NEW YEAR'S EVE MEAT PIE

New Year's Eve Meat Pie image

Provided by Kat Boytsova

Yield 8-10 servings

Number Of Ingredients 11

Extra-virgin olive oil (for brushing)
2 lb. 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 Tbsp. kosher salt
2 tsp. freshly ground black pepper
1 tsp. cumin seeds, lightly crushed
1 tsp. ground coriander
2 (14-oz.) packages puff pastry, preferably all-butter
All-purpose flour (for dusting)
1 large egg

Steps:

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 Tbsp. 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 375°F. 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.