Mini Farmhouse Pies Recipe

Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt.

Cut in the Butter

Add the cold unsalted butter, cut into small cubes, to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Add Cold Water

Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together but is not sticky.

Chill the Dough

Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Cook the Beef and Vegetables

In a skillet over medium heat, cook the ground beef until browned. Drain excess fat. Add the diced onion, carrots, and potato. Cook for about 5-7 minutes until the vegetables are softened.

Add Peas and Seasoning

Stir in the frozen peas, beef broth, Worcestershire sauce, salt, black pepper, and thyme. Simmer for 10 minutes until the mixture thickens slightly.

Cool the Filling

Remove from heat and let the filling cool while the dough chills.

Preheat the Oven

Preheat your oven to 400°F (200°C).

Roll Out the Dough

On a floured surface, roll out the chilled dough to about 1/8 inch thickness. Cut out circles to fit into your mini pie tins.

Fill the Pies

Place the dough circles into the mini pie tins. Fill each with the cooled filling, leaving a little space at the top.

Top the Pies

Cut out smaller circles for the tops or use the same dough to create a lattice pattern over the filling. Brush the tops with the beaten egg.

Bake

Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown. Let cool slightly before serving.