Ingredients
Scale
- 500g minced beef or lamb
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 200ml beef or vegetable broth
- 2 tbsp Worcestershire sauce
- 1 tsp thyme
- Salt and pepper to taste
- 500g puff pastry or shortcrust pastry
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 200°C (392°F). Roll out your puff or shortcrust pastry on a floured surface to about 1/8 inch thickness.
- Cut out circles or rectangles depending on your pie molds or baking dish. Fill each with a generous scoop of the meat mixture.
- Brush the edges with beaten egg, then cover with another piece of pastry, sealing the edges firmly. Decorative crimping adds a rustic look.
- Brush the tops with beaten egg for a shiny finish.
- Place the assembled pies on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 25-30 minutes or until golden brown.
- Allow to cool slightly before serving for optimal flavors and safety.
Notes
- For a richer flavor, simmer the filling longer or add a splash of Worcestershire sauce.
- Chill the pastry before rolling for better flakiness.
- Ensure the edges are sealed well to prevent filling leakage during baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 pie
- Calories: 450 kcal Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg