English Meat Pie Recipes

BRITISH MEAT PIES

Steps:

• Brown 1/2 pound sausage in a skillet with 1/4 cup chopped onion and 1 each diced celery stalk and carrot. Add 1/2 cup mashed potatoes, and salt and pepper. Roll out a can of refrigerated biscuit dough and cut into twelve 3-inch rounds. Top each with a spoonful of meat filling and fold in half; pinch to seal and brush with a beaten egg. Make slits in the top and bake at 350 degrees F until golden, about 15 minutes.

ENGLISH PIE CRUSTS

Steps:

• Cut the shortening into cubes, and toss into flour. Take your hands and crumble it up into a fine, pebbly, grainy sort of dough.
• Add water, enough to make a soft dough. Form into a ball, and chill for about an hour.
• When chilled, knead it a couple of times on a floured surface. Roll it out, and proceed to fill with your choice of pie fillings.

ENGLISH MEAT PIE

Steps:

• Prepare the dough by combining the butter with flour in a food processor or stand mixer until the mixture is mealy (you can also use your hands). Add the egg and mix thoroughly. Add enough water to form a dough that can be rolled. Put in refrigerator while you make the filling.
• Saute the onion and garlic in butter until soft, but not browned. Cool. Mix all filling ingredients with your hands as you would a meatloaf.
• Divide the dough into two pieces. Roll one to about 1/8 inch for the bottom. Form filling into an oval loaf on dough and pull up dough to partially cover sides. Roll the other piece of dough to 1/8 thick. Use and egg wash to secure crusts and encase meat loaf in its entirety. Cut a hole in the top to allow steam to escape. Coat entire pastry with egg wash. Left over dough can be cut into decorations and attached to outside of pastry. (I used small Christmas Cookie Cutters to make reindeer, etc.).
• Preheat oven to 450 degrees and cook pie about 20 minutes. Turn oven down to 350 degrees and cook 1 hour more or until center registers 150 degrees on a meat thermometer and pastry is browned. Allow to cool.
• To make the aspic combine chicken stock with unflavored gelatin and microwave until boiling. Pour through hole in top. Refrigerate 3 hours to serve cold.

ENGLISH MEAT PIE

Steps:

• Dough Dice butter. Combine flour & butter. With fingers, press butter into flour until the mix looks mealy. Crack egg into small dish, add 4 tbsp ice water. Beat. Add to flour bowl. Mix just until a paste forms. Slowly add remaining ice water if mix doesn't come together. Split into 1/3 & 2/3 portions. Shape into a disk & wrap with plastic. refrigerate at least 1 hour or up to 1 day before using. Filling In med saute pan over med-high heat melt butter. Add onion & garlic, stir often until soft but not at all brown - 4 minutes. Set aside to cool then refrigerate to chill. Put pork, ham, S&P, thyme, & the onion-garlic mixture in a bowl. Use hands or spatula to mix well. Slowly add stock a few tbsp at a time until incorporated. Cover & refrigerate until cold, 30 minutes. Preheat oven to 425-F On a flowered work surface, roll the larger piece of dough into a 12-inch circle, 1/8-inch thick. Brush off excess flour, place on baking sheet. Shape meat into a 5-inch x 2 1/2-inch thick disk & place in the center of the dough. Carefully lift the edges of the dough & wrap around the meat so that the top is partially covered. Roll out the remaining dough until it's 1/8-inch thick & cut a 6-inch circle from the center. Cut a 3/4-inch hole in the center of this dough circle. Set aside. Egg wash In a small bowl whisk the 3 ingredients until uniformly blended. Using a pastry brush, paint the edges of the dough that encases the meat. Then paint one side of the 6-inch dough circle. Lift the circle, place egg wash side down on the meat. Crimp seam to seal with bottom crust. Brush top. Bake 20-25 minutes, until crust begins to brown. Reduce oven to 350-F, bake 50 minutes until internal temp of pie is 150-F. Remove pie & rest for 15 minutes. Serve warm, at room temp, or chilled. To serve chilled, make aspic: Combine chicken stock with gelatin. Microwave to dissolve gelatin. Pour slowly through steam vent in top of pie. Let cool, refrigerate until firm, 3 hours.

TRADITIONAL MEAT PIE

Steps:

• Preheat the oven to 400 degrees F.
• Pie Crust: Mix flour and shortening. Add salt and cold water. Add all the cold water at once and mix delicately. Form a ball and refrigerate for 2 hours.
• Once dough is chilled, flour your worktop. Divide dough in half. Roll out 2 pie crusts. One should be slightly larger than the other, this will be your bottom crust.
• Meat Filling: Heat the oil in a large pot. Add the pork and onion and cook over medium-low heat for 45 minutes, stirring often. When pork is cooked remove fat from pan. Add grated potato, salt, pepper, and allspice, to taste. Stir well, and let mixture rest for 20 minutes.
• Preheat the oven to 400 degrees F. Butter the bottom of 9-inch pie plate. Place the bottom crust in the pie plate and poke several holes in the crust with a fork. Make sure an ample amount of crust spills over the edges of the pie plate. Fill the crust with the meat mixture. Level with a spatula. Wet edges of bottom crust and place top crust over meat mixture. Press top crust onto meat mixture to eliminate any air holes. Beat together the egg and the milk to make an egg wash. Pinch the crust edges together and brush the top crust with the egg wash.
• Bake for 10 minutes. Reduce heat to 350 degrees F and continue baking for 15 minutes or until crust is golden brown.
• Slice and serve hot or cold.

MEAT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, mash, and set aside.
• Meanwhile, crumble the ground beef and pork into a large saucepan, and add the garlic, onion and water. Season with mustard powder, thyme, cloves and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned. Remove from the heat, and mix in the mashed potato.
• Place one of the pie crusts into a 9 inch pie plate. Fill with the meat mixture, then top with the other pie crust. Prick the top crust a few times with a knife to vent steam. Crimp around the edges using the tines of the fork, and remove any excess dough. Cover the edges of the pie crust with aluminum foil.
• Bake for 25 minutes in the preheated oven, or until the crust has browned. Serve by itself, or with a beef gravy.

ENGLISH PASTRY FOR MEAT PIE

Steps:

• Put the flour in a mixing bowl.
• Combine the water, milk, lard and salt in a saucepan and bring to the boil. Let simmer until the lard melts.
• Add the liquid to the flour, stirring constantly with a wooden spoon to blend thoroughly. This dough should be shaped or rolled while it is still hot or quite warm.