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.
Ingredients
Scale
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)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is at the correct temperature for baking the meat pies.
- 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.
- 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.
- 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.
- 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.
- 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.
- Sauté Aromatics: Add the finely chopped onion and minced garlic to the skillet. Cook together until the onions are translucent and fragrant.
- 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.
- Cool Filling: Remove the skillet from heat and let the meat mixture cool while you prepare the pastry shell.
- 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.
- Line Pie Tins: Place each dough circle into the pie tins, pressing gently to fit the shape and cover the base and sides evenly.
- Fill Pies: Divide the cooled meat filling evenly among the lined pie tins, filling each to about three-quarters full.
- Roll Out Dough Tops: Roll out the remaining dough and cut into circles or shapes to cover the tops of the pies.
- 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.
- Apply Egg Wash: Brush the tops of the pies with the beaten egg to create a golden, shiny crust when baked.
- Vent Pies: Make a small slit in the top of each pie to allow steam to escape during baking, preventing soggy crusts.
- Bake: Bake the pies in the preheated oven for 25 to 30 minutes until the pastry is golden brown and cooked through.
- 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
