British Meat Pies for Bolton Food & Drink Festival – Beef and Thyme Mini Pies

Intro

Hi, I am Dulcia. I love sharing festival-friendly recipes that feel both classic and approachable. These Beef and Thyme Mini Pies are my compact take on British meat pies, ideal for the Bolton Food & Drink Festival or a cozy gathering.

Origins

Meat pies are a beloved part of British baking tradition, with regional variations across the United Kingdom. For a quick primer, see the meat pie overview on Wikipedia. I keep my version simple, focusing on lean beef, thyme, and a crisp shortcrust for reliable results.

Ingredients

• 2 cups shortcrust pastry
• 1 lb lean ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup beef broth
• 1 tsp dried thyme
• 1 egg (for egg wash)

You can find safety guidance for handling and cooking beef on the USDA food safety pages. For more from my kitchen, visit my homepage or try another recipe such as my Cheesecake Factory-style bread.

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the shortcrust pastry on a floured surface to about 1/4 inch thick. Cut circles to line your pie tins.
3. In a skillet over medium heat, sauté onions and garlic until tender. Add ground beef and cook until browned. Stir in beef broth and thyme; simmer until thickened.
4. Fill each pastry-lined tin with the meat mixture, then top with another pastry circle. Crimp edges with a fork to seal.
5. Brush the tops with beaten egg for a golden finish.
6. Place on a baking sheet and bake for 25-30 minutes or until golden brown.

Beef and Thyme Mini Pies

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• Author: Dulcia
• Total Time: 50 mins
• Yield: 8 mini pies 1x

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Description

Savory mini beef pies with thyme and a golden egg wash.

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Ingredients

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• 2 cups shortcrust pastry
• 1 lb lean ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup beef broth
• 1 tsp dried thyme
• 1 egg, beaten (for egg wash)

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Instructions

1. Preheat the oven to 400?F (200?C).
2. Roll out the shortcrust pastry on a floured surface to about 1/4 inch thick and cut circles to line your pie tins.
3. In a skillet over medium heat, saut? the onion and garlic until tender.
4. Add the ground beef to the skillet and cook until browned.
5. Stir in the beef broth and dried thyme and simmer until the mixture has thickened.
6. Fill each pastry-lined tin with the meat mixture and top with another pastry circle, then crimp the edges with a fork to seal.
7. Brush the tops with the beaten egg to achieve a golden finish.
8. Place the pies on a baking sheet and bake for 25?30 minutes or until golden brown.

• Prep Time: 20 mins
• Cook Time: 30 mins

Tips

• Use lean ground beef to reduce excess fat, and drain if needed before adding the broth.
• Chill your pastry briefly if it becomes too soft while handling.
• For even browning, place pies on a baking sheet rather than directly on the oven rack.

Variations

• Add diced carrots and peas to the filling for extra texture and color.
• Swap thyme for rosemary if you prefer a slightly stronger herb note.
• Make larger hand pies instead of mini pies by using larger pastry circles and longer bake time.

FAQ

Q: Can I make the filling ahead?
A: Yes, make the filling a day ahead and refrigerate. Refill cooled pastry shells just before baking.

Q: How do I reheat leftovers?
A: Reheat in a 350°F oven until warmed through to keep pastry crisp. A microwave will soften the crust.

Q: Can I freeze these pies?
A: Yes, freeze fully cooled, unbaked pies wrapped well. Bake from frozen, adding a few extra minutes to the baking time.

Conclusion

These Beef and Thyme Mini Pies are straightforward, festival-ready, and full of comforting flavor. I hope you try them at the Bolton Food & Drink Festival, or bring them to your next gathering. If you make them, tell me how they turned out on my homepage.