British Meat Pies
A classic comfort food, these British meat pies feature a tender shortcrust pastry and a savory beef filling, perfect for parties or a cozy meal at home.
Ingredients
For the pastry
- 2 cups shortcrust pastry Homemade or store-bought
For the filling
- 1 lb lean ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 1 tsp dried thyme
- 1 egg for egg wash Beaten
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Roll out the shortcrust pastry on a floured surface to about 1/4 inch thick. Cut circles to line your pie tins.
Cooking
- In a skillet over medium heat, sauté onions and garlic until tender.
- Add ground beef and cook until browned.
- Stir in beef broth and thyme; simmer until thickened.
- Fill each pastry-lined tin with the meat mixture, then top with another pastry circle.
- Crimp edges with a fork to seal.
- Brush the tops with beaten egg for a golden finish.
- Place on a baking sheet and bake for 25-30 minutes or until golden brown.
Notes
Ensure your shortcrust pastry is rolled out evenly. Don't overfill the pies to prevent spilling. Use fresh herbs if available for added flavor. Cool the meat mixture before filling the pies to avoid soggy pastry.