The Art of Ultimate Traditional British Meat Pie Hand Pie Perfection

Perfect Meat Filling Mastery

Master the technique of browning and seasoning meat to achieve rich, flavorful pie filling.

Puff Pastry Handling Excellence

Learn the skill of working with puff pastry while keeping it cold for maximum flakiness.

Sealing and Crimping Perfection

Perfect the method of sealing hand pies securely to prevent leaking during baking.

Egg Wash Technique

Master the art of applying egg wash for beautiful golden color and professional finish.

Baking Strategy

Learn optimal temperature and timing for perfectly puffed, golden, and crispy hand pies.

British Pastry Mastery Secrets for Perfect Meat Pie Perfection

Cool Filling Completely: Hot filling will melt pastry butter and prevent proper puffing and flaking.

Keep Pastry Cold: Work quickly with puff pastry and keep chilled for best flaky results.

Seal Edges Well: Press firmly and crimp with fork to prevent filling from leaking during baking.

Egg Wash Generously: Multiple thin coats create more beautiful golden brown finish than one thick coat.

Don't Skip Vents: Small slits on top allow steam to escape and prevent soggy pastry.

Make Ahead Option: Assemble pies and freeze unbaked, then bake directly from frozen adding 5 minutes.

Traditional British Meat Pie with Flaky Puff Pastry and Golden Egg Wash

Name: Traditional British Meat Pie with Flaky Puff Pastry and Golden Egg Wash
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 10 hand pies
Cuisine: British
Ingredients: For the Meat Filling:; 1 lb ground beef; 1/2 lb ground pork; 1 medium onion, finely diced; 2 cloves garlic, minced; For the Seasoning Base:; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/4 teaspoon nutmeg; For the Filling Enhancement:; 2 tablespoons tomato paste; 1/4 cup beef broth; 1 tablespoon Worcestershire sauce; 2 tablespoons all-purpose flour; For the Pastry Foundation:; 2 sheets puff pastry, thawed; All-purpose flour for dusting; For the Golden Finish:; 2 large eggs; 2 tablespoons milk; 1 tablespoon water; For the Cooking Base:; 2 tablespoons vegetable oil; 1 tablespoon butter; For the Vegetable Addition:; 1 medium carrot, finely diced; 1/2 cup frozen peas; For the Flavor Boosters:

The ultimate traditional meat pie featuring savory seasoned meat filling, buttery flaky puff pastry, and a beautiful golden egg wash finish. This gourmet British comfort food masterpiece combines the rich, hearty flavors of perfectly spiced meat with the light, crispy layers of homemade puff pastry, creating an unforgettable hand pie experience that elevates the classic meat pie to extraordinary heights perfect for lunch, dinner, or any time you crave the perfect balance of savory filling and buttery pastry perfection.

Prep Time

30 Minutes

Cook Time

25 Minutes

Total Time

55 Minutes

Chef

RUY

Ingredients

Custard Cream

For the Meat Filling:

1 lb ground beef

1/2 lb ground pork

1 medium onion, finely diced

2 cloves garlic, minced

For the Seasoning Base:

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/4 teaspoon nutmeg

For the Filling Enhancement:

2 tablespoons tomato paste

1/4 cup beef broth

1 tablespoon Worcestershire sauce

2 tablespoons all-purpose flour

For the Pastry Foundation:

2 sheets puff pastry, thawed

All-purpose flour for dusting

For the Golden Finish:

2 large eggs

2 tablespoons milk

1 tablespoon water

For the Cooking Base:

2 tablespoons vegetable oil

1 tablespoon butter

For the Vegetable Addition:

1 medium carrot, finely diced

1/2 cup frozen peas

For the Flavor Boosters:

1 bay leaf

1 teaspoon fresh parsley, chopped

Pinch of cayenne pepper (optional)

For the Assembly:

Coarse sea salt for sprinkling

Sesame seeds (optional)

For Special Equipment:

Rolling pin

Round pastry cutter or bowl

Pastry brush

Baking sheet

Parchment paper

Fork for crimping

Instructions

Preheat oven to 400°F and line baking sheet with parchment paper.

Heat oil and butter in large skillet over medium-high heat.

Add diced onion and cook until softened and translucent, about 5 minutes.

Add minced garlic and cook for 1 minute until fragrant.

Add ground beef and pork, breaking up with wooden spoon.

Cook meat until browned completely, about 8-10 minutes, stirring occasionally.

Stir in diced carrot and cook for 3 minutes until slightly softened.

Add flour and stir to coat meat mixture, cooking for 1 minute.

Mix in tomato paste, Worcestershire sauce, and beef broth.

Add all dried herbs, salt, pepper, nutmeg, and bay leaf.

Reduce heat to low and simmer for 10 minutes until thickened.

Stir in frozen peas and cook for 2 more minutes.

Remove bay leaf and let filling cool completely before assembling.

Roll out puff pastry sheets on lightly floured surface to 1/8 inch thickness.

Cut circles using 4-5 inch round cutter, creating 20 circles total.

Whisk together eggs, milk, and water to create egg wash.

Place 2-3 tablespoons of cooled meat filling on center of 10 pastry circles.

Brush edges of filled circles with egg wash for better seal.

Top each with second pastry circle and press edges firmly to seal.

Crimp edges with fork to create decorative seal and prevent opening.

Cut small slits on top of each pie for steam vents.

Brush tops generously with egg wash for golden color.

Sprinkle with coarse sea salt and sesame seeds if desired.

Bake for 20-25 minutes until golden brown and puffed beautifully.

Let pies cool on baking sheet for 5 minutes before serving warm.

Traditional British Meat Pie with Flaky Puff Pastry and Golden Egg Wash

RUY

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate Traditional British Meat Pie Hand Pie Perfection

Traditional British Meat Pie with Flaky Puff Pastry and Golden Egg Wash

Ingredients

Instructions