HOW TO PREPARE MEAT PIES.

Meat pies are a hearty and delicious dish that can be enjoyed as a main course or a savory snack. Here’s a basic recipe to prepare meat pies:

Ingredients:

For the Pie Crust:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter, cold and cut into cubes
• 6-8 tablespoons ice water

For the Filling:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 lb (450g) ground beef or lamb
• Salt and pepper, to taste
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
• 1/2 cup beef or vegetable broth
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce (optional)
• 1/2 cup frozen peas (optional)

Egg Wash:

• 1 egg
• 1 tablespoon water

Instructions:

1. Make the Pie Crust:

• In a large bowl, whisk together the flour and salt.
• Add the cold cubed butter. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some larger pea-sized pieces of butter.
• Gradually add ice water, 1 tablespoon at a time, mixing with a fork or your hands until the dough begins to come together. Be careful not to overwork the dough.
• Divide the dough into two equal portions and shape each into a disk. Wrap them tightly in plastic wrap and refrigerate for at least 1 hour, or overnight.

2. Prepare the Filling:

• In a large skillet or frying pan, heat olive oil over medium heat.
• Add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
• Add the ground beef or lamb to the skillet, breaking it up with a spoon. Cook until browned and cooked through.
• Season with salt, pepper, dried thyme, and dried rosemary. Stir in the beef or vegetable broth, tomato paste, and Worcestershire sauce (if using). Simmer for 10-15 minutes until the liquid has reduced and the mixture is thickened.
• If using peas, stir them into the meat mixture during the last few minutes of cooking. Remove from heat and let the filling cool slightly.

3. Assemble the Pies:

• Preheat your oven to 400°F (200°C).
• On a lightly floured surface, roll out one disk of chilled dough to about 1/8 inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles for the pie crusts.
• Place a spoonful of the cooled meat filling onto one half of each dough circle, leaving a small border around the edges.
• Fold the other half of the dough over the filling to create a half-moon shape. Press the edges together with your fingers or a fork to seal.
• Repeat with the remaining dough and filling.

4. Bake the Pies:

• Place the assembled pies on a baking sheet lined with parchment paper.
• In a small bowl, beat the egg with 1 tablespoon of water to make the egg wash.
• Brush the tops of the pies with the egg wash, which will give them a golden color when baked.
• Use a sharp knife to make a small slit or two on the top of each pie to allow steam to escape during baking.
• Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and cooked through.

5. Serve:

• Remove the meat pies from the oven and let them cool slightly before serving.
• Enjoy warm as a main dish or allow them to cool completely for a portable snack.

Tips:

• Variations: Feel free to customize the filling with different herbs, vegetables, or even add cheese.
• Make-Ahead: You can prepare the pie crust and filling ahead of time and assemble the pies just before baking.
• Storage: Leftover meat pies can be stored in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.

These homemade meat pies are sure to be a hit at any meal or gathering, offering a comforting and satisfying treat filled with savory goodness!