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Mary Berry Meat Pie with Shortcrust Pastry

Meat Pie with Shortcrust Pastry
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This recipe features a savory meat filling—typically beef or a mixture of beef and pork—cooked with vegetables and seasonings until tender. The filling is then enclosed in a rich shortcrust pastry, which bakes to golden perfection. The pastry provides a flaky, buttery crust that complements the hearty meat filling, making this pie a satisfying meal.

Ingredients

For the Filling:

  • Beef or pork: 500g, cubed or minced, for a rich and hearty filling.
  • Onion: 1 large, finely chopped.
  • Carrots: 2 medium, diced.
  • Garlic: 2 cloves, minced.
  • Beef stock: 300ml, for a flavorful sauce.
  • Tomato paste: 1 tablespoon, to enhance the richness.
  • Thyme: 1 teaspoon, dried or fresh, for added flavor.
  • Worcestershire sauce: 2 tablespoons, for depth of flavor.
  • Salt and pepper: To taste.
  • Olive oil: 2 tablespoons, for browning the meat.

For the Shortcrust Pastry:

  • Plain flour: 300g, for the base of the pastry.
  • Butter: 150g cold, cubed, for a flaky, rich pastry.
  • Cold water: 3-4 tablespoons, to bring the dough together.
  • Egg: 1, beaten, for brushing the pastry.

Instructions

1. Prepare the Meat Filling

  1. Brown the Meat: Heat the olive oil in a large frying pan over medium heat. Add the beef or pork and cook until browned on all sides. Remove from the pan and set aside.
  2. Cook the Vegetables: In the same pan, sauté the onions, carrots, and garlic until softened, about 5-7 minutes.
  3. Add the Liquid and Seasonings: Return the meat to the pan, add the beef stock, tomato paste, thyme, Worcestershire sauce, and season with salt and pepper. Bring to a simmer and cook for 20-30 minutes, or until the sauce thickens and the meat is tender. Remove from heat and let cool slightly.

2. Make the Shortcrust Pastry

  1. Combine the Flour and Butter: In a large mixing bowl, rub the cold butter into the flour using your fingertips, until the mixture resembles breadcrumbs.
  2. Add the Water: Gradually add the cold water, 1 tablespoon at a time, mixing until the dough starts to come together. Be careful not to overwork the dough.
  3. Chill the Dough: Shape the dough into a ball, wrap in cling film, and refrigerate for at least 30 minutes.

3. Assemble the Pie

  1. Preheat the Oven: Preheat your oven to 200°C (400°F).
  2. Roll Out the Pastry: Divide the chilled pastry into two portions—one slightly larger than the other. Roll out the larger portion on a lightly floured surface to fit the base of your pie dish.
  3. Fill the Pie: Place the rolled-out pastry into the pie dish, letting the edges overhang slightly. Add the cooled meat filling to the dish, spreading it out evenly.
  4. Top with Pastry: Roll out the remaining pastry and place it over the filling. Trim any excess pastry, then crimp the edges together to seal.
  5. Brush with Egg: Brush the top of the pastry with the beaten egg to give it a golden finish. Cut a small slit in the center to allow steam to escape.

4. Bake the Pie

  1. Bake the Pie: Place the pie in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and crisp.
  2. Cool and Serve: Allow the pie to cool for 10 minutes before slicing and serving.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-meat-pie-with-shortcrust-pastry/