When the winter months bring in the cold weather, there is nothing like a homemade meat pie to warm the bones. Many enjoy this traditional London meat pie with a side of mashed potatoes and choice of winter vegetables.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Serves: 6
- 8 oz / 1 ? cup of all-purpose flour
- 8 tbsp butter
- 8 – 14 tbsp milk
- Pinch of salt
- Put it all in a large mixing bowl and add the flour.
- Chop the butter into small cubes, and then add to the flour.
- Use your fingers to mix the flour and butter together to form fine breadcrumbs.
- Add a pinch of salt, and 8 tablespoons of milk.
- Use a knife to bring the dough mixture together and add a few tablespoons at a time if the dough is still dry.
- Knead the dough in the bowl, add more milk if needed.
- Knead the dough into a ball. It should be tacky, but not overly sticky.
- If you plan on using the dough straight away, place the bowl with the dough into the refrigerator for 30-60 minutes.
- If you plan on using the dough any later than an hour, cover the dough ball with plastic wrap, and leave in the fridge until needed.
- Sprinkle flour on a clean work surface, and coat your rolling pin with flour.
- Separate the dough into two parts.
- Leave the smaller piece in the bowl, and roll out the larger piece enough to cover your pie dish and slightly hang over the edge.
- Fill the pie with the desired filling, and set to one side.
- Roll out the remaining dough, and place over the top of your pie.
- Using your forefingers and thumbs, crimp the edge of the dough together.
- Use a knife to trim the edges, and make two little cuts in the center of the pie.
- Cook in the oven for 35 minutes, or until golden brown.
Meat Pie Filling
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes
- Serves: 6
- 1lb cubed stew beef
- 1 medium onion chopped
- 2 cloves garlic
- 2 tbsp oil
- 1 cube beef bouillon or stock
- 2 tbsp all-purpose flour
- 1 cup water
- In a frying pan, heat the oil over medium heat, then sauté the onions and garlic.
- Add them to a saucepan. In a mixing bowl, mix the beef with the flour, then flash fry in the saucepan to seal in the flavor.
- Add the beef to the saucepan.
- In the same frying pan, add the water, and the bouillon stock.
- Use the spatula to mix the remaining flour into the water to make gravy.
- Bring the gravy to a boil, and then add to the saucepan.
- Add more water if needed, to just cover the meat in the saucepan.
- Cover with a lid, and bring to the boil. Let it simmer for approximately 3-4 hours.
- Remove the lid to let the gravy thicken up a little before adding to your pie crust.
Enjoy your pie!