The Classic Meat Pie is a staple in many households and regions, known for its rich, savory filling of meat and vegetables, all encased in a buttery, flaky pastry.
These pies are perfect for a filling meal, easily portable for picnics or lunches.
The golden crust, when broken, reveals a steaming, flavorful interior that’s both comforting and satisfying.
INGREDIENTS:
For the Pastry:
2 1/2 cups all-purpose flour
1 cup unsalted butter, chilled and diced
1 teaspoon salt
6-8 tablespoons ice water
For the Filling:
1 lb ground beef or lamb
1 onion, finely chopped
2 carrots, diced
1/2 cup peas
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 cup beef stock
Salt and pepper to taste
1 egg, beaten (for egg wash)
DIRECTIONS:
Prepare the Pastry:
In a large bowl, combine flour and salt. Add the chilled butter and rub into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add ice water, stirring with a fork until the dough just begins to come together. Wrap in plastic wrap and chill for at least 30 minutes.
Make the Filling:
In a skillet over medium heat, cook the ground meat until browned. Drain excess grease.
Add the onion and carrots to the skillet and cook until softened, about 5 minutes.
Stir in the peas, tomato paste, and Worcestershire sauce. Add beef stock and simmer until the liquid reduces and the mixture is thick, about 15 minutes. Season with salt and pepper. Let cool.
Assemble the Pies:
Preheat your oven to 375°F (190°C).
Roll out the chilled dough on a floured surface to about 1/4 inch thickness. Cut out large circles to fit your pie tins.
Press the dough into each pie tin, making sure there are no air bubbles. Fill each pie with the cooled meat mixture, leaving room at the top.
Cut out smaller circles from the remaining dough for the pie tops. Place them over the filling and seal the edges by crimping with a fork or your fingers.
Brush the top of each pie with beaten egg to create a golden, glossy finish when baked.
Bake the Pies:
Place the pies in the preheated oven and bake for about 25-30 minutes or until the pastry is golden brown and crisp.
Serving:
Remove the pies from the oven and let them cool slightly before serving. This allows the filling to set slightly and makes the pies easier to remove from the tins.
Conclusion:
Classic Meat Pies are the epitome of hearty comfort food. With their flaky pastry and rich, savory filling, they are sure to satisfy any appetite.
These pies are not only perfect for a substantial dinner but also make excellent leftovers for lunch the next day.
Serve them with a side of mashed potatoes or a simple green salad for a complete meal.