Baked Meat Hand Pies
Baked meat pies are the kind of thing you reach for while they’re still warm on the tray. We make the dough soft and faintly sweet with milk and butter, and keep the filling juicy with plenty of onion and a splash of water. Covering the pies with a tea towel straight out of the oven softens the crust nicely.
- Prep
- 40 min
- Cook
- 40 min
- Rest
- 2 h
- Total
- 3 h 20 min
- Servings
- 8
- Level
- Medium
- Per serving
- 500 kcal
Ingredients
For the dough
For the filling
For the glaze
Makes: 16 pies
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
190 °C · top and bottom heat, no fan
With a fan: 170 °C
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Step 1: Make the dough
Whisk the warm milk with the sugar, yeast and egg. Add the flour and salt and knead for 5 minutes, then work in the melted butter and knead for 5–7 minutes more until smooth, elastic and just slightly tacky.
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Step 2: First rise
Put the dough in a lightly oiled bowl, cover and leave somewhere warm for 60–75 minutes until doubled. A floured finger pressed in should leave a dent that springs back slowly.
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Step 3: Cook the filling
While the dough rises, fry the onions in the oil for 7–8 minutes until golden. Add the mince, breaking it up, and cook for 8–10 minutes until no pink remains. Season, add the water, simmer for 2 minutes, stir in the dill and leave to cool completely.
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Step 4: Divide
Knock back the dough and divide it into 16 pieces of about 55 g. Roll into balls, cover with a tea towel and rest for 10 minutes so they are easier to shape.
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Step 5: Shape the pies
Flatten each ball into a 10–11 cm round, put a heaped tablespoon of cold filling in the centre and pinch the edges firmly together. Place seam side down on a lined baking tray and press lightly with your palm.
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Step 6: Second rise
Cover and leave for 25–30 minutes until visibly puffed. Meanwhile heat the oven to 190 °C.
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Step 7: Glaze and bake
Beat the egg with the milk, brush it gently over the pies and bake for 18–22 minutes until deep golden on top and browned underneath.
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Step 8: Soften the crust
Move the pies to a rack and cover with a clean tea towel for 10 minutes to soften the crust. Good warm or at room temperature.
Tips & variations
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Tip
The filling must be completely cold — warm filling softens the dough, so the pies split and spread on the tray.
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Tip
For a finer filling, pulse the cooled meat a few times in a food processor — it also makes shaping easier.
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Variation
Swap the dill for 100 g fried mushrooms and a handful of chopped spring onion.
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Storage
Keep in a bag in the fridge for 2 days or freeze for up to 2 months. Reheat in a 170 °C oven for 10 minutes.
Nutrition
| 1 serving | Whole dish 8 servings | |
|---|---|---|
| Energy | 500 kcal | 4,000 kcal |
| Protein | 19 g | 152 g |
| Fat | 23 g | 184 g |
| Carbohydrates | 54 g | 432 g |
Approximate values calculated from standard ingredient data.
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