Citric Acid Free Classic British Meat Pies

Total time3 hr 45 min

Prep time45 min

Cook time2 hr

Citric Acid Free Classic British Meat Pies

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Ingredients

4 servings

For the shortcrust pastry

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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½ tsp salt
½ cup (1 stick) cold unsalted butter, cut into ½-inch cubes
¼ cup cold lard or vegetable shortening, cut into ½-inch cubes
5–7 tbsp ice water

For the filling

1 ½ lb beef chuck, cut into ¾-inch cubes
2 tbsp all-purpose flour
1 tsp salt
½ tsp black pepper
2 tbsp vegetable oil
1 large yellow onion, finely diced
2 medium carrots, peeled and cut into ½-inch dice
2 cloves garlic, minced
1 tbsp tomato paste
1 cup dark ale or stout
1 ½ cups beef broth
1 tbsp worcestershire sauce
2 sprigs fresh thyme
1 bay leaf

For assembly

1 egg, beaten

Instructions

1
Make the pastry: combine the flour and salt in a large bowl. Add the cold butter and lard cubes and rub them into the flour with your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized pieces of fat remaining. Drizzle in ice water 1 tablespoon at a time, mixing with a fork after each addition, until the dough just comes together when pressed — it should hold without being sticky or wet. Divide the dough into two discs (roughly two-thirds and one-third), wrap each in plastic wrap, and refrigerate for at least 30 minutes.
2
Toss the beef cubes with the 2 tablespoons of flour, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.

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