British Meat Pies for Bolton Food & Drink Festival Recipe
Classic British Meat Pies featuring a rich ground beef filling seasoned with thyme and onions, encased in a flaky shortcrust pastry. Perfectly golden and hearty, these pies are ideal for festivals, gatherings, or a comforting meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 medium-sized meat pies
- Category: Savory Pies
- Method: Baking
- Cuisine: British
Ingredients
Pastry
- 2 cups shortcrust pastry
Filling
- 1 lb lean ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 1 tsp dried thyme
Finishing
- 1 egg (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the pies evenly.
- Prepare Pastry: Roll out the shortcrust pastry on a floured surface to about 1/4 inch thickness. Cut circles that will fit your pie tins to line the bottoms.
- Cook Filling: In a skillet over medium heat, sauté the chopped onions and minced garlic until softened and fragrant. Add the ground beef and cook until browned, breaking it up as it cooks. Stir in the beef broth and dried thyme, then simmer gently until the mixture thickens, intensifying the flavors.
- Assemble Pies: Spoon the meat filling into each pastry-lined tin, then top with another pastry circle. Use a fork to crimp the edges securely, sealing in the filling.
- Apply Egg Wash: Beat the egg and brush it over the top pastry surfaces to give the pies a beautiful golden shine when baked.
- Bake: Place the assembled pies on a baking sheet and bake in the preheated oven for 25 to 30 minutes or until the pastry turns golden brown and crispy.
Notes
- Ensure the pastry is well chilled before rolling for easier handling and flakier results.
- You can substitute dried thyme with fresh thyme for a more vibrant herb flavor.
- Use lean beef to avoid excess grease in the filling.
- Let the pies cool slightly before serving to allow the filling to set.
- Leftover pies can be refrigerated and reheated in the oven for best texture.
