1. Prepare the Pastry:
In a large mixing bowl, combine the flour, salt, and baking powder. Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs.
Gradually add cold water, one tablespoon at a time, mixing until the dough starts to come together. The dough should be firm but not sticky.
Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to rest.
2. Make the Filling:
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the ground beef, breaking it up with a spoon as it cooks. Cook until the meat is browned and cooked through.
Add the diced carrot and potato to the skillet, and cook for another 5 minutes.
Sprinkle the flour over the meat and vegetable mixture, stirring to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the beef broth, stirring continuously until the mixture thickens.
Add Worcestershire sauce, thyme, black pepper, and salt to taste. Simmer the filling for 5-7 minutes, until the vegetables are tender and the mixture is thick and cohesive.
Remove the skillet from the heat and let the filling cool completely.
3. Assemble the Meat Pies:
Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out the chilled pastry dough to about 1/8 inch (3mm) thickness. Use a round cutter or a plate to cut out circles from the dough, about 6 inches (15cm) in diameter.
Place a generous spoonful of the cooled meat filling in the center of each pastry circle.
Fold the dough over the filling to create a half-moon shape, and press the edges together to seal. Use a fork to crimp the edges, ensuring they are well sealed.
Place the assembled pies on a baking sheet lined with parchment paper.
4. Bake the Meat Pies:
Brush the tops of the pies with the beaten egg to give them a golden, shiny finish.
Use a sharp knife to cut a small slit or poke holes on the top of each pie to allow steam to escape during baking.
Bake in the preheated oven for 25-30 minutes, or until the pies are golden brown and crisp.
5. Serve:
Once baked, remove the pies from the oven and let them cool slightly on a wire rack before serving.
Serve the meat pies warm, either on their own or with a side of salad or gravy.
Tips for Perfect Meat Pies:
Keep the Pastry Cold: Cold butter and cold water are key to a flaky pastry. Work quickly to prevent the butter from melting before baking.
Don’t Overfill: Be careful not to overfill the pastry, as this can make it difficult to seal and may cause the pies to burst open during baking.
Ventilation: Remember to cut small slits in the top of the pies to allow steam to escape, which helps prevent soggy pastry.
Storage: Leftover pies can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a few minutes before serving.
Freezing: These meat pies freeze well. Simply freeze them unbaked, and when ready to eat, bake them directly from frozen at 375°F (190°C) for about 35-40 minutes.
Why You’ll Love Homemade Meat Pies:
Hearty and Satisfying: The combination of savory meat filling and flaky pastry makes these pies a filling and comforting meal.
Versatile: You can easily customize the filling by adding other vegetables or using different types of meat, such as chicken or lamb.
Perfect for Any Occasion: Whether served as a main dish, a snack, or even at a party, meat pies are always a crowd-pleaser.
Enjoy these delicious, homemade meat pies with their flaky crust and rich, flavorful filling. They’re perfect for a cozy dinner or a special treat at any time of the year!
ADVERTISEMENT
