Easy British Meat Pies with Homemade Shortcrust Pastry
Easy British Meat Pies with homemade shortcrust pastry are the ultimate comfort food. After making these many times, I’ve discovered the secret to a perfectly crispy, golden pastry. The hearty, savory filling is perfect for a cozy dinner or a holiday gathering. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Aloo Keema Recipe with Ground Meat and Potatoes and Spicy Sweet Chicken Stir Fry with Bell Peppers and Garlic.
Why This Easy British Meat Pies with Homemade Shortcrust Pastry Is Pure Comfort
- Crispy, golden pastry that's perfect every time
- Hearty, savory filling that's better than takeout
- Easy to make ahead and freeze for later
- Impress your family with homemade pastry
What You'll Need for Easy British Meat Pies with Homemade Shortcrust Pastry
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb ground beef
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp thyme
- 1/2 tsp rosemary
- Salt
- Black pepper
- Thyme
- Rosemary
- Worcestershire sauce
- Optional: Fresh parsley, chopped
📝 Ingredient Notes
- Ground beef: You can also use a mix of ground beef and ground pork.
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of the pastry dough → See on Amazon
- Meat thermometer — Ensures the filling is cooked to a safe temperature → See on Amazon
How to Make Easy British Meat Pies with Homemade Shortcrust Pastry
- Prepare the pastry: In a food processor, combine 2 cups all-purpose flour, 1 tsp salt, and 1 cup cold unsalted butter. Pulse until the mixture resembles coarse crumbs. Add 1/4 cup cold water and pulse until the dough comes together. Divide the dough in half and refrigerate for at least 1 hour.
- Make the filling: In a large skillet, cook the ground beef, onion, and carrots over medium heat until the beef is browned and the vegetables are softened. Add the garlic and cook for an additional 1 minute. Stir in the tomato paste, beef broth, Worcestershire sauce, salt, black pepper, thyme, and rosemary. Simmer for 10 minutes. Let the filling cool slightly.
- Assemble the pies: Preheat the oven to 400°F (200°C). On a lightly floured surface, roll out one half of the pastry dough to about 1/8-inch thickness. Cut out circles that are slightly larger than the cups of a standard muffin tin. Press the circles into the muffin cups, then spoon the filling into each cup. Roll out the remaining pastry dough and cut out circles that are slightly smaller than the muffin cups. Place the circles on top of the filling, pressing the edges to seal. Cut a small slit in the top of each pie to allow steam to escape.
- Bake the pies: Brush the tops of the pies with beaten egg and sprinkle with salt. Bake for 25-30 minutes, or until the pastry is golden brown and crispy. Let the pies cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely.
Cook's Tips for Perfect Easy British Meat Pies with Homemade Shortcrust Pastry
- Pro tip: For a crispy pastry, make sure the butter is very cold and don't overwork the dough.
- Common mistake and fix: If your pastry is soggy, you may have added too much water or not chilled the dough enough. To fix, add more flour or chill the dough for longer.
- Pro tip: To make ahead, assemble the pies but don't bake them. Freeze them for up to 2 months. When ready to bake, add 5-10 minutes to the baking time.
Storing & Reheating Easy British Meat Pies with Homemade Shortcrust Pastry
Short-Term Storage
Store in an airtight container in the fridge. Store leftover pies in an airtight container in the fridge for up to 3 days. Make-ahead tip: The pastry dough can be made up to 2 days ahead and the filling can be made up to 1 day ahead.
Freezing Easy British Meat Pies with Homemade Shortcrust Pastry
Freeze uncooked pies for up to 2 months. Bake from frozen, adding 5-10 minutes to the baking time.
How to Reheat Without Drying It Out
Oven: Reheat leftover pies in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat leftover pies in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a richer filling, add 1/2 cup of heavy cream to the skillet after browning the beef.
- Best substitution: You can substitute the ground beef with ground turkey or chicken.
- Make-ahead: Assemble the pies but don't bake them. Freeze for up to 2 months. Bake from frozen, adding 5-10 minutes to the baking time.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the pastry is burning, tent the pies with aluminum foil and reduce the oven temperature to 375°F (190°C).
Want to level up this recipe?
Cast iron skillet — Evenly cooks the filling and gives the pastry a crispy bottom → Check price on Amazon
Easy British Meat Pies with Homemade Shortcrust Pastry
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp thyme
- 1/2 tsp rosemary
Seasonings
- Salt
- Black pepper
- Thyme
- Rosemary
- Worcestershire sauce
Optional Toppings
- Fresh parsley, chopped
Instructions
- Prepare the pastry: In a food processor, combine 2 cups all-purpose flour, 1 tsp salt, and 1 cup cold unsalted butter. Pulse until the mixture resembles coarse crumbs. Add 1/4 cup cold water and pulse until the dough comes together. Divide the dough in half and refrigerate for at least 1 hour.
- Make the filling: In a large skillet, cook the ground beef, onion, and carrots over medium heat until the beef is browned and the vegetables are softened. Add the garlic and cook for an additional 1 minute. Stir in the tomato paste, beef broth, Worcestershire sauce, salt, black pepper, thyme, and rosemary. Simmer for 10 minutes. Let the filling cool slightly.
- Assemble the pies: Preheat the oven to 400°F (200°C). On a lightly floured surface, roll out one half of the pastry dough to about 1/8-inch thickness. Cut out circles that are slightly larger than the cups of a standard muffin tin. Press the circles into the muffin cups, then spoon the filling into each cup. Roll out the remaining pastry dough and cut out circles that are slightly smaller than the muffin cups. Place the circles on top of the filling, pressing the edges to seal. Cut a small slit in the top of each pie to allow steam to escape.
- Bake the pies: Brush the tops of the pies with beaten egg and sprinkle with salt. Bake for 25-30 minutes, or until the pastry is golden brown and crispy. Let the pies cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Chef tip: For a richer filling, add 1/2 cup of heavy cream to the skillet after browning the beef.
- Best substitution: You can substitute the ground beef with ground turkey or chicken.
- Make-ahead: Assemble the pies but don't bake them. Freeze for up to 2 months. Bake from frozen, adding 5-10 minutes to the baking time.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the pastry is burning, tent the pies with aluminum foil and reduce the oven temperature to 375°F (190°C).
Storage
- Fridge: Store leftover pies in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze uncooked pies for up to 2 months. Bake from frozen, adding 5-10 minutes to the baking time.
- Oven reheat: Reheat leftover pies in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat leftover pies in the microwave for 1-2 minutes.
- Make ahead: The pastry dough can be made up to 2 days ahead and the filling can be made up to 1 day ahead.
Nutrition Per Serving
- Calories: 280
- Protein: 15g
- Fat: 18g
- Carbs: 15g
- Fiber: 1g
- Sugar: 2g
- Sodium: 500mg
- Cholesterol: 70mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy British Meat Pies with Homemade Shortcrust Pastry FAQs
Yes, you can make the filling up to 1 day ahead. Store it in an airtight container in the fridge until ready to use.
Your pies may be soggy if you added too much water to the pastry or didn't chill the dough enough. To fix, add more flour or chill the dough for longer.
Yes, you can freeze uncooked pies for up to 2 months. Bake from frozen, adding 5-10 minutes to the baking time.
British Meat Pies are great with a side of mashed potatoes, steamed vegetables, or a simple green salad.
Your pies may be burning if the oven temperature is too high or the pastry is too thin. To fix, tent the pies with aluminum foil and reduce the oven temperature to 375°F (190°C).
A Warm Final Note
I can’t wait for you to try Easy British Meat Pies with Homemade Shortcrust Pastry and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
