Classic Meat Pie

nibbleboard.com/recipes/meat-pie-recipe

Ingredients

Instructions

1. Whisk together flour, sugar, salt, and baking powder in a large bowl. Add cold cubed butter and rub it into the flour using your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
2. Beat the 2 eggs with the cold water. Pour into the flour mixture and stir with a fork until the dough just comes together. Knead briefly on a floured surface until smooth — don't overwork it.
3. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes while you make the filling.
4. Heat oil in a large skillet over medium heat. Add chopped onion and sauté for 5-6 minutes until soft and translucent.
5. Add diced carrots and cook for another 3-4 minutes until they start to soften.
6. Add ground beef, breaking it up with a wooden spoon. Cook until browned and no pink remains, about 5 minutes. Drain any excess fat.
7. Season with thyme, salt, and pepper. Sprinkle the 2 tablespoons of flour over the meat and stir to coat evenly.
8. Add diced potatoes and pour in the beef broth. Stir well and bring to a simmer. Reduce heat to low and cook gently for 12-15 minutes until the potatoes are tender and the liquid has thickened into a gravy.
9. Taste the filling and adjust seasoning. Set aside to cool completely — hot filling will melt the pastry and make assembly impossible.
10. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
11. Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick. Cut into circles using a 5-6 inch round cutter or bowl.
12. Place 1-2 tablespoons of cooled filling in the center of each circle. Brush the edges with beaten egg, fold in half, and press the edges firmly with a fork to seal.
13. Arrange pies on the prepared baking sheets. Poke 2-3 small holes on top with a fork to release steam during baking.
14. Brush the tops generously with beaten egg for a golden, glossy finish.
15. Bake for 25-30 minutes until the pies are deep golden brown and the pastry is crisp. Let cool on the pan for 5 minutes before serving.

Nutrition per Serving

Chef Tips

• I've found that keeping the butter ice-cold is the single biggest factor in getting flaky pastry — if your kitchen runs warm, pop the cubed butter in the freezer for 10 minutes before starting.
• After trying both ways, I always let the filling cool completely before assembling. Warm filling melts the butter in the dough and you end up with tough, greasy pastry instead of flaky layers.
• For a richer filling, swap half the beef broth for Guinness or dark stout — it adds incredible depth without tasting boozy after cooking.
• These freeze beautifully. Assemble the pies but don't egg wash them — freeze on a sheet pan, then transfer to a bag. Bake from frozen at 350°F for 35-40 minutes, brushing with egg wash before they go in.
• If you don't have a round cutter, use a small bowl or saucer as a template and cut around it with a knife.

Storage

Store baked pies in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven for 10-12 minutes to restore crispness — the microwave will make the pastry soggy.