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British Meat Pies Recipe

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★★★★★

4.8 from 96 reviews

Classic British Meat Pies featuring a flaky homemade pastry filled with a savory blend of ground beef and pork, seasoned with herbs and Worcestershire sauce, baked to golden perfection. This traditional recipe offers a comforting and hearty meal perfect for any occasion.

Ingredients

Scale

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

For Finishing

  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pies.
  2. Make the Pastry Dough: In a mixing bowl, combine the flour and 1 teaspoon salt. Add the chilled, diced butter and rub it in using your fingertips until the mixture resembles breadcrumbs. Gradually add cold water, one tablespoon at a time, mixing until the dough just comes together. Avoid overworking it.
  3. Chill the Dough: Shape the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes to firm up.
  4. Prepare the Filling: In a large skillet over medium heat, cook the ground beef and pork until browned, breaking it apart with a spoon as it cooks. Add the chopped onion and minced garlic and cook until the onion becomes translucent.
  5. Season and Simmer: Stir in Worcestershire sauce, thyme, black pepper, salt, tomato paste, and beef broth. Mix well and simmer the mixture for about 10 minutes until it thickens slightly. Remove from heat and let it cool.
  6. Roll Out Dough: On a floured surface, roll out half of the chilled dough to about 1/8 inch thickness. Cut into circles large enough to line your pie tins and press them in to fit snugly.
  7. Fill the Pies: Evenly divide the cooled meat filling among the lined pie tins.
  8. Create Top Crusts: Roll out the remaining dough and cut out circles or shapes for the pie tops. Place them over the filled pies and seal edges by crimping with a fork.
  9. Apply Egg Wash and Vent: Brush the tops with the beaten egg for a golden finish and make a small slit in each pie to allow steam to escape during baking.
  10. Bake: Bake the pies in the preheated oven for 25 to 30 minutes or until the pastry is a lovely golden brown.
  11. Cool and Serve: Remove the pies from the oven and let them cool slightly before serving to enjoy the full flavors.

Notes

  • Chilling the dough is essential for a flaky pastry texture.
  • Adjust salt to taste, especially if your beef broth is salted.
  • Make sure to not overmix the dough to keep it tender.
  • Use a sharp knife or pastry cutter to vent the pies to prevent sogginess.
  • These pies can be frozen before baking for meal prep; just add a few extra minutes to baking time if baking from frozen.

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

Find it online: https://kitchenwithkai.com/british-meat-pies-recipe/