Railroad Meat Pies
Back when America was stretching iron rails across the country, a man didn’t always get to sit down for supper. Out there on the line, miles from camp, a meal had to travel with you. It had to be hearty, filling, and tough enough to hold up through a long day’s work.
That is where the railroad meat pie recipe comes in.
This was working man’s food. Something you could carry in your hand, keep warm in a tin lunch pail, and eat without ever slowing down.
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Building Flavor Like the Old Camp Cook
We start with the basics. Ground beef, browned up good in a cast iron skillet, just like a camp cook would have done. Then comes the vegetables. Onion, cabbage, garlic, jalapeno, and a little grated carrot.
Now that grated carrot is important. It keeps the meat pie from getting too dry and adds a little sweet flavor to offset the salt.
Tip: Grating the carrot instead of chopping helps it blend into the meat and adds moisture without overpowering the flavor.
Once everything is cooking together, you bring in your seasoning. A little oregano, ancho chili, smoked paprika, cumin, and Kent Rollins' Original or Lower Sodium Original Seasoning (you can use salt and pepper or your favorite all purpose seasoning, too).
Tip: Always season your meat while it is hot so it can soak up every bit of that flavor.
Let those vegetables soften and finish it off with a splash of Worcestershire sauce to deepen that richness.
As Seen in This Recipe
A Dough That Works Anywhere
This dough is about as simple as it gets. Flour, a little salt, baking powder, butter, and just enough liquid to bring it together. Back in the day, it likely would have been lard. But butter works just fine and gives you a rich, flaky bite.
Tip: Keep your butter cold when making dough. That is what gives you a tender, flaky crust.
Work it until it feels soft but not sticky. Think biscuit dough. Roll it out thin and cut it into rounds. I use a lid or an old jar that's 5" wide.
Fill and Seal the Meat Pies
Spoon that filling right into the center, fold it over, and crimp the edges shut. If the dough isn't sealing, put a little bowl of water nearby and use your finger to get the inner edges a little wet so they will seal up a little better.
That is it. Nothing fancy. Just practical. These pies were made to be eaten by hand, carried in a lunch pail, and kept warm by steam rising from coffee underneath.
Cooking the Cowboy Way
Traditionally, these could be fried, but today we are baking them in a Dutch oven.
Set your coals heavier on top than the bottom. Remember, the filling is already cooked. You are just looking to brown that crust to a golden finish. For cooking indoors in an oven, see the printable recipe below.
Tip: Rotate your Dutch oven occasionally to keep heat even and avoid hot spots.
It's ready when that crust is golden brown on both sides and firm enough to pick up.
These pies were more than just food. They were part of what kept men working through some of the toughest conditions in American history.
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