No Fail Pie Crust Meat Pies
Perfectly flaky and irresistibly savory, these No Fail Pie Crust Meat Pies are the ultimate comfort food for any occasion. Featuring a buttery homemade pie crust that's guaranteed to impress, these hand pies are filled with a rich, hearty mixture of ground beef, tender vegetables, and bold seasonings like Worcestershire sauce and thyme. The recipe walks you through foolproof steps for creating a golden, crisp crust that encases the savory filling without breaking or sogging. Ideal as a grab-and-go snack, hearty lunch, or cozy dinner, these meat pies are as versatile as they are delicious. With minimal prep and a short bake time, this recipe is perfect for meal prepping or satisfying a last-minute craving for homemade goodness.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter (cold and cubed)
- 0.5 teaspoon salt
- 1 teaspoon granulated sugar
- 6 tablespoons ice water
- 1 pound ground beef
- 1 medium onion (finely chopped)
- 2 cloves garlic cloves (minced)
- 1 medium carrot (finely diced)
- 0.5 cup frozen peas
- 1 small potato (peeled and finely diced)
- 0.5 cup beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 0.5 teaspoon dried thyme
- 1 egg (beaten)
- 0.5 teaspoon pepper
- 0.5 teaspoon salt
- 2 tablespoons extra flour (for rolling out crust)
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and sugar.
Using a pastry cutter or two forks, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing gently with a fork after each addition, until the dough just comes together. Avoid overmixing.
Form the dough into two discs, wrap them tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.
While the dough chills, prepare the filling. Heat a medium skillet over medium heat and cook the ground beef until browned. Drain any excess grease.
Add the chopped onion, garlic, carrot, and diced potato to the skillet. Cook for 5 minutes or until softened.
Stir in the tomato paste, beef broth, Worcestershire sauce, dried thyme, salt, and pepper. Let simmer for 10 minutes, stirring occasionally, until most of the liquid is absorbed.
Stir in the frozen peas, cooking for an additional 2 minutes. Remove the filling from heat and let it cool completely.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Lightly flour a clean surface and roll out one of the chilled dough discs to about 1/8-inch thickness.
Use a round cutter or a bowl (about 5-6 inches in diameter) to cut out circles from the dough.
Place a generous spoonful of the cooled meat filling onto one half of each dough circle, leaving a small border around the edge.
Fold the dough circle in half to cover the filling, creating a half-moon shape. Press the edges together with a fork to seal.
Repeat with remaining dough and filling, re-rolling scraps if necessary.
Place the pies on the prepared baking sheet and brush the tops with the beaten egg to create a golden crust.
Using a knife, make a small slit or two on the top of each pie to allow steam to escape during baking.
Bake the pies in the preheated oven for 25-30 minutes, or until the crust is golden brown and flaky.
Allow the meat pies to cool for a few minutes before serving. Enjoy!
Nutrition Facts
Calories |
732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 512 mg | 22% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.6 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 53 mg | 4% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 450 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
