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British Meat Pies Recipe

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★★★★★

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.

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

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

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