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British Meat Pies Recipe

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★★★★★

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.

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

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

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