British Meat Pies Recipe

Introduction

British meat pies are a comforting classic, combining flaky pastry with a rich, savory filling of ground beef and pork. Perfect for a hearty meal, these pies deliver warmth and satisfying flavors that everyone will enjoy.

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, add a splash of red wine to the meat filling while it simmers.
• Use a combination of pork and beef for balance, or substitute with lamb for a different twist.
• Chilling the dough before rolling helps achieve a flakier, crispier crust.
• Try adding finely chopped mushrooms or grated carrot to the filling for extra texture and nutrients.

Storage

Store any leftover pies in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes to keep the crust crisp. You can also freeze unbaked pies; thaw overnight in the fridge before baking as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made pastry instead of homemade?

Yes, pre-made shortcrust or puff pastry works well and can save time. Just be sure to thaw it properly before use and adjust baking time as needed until golden brown.

How can I tell when the meat filling is fully cooked?

The filling should be browned and no longer pink, with the vegetables soft and the mixture thickened after simmering. Cooking it thoroughly before assembling ensures a safe and tasty pie.

British Meat Pies Recipe

Print Recipe

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4.5 from 52 reviews

This classic British Meat Pies recipe features a flaky homemade pastry crust filled with a savory mixture of ground beef and pork, perfectly seasoned with herbs and Worcestershire sauce. Baked to golden perfection, these pies offer a comforting meal that embodies traditional British flavors and hearty ingredients.

• Author: Elias
• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 individual pies 1x
• Category: Main Course
• 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 Oven: Preheat the oven to 400°F (200°C) to ensure it’s at the right temperature for baking the pies evenly.
2. Make Pastry Dough: In a mixing bowl, combine the flour and 1 teaspoon salt. Add the chilled, diced butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. Gradually add the cold water, one tablespoon at a time, mixing until the dough just comes together. Avoid overworking to keep the pastry tender.
3. Chill Dough: Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up before rolling.
4. Cook Meat Filling: In a large skillet over medium heat, brown the ground beef and pork, breaking it apart as it cooks. Add the chopped onion and minced garlic, cooking until the onion turns translucent.
5. Season and Simmer: Stir in Worcestershire sauce, dried thyme, black pepper, salt, tomato paste, and beef broth. Mix well and let the mixture simmer for about 10 minutes until it thickens slightly. Remove from heat and allow to cool.
6. Roll Out Pastry Base: On a floured surface, roll out half of the chilled dough to approximately 1/8 inch thickness. Cut into circles large enough to line your pie tins and carefully place them inside, pressing to fit snugly.
7. Fill Pies: Evenly divide the cooled meat mixture and spoon it into each pastry-lined pie tin.
8. Prepare and Place Top Crust: Roll out the remaining dough and cut out circles or shapes to cover the pies. Place on top of the filling and seal the edges by crimping with a fork to prevent leakage.
9. Egg Wash and Vent: Brush the tops with the beaten egg for a golden finish. Make a small slit in the top crust of each pie to allow steam to escape during baking.
10. Bake the Pies: Place the pies in the preheated oven and bake for 25 to 30 minutes until the pastry is golden brown and cooked through.
11. Cool and Serve: Remove the pies from the oven and let them cool slightly before serving to enhance flavor and make handling easier.

Notes

• Chilling the dough before rolling helps create a flaky crust.
• Adjust salt according to taste because of the salt in beef broth and Worcestershire sauce.
• Use cold water to avoid melting the butter and ensure flakiness.
• Let the filling cool before assembling the pies to prevent soggy pastry.
• Make sure to vent the pies to avoid bursting during baking.
• You can substitute beef and pork with lamb or chicken for variation.
• These pies can be frozen before baking; bake directly from frozen, adding extra baking time.

Keywords: British meat pies, homemade meat pie, savory meat pies, ground beef and pork pies, traditional British recipe, flaky pastry pies