British Meat Pies for Bolton Food & Drink Festival Recipe
These traditional British Meat Pies are a comforting and hearty treat, featuring lean ground beef simmered with onions, garlic, and thyme, all encased in a flaky shortcrust pastry. Perfectly golden and baked to perfection, these pies are ideal for festivals, family meals, or any occasion craving a classic British savory pastry.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 individual pies 1x
- Category: Savory Pie
- Method: Baking
- Cuisine: British
Ingredients
Scale
Pastry
- 2 cups shortcrust pastry
Meat Filling
- 1 lb lean ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 1 tsp dried thyme
Finish
- 1 egg (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the pies evenly and achieving a golden crust.
- Prepare Pastry: Roll out the shortcrust pastry on a floured surface to about 1/4 inch thickness, then cut out circles large enough to line your pie tins for the base and additional circles for the tops.
- Cook Filling: Heat a skillet over medium heat, sauté the finely chopped onions and minced garlic until soft and fragrant. Add the lean ground beef and cook until browned, breaking it up as it cooks. Stir in the beef broth and dried thyme, then let it simmer until the mixture thickens slightly, creating a savory filling.
- Assemble Pies: Line each pie tin with a pastry circle. Spoon the meat mixture evenly into each pastry-lined tin. Place another pastry circle on top, then crimp the edges securely with a fork to seal the pies.
- Apply Egg Wash: Beat the egg and brush it over the top pastry of each pie to promote a glossy, golden finish during baking.
- Bake: Arrange the pies on a baking sheet and bake in the preheated oven for 25 to 30 minutes or until the pastry is golden brown and crisp.
Notes
- Ensure the filling is not too wet before assembling to prevent soggy pastry.
- Use cold pastry for easier handling and a flakier crust.
- Allow pies to cool slightly before serving to avoid burns from hot filling.
- Be creative with herbs; rosemary or sage can be great alternatives to thyme.
Keywords: British meat pies, shortcrust pastry, ground beef pie, savory pie recipe, festival food, traditional British food
