Love a good meat pie 🥧🔥 — comforting, savory, and endlessly adaptable. Here’s a classic, all-purpose meat pie recipe that works whether you’re thinking British-style, Aussie hand pies, or just good old homemade comfort food.
Classic Meat Pies
Makes: 6–8 pies
Prep: 30 minutes
Bake: 30–35 minutes
Ingredients
Filling
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1 lb ground beef (or beef & pork mix)
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1 small onion, finely diced
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2 cloves garlic, minced
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1 cup beef broth
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1 tbsp tomato paste
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1 tbsp Worcestershire sauce
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1 tsp salt
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½ tsp black pepper
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1 tsp paprika
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1 tsp thyme or rosemary
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1 tbsp flour or cornstarch (for thickening)
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Optional: peas, carrots, mushrooms
Pastry
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2 sheets puff pastry or shortcrust pastry
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1 egg, beaten (for egg wash)
Instructions
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Make the filling
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Brown meat in a skillet; drain excess fat.
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Add onion and garlic; cook until soft.
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Stir in tomato paste, Worcestershire, spices, and flour.
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Add broth; simmer 10–15 minutes until thick.
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Cool slightly (important!).
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Prep pastry
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Preheat oven to 400°F (205°C).
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Roll pastry and cut into circles or squares.
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Assemble
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Spoon filling onto pastry.
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Top with second pastry piece or fold over.
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Seal edges with fork.
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Cut small steam vents.
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Brush with egg wash.
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Bake
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Bake 30–35 minutes until golden brown.
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Rest & serve
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Cool 10 minutes before eating.
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Variations (Very Popular)
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Australian style: Add beef gravy + lots of black pepper
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British style: Beef & ale filling
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Jamaican patties: Curry powder + turmeric in pastry
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Irish: Add potatoes + Guinness
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Mini hand pies: Perfect for parties
Tips
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Thick filling = no soggy bottoms
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Puff pastry = flaky, shortcrust = sturdy
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These freeze beautifully (unbaked or baked)
If you tell me which style you want (British, Aussie, Jamaican, mini, or family-size), I’ll dial it in perfectly