MEAT PIES

Instructions:

For the filling:

Heat the oil in a large skillet over medium heat. Add the chopped onion and cook until translucent.

Add the minced garlic and ground meat to the skillet. Cook until the meat is browned and cooked through, breaking it up with a spoon as it cooks.

Add the diced carrot and potato to the skillet. Cook for a few minutes until they start to soften.

Stir in the peas, dried thyme, salt, and pepper.

Pour in the beef or vegetable broth. Simmer the mixture for about 10-15 minutes, or until the vegetables are tender and the liquid has reduced. Remove from heat and let the filling cool.

For the pastry:

In a large mixing bowl, combine the all-purpose flour and salt.

Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, and mix until the dough just comes together. Be careful not to overwork the dough.

Divide the dough into two equal portions and shape each into a disc. Wrap them in plastic wrap and refrigerate for at least 30 minutes.

Assembling and baking:

Preheat your oven to 375°F (190°C).

On a floured surface, roll out one of the chilled pastry discs to about 1/8 inch thickness. Cut out circles that are about 4-5 inches in diameter, depending on how big you want your pies.

Place a spoonful of the cooled meat filling onto one half of each pastry circle.

Fold the other half of the pastry over the filling, creating a half-moon shape. Press the edges together to seal.

Use a fork to crimp the edges of the pies and create a decorative pattern.

Repeat the process with the remaining pastry disc and filling.

Place the assembled pies on a baking sheet lined with parchment paper.

Optionally, you can brush the tops of the pies with an egg wash (1 beaten egg mixed with a tablespoon of water) for a golden finish.

Bake the meat pies in the preheated oven for about 25-30 minutes, or until the pastry is golden brown.