New Year's Eve meat pie recipe for a festive celebration

Ingredients for New Year's Eve meat pie

• Extra-virgin olive oil, for brushing

• 900 g boneless beef chuck roast, cut into 1 cm cubes

• 450 g small Yukon Gold potatoes, peeled, cut into 1.5 cm cubes

• 1 large onion, finely chopped

• 15 g kosher salt

• 10 g freshly ground black pepper

• 5 g cumin seeds, lightly crushed

• 5 g ground coriander

• 400 g puff pastry, preferably all-butter

• Plain flour, for dusting

• 1 large egg

How to make New Year's Eve meat pie

1. Lightly brush a 30 cm cast-iron frying pan with oil. Mix the minced beef, potatoes, onion, salt, pepper, cumin, and coriander in a large bowl until just combined. Set aside until ready to use.

2. Roll out 1 sheet of puff pastry on a lightly floured work surface to a 38 cm square. Roll the dough loosely around the rolling pin, then unfurl it into the prepared pan. Gently lift and settle the dough into the pan. Chill until ready to use.

3. Flour a large piece of parchment and roll out the remaining sheet of puff pastry to a 30 cm square. Chill until ready to use.

4. In a small bowl, whisk together the egg and 15 ml of water. Fill the dough in the pan with the meat mixture. Brush the edges of the dough with the egg wash, reserving any remaining egg wash.

5. Place the remaining dough over the meat mixture, pressing the edges of the dough together. Trim the edges, leaving a 2.5 cm overhang. Do not discard any trimmed dough; you can use it to make leaf, polka dot, or stripe decorations on top of the pie.

6. Fold the dough about 1.5 cm over itself and crimp decoratively. Using the tip of a knife, cut 10–12 round vents about 2.5 cm in diameter on top of the pie. If you cut out any shapes from your leftover trimmings, place them on top as well. Chill the pie for at least 1 hour and up to 2 hours.

7. Place a baking tray on the oven rack, then place the rack in the bottom third of the oven; preheat to 190°C (fan) or 200°C (conventional).

8. Brush the entire pie with the reserved egg wash and place it onto the preheated baking tray. Bake the pie, turning halfway through, until the meat is cooked through and the crust is well browned, 70–80 minutes.

9. Let the pie cool for 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.