British Meat Pies for Bolton Food & Drink Festival Recipe
Classic British Meat Pies featuring a savory blend of lean ground beef, onions, garlic, and thyme, all encased in a crisp shortcrust pastry. These hearty pies are perfect for any occasion and were showcased at the Bolton Food & Drink Festival, offering a delicious taste of traditional British comfort food.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 medium-sized pies 1x
- Category: Savory Pie
- Method: Baking
- Cuisine: British
Ingredients
Scale
Pastry
- 2 cups shortcrust pastry
Filling
- 1 lb lean ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 1 tsp dried thyme
Finishing
- 1 egg (for egg wash)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to ensure it reaches the proper temperature while you prepare the pies.
- Prepare the pastry: On a floured surface, roll out the shortcrust pastry to approximately 1/4 inch thickness. Use a cutter or glass to cut out circles that will fit to line your pie tins.
- Cook the filling: Heat a skillet over medium heat and sauté the finely chopped onions and minced garlic until soft and translucent. Add the ground beef and cook until it’s thoroughly browned. Stir in the beef broth and dried thyme, then let the mixture simmer until the sauce thickens slightly, about 5-7 minutes.
- Assemble the pies: Place a pastry circle into each pie tin, pressing gently to line the base and sides. Spoon the meat mixture evenly into each pastry shell. Top with another pastry circle and crimp the edges with a fork to seal the pies completely.
- Apply egg wash: Beat the egg and brush it over the top pastry of each pie to give a beautifully golden finish once baked.
- Bake: Arrange the pies on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
Notes
- For a richer flavor, use home-made beef broth or add a splash of Worcestershire sauce to the filling.
- The pies can be made ahead and frozen before baking; just increase the baking time by 5-10 minutes when cooking from frozen.
- Use a fork to vent the top crust slightly if desired to prevent steam build-up during baking.
- If you don’t have pie tins, oven-safe muffin trays or small ramekins can work as alternatives.
- Shortcrust pastry can be replaced with puff pastry for a flakier crust variation.
Keywords: British meat pie, shortcrust pastry, beef pie recipe, Bolton Food and Drink Festival, savory pie, comfort food
