Classic Meat Pie Recipe

Introduction:

The Classic Meat Pie is a staple in many households and regions, known for its rich, savory filling of meat and vegetables, all encased in a buttery, flaky pastry.

These pies are perfect for a filling meal, easily portable for picnics or lunches.

The golden crust, when broken, reveals a steaming, flavorful interior that’s both comforting and satisfying.

Ingredients:

For the Pastry:

2 1/2 cups all-purpose flour

1 cup unsalted butter, chilled and diced

1 teaspoon salt

6-8 tablespoons ice water

For the Filling:

1 lb ground beef or lamb

1 onion, finely chopped

2 carrots, diced

1/2 cup peas

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 cup beef stock

Salt and pepper to taste

1 egg, beaten (for egg wash)

Directions:

Prepare the Pastry:

In a large bowl, combine flour and salt. Add the chilled butter and rub into the flour using your fingertips until the mixture resembles coarse breadcrumbs.

Gradually add ice water, stirring with a fork until the dough just begins to come together. Wrap in plastic wrap and chill for at least 30 minutes.

Make the Filling:

In a skillet over medium heat, cook the ground meat until browned. Drain excess grease.

Add the onion and carrots to the skillet and cook until softened, about 5 minutes.

Stir in the peas, tomato paste, and Worcestershire sauce. Add beef stock and simmer until the liquid reduces and the mixture is thick, about 15 minutes. Season with salt and pepper. Let cool.

Assemble the Pies:

Preheat your oven to 375°F (190°C).

Roll out the chilled dough on a floured surface to about 1/4 inch thickness. Cut out large circles to fit your pie tins.