Hagrid’s Meat Pies
Hagrid’s Meat Pies are perfect for a Harry Potter themed party or dinner. They are flavorful and savory and you can imagine having these in Hagrid’s hut. When I made these, they were gone within minutes. Also, consider making these with ground turkey instead of beef, both taste great.
These meat pies are classic meat and cheese that is seasoned and baked in flaky pastry. They are pretty easy to make as well. It takes more time for the meat mixture to simmer and cool, then to actually assemble. So give this recipe a try and enjoy every bite!
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Ingredients
Feel free to cut recipe in half. This recipe made 14 muffin size meat pies. Total time to make was about 2 hours due to simmering, cooling and baking. The actually assembly is about 15 minutes.
- 3 Garlic Cloves
- 2 – 2.5 lbs of Ground Beef (85/15 or lean)
- 4 tsp Dijon Mustard
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Soy Sauce
- 1/2 cup of All Purpose Flour, plus additional to flour surface
- 1 1/2 teaspoon of Coarse Black Pepper
- 32 oz or 4 cups of Beef Stock
- 1/2 Cup Shredded Cheddar Cheese
- 1/2 Cup Shredded Mozzarella Cheese
- 6 Sheets Frozen Butter Puff Pastry
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Supplies
- Large deep skillet with lid
- Muffin pan
- Measuring spoons and cup
- 3.75″ and 4.5″ biscuit cutters
- Cooking utensils
- Rolling pin (if you want to use the excess cut dough)
Instructions For Hagrid’s Meat Pies
- Place a large non-stick sized frypan over medium heat. Add the minced garlic to the pan while it is heating up and add in the ground beef. Use a wooden spoon to break up the ground beef and stir continuously until browned.
- Then turn the heat to low and add the mustard, Worcestershire sauce, soy sauce and coarse black pepper. Stir to combine.
- Next, sprinkle the flour over the beef and cook for a few minutes, stirring. The mixture will look a bit thick but that is fine.
- Then slowly pour in the carton of the beef stock into the frypan and stir. The beef mixture should start to thicken up immediately.
- Now, set the temperature to low and simmer the ground beef filling for about 45 mins to an hour or until thickened, stirring often to prevent sticking at the bottom of the pan.
- For best results cool the mixture fully before using in the pies. It can be made up to a few days ahead of time and kept in the fridge.
- When you are ready to make the pies, remove the puff pastry sheets from the freezer and thaw at room temperature (about 1 hour). Roll the sheets a little thinner and cut out 4 rounds of each sheet to fit your pie pans.
- Place the pastry into each of the pie pans and fill with the beef mince filling almost to the top. Then, top with the shredded cheeses and the second round of pastry and fold the overhang of pastry from the bottom over the top to seal in the filling.
- Cut steam holes into the top of each of the pies so the steam can escape. Place into the fridge for at least 30 minutes to chill before baking. This is so the mixture does not ooze out of the pastry before baking completely.
- Place the pies into a 400F (200C) preheated oven for about 20-25 mins or until the pies are golden brown.
- Once baked, allow them to cool for 5-10 minutes in the pan before removing from the pan and serving.
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