🧈 Ingredients
For the Pastry
- 2½ cups plain flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- 6–8 tablespoons ice water
For the Meat Filling
- 1 pound (450 g) ground beef (or a beef and pork blend)
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 carrot, cut into small cubes
- ½ cup frozen peas
- ½ cup corn kernels (optional)
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- ½ teaspoon salt (or to taste)
- 2 tablespoons flour (for thickening)
- ½ cup beef stock (or water)
For Finishing
- 1 egg, lightly beaten
- 1 tablespoon milk
- Optional: sesame seeds or dried herbs
👩🍳 Instructions
Step 1: Prepare the Pastry Dough
In a large mixing bowl, combine the flour, salt, and sugar.
Add the chilled butter pieces and cut them into the flour using your fingertips or a pastry cutter. Continue until the mixture looks like rough crumbs with small butter bits throughout.
Slowly drizzle in the ice-cold water, one tablespoon at a time, gently mixing until the dough starts to hold together.
Shape the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least one hour.
Tip: Cold ingredients are key for a tender, flaky crust. Handle the dough lightly and avoid overworking it.
Step 2: Cook the Meat Filling
Place a large skillet over medium heat and add a small splash of oil.
Sauté the chopped onion until soft and translucent. Add the minced garlic and cook briefly until fragrant.
Add the ground meat and cook until fully browned, breaking it up as it cooks.
Stir in the tomato paste, Worcestershire sauce, paprika, thyme, salt, and pepper.
Mix in the diced carrot, peas, and corn. Stir to combine evenly.
Sprinkle the flour over the mixture and stir well to coat. This helps create a thicker filling.
Pour in the beef broth and allow the mixture to simmer for about 8–10 minutes, until it becomes rich and slightly thickened.
Remove from heat and let the filling cool before assembling.
Tip: Allowing the filling to cool slightly prevents the pastry from becoming soggy.
Step 3: Assemble the Pie
Preheat your oven to 400°F (200°C).
On a lightly floured surface, roll out one portion of dough large enough to fit a 9-inch pie dish.
Carefully press the dough into the dish and trim any overhanging edges.
Spread the cooled meat mixture evenly over the crust.
Roll out the second disc of dough and lay it over the top. Seal the edges by pressing with your fingers or crimping with a fork.
Cut a few small vents in the top crust so steam can escape during baking.
Mix the beaten egg with milk and brush it over the top for a golden finish. Sprinkle with sesame seeds or herbs if desired.
Step 4: Bake
Place the pie in the center of the oven and bake at 400°F (200°C) for 20 minutes.
Then lower the temperature to 375°F (190°C) and continue baking for 25–30 minutes, or until the crust turns beautifully golden and crisp.
Allow the pie to rest for 10–15 minutes before slicing. This helps the filling set and makes serving easier.
