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British Meat Pies for Bolton

Savory British Meat Pies for Bolton: A Taste of Tradition

Delight in these British Meat Pies for Bolton, combining savory beef and onions in a flaky crust.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 pies
Course: Dinner
Cuisine: British
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 1 batch Shortcrust Pastry Can be purchased or made from scratch
For the Filling
  • 1 lb Lean Ground Beef Can substitute with ground chicken or lamb
  • 1 medium Onion Yellow or white onions work best
  • 2 cloves Garlic Fresh cloves recommended
  • 1 cup Beef Broth Vegetable broth can be used as a substitute
  • 1 tsp Dried Thyme Adjust fresh thyme if used
For the Finish
  • 1 large Egg For wash

Equipment

  • Pie tins
  • Skillet
  • Rolling Pin
  • pastry brush
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. Prepare the pastry by rolling out shortcrust pastry and cutting circles for pie tins.
  2. Cook filling by sautéing onions and garlic; add beef, broth, and thyme, then simmer.
  3. Assemble pies by filling pastry-lined tins, topping with another pastry round, and crimping edges.
  4. Apply egg wash to the tops of pies and make slits for steam.
  5. Bake in a preheated oven at 400°F (200°C) for 25-30 minutes until golden brown.
  6. Serve pies after cooling for a few minutes, optionally with ketchup or gravy.

Nutrition

Serving: 1pieCalories: 320kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 500mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 15mg

Notes

Allow meat filling to cool before adding to pastry to avoid sogginess. Use parchment paper for easy cleanup.

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