British Meat Pies Bolton (Print-Friendly Format)
Golden pastry, savory beef, and aromatic thyme unite for a classic British baked favorite.
# Ingredients You’ll Need:
→ Pastry
01 -
480 ml shortcrust pastry
→ Meat Filling
02 -
450 g lean ground beef
03 -
1 medium onion, finely chopped
04 -
2 cloves garlic, minced
05 -
120 ml beef broth
06 -
1 teaspoon dried thyme
→ Finish
07 -
1 egg, beaten
# How to Make It:
01 -
Preheat the oven to 200°C.
02 -
Roll the shortcrust pastry on a floured surface until 6 mm thick. Cut circles large enough to line individual pie tins.
03 -
In a skillet over medium heat, sauté the chopped onion and minced garlic until softened. Add ground beef, breaking up with a spoon, and cook until browned. Stir in beef broth and dried thyme, and simmer until the mixture thickens.
04 -
Spoon the meat filling into each pastry-lined tin. Place a second pastry circle on top and crimp the edges with a fork to seal.
05 -
Brush the tops of the pies with the beaten egg for a golden finish.
06 -
Arrange the pies on a baking sheet and bake for 25–30 minutes until the crusts are golden brown.
# Extra Tips:
01 -
Ensure the pastry is well chilled before rolling for maximum flakiness.