Savory Meat Pie with Plain Puff Pastry

In a large pan, heat the vegetable oil (or butter) over medium heat.

Add the finely chopped onions and garlic, cooking for 3-4 minutes until softened and fragrant.

Add the minced meat to the pan, breaking it up with a spoon. Cook for 5-7 minutes until browned and cooked through.

Season the meat with thyme, Worcestershire sauce (if using), salt, and pepper. Stir to combine. Let the filling cool for a few minutes.

Prepare the Puff Pastry:

Preheat your oven to 200°C (400°F).

Roll out the puff pastry on a floured surface, ensuring it’s large enough to fit your pie dish or baking tray. If using a pie dish, line the bottom with the pastry.

Assemble the Pie:

Spoon the meat filling into the center of the puff pastry.

Fold the edges of the pastry over the filling, leaving the top open or covering it with another layer of pastry if preferred. Pinch the edges to seal the pie.

Egg Wash:

Beat the egg in a small bowl and brush the top of the pie with the egg wash to give it a golden, glossy finish.

Bake:

Place the pie in the preheated oven and bake for 20-25 minutes, or until the pastry is puffed up and golden brown.

Remove from the oven and let cool slightly before serving.

Serving and Storage Tips:

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