British Meat Pies Recipe

Introduction

British meat pies are a timeless comfort food, featuring a rich, savory filling encased in buttery, flaky pastry. This recipe combines ground beef and pork with classic seasonings for a hearty, satisfying dish perfect for any occasion.

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 a richer flavor, try adding a splash of red wine to the meat mixture while simmering.
• You can substitute ground lamb for pork to create a different traditional British pie variation.
• Use pre-made shortcrust pastry if short on time, but homemade dough offers the best texture.
• Allow the filling to cool before assembling to prevent soggy pastry.

Storage

Store leftover pies in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes to keep the pastry crisp. You can also freeze the pies before baking; wrap them tightly and freeze for up to 1 month. Bake from frozen, adding extra cooking time as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat for these pies?

Yes, you can substitute ground lamb, chicken, or turkey depending on your preference. Adjust seasoning accordingly to complement the meat choice.

How do I prevent the pastry from becoming soggy?

Make sure the filling is cooled before placing it in the pastry. Also, creating a small slit in the top crust allows steam to escape, helping keep the crust crisp.

British Meat Pies Recipe

Print Recipe

★★★★★

5 from 147 reviews

Classic British meat pies featuring a flaky homemade pastry filled with a savory blend of ground beef and pork, seasoned with herbs, onion, garlic, and Worcestershire sauce. Baked to golden perfection, these pies make a comforting and hearty meal ideal for any occasion.

• Author: Cleo
• Prep Time: 40 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 medium-sized pies 1x
• Category: Savory Pie
• Method: Baking
• Cuisine: British

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

Finish

• 1 egg, beaten (for egg wash)

Instructions

1. Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking the pies.
2. Make the Pastry Dough: In a mixing bowl, combine the flour and 1 teaspoon salt. Add the chilled diced butter and rub together with your fingertips until the texture resembles breadcrumbs.
3. Form the Dough: Gradually add cold water, one tablespoon at a time, stirring until the dough comes together. Avoid overworking to keep the pastry tender.
4. Chill the Dough: Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
5. Cook the Meat Filling: Heat a large skillet over medium heat. Add ground beef and pork, cooking and breaking apart with a spoon until browned.
6. Add Aromatics: Stir in the chopped onion and minced garlic, cooking until the onion turns translucent, about 3-5 minutes.
7. Season and Simmer: Mix in Worcestershire sauce, dried thyme, black pepper, salt, tomato paste, and beef broth. Let the mixture simmer for about 10 minutes until slightly thickened.
8. Cool the Filling: Remove skillet from heat and allow the filling to cool while you prepare the pastry.
9. Roll Out Dough: On a floured surface, roll out half of the chilled dough to roughly 1/8 inch thickness. Cut into circles sized to line your pie tins.
10. Assemble Base: Place dough circles into pie tins, firmly pressing to fit without tearing.
11. Fill the Pies: Divide the meat mixture evenly among the prepared pastry bases.
12. Top the Pies: Roll out the remaining dough and cut into circles or decorative shapes. Cover each filled pie, sealing edges by crimping with a fork to prevent filling leakage.
13. Apply Egg Wash: Brush the top crust of each pie with beaten egg to promote a golden, shiny finish during baking.
14. Vent the Pies: Make a small slit in the top of each pie to allow steam to escape and prevent the crust from becoming soggy.
15. Bake: Place pies in the preheated oven and bake for 25 to 30 minutes or until the pastry is golden brown and crisp.
16. Cool and Serve: Remove pies from the oven and let them cool slightly to set before serving for optimal texture and flavor.

Notes

• For a crispier crust, use chilled butter and cold water when making the pastry.
• Adjust seasoning in the meat filling to your preference, especially salt and Worcestershire sauce.
• These pies freeze well; bake from frozen just adding extra baking time.
• Use a fork to crimp edges to ensure the pies are sealed during baking.
• Let pies cool slightly before cutting to prevent the filling from spilling out.

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