Easy Steak Pies/Meat Pies Recipe

If you love meat pies, then you might love its mini version that comes in cute size but still tastes super delicious! They are also pretty easy to prepare, just follow the instructions written down below, then watch this video tutorial by John Kirkwood on YouTube as well.

Ingredients:

Pastry

• 3¾ cups plain or all-purpose flour
• ¾ cup water
• ½ cup butter
• ½ cup lard or shortening
• 1 tsp salt
• Egg wash

Filling

• 18 ounces lean stewing or casserole beef.
• 2 small bay leaves, optional
• 1 pint beef stock
• 2 tbsp gravy granules

Directions:

Step 1

Place a pan on a stove over medium heat, then add the beef stock and let it slowly heat up as you dice the beef into half-inch cubes. Add the beef to the pan, then put about 2 small pieces of bay leaves. Slowly bring it to a boil before reducing the heat, then let it simmer for about 1½ to 2 hours. Once the meat is tender, remove the bay leaves, then scoop out half of the stock, and place it into a jug. Add beef gravy granules and let it thicken slightly, then turn off the heat, and let it cool completely with the lid on. In a large mixing bowl, add the salt and flour, then mix them together until well combined, and set it aside. Place a pan on the stove over low heat, then heat up the water, butter, and lard, and bring them to a simmer. Once all of the fats have melted, pour the hot mixture into the bowl of flour, then give them a good mix until incorporated. Flour the surface, then transfer the mixture onto it, and start kneading the dough gently until smooth. Cut the dough into 2 pieces, 2 thirds, for the bases of the pies, and 1 third for the lids of the pie. Then, cover them with plastic wraps, and place them in the fridge leaving them there for about 2 hours.

[social_warfare]

Step 2

Grab the pastry then start rolling it out, then cut out 4 pieces of 5-inch circles for the base, and 4 pieces of 4-inch circles for the lid of the pies. Place the pastry bases in 4 greased small non-stick pie tins, press them down, and leave some pastry sticking over the rim of the pie tin. Fill each base with the cooled beef filling up to the top. Brush some egg wash all around the edge of the pastry as well as the underside of the lids, then place the lids on top of each pie base, and gently press it to crimp the pie dough together. Place them all on a baking tray, then cut 2 slits on top of each pie, and brush them with egg wash until nice and coated. Place the tray on the lowest part of your oven preheated at 340°F, and let them bake for about 40 minutes. While the pies are baking, pour the stock into the jug into a small saucepan, then bring it to a simmer, and add a couple of slices of butter. Mix a teaspoon of cornflour or starch in 2 tablespoons of cold water, then add this to the simmering gravy mixture gradually while stirring until it reaches the desired thickness. Let it simmer over very low heat with the lid on for about 5 minutes. Once done, remove from the oven, then place the tray on a wire rack for about 5 minutes. Carefully unmold the pies and serve immediately with peas and mashed potatoes or fries and chips on the side, then drizzle the gravy over them.

*All these images are credited to John Kirkwood via YouTube. Give their channel a visit and subscribe for more!

Easy Steak Pies/Meat Pies Recipe