Meat Pies Recipe

Make the dough

Place the flour, salt, and sugar in a large bowl or food processor. Add the cold cubed butter and cut or pulse until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Drizzle 4 tablespoons of the ice water over the flour mixture and gently mix with a fork. Add more water, 1 tablespoon at a time, just until the dough holds together when pinched (about 5–6 tablespoons total). Avoid overworking the dough.

Turn the dough out onto a lightly floured surface, divide into two equal disks for easier rolling, flatten each disk to about 1" thick, wrap tightly in plastic wrap, and chill in the refrigerator for at least 45 minutes (up to 2 days).

Egg wash

Whisk the egg with 1 tablespoon milk in a small bowl and set aside, refrigerated, until ready to brush on the assembled pies.

Heat a large skillet over medium-high heat. Add the vegetable oil. When hot, add the chopped onion, carrot, and celery. Cook, stirring occasionally, until vegetables are softened and beginning to brown, about 6–8 minutes.

Add the minced garlic and cook for 30–60 seconds until fragrant.

Increase heat to high, add the ground beef and ground pork. Break the meat up with a spatula and cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if more than 2 tablespoons remains (leave some for flavor).

Stir in the tomato paste and cook for 1–2 minutes to caramelize slightly. Add the Worcestershire sauce, soy sauce, dried thyme, crushed rosemary, bay leaf, salt, and black pepper. Mix to combine.

Pour in the beef broth, bring the mixture to a gentle simmer, scraping up any browned bits from the pan. Simmer for 6–8 minutes to reduce slightly.

In a small bowl, whisk the cornstarch with 2 tablespoons cold water to make a slurry. Stir the slurry into the simmering meat mixture to thicken the sauce. Cook 1–2 minutes until sauce thickens. Remove and discard the bay leaf.

Stir in the frozen peas (if using) to heat through. Taste and adjust seasoning with additional salt and pepper if needed. Transfer the filling to a shallow bowl and chill in the refrigerator for at least 20 minutes — this makes it easier to fill the pastry and prevents sogginess.

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Lightly flour your work surface and rolling pin. Roll one chilled dough disk to about 1/8" thickness and use a 5–6 inch round cutter (or a bowl) to cut out rounds for bottoms. Re-roll scraps as needed. You should get about 8–10 rounds total (depending on size).

Gently press each round into a muffin tin or small pie tin to form a shell with a little overhang. Spoon about 2–3 tablespoons of chilled meat filling into each shell, leaving space at the top for the lid.

Roll the second dough disk and cut rounds slightly larger (to act as lids). Brush the edges of each filled shell with a little water or egg wash, place the lid over the filling, and crimp or pinch the edges to seal. Trim excess dough and use a fork or your fingers to decorate the rim.

Using a small paring knife, cut 2 small vents in the top of each pie to allow steam to escape. Brush the top of each pie with the egg wash prepared earlier for a glossy, golden finish.

Place the filled pies on the prepared baking sheet and bake in the preheated oven for 22–28 minutes, until the pastry is deep golden and crisp. For even browning, rotate the pan once halfway through baking.

Remove from the oven and let the pies cool in the tin for 5 minutes, then transfer to a wire rack to cool for an additional 10 minutes before serving. Serve warm.