- Prepare the Pie Crust:
- In a large bowl, combine the flour and salt.
- Add the chilled, cubed butter to the flour. Use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, a tablespoon at a time, mixing with a fork until the dough just begins to come together.
- Turn the dough out onto a floured surface and knead gently just until it forms a ball. Divide the dough into two equal parts, flatten into disks, wrap in plastic wrap, and refrigerate for at least one hour.
- Make the Filling:
- Heat a large skillet over medium heat. Add the ground meat and cook until browned, breaking it up with a spoon.
- Add the chopped onion, carrots, and potatoes to the skillet. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
- Stir in the beef broth, tomato paste, Worcestershire sauce, thyme, garlic powder, salt, and pepper. Bring the mixture to a simmer.
- Mix the cornstarch and water and pour into the skillet. Stir well until the filling thickens slightly. Remove from heat and let cool.
- Assemble the Pies:
- Preheat your oven to 375°F (190°C).
- On a floured surface, roll out one of the dough disks to about 1/8-inch thickness. Cut out rounds large enough to line the pie tins or molds.
- Press the dough gently into each tin. Spoon the meat filling into the lined tins, not overfilling.
- Roll out the second disk of dough and cut out rounds to cover the tops of the pies. Press the edges to seal, trimming any excess.
- Make a small slit in the center of each pie top to allow steam to escape during baking.
- Brush the top of each pie with beaten egg.
- Bake the Pies:
- Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and flaky.
- Remove from the oven and let cool slightly before serving.
Serving Suggestions:
Serve meat pies warm with a side of mixed greens or steamed vegetables for a complete meal. For a more indulgent treat, accompany the pies with a side of gravy or a dollop of creamy mashed potatoes.
Conclusion:
Creating meat pies from scratch is a rewarding endeavor that yields delicious results. This recipe ensures a perfect meat pie with a rich, savory filling and a golden, buttery crust. Enjoy the process and the meal!
Would you like to explore variations of this recipe or additional tips for perfecting your pie-baking skills?