Homemade Meat Pie

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.

The Crust

• 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

Directions

1. Put it all in a large mixing bowl and add the flour.
2. Chop the butter into small cubes, and then add to the flour.
3. Use your fingers to mix the flour and butter together to form fine breadcrumbs.
4. Add a pinch of salt, and 8 tablespoons of milk.
5. Use a knife to bring the dough mixture together and add a few tablespoons at a time if the dough is still dry.
6. Knead the dough in the bowl, add more milk if needed.
7. Knead the dough into a ball. It should be tacky, but not overly sticky.
8. If you plan on using the dough straight away, place the bowl with the dough into the refrigerator for 30-60 minutes.
9. 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.
10. Sprinkle flour on a clean work surface, and coat your rolling pin with flour.
11. Separate the dough into two parts.
12. 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.
13. Fill the pie with the desired filling, and set to one side.
14. Roll out the remaining dough, and place over the top of your pie.
15. Using your forefingers and thumbs, crimp the edge of the dough together.
16. Use a knife to trim the edges, and make two little cuts in the center of the pie.
17. 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

Directions

1. In a frying pan, heat the oil over medium heat, then sauté the onions and garlic.
2. 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.
3. Add the beef to the saucepan.
4. In the same frying pan, add the water, and the bouillon stock.
5. Use the spatula to mix the remaining flour into the water to make gravy.
6. Bring the gravy to a boil, and then add to the saucepan.
7. Add more water if needed, to just cover the meat in the saucepan.
8. Cover with a lid, and bring to the boil. Let it simmer for approximately 3-4 hours.
9. Remove the lid to let the gravy thicken up a little before adding to your pie crust.

Enjoy your pie!