- Not venting the top crust: Without steam holes, pressure builds and the top crust can crack unevenly or puff and separate from the filling. Cut at least two clear slits before baking.
Storage and reheating
Once cooled, the pie keeps in the fridge for up to 4 days wrapped tightly or in an airtight container. For individual portions, slice the pie first and store slices separately — they reheat faster and you can pull out just what you need. Reheat slices in a 350°F (175°C) oven for 15–18 minutes to keep the pastry crisp; the microwave works but softens the crust. The pie also freezes well: wrap individual slices in foil, then bag them, and freeze for up to 3 months. Thaw overnight in the fridge before reheating. The filling reaches a safe internal temperature of 160°F (71°C) when properly reheated — use a thermometer if you’re unsure.
Easy Traditional Maltese Meat Pie Recipe
Ingredients
Pie Filling Ingredients
600 grams ground beef (minced beef) - lean good quality- 1 cup Marsala wine
- 1 ½ teaspoons mixed spice
1 ½ teaspoons curry powder - medium
1 cup yellow onion - diced
1 cup carrots - diced
1 cup potatoes - diced
1 cup peas
4 tablespoons tomato paste
1 cup chicken stock (chicken broth or chicken bouillon)
1 dash salt
Pastry Ingredients
1 ½ cups all purpose flour (plain flour Australia and UK)
180 grams butter - unsalted
2 tablespoons water - iced
1 medium egg yolk
1 squeeze lemon juice- 1 pinch salt
1 medium egg - beaten
Instructions
- Pre-heat oven to gas mark 4 or 200 degrees Celsius or 350 degrees Fahrenheit.
- Sift the flour and salt, ensuring maximum air enters the flour; cube the butter and add it to the flour, let the flour coat each piece of butter, then carefully rub the butter with your fingertips until the flour resembles breadcrumbs.
- Add the egg yolk, water, and lemon juice, and whisk in a small bowl. Add the wet mixture to the flour. Gently knead the dough until all the ingredients are incorporated; the dough should come away from the side of the bowl and not be sticky; if it is too runny, add a little more sifted flour 1 tablespoon at a time until you get a soft light pastry. Put the pastry to rest in a zip lock bag in the fridge for at least 30 minutes.
- Place 2 frying pans on the hob. Add a little butter to the pan and brown the beef on high heat. Make sure any juice is drained or cooked off. Set the beef aside.
- In the other pan, add a little butter to the pan, fry off the onion until golden, and add the Marsala wine. Allow to reduce and evaporate the alcohol; once reduced, add the beef back into the pan and add the mixed spice and curry powder; cook a little further so the spices incorporate well into the meat. Add all the vegetables, tomato paste and beef or chicken stock and cook until the pie filling is rich and saucy; ensure the mixture is not thin or too runny.
- Take your rich shortcrust pastry out of the fridge and roll it out on a floured surface to cover the bottom of a 23- to 25- centimetre pie dish. Ensure you leave enough dough to cover the pie and make your Maltese cross on top. Once you have lined your pie dish with the pastry, fill the pie dish to the top with the pie filling.
- Roll out the remaining pastry to cover the pie and decorate with the Maltese Cross. Pierce the top of the pie to allow air to escape brush egg glaze before cooking in the oven for 30 minutes or until golden brown.
- Once cooked, take it out of the oven and allow it to cool slightly before serving with some creamy mashed potato or green salad.
Nutrition
Frequently asked questions
Can I make the filling a day ahead?
Yes, and it actually improves the flavour. Cook the filling completely, cool it, and refrigerate it overnight in a sealed container. Assemble and bake the pie the next day straight from the fridge — just make sure the filling is cold, not frozen, when it goes into the pastry.
Can I freeze the whole pie before baking?
You can, but baking from frozen gives better results than freezing a baked pie whole. Assemble the unbaked pie, wrap it well, and freeze for up to 2 months. Bake from frozen at 375°F (190°C), adding about 20–25 minutes to the usual bake time, and check that the internal temperature of the filling hits 160°F (71°C).
My bottom crust always comes out soggy. What am I doing wrong?
The most common cause is filling that’s too wet or too warm when it goes in. Reduce the filling until there’s no pooling liquid, and let it cool fully before assembling. Baking on a preheated tray or the lowest oven rack also helps the bottom crust set faster.
Can I use a different ground meat instead of beef?
Ground lamb works very well and is a natural swap. Ground pork is also fine but produces a slightly fattier filling — drain off excess fat after browning. If you use ground poultry, cook it to an internal temperature of 165°F (74°C) and make sure no pink remains.
How do I know when the pie is done?
The crust should be deep golden brown on top and the edges should look set and dry, not pale. If you want to be precise, an instant-read thermometer inserted through a steam vent into the centre of the filling should read at least 160°F (71°C) for beef.
Can I use a pie dish instead of a springform or cake tin?
A standard deep pie dish works well. The key is that it needs to be deep enough to hold the full amount of filling without the top crust sitting directly on it — at least 2 inches deep. A shallower dish means you’ll need to reduce the filling quantity or it will overflow.
If you liked this one
- Savory British Beef Pies
- Cumberland Sausage Mince Pie
- Wild Venison Mushroom Pies
- Savory Beef Carrot Turnovers
