Ingredients:
For the Pastry:
2 cups all-purpose flour
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
1/4 cup cold water
For the Filling:
1 tbsp vegetable oil
1 medium onion, finely chopped
1 garlic clove, minced
1 lb ground beef
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 cup beef stock
1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
Salt and pepper, to taste
Optional: 1/2 cup frozen peas or diced carrots for added texture
For Assembly:
1 egg, beaten (for egg wash)
Add the ground beef, cooking until browned and crumbled. Drain any excess fat if necessary.
Stir in the tomato paste, Worcestershire sauce, and beef stock. Simmer for 10 minutes, stirring occasionally.
Mix the cornstarch and water together, then add it to the skillet. Cook until the filling thickens, about 2–3 minutes. Season with salt and pepper to taste.
Let the filling cool to room temperature.
- Assemble the Pies:
Preheat your oven to 400°F (200°C).
Roll out the chilled pastry dough on a floured surface to about 1/8 inch thick.
Cut the dough into circles slightly larger than your pie tins or ramekins (for the base) and slightly smaller for the lids.
Instructions:
- Make the Pastry:
In a large bowl, combine the flour and salt.
Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Gradually add the cold water, mixing until the dough comes together. - Add a little more water if necessary.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. - Prepare the Filling:
Heat the vegetable oil in a skillet over medium heat.
Add the onion and sauté for 5 minutes, until softened.
Stir in the garlic and cook for another minute.
Stir in the tomato paste, Worcestershire sauce, and beef stock. - Simmer for 10 minutes, stirring occasionally.
Mix the cornstarch and water together, then add it to the skillet. - Cook until the filling thickens, about 2–3 minutes. Season with salt and pepper to taste.
Let the filling cool to room temperature. - Assemble the Pies:
Preheat your oven to 400°F (200°C).
Roll out the chilled pastry dough on a floured surface to about 1/8 inch thick.
Cut the dough into circles slightly larger than your pie tins or ramekins (for the base) and slightly smaller for the lids.
