Meat Pies (4pc) Recipe

Combine 2 cups flour, 1 tsp salt and 1/2 tsp sugar in a large bowl and whisk to combine.

Cut 6 tbs cold unsalted butter into small cubes. Add to flour and use a pastry cutter or your fingertips to work the butter into the flour until mixture resembles coarse crumbs with pea-sized pieces.

Gradually add cold water, 1 tablespoon at a time, mixing gently until dough just comes together. You may not need all 4 tbs. Do not overwork the dough.

Turn dough onto lightly floured surface, press into a disk, wrap in plastic and chill in refrigerator for at least 30 minutes while you make the filling.

About 15 minutes before baking, preheat oven to 400°F (205°C). Beat 1 egg with a tablespoon of water to make egg wash and set aside.

Heat 1 tbs vegetable oil in a skillet over medium-high heat until shimmering.

Add 1/2 cup diced onion and 1 tsp minced garlic to the skillet and sauté for 2–3 minutes until softened and translucent.

Add 1 cup lean ground beef to the skillet. Break it up with a spoon and cook until browned with no pink remains, about 5–6 minutes.

Stir in 1 tbs tomato paste and cook 1 minute to deepen flavor.

Add 3/4 cup drained diced tomatoes, 2 tbs beef broth or water, 1/2 tsp Worcestershire sauce, 1/2 tsp paprika, 1/4 tsp cumin, 1/4 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine and bring to a gentle simmer. Cook 4–6 minutes until mixture thickens slightly. Taste and adjust seasoning.

If using, stir in 1 tbsp chopped parsley and 1/4 cup shredded cheese just off the heat so cheese melts into the filling. Remove from heat and let cool 10 minutes; filling should be warm but not piping hot when you fill the dough (to avoid soggy crust).

Remove dough from fridge and roll on a lightly floured surface to about 1/8" (3 mm) thickness. Cut four 6–7 inch rounds for bottoms and four 5–6 inch rounds for tops (or cut eight rounds and use overlapping edges to form lids).

Place each larger round into a lightly greased 4–5 inch ramekin or small pie tin, pressing gently to fit and leaving an overhang. Spoon about 3–4 tbs of the beef filling into each lined mold, leaving a small border.

Brush the edge of the bottom crust lightly with beaten egg. Place a top round over each pie and press edges to seal; crimp edges with fingers or a fork. Cut a couple small vents in each top to allow steam to escape. Brush the top of each pie with egg wash.

Place pies on a baking sheet and bake in the preheated 400°F (205°C) oven for 20–25 minutes, or until crust is golden brown and filling is bubbling. If tops brown too quickly, tent with foil.

Remove from oven and let rest 5–10 minutes before removing from molds. Serve warm.