Name: Beef and Onion Pies Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: British
Ingredients: 500 g minced lamb or beef; 2 medium onions, finely chopped; 1 teaspoon salt; 1 teaspoon ground white pepper; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground allspice; 1/2 cup beef or lamb stock; 500 g plain flour; 250 g lard or vegetable shortening; 150 ml water; 1 egg, beaten, for glazing; Salt and pepper to taste

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Introduction

These savory meat pies combine a rich, spiced filling with a tender, flaky crust for a satisfying homemade treat. Perfect for a cozy dinner or special gathering, these pies offer a warm and flavorful experience in every bite.

The image shows a golden brown meat pie with a shiny, flaky crust on top, placed on a white plate. The pie is cut open to show two layers inside: the top layer is the thick, crisp pastry, and the bottom layer is a rich, chunky brown meat filling with a moist texture. The edges of the pie crust are crimped and the pie sits on a white marbled surface with some blurred background elements in soft focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 g minced lamb or beef
2 medium onions, finely chopped
1 teaspoon salt
1 teaspoon ground white pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 cup beef or lamb stock
500 g plain flour
250 g lard or vegetable shortening
150 ml water
1 egg, beaten, for glazing
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 180°C (355°F) to ensure it reaches the right temperature for baking the pies evenly.
Step 2: In a large mixing bowl, combine the minced meat, finely chopped onions, salt, ground white pepper, nutmeg, allspice, and beef or lamb stock. Mix well until thoroughly incorporated.
Step 3: In a saucepan, gently heat the water and lard together until the lard has fully melted. Remove from heat promptly to avoid overheating.
Step 4: Place the plain flour in a large bowl and create a well in the center. Pour the warm lard and water mixture into the well and stir with a wooden spoon until the dough begins to come together.
Step 5: Transfer the dough onto a floured surface and knead gently until it becomes smooth and pliable.
Step 6: Divide the dough into two portions: two-thirds for the bases and one-third for the lids.
Step 7: Roll out the larger dough portion and line each pie tin, pressing into all corners to create an even base layer.
Step 8: Spoon the seasoned meat filling into the pie shells, pressing down slightly to remove any air pockets.
Step 9: Roll out the remaining dough for the lids. Place over the filled pies, crimp edges tightly to seal, trim excess dough, and poke a small hole in the center of each lid to allow steam to escape.
Step 10: Brush the pie tops with the beaten egg to give a golden finish once baked.
Step 11: Bake in the preheated oven for 40-45 minutes, until the pastry is golden and the filling is fully cooked.
Step 12: Let the pies cool slightly for about 10 minutes before serving to allow the filling to settle and improve texture.

Tips & Variations

For a richer pastry, substitute lard with butter or a mix of butter and vegetable shortening.
Add finely chopped fresh herbs like parsley or thyme to the meat mixture for extra flavor.
Use beef stock instead of lamb stock if using beef to maintain complementary flavors.
If you prefer a spicier filling, add a pinch of cayenne pepper or chili flakes to the meat mix.

Storage

Store leftover pies in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (355°F) for about 10-15 minutes to restore crispness to the pastry. You can also freeze the pies before baking; thaw completely before baking as per instructions.

How to Serve

This is a close-up of a small pie with a shiny, golden brown, flaky crust on the top and sides. The pie is cut open to show two thick layers inside: the top layer is a crisp, slightly puffed crust, and the bottom filling layer is a dense, rich, brown meat mixture with a moist texture. The pie sits on a simple, white plate placed on a white marbled surface. In the background, there is a blurred second pie and a white vase with green leaves. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe with ground chicken or turkey?

Yes, ground chicken or turkey can be used as a leaner alternative, but you may want to add a bit of extra fat or moisture, like olive oil or broth, to keep the filling juicy.

How can I tell when the pies are fully cooked?

The pastry should be golden brown and firm to the touch. The filling will be hot and bubbly inside. A cooking time of 40-45 minutes at 180°C (355°F) usually ensures thorough cooking.