This easy meat pie recipe has a buttery, flaky crust and is filled with flavourful, tender, creamy, melt in your mouth minced meat filling. It is so delicious and a taste will leave you craving for more. Learn how to make the best meat pie recipe ever.
2tablespoonCorn flour or plain flourmix with 2 tablespoon broth to form slurry.
Salt to taste
Instructions
Make meat pie filling
Add oil in the pot then add chopped onions. Saute onion for 2 minutes or till translucent then add in minced beef /ground beef.
Brown the minced beef then add in black pepper, thyme, worcestershire sauce, and salt. Add beef broth then add carrot in the pot. Cover and leave to cook on low heat for 10 minutes or till meat tender.
Open the pot then add in the cornflour slurry to thicken. Stir and wait till it's creamy before taking off heat.Set aside to cool.
Make shortcrust pie pastry
Add flour, salt, nutmeg in a mixing bowl and mix.
Add in butter and mix with your hands till you get crumb like texture then add egg yolk and water. Mix till dough comes together. Don't over mix.
Mold pie pastry into 2 or 3, put in the bowl, cover with cling film and put in the fridge to rest for 30 minutes.
That's the pie pastry done. You can also use my sausage rolls shortcrust pastry for this
Assemble meat pie and bake
Take one part of the meat pie pastry and using a rolling pin, roll on a lightly floured surface.
Lift and place the pastry in a pie dish and put pie filling inside.Roll out another part of the pastry and cover the pie dish with it.
Trim the edges and press the edges down with fork.Use the fork to make punctures on the top then use a pastry brush to brush the top with egg white (for golden glaze, use egg yolk).
Preheat oven at temperature of 150 degrees (gas mark 2) for 5minutes then bake meat pies in pre heated oven for 35 minutes or till it’s done.
Serve and Enjoy.
Notes
Make the filling in advance like a night or days before.You can store in the fridge then bring out to use on the day.Don't overwork the dough.You can add water to the filling if it's too thick or looks dry. Aim for creamy texture.Allow meat pie filling to cool completely before you use.