British Meat Pies Recipe

Introduction

British meat pies are a comforting classic, combining a rich, savory filling with a flaky homemade crust. Perfect for a hearty meal, these pies bring traditional flavors right to your kitchen with simple ingredients.

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.
3. Step 3: Add the chilled, diced butter and use your fingertips to rub it into the flour mixture until it resembles breadcrumbs.
4. Step 4: Gradually add cold water, one tablespoon at a time, mixing until the dough comes together without overworking it.
5. Step 5: Shape the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6. Step 6: In a large skillet over medium heat, brown the ground beef and pork, breaking it apart with a spoon as it cooks.
7. Step 7: Add the chopped onion and minced garlic, cooking until the onion becomes translucent.
8. Step 8: Stir in Worcestershire sauce, thyme, black pepper, salt, tomato paste, and beef broth. Simmer for 10 minutes until slightly thickened.
9. Step 9: Remove from heat and let the filling cool while preparing the pastry.
10. Step 10: On a floured surface, roll out half the dough to about 1/8 inch thickness and cut into circles large enough to line your pie tins.
11. Step 11: Place the dough circles into the pie tins, pressing down to fit.
12. Step 12: Fill each pie evenly with the meat mixture.
13. Step 13: Roll out remaining dough and cut shapes for the top crust. Place on pies and seal edges by crimping with a fork.
14. Step 14: Brush the tops with beaten egg for a golden finish.
15. Step 15: Make small slits in the tops to allow steam to escape.
16. Step 16: Bake for 25 to 30 minutes until the pastry is golden brown.
17. Step 17: Remove from oven and let cool slightly before serving.

Tips & Variations

• For a richer flavor, add a splash of red wine to the meat mixture while simmering.
• Use a mix of herbs like rosemary or sage if you prefer a different herbal note.
• Try using puff pastry instead of shortcrust for an extra flaky crust.
• Make individual mini pies for easy portioning and a fun presentation.

Storage

Store any leftover pies covered in the refrigerator for up to 3 days. To reheat, warm in a 350°F (175°C) oven for about 15 minutes to keep the crust crisp. Pies can also be frozen before baking—thaw overnight in the fridge, then bake as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use just one type of meat instead of both beef and pork?

Yes, you can use all beef or all pork if you prefer. Mixing both gives a balanced flavor and texture, but a single meat will still work well.

How do I prevent the pie crust from getting soggy?

Make sure the filling is not too wet before filling the pies, and allow it to cool slightly. Also, cutting slits in the top crust helps steam escape, keeping the crust crispier.

British Meat Pies Recipe

Print Recipe

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4.8 from 386 reviews

Classic British Meat Pies featuring a flaky homemade pastry crust filled with a savory blend of ground beef, ground pork, onions, and aromatic herbs, baked to a golden perfection. This hearty recipe combines rich flavors and textures for a comforting traditional dish perfect for any occasion.

• Author: Bella
• Prep Time: 40 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 pies 1x
• Category: Main Course
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

For the Pastry:

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

For the 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

For the Egg Wash:

• 1 egg, beaten

Instructions

1. Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for baking the pies.
2. Make Pastry Dough: In a mixing bowl, combine the flour and 1 teaspoon salt. Add the chilled, diced butter and rub it in with your fingertips until the mixture resembles breadcrumbs.
3. Add Water and Chill Dough: Gradually add cold water, one tablespoon at a time, mixing until the dough just comes together. Do not overwork the dough. Shape into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
4. Prepare the Meat Filling: In a large skillet over medium heat, brown the ground beef and pork, breaking it apart with a spoon. Add the chopped onion and minced garlic; cook until onions are translucent.
5. Season and Simmer: Stir in Worcestershire sauce, dried thyme, black pepper, salt, tomato paste, and beef broth. Let the mixture simmer for about 10 minutes until it thickens slightly. Remove from heat and let cool.
6. Roll Out Dough: On a floured surface, roll out half the chilled dough to about 1/8 inch thickness. Cut into circles large enough to line pie tins and carefully press into the tins.
7. Fill Pies: Evenly distribute the cooled meat filling into each dough-lined pie tin.
8. Top Crust: Roll out the remaining dough and cut into circles or shapes for the pie tops. Place atop the filled pies and seal edges by crimping with a fork.
9. Apply Egg Wash and Vent: Brush the pie tops with beaten egg to achieve a golden crust. Create a small slit in the center of each pie to allow steam to escape while baking.
10. Bake: Bake the pies in the preheated oven for 25 to 30 minutes until the pastry is golden brown and crisp.
11. Cool and Serve: Remove the pies from the oven and allow to cool slightly before serving to enhance flavor and texture.

Notes

• Do not overwork the pastry dough to ensure it remains flaky and tender.
• Adjust salt based on taste preferences and broth salt content.
• The small slit in the pie crust prevents sogginess by allowing steam to escape.
• For a crispier crust, chill the pie tins before filling them.
• Leftover pies can be refrigerated and reheated in the oven to maintain flakiness.

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