New Year's Eve Meat Pie

Ingredients for New Year's Eve Meat Pie

• Extra-virgin olive oil (for brushing)

• 900g boneless beef chuck roast, cut into 1/4" cubes

• 3 small Yukon Gold potatoes, peeled, cut into 1/2" cubes

• 1 large onion, finely chopped

• 1 tablespoon kosher salt

• 2 teaspoons freshly ground black pepper

• 1 teaspoon cumin seeds, lightly crushed

• 1 teaspoon ground coriander

• 2 (400g) packages puff pastry, preferably all-butter

• Plain flour (for dusting)

• 1 large egg

Lightly brush a 12" cast-iron skillet with oil. Mix beef, potatoes, onion, salt, pepper, cumin, and coriander in a large bowl until just combined. Set aside until ready to use.

Roll out 1 sheet of puff pastry on a lightly floured work surface to a 15" square. Roll dough loosely around rolling pin, then unfurl into prepared pan. Gently lift and settle dough into pan. Chill until ready to use. Flour a large piece of parchment and roll out remaining sheet of puff pastry to a 12" square. Chill until ready to use.

Whisk egg and 1 tablespoon water in a small bowl. Fill dough in pan with meat mixture. Brush edges of dough with egg wash; reserve any remaining egg wash. Place remaining dough over meat mixture, pressing edges of dough together. Trim, leaving a 1" overhang. Do not throw away any trimmed dough; you can use it to make leaf, polka dot, or stripe decorations on top of the pie.

Fold dough about 1/2" over itself and crimp decoratively. Using the tip of a knife, cut 10–12 round vents about 1" in diameter on top of pie. If you cut out any shapes from your leftover trimmings, place them on top as well. Chill pie at least 1 hour and up to 2.

Place a sheet tray on oven rack, then place rack on bottom third of oven; preheat to 191°C. Brush entire pie with reserved egg wash and place onto preheated sheet tray. Bake pie, turning halfway through, until meat is cooked through and crust is well browned, 70–80 minutes. Let cool 30–40 minutes before slicing.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.