Homemade Meat pie

For the Pie Crust:

1. In a food processor, combine the flour and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
2. With the processor running, gradually add the ice water until the dough comes together.
3. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

For the Filling:

1. In a large skillet, cook the ground meat over medium heat until browned. Drain excess fat if needed.
2. Add the chopped onion, garlic, carrot, and celery to the skillet. Cook until the vegetables are softened.
3. Stir in the frozen peas, beef or vegetable broth, tomato paste, Worcestershire sauce, dried thyme, salt, and pepper. Simmer for 10-15 minutes until the mixture thickens. Remove from heat and let it cool.

Assembly:

1. Preheat your oven to 400°F (200°C).
2. Roll out one of the chilled pie crusts on a floured surface. Cut out rounds to fit your individual pie tins or use a muffin tin.
3. Line the pie tins with the pastry, leaving enough overhang for sealing the tops.
4. Fill each pastry-lined tin with the meat mixture.
5. Roll out the second pie crust and cut out rounds or shapes for the tops of the pies.
6. Place the pastry rounds on top of the meat-filled tins and seal the edges. You can crimp the edges with a fork.
7. Cut small slits in the tops to allow steam to escape.
8. Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown.
9. Allow the meat pies to cool slightly before serving.

These homemade meat pies are delicious and perfect for a comforting meal. Feel free to customize the filling with your favorite seasonings and vegetables. Enjoy!