British Meat Pies Recipe

Introduction

British meat pies are a comforting classic, combining a flaky pastry crust with a rich, savory filling. This recipe brings together ground beef and pork with traditional seasonings for a hearty dish perfect for any meal.

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, use homemade beef broth or add a splash of red wine to the filling.
• Substitute ground lamb or chicken for a different protein or combine them for variety.
• Chill the dough well before rolling to ensure a flaky pastry crust.
• If you prefer, add diced vegetables like carrots or peas to the filling for extra texture and nutrition.

Storage

Store leftover meat pies in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 350°F (175°C) for 10-15 minutes to maintain a crisp crust. You can also freeze the pies wrapped tightly for up to 2 months; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made pie crust instead of making my own dough?

Yes, pre-made pie crust can save time and still produce delicious results. Just make sure to adjust baking times slightly if needed based on the crust’s instructions.

How do I prevent the pie crust from becoming soggy?

Allow the filling to cool before assembling the pies and avoid overfilling. Brushing the crust with a bit of beaten egg or a light layer of mustard before adding the filling can also help create a barrier to moisture.

British Meat Pies Recipe

Print Recipe

★★★★★

4.7 from 87 reviews

Traditional British Meat Pies featuring a flaky, buttery pastry filled with a savory mixture of ground beef and pork, seasoned with Worcestershire sauce, thyme, and tomato paste. These hearty pies are baked to golden perfection, making for a comforting and satisfying meal.

• Author: Lila
• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 medium-sized pies 1x
• Category: Savory Pies
• 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

Finishing

• 1 egg, beaten (for egg wash)

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pies.
2. Make the Pastry Dough: In a mixing bowl, combine 2 cups of all-purpose flour with 1 teaspoon of salt. Add the chilled, diced butter and use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs. Gradually add 1/4 cup cold water, one tablespoon at a time, and mix gently until the dough just comes together. Avoid overworking the dough.
3. Chill the Dough: Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
4. Cook the Meat Filling: Heat a large skillet over medium heat. Add 1 pound each of ground beef and ground pork. Cook the meat until browned, breaking it up as it cooks. Add the finely chopped onion and minced garlic, cooking until the onion becomes translucent.
5. Season and Simmer: Stir in 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon black pepper, 1/2 teaspoon salt, 1 tablespoon tomato paste, and 1/4 cup beef broth. Mix well and let the mixture simmer for about 10 minutes until it thickens slightly. Remove from heat and let cool slightly.
6. Prepare the Pastry Base: On a lightly floured surface, roll out half of the chilled dough to about 1/8 inch thickness. Cut dough into circles large enough to line your pie tins and carefully press the dough into the tins.
7. Fill the Pies: Spoon the cooled meat mixture evenly into each lined pie tin.
8. Add the Top Crust: Roll out the remaining dough and cut into circles or desired shapes to cover the pies. Place on top of the filling and seal edges by crimping with a fork.
9. Apply Egg Wash: Brush the tops of the pies with the beaten egg to create a golden, glossy finish once baked.
10. Vent the Pies: Make a small slit or two in the top crust of each pie to allow steam to escape during baking.
11. Bake the Pies: Place the pies in the preheated oven and bake for 25 to 30 minutes, or until the pastry is golden brown and cooked through.
12. Cool and Serve: Remove the pies from the oven and allow them to cool slightly before serving for best flavor and texture.

Notes

• Do not overwork the dough to keep pastry tender and flaky.
• Adjust seasoning in the filling according to your taste preference.
• You can prepare the dough and filling a day ahead to save time on serving day.
• Ensure the pies have slits for steam to help prevent soggy crust.
• Serve warm with mashed potatoes or a fresh salad for a complete meal.

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