These meat pies use seasoned minced meat to create their own edible shells, with a delicious filling of grated zucchini and melted cheese tucked right inside. Parmesan, fresh parsley, paprika, salt, and pepper give the meat a lovely flavor, while egg helps hold it together. A little soaked stale bread also helps bind the mixture, so nothing falls apart during baking.
They are best for anyone who enjoys savory food but fancies something a little different from the usual meatballs, burgers or meatloaf. They're substantial enough to serve as a main course alongside roasted potatoes, rice or a fresh salad.
What Are Cheesy Stuffed Meat Pies?
Cheesy stuffed meat pies are made by shaping seasoned minced meat around a filling and baking everything in small moulds. Unlike conventional meat pies, which generally rely on pastry or dough to hold their filling, this recipe uses the meat mixture itself as the outer casing. It's a clever approach that gives each portion a firm exterior and a soft, flavourful centre.
Traditional meat pies have a long culinary history, with variations appearing across different countries and food cultures. British meat pies, for example, are often associated with pastry encasing beef, gravy and vegetables. Middle Eastern and Mediterranean cuisines feature different forms of stuffed and baked meat dishes.
Pro Tips for the Best Cheesy Stuffed Meat Pies
- Extremely lean minced meat can become dry during baking, and a little fat helps keep the pies moist and adds flavour. Beef mince with a moderate fat percentage is a good option.
- Take your time combining the minced meat, parmesan, parsley, paprika, egg, salt, and pepper. You want the seasonings distributed throughout the mixture rather than concentrated in a few spots.
- Grease the molds thoroughly and pay particular attention to the corners and sides of the tart moulds. A light but complete coating of butter helps prevent sticking and makes unmoulding much easier.
- Try to make the meat layer reasonably even around the bottom and sides of each mould. If one section is extremely thin, it may split when you add the filling or remove the pies.
- Cheese is wonderful, but too much can escape during baking. Add enough to create a satisfying centre while leaving sufficient room to seal the pies properly.
Frequently Asked Questions
Can I Use Beef, Pork or Chicken Mince for This Recipe?
Beef mince is an excellent choice because it has a rich flavor, and pork mince is another possibility which can produce particularly juicy results. You can also use chicken or turkey mince if you prefer a lighter option. However, poultry mince is generally softer and may need a little extra care when shaping.
Do I Have to Use Zucchini in the Filling?
No, zucchini is not essential, although it adds moisture, a mild vegetable flavor and a little freshness to the filling. It also complements the cheese without overpowering the meat. You can replace it with grated carrot, chopped mushrooms or cooked spinach.
Why Is Stale Bread Added to the Minced Meat?
Stale bread helps create a cohesive mixture and contributes to a softer texture. Once soaked and incorporated, it works alongside the egg to help the ingredients hold together. It is particularly useful when shaping the mixture into individual moulds because it makes the meat easier to handle.
How Do I Prevent the Meat Pies From Falling Apart?
The secret is getting the consistency of the meat mixture right and making sure the individual layers are properly sealed. Drain the soaked bread well, use the egg as a binder, and avoid adding too much moisture from the zucchini. Once baked, allow the pies to rest briefly before removing them because rushing this final step can cause unnecessary breakages.
How to Store Leftover Meat Pies
If you happen to have leftovers, don't leave them sitting on the counter until the next meal. Because these pies contain cooked minced meat and cheese, refrigerate within two hours of cooking and consume within 48 hours. You can also freeze for a month and thaw in the refrigerator before reheating.
Ingredients
How to Make Cheesy Stuffed Meat Pies
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Place stale bread in a bowl, pour enough water to soften it, and soak for 10 minutes.
Place stale bread in a bowl, pour enough water to soften it, and soak for 10 minutes.
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Add the minced meat to a bowl and mix with the soaked bread, parmesan, chopped parsley, paprika, salt, black pepper, and egg. Take the mixture with your hand and form a ball.
Add the minced meat to a bowl and mix with the soaked bread, parmesan, chopped parsley, paprika, salt, black pepper, and egg. Take the mixture with your hand and form a ball.
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Grease your molds with butter and sprinkle breadcrumbs inside each mould. Then take a portion of the meat mixture and press it into each mould. Work it across the base and up the sides, creating a hollow center for the filling.
Grease your molds with butter and sprinkle breadcrumbs inside each mould. Then take a portion of the meat mixture and press it into each mould. Work it across the base and up the sides, creating a hollow center for the filling.
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Grate the zucchini, spread it across the centre of each one, and add the cheese.
Grate the zucchini, spread it across the centre of each one, and add the cheese.
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Take another portion of the remaining meat mixture and spread it over the filling. Then, arrange the molds on a baking tray lined with parchment paper and sprinkle breadcrumbs over the top.
Take another portion of the remaining meat mixture and spread it over the filling. Then, arrange the molds on a baking tray lined with parchment paper and sprinkle breadcrumbs over the top.
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Bake at 180°C (360°F) for 40 minutes.
Bake at 180°C (360°F) for 40 minutes.
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Remove the tray from the oven, allow the meat pies to rest for a few minutes, and serve.
Remove the tray from the oven, allow the meat pies to rest for a few minutes, and serve.
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Enjoy!
Enjoy!
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