British Meat Pies Recipe

Introduction

British meat pies are a comforting classic, filled with savory ground beef and pork simmered in rich seasonings. Wrapped in a flaky homemade pastry, these pies make a perfect hearty meal any time of year.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup cold water
• 1 pound ground beef
• 1 pound ground pork
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• 1/2 teaspoon salt (adjust according to taste)
• 1 tablespoon tomato paste
• 1/4 cup beef broth
• 1 egg, beaten (for egg wash)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: In a mixing bowl, combine the flour and 1 teaspoon of salt. Mix well.
3. Step 3: Add the chilled, diced butter to the flour mixture and use your fingertips to rub it together until the mixture resembles breadcrumbs.
4. Step 4: Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough.
5. Step 5: Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
6. Step 6: In a large skillet over medium heat, add the ground beef and pork. Cook until browned, breaking it apart with a spoon as it cooks.
7. Step 7: Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent.
8. Step 8: Stir in the Worcestershire sauce, thyme, black pepper, salt, tomato paste, and beef broth. Mix well and let it simmer for about 10 minutes until the mixture thickens slightly.
9. Step 9: Remove the skillet from heat and allow the filling to cool while you prepare the pastry.
10. Step 10: On a floured surface, roll out half of the chilled dough to about 1/8 inch thickness. Cut it into circles large enough to line your pie tins.
11. Step 11: Carefully place the dough circles into the pie tins, pressing them down to fit.
12. Step 12: Fill each pie with the meat mixture, dividing it evenly.
13. Step 13: Roll out the remaining dough and cut out circles or shapes for the top crust. Place on top of the filled pies and seal the edges by crimping with a fork.
14. Step 14: Brush the tops of the pies with the beaten egg to give them a nice golden color when baked.
15. Step 15: Make a small slit in the top of each pie to allow steam to escape.
16. Step 16: Bake the pies in the preheated oven for 25 to 30 minutes, or until the pastry is golden brown.
17. Step 17: Once baked, remove from the oven and let them cool slightly before serving.

Tips & Variations

• For extra richness, add a splash of red wine or a dash of soy sauce into the meat filling while simmering.
• Use a mixture of beef and lamb instead of pork for a different flavor profile.
• To make mini pies, use a muffin tin and adjust cooking time as needed.
• Chill the dough thoroughly before rolling to make handling easier and ensure flaky pastry.

Storage

Store leftover pies in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10–15 minutes to keep the crust crisp. Pies can also be frozen before baking; wrap tightly and freeze for up to 2 months, then bake straight from frozen, adding extra baking time if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made pie crust for this recipe?

Yes, pre-made crust works well if you’re short on time. Just be sure to thaw it fully before using and adjust baking time as per the package instructions.

How do I prevent the bottom crust from becoming soggy?

Ensure the filling is not too wet before filling the pies, and bake at the recommended temperature to allow the crust to cook through and stay crisp. You can also brush the bottom crust with a little beaten egg or flour paste before adding filling to create a barrier.

British Meat Pies Recipe

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★★★★★

4.8 from 123 reviews

• Author: Matteo
• Total Time: 1 hour 30 minutes
• Yield: 6 individual meat pies 1x

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Description

Classic British Meat Pies featuring a flaky homemade pastry filled with a savory blend of ground beef and pork, seasoned with garlic, onions, Worcestershire sauce, and herbs, baked to golden perfection.

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Ingredients

Scale 1x2x3x

Pastry:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup cold water

Filling:

• 1 pound ground beef
• 1 pound ground pork
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• 1/2 teaspoon salt (adjust according to taste)
• 1 tablespoon tomato paste
• 1/4 cup beef broth

Other:

• 1 egg, beaten (for egg wash)

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is at the correct temperature for baking the meat pies.
2. Mix Flour and Salt: In a mixing bowl, combine 2 cups of all-purpose flour with 1 teaspoon of salt, mixing thoroughly to evenly distribute the salt.
3. Prepare Pastry Dough: Add the chilled, diced butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs, which creates a flaky pastry texture.
4. Add Water Gradually: Slowly add 1/4 cup cold water, one tablespoon at a time, mixing carefully until the dough forms. Avoid overworking the dough to prevent it from becoming tough.
5. Chill Dough: Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up the butter and relax the gluten.
6. Cook Meat: In a large skillet over medium heat, cook 1 pound ground beef and 1 pound ground pork, breaking the meat apart with a spoon until browned and cooked through.
7. Sauté Aromatics: Add the finely chopped onion and minced garlic to the skillet. Cook together until the onions are translucent and fragrant.
8. Add Seasonings: Stir in Worcestershire sauce, dried thyme, black pepper, salt, tomato paste, and beef broth. Mix well and simmer the filling for about 10 minutes, allowing it to thicken slightly.
9. Cool Filling: Remove the skillet from heat and let the meat mixture cool while you prepare the pastry shell.
10. Roll Out Dough Bottom: On a floured surface, roll out half of the chilled pastry dough to about 1/8 inch thickness. Cut into circles large enough to line your pie tins or molds.
11. Line Pie Tins: Place each dough circle into the pie tins, pressing gently to fit the shape and cover the base and sides evenly.
12. Fill Pies: Divide the cooled meat filling evenly among the lined pie tins, filling each to about three-quarters full.
13. Roll Out Dough Tops: Roll out the remaining dough and cut into circles or shapes to cover the tops of the pies.
14. Seal Pies: Place the top dough pieces on the filled pies and crimp the edges tightly with a fork to seal and prevent filling leakage.
15. Apply Egg Wash: Brush the tops of the pies with the beaten egg to create a golden, shiny crust when baked.
16. Vent Pies: Make a small slit in the top of each pie to allow steam to escape during baking, preventing soggy crusts.
17. Bake: Bake the pies in the preheated oven for 25 to 30 minutes until the pastry is golden brown and cooked through.
18. Cool and Serve: Remove the pies from the oven and allow them to cool slightly for safe handling before serving.

Notes

• Chilling the dough is crucial to achieve a flaky pastry texture.
• Adjust salt according to personal taste, especially with Worcestershire sauce adding salty flavor.
• Use chilled butter and cold water for the pastry to keep it tender and flaky.
• Make small slits on top of pies to prevent soggy crusts caused by trapped steam.
• Leftover pies can be refrigerated and reheated in the oven for best texture retention.
• For a richer filling, you can add mushrooms or diced vegetables if desired.

• Prep Time: 40 minutes
• Cook Time: 50 minutes
• Category: Savory Pie
• Method: Baking
• Cuisine: British

Keywords: British meat pies, savory pie recipe, homemade pastry, ground beef and pork pie, traditional British food