A fragrant puff pastry meat pie with stretchy cheese is a quick, striking way to feed the whole family. The filling turns rich and juicy, while the pastry stays crisp — even on the bottom — thanks to two simple tricks: preheating the baking sheet and cutting a few steam vents on top.
Ingredients
- Ground meat — 1.1 lb | 500 g
- Onion — 1 pc.
- Garlic — 3 cloves
- Celery stalk — 1 stalk (optional)
- Salt, black pepper, and favorite spices — to taste
- Parsley — 1 bunch
- Dill — 1 bunch
- Hard cheese, grated — 7 oz | 200 g
- Puff pastry
- Egg — 1 pc. (for brushing)
Step-by-step recipe
- Preheat the oven to 392°F | 200°C. Leave an empty baking sheet inside so it heats through well — this helps the bottom of the pie turn extra crisp.
- Finely chop the onion, garlic, and celery stalk. In a dry skillet, cook the ground meat for 5–7 minutes, breaking up any clumps; add a little oil if needed.
- Add the onion and celery and cook for another 3–4 minutes until softened. Stir in the garlic and warm for about 30 seconds, just until fragrant.
- Season with salt, pepper, and your favorite spices. Cook off any excess moisture so the filling stays juicy, not wet. Remove from the heat and cool completely for 10–15 minutes.
- Finely chop the parsley and dill. Mix the herbs and grated cheese into the cooled meat filling.
- Roll out the puff pastry. Line a 9–9.5 in | 22–24 cm pan with one sheet and prick the base with a fork. Spread the filling evenly, cover with the second sheet, seal the edges carefully, and cut 3–4 steam vents on top. Chill the pan for 10 minutes.
- Brush the top with beaten egg. Transfer the pan to the preheated baking sheet and bake for 30–35 minutes, until deeply golden.
- Let the pie rest for 10 minutes, then slice with a sharp knife and serve.
Nutritional value (per 1 of 6 servings)
| Calories | ≈ 480 kcal |
| Protein | ≈ 27 g |
| Fat | ≈ 31 g |
| Carbohydrates | ≈ 25 g |
| Fiber | ≈ 1 g |
| Sugar | ≈ 2 g |
| Sodium | ≈ 1100 mg |
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Tips and variations
- To keep the bottom from turning soggy, always place the pan on a preheated baking sheet and cut steam vents on top.
- Spices: paprika, garlic powder, oregano, chili, cumin, or herbes de Provence all work well.
- For the cheese, use Gouda, Cheddar, Maasdam, or a blend with suluguni for a more stretchy texture.
- No pan? Shape the pie as an envelope on a baking sheet: place the filling in the center, fold the pastry edges toward the middle, and pinch to seal.
- If you don’t have celery, make it with just onion and garlic — the flavor will still be beautifully balanced.
FAQ
What ground meat is best for this pie?
A mix of beef and pork is ideal — juicy and aromatic. Turkey works too, but add a little oil and avoid overcooking it while browning.
Can I freeze the pie?
Yes. Freeze the assembled, unbaked pie. Bake from frozen at 374–392°F | 190–200°C, adding 10–15 minutes to the baking time until nicely browned.
What can I use instead of egg for brushing the top?
Mix a little milk or cream with a pinch of sugar — the crust will still bake up glossy and golden.