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British Meat Pies 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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/british-meat-pies-recipe/