Description
This classic British Meat Pies recipe features flaky shortcrust pastry filled with a savory mixture of lean ground beef, onions, garlic, and thyme, perfect for a hearty meal. Ideal for gatherings like the Bolton Food & Drink Festival, these pies boast a golden, crisp crust with a rich, flavorful filling.
Ingredients
Scale
Pastry
- 2 cups shortcrust pastry
Filling
- 1 lb lean ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 1 tsp dried thyme
Finishing
- 1 egg (for egg wash)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for baking the meat pies.
- Prepare 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 to create the base of the pies.
- Cook Filling: In a skillet over medium heat, sauté the finely chopped onions and minced garlic until tender and fragrant. Add the lean ground beef and cook until browned all over. Stir in the beef broth and dried thyme, then simmer until the mixture thickens and the flavors meld.
- Assemble Pies: Spoon the meat filling evenly into each pastry-lined tin. Cover with another pastry circle and seal the edges by crimping with a fork to prevent filling leakage during baking.
- Apply Egg Wash: Beat the egg and brush it over the top pastry layer to give the pies a beautiful golden finish after baking.
- Bake: Place the prepared pies on a baking sheet and bake in the preheated oven for 25-30 minutes or until the pastry turns golden brown and crispy. Remove from oven and allow to cool slightly before serving.
Notes
- Ensure the meat filling is thickened enough to avoid soggy pies.
- Use cold pastry to achieve maximum flakiness.
- Let the pies rest for a few minutes after baking for easier handling.
- Can be served with mashed potatoes or a simple green salad for a complete meal.
