Traditional Meat Pies – Flaky Crust and Savory Filling
Meat pies are a savory delight packed with a flavorful mixture of minced meat, vegetables, and herbs, all encased in a buttery, flaky crust. Perfect for a hearty meal, these pies are comforting and satisfying, whether served hot or cold. This classic recipe brings together tender beef, rich spices, and a perfectly golden crust that will make it a family favorite. Meat pies are versatile and can be enjoyed at any time of the day, making them a must-try dish for home cooks.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/4 cup cold water
- 1 pound ground beef (or lamb)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup peas
- 1 carrot, diced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- 1/4 cup beef stock
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Directions
Prepare the Dough. In a bowl, mix flour and salt. Add the cold butter and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Cook the Meat Filling. In a large skillet, brown the ground beef over medium heat until cooked through. Drain excess fat. Add chopped onion, garlic, carrots, and peas. Cook for 5 minutes until vegetables are softened. Stir in thyme, paprika, Worcestershire sauce, and beef stock. Simmer for 10 minutes until the mixture thickens. Season with salt and pepper. Remove from heat and let it cool.
Assemble the Meat Pies. Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8-inch thickness. Cut circles large enough to fit your individual pie pans or muffin tins. Line the pans with dough, leaving some overhang.
Fill and Seal. Spoon the meat filling into the dough-lined pans. Roll out more dough for the tops, place them over the filling, and pinch the edges to seal. Cut small slits on top to allow steam to escape.
Egg Wash and Bake. Brush the tops with the beaten egg for a golden finish. Bake in the preheated oven for 25-30 minutes, or until the pies are golden brown. Let cool slightly before serving.
Recipe tips
Add a splash of red wine to the meat filling while it simmers for a richer taste. Chill the dough before rolling it out to help the crust stay flaky and crisp. Swap out peas and carrots for other vegetables like mushrooms or corn for variety.
Nutrition Facts (per serving)
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