Homemade Meat Pies

Directions

1. Prepare the Filling: Heat oil in a large skillet over medium heat. Add chopped onion and cook until translucent.
2. Add garlic and ground meat, cooking until browned. Break the meat into small pieces as it cooks.
3. Add diced carrot and potato, cooking for a few minutes until slightly softened.
4. Stir in peas, dried thyme, salt, and pepper. Pour in broth and simmer for 10–15 minutes until vegetables are tender and liquid has reduced. Remove from heat and let cool.
5. Make the Pastry: In a large bowl, combine flour and salt. Add cubed butter and work it into the flour with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
6. Gradually add ice water, one tablespoon at a time, until the dough just comes together. Avoid overworking.
7. Divide dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
8. Assemble the Pies: Preheat oven to 375°F (190°C). Roll out one pastry disc to about 1/8 inch thickness. Cut circles 4–5 inches in diameter.
9. Place a spoonful of filling on one half of each circle. Fold the other half over to create a half-moon shape. Seal edges by pressing with a fork.
10. Repeat with remaining pastry and filling. Place pies on a parchment-lined baking sheet. Brush tops with egg wash if desired.
11. Bake for 25–30 minutes, until pastry is golden brown. Remove from oven and let cool slightly.
12. Serve: Enjoy warm as a snack, lunch, or part of a meal.

Recipe Details

Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 8–10 pies
Difficulty: Medium

Variations & Substitutions

• Use ground chicken or turkey for a lighter version.
• Add chopped mushrooms or bell peppers for extra flavor and texture.
• Make smaller hand pies for appetizers or larger ones for a main dish.
• Add a pinch of smoked paprika or chili flakes for a spicier filling.

Serving Suggestions