British Meat Pies
Description
Try something different for dinner with this meat pie recipe. It is a traditional British meal that you could make for dinner, or cut into small pieces and use as an appetizer.
Ingredients
Pastry:
3 c. all-purpose flour, plus more as needed
2/3 c. ice water, plus more as needed
1 stick cold, unsalted butter, cubed
1/2 c. shortening or lard
1 t. salt
1 egg, lightly beaten
Filling:
8 oz. ground beef or skirt steak, finely chopped
1 russet potato, peeled and diced
1 small turnip, peeled and diced
1 large carrot, finely diced
1/2 white onion, chopped
3 T. unsalted butter, divided
1/2 t. fresh thyme, chopped
1/2 t. fresh rosemary, chopped
kosher salt and freshly ground pepper, to taste
brown mustard, for garnish
Directions
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In a bowl or directly in your food processor, mix flour and salt together before adding in cold, cubed butter.
Pulse 10-15 seconds, or until mixture is crumbly and butter is the size of small pebbles.
With the motor running, slowly drizzle in 2/3 c. ice water; pulse until dough ball begins to form. If mixture is too dry, add more ice water, 1-2 t. at a time.
Once dough is formed, turn it out onto a lightly floured surface; roll it into a large, flat rectangle.
Wrap dough tightly in plastic wrap; refrigerate 30-45 minutes, or until chilled.
While dough chills, combine beef with potato, turnip, carrot and onion, and season generously with salt and pepper, thyme and rosemary.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Remove dough from refrigerator and cut it into 6 equal pieces. On a floured surface, roll each piece out to an 8-inch circle.
Spoon 1/2 - 2/3 c. beef mixture into the center of dough, then top with 1/2 tablespoon butter.
Take the far edge of your dough circle and fold it over the beef, towards yourself, to form a half circle. Seal edges with a fork; repeat with remaining pasties.
Transfer to lined baking sheet; brush the tops of dough with beaten egg.
Bake 20 minutes, or until lightly browned, then lower oven temperature to 350 degrees and bake for another 15-20 minutes, or until golden brown.
Serve hot with brown mustard.
6 servings