Nitrate & Nitrite Free Classic British Meat Pies
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Learn more →Ingredients
4 servings
For the shortcrust pastry
- 2 ½ cups all-purpose flour
- 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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