Meat pies are one of the first things I learned how to make in Home Economics class in secondary school–shortcrust pastry, filled with a minced meat mixture that had potatoes and carrots too. I remember this being a big deal because at the time, meat pies were some of the quintessential fast food treats offered at quick service restaurants, and my parents did not give us fast food often. The ability to make them at home was a very big deal to me. With the holidays around the corner, homemade meat pies with buttery crusts and lush meat filling are the perfect snack.
PREPARATION TIME:
Total Time:2 hrs
Ingredients
Pastry:
- 3 3/4 cups all-purpose flour
- 1 cup cold salted butter, cut into 1/2-inch cubes
- 1/4 teaspoon salt
- 2 tablespoons water, or more as needed
Filling:
- 1 tablespoon vegetable oil, or as needed
- 1 1/4 pounds ground meat
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, peeled and diced
- 1 teaspoon white pepper
- 1 teaspoon curry powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried mixed herbs
- salt to taste
- 1 large egg, beaten
Directions
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Sift flour into a bowl. Add chunks of cold butter. Use fingers to rub butter into flour until the mixture resembles breadcrumbs. Add water, a tablespoon at a time, until a non-sticky dough forms. Wrap dough in plastic wrap and refrigerate at least 1 hour or up to 3 days.
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Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment.
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Heat vegetable oil in a saucepan over medium-high heat, add meat, onions, garlic, and carrots, and cook, stirring constantly, until meat is browned and crumbly, 5 to 7 minutes.
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Add white pepper, curry powder, thyme, and mixed herbs, and mix well; cook and stir until vegetables begin to soften, about 5 minutes. Season to taste with salt. Remove from heat; set aside to cool.
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On a well-floured surface, roll dough out about 1/4-inch thick, and cut out circles using a cookie cutter, cup, or bowl in a size you are happy with. Place some filling in the center of the pastry circle and fold over carefully. Press the edges of the pastry firmly together with a fork to seal. Re-roll dough scraps, and repeat until pastry and meat filling are used up.
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Place pies on the prepared baking sheet. Using a pastry brush, brush the formed pies with beaten egg.
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Bake in the preheated oven until pastry is golden brown and filling is hot, about 15 minutes. Enjoy!
Cook’s Note:
You can cut butter into flour with two knives or a pastry blender, or you can perform this step in a food processor: pulse flour and salt with cold butter until it’s the size of small peas. Then proceed with the recipe.
Nutrition Facts (per serving)
| 861 |
Calories |
| 51g |
Fat |
| 63g |
Carbs |
| 35g |
Protein |
