What could caused meat pie to be tough?

Several factors can contribute to tough meat pie. Here are some common causes:

Overcooking: Meat becomes tough when overcooked, as the proteins in the meat fibers contract and squeeze out moisture, resulting in a dry and chewy texture.

Using the wrong cut of meat: Some cuts of meat, such as lean cuts like eye round or top round, are naturally tougher and may not be suitable for meat pies. Opt for more tender cuts like chuck roast, short ribs, or flank steak that contain more connective tissue, which breaks down during cooking and results in a more tender texture.

Insufficient cooking time: Undercooked meat can also be tough, as the connective tissues haven't had enough time to break down. Make sure to cook the meat until it reaches the desired internal temperature for safety and tenderness.

Lack of moisture: If there's not enough liquid in the pie filling, the meat can dry out and become tough. Add enough broth, stock, wine, or other liquids to the filling to keep the meat moist during cooking.

Overworking the dough: Overworking the pie dough can result in a tough and dense crust. Handle the dough gently and avoid over-kneading.