1. Prepare the Pastry:
- In a large mixing bowl, combine the flour, salt, and baking powder. Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs.
- Gradually add cold water, one tablespoon at a time, mixing until the dough starts to come together. The dough should be firm but not sticky.
- Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to rest.
2. Make the Filling:
- In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the ground beef, breaking it up with a spoon as it cooks. Cook until the meat is browned and cooked through.
- Add the diced carrot and potato to the skillet, and cook for another 5 minutes.
- Sprinkle the flour over the meat and vegetable mixture, stirring to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
- Gradually pour in the beef broth, stirring continuously until the mixture thickens.
- Add Worcestershire sauce, thyme, black pepper, and salt to taste. Simmer the filling for 5-7 minutes, until the vegetables are tender and the mixture is thick and cohesive.
- Remove the skillet from the heat and let the filling cool completely.
3. Assemble the Meat Pies:
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled pastry dough to about 1/8 inch (3mm) thickness. Use a round cutter or a plate to cut out circles from the dough, about 6 inches (15cm) in diameter.
- Place a generous spoonful of the cooled meat filling in the center of each pastry circle.
- Fold the dough over the filling to create a half-moon shape, and press the edges together to seal. Use a fork to crimp the edges, ensuring they are well sealed.
- Place the assembled pies on a baking sheet lined with parchment paper.
4. Bake the Meat Pies:
- Brush the tops of the pies with the beaten egg to give them a golden, shiny finish.
- Use a sharp knife to cut a small slit or poke holes on the top of each pie to allow steam to escape during baking.
- Bake in the preheated oven for 25-30 minutes, or until the pies are golden brown and crisp.
5. Serve:
- Once baked, remove the pies from the oven and let them cool slightly on a wire rack before serving.
- Serve the meat pies warm, either on their own or with a side of salad or gravy.
Tips for Perfect Meat Pies:
- Keep the Pastry Cold: Cold butter and cold water are key to a flaky pastry. Work quickly to prevent the butter from melting before baking.
- Don’t Overfill: Be careful not to overfill the pastry, as this can make it difficult to seal and may cause the pies to burst open during baking.
- Ventilation: Remember to cut small slits in the top of the pies to allow steam to escape, which helps prevent soggy pastry.
- Storage: Leftover pies can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a few minutes before serving.
- Freezing: These meat pies freeze well. Simply freeze them unbaked, and when ready to eat, bake them directly from frozen at 375°F (190°C) for about 35-40 minutes.
Why You’ll Love Homemade Meat Pies:
- Hearty and Satisfying: The combination of savory meat filling and flaky pastry makes these pies a filling and comforting meal.
- Versatile: You can easily customize the filling by adding other vegetables or using different types of meat, such as chicken or lamb.
- Perfect for Any Occasion: Whether served as a main dish, a snack, or even at a party, meat pies are always a crowd-pleaser.
Enjoy these delicious, homemade meat pies with their flaky crust and rich, flavorful filling. They’re perfect for a cozy dinner or a special treat at any time of the year!