Description
This classic Meat Pie recipe features a flaky homemade pastry filled with a savory ground beef mixture, enriched with aromatic herbs and vegetables. Perfectly baked to golden perfection, this hearty dish makes a comforting meal for any occasion.
Ingredients
Scale
Pastry
- 2 1/2 cups all-purpose flour
- 200g unsalted butter, cold and cubed
- 1 tsp salt
- 6–8 tbsp cold water
Filling
- 500g ground beef
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 small carrot, grated (optional)
- 1 tbsp tomato paste
- 1/2 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper, to taste
Finishing
- 1 egg, beaten (for brushing)
Instructions
- Preheat and Prepare Pie Dish: Preheat your oven to 190°C (375°F) and lightly grease a pie dish to prevent sticking during baking.
- Make the Pastry Dough: In a bowl, combine the all-purpose flour and salt. Rub in the cold, cubed unsalted butter until the mixture resembles coarse crumbs. Gradually add cold water, stirring until the dough forms a cohesive ball. Divide the dough into two discs, wrap, and chill in the refrigerator for 30 minutes to firm up.
- Cook the Filling: Heat a drizzle of oil in a skillet over medium heat. Sauté the finely chopped onion and minced garlic until softened and translucent. Add the ground beef, cooking thoroughly until browned. Stir in the tomato paste, grated carrot, beef broth, Worcestershire sauce, dried thyme, salt, and pepper. Allow the mixture to simmer until thickened. Remove from heat and let the filling cool completely.
- Assemble the Pie: Roll out one disc of chilled dough and use it to line the greased pie dish evenly. Pour the cooled meat filling into the pastry shell. Roll out the second dough disc and place it over the filling. Seal the edges by pinching or crimping together, and cut a few steam vents in the center of the top crust to allow steam to escape during baking.
- Brush and Bake: Brush the top crust generously with the beaten egg to achieve a shiny, golden finish. Bake the pie in the preheated oven for 45 to 50 minutes, or until the crust is golden brown and crisp.
- Rest and Serve: Remove the baked meat pie from the oven and allow it to rest for 10 to 15 minutes before slicing. This resting time helps the filling to set, making it easier to serve and enjoy.
Notes
- Use cold ingredients for the pastry to ensure a flaky crust.
- The carrot in the filling adds a subtle sweetness but can be omitted if preferred.
- Letting the filling cool before assembling prevents the pastry from becoming soggy.
- You can store leftovers in the refrigerator for up to 3 days or freeze for up to 1 month.
- Reheat leftovers in a 180°C (350°F) oven for about 15 minutes to retain crispness.
