There are certain must-haves during the holiday season: Sugar cookies. Hot cocoa by the fire. A delicious slice of honey-baked ham. And in my house, meat pie! Meat pie is a wonderful staple from our lovely British friends across the pond. Despite its name, it is actually a surprisingly sweet dish. This year my friends at Holland House Cooking Wine are sponsoring this post and have sent me some products to help me create a refreshing take on the classic… Sherry Date Meat Pie!
Every year, I make a meat pie as part of a holiday breakfast. It’s a magical yet quite hearty addition to the festivities and can’t help but make everyone feel all warm inside. And every year I like to switch up the recipe. Last season, I used lamb instead of ground beef for a bit of a twist. The year before that, I added pumpkin spice to the mix. This year, I want a bold flavor that won’t easily be forgotten, so I’m adding Holland House Sherry Cooking Wine to the recipe.
Sherry Date Meat Pie
- 2/3 lb. ground beef
- ½ c. Holland House Sherry Cooking Wine
- 2 apples (finely diced)
- 1/3 c. dates (diced)
- 1/3 c. dried cranberries
- ¼ c. butter (melted)
- ½ tbs. nutmeg
- 1 tsp. allspice
- 1 egg yolk
- Pre-made pie dough
- Preheat the oven to 425° Cook the ground beef on a skillet over medium heat and mix in the allspice. Set aside to cool.
- In a large mixing bowl, combine the apples, dates, cranberries, nutmeg, butter, meat, and sherry.
- Line a 9” pie pan with pie dough and thickly pack the meat-fruit mixture inside.
- Top the pie with another layer of pie dough and press along the edges to seal. Cut off any excess pie dough. Using a sharp knife, score slits in the top to let out steam during baking.
- Brush the dough with egg wash and place in the oven. Bake for approximately 35-40 minutes. Remove and let cool slightly. Serve warm and enjoy!
I’ll be honest, I was a bit intimidated the first time I attempted a meat pie. So, if you’re feeling a bit of the pie jitters, I’ll walk you through the whole process. First, preheat the oven to 425°F. Cook 2/3 lb. of ground beef on a skillet over medium heat and mix in 1 teaspoon of allspice. Set aside to cool.
In a large mixing bowl, combine 2 diced apples, 1/3 c. of diced dates, 1/3 c. of cranberries, ½ tbs. of nutmeg, ¼ c. of melted butter, the cooked meat, and ½ c. of Holland House Sherry Cooking Wine.
Holland House Sherry Cooking Wine is a great addition to this classic recipe. It adds a bold boost of flavor that helps elevate the traditional pie, making it more robust and rich with every bite. In particular the sherry is wonderful in a meat pie because it helps balance the sweetness with a dry, nutty flavor. If Sherry isn’t your thing, then you’ll want to check out Holland House’s other flavors. With selections like Marsala, White, Red, and White with Lemon, their cooking wines are a great addition to any holiday meal.
Line a 9” pie pan with pre-made pie dough (easily found in refrigerated aisles at markets) and thickly pack the meat-fruit mixture inside.
Top the pie with another layer of pie dough and press along the edges to seal. Cut off any excess pie dough. Using a sharp knife, score slits in the top to let out steam during baking.
Brush the dough with egg wash and place in the oven. Bake for approximately 35-40 minutes. Remove and let cool slightly. Serve warm and enjoy!
So what do you think? Want to add my Sherry Date Meat Pie to your holiday breakfast plans? Let me know your thoughts in the comment section! Make sure to follow Holland House on Facebook and Pinterest for more delicious recipes and tips! Also visit their website here to download a redeemable coupon for your next grocery store visit.
This is a sponsored post written by me on behalf of Holland House.