Description
This classic British Meat Pie recipe features a flaky shortcrust pastry filled with a savory blend of ground beef, onions, garlic, and herbs. Perfectly browned and baked to golden perfection, these pies make a comforting meal ideal for gatherings like the Bolton Food & Drink Festival.
Ingredients
Scale
Pastry
- 2 cups shortcrust pastry
- 1 egg (for egg wash)
Filling
- 1 lb lean ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 1 tsp dried thyme
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for baking the meat pies evenly.
- Prepare the Pastry: Roll out the shortcrust pastry on a floured surface to about 1/4 inch thickness. Cut out circles large enough to line your pie tins, creating the base for each pie.
- Cook the Filling: In a skillet over medium heat, sauté the finely chopped onions and minced garlic until they are tender and fragrant. Add the ground beef and cook thoroughly until browned. Stir in the beef broth and dried thyme, then simmer the mixture until the liquid reduces and thickens into a rich filling.
- Assemble the Pies: Line the pie tins with the pastry circles. Spoon the meat filling into each lined tin, then cover with another pastry circle. Seal the edges by crimping with a fork to prevent leakage during baking.
- Apply Egg Wash: Brush the tops of the pies with the beaten egg to give them a shiny, golden finish once baked.
- Bake the Pies: Place the pies on a baking sheet and bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and crisp. Remove from oven and let cool slightly before serving.
Notes
- Ensure the filling is not too wet to avoid soggy pastry bottoms.
- Shortcrust pastry can be homemade or store-bought for convenience.
- For a richer flavor, consider adding a splash of Worcestershire sauce to the filling.
- The pies can be frozen after assembly and baked directly from frozen, adding additional baking time.
- Brush the edges with egg wash to help seal the pastry more securely.
