C Meat Pies

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a large skillet or frying pan, cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks.

3. Add the chopped onion, minced garlic, diced carrot, and diced celery to the skillet with the browned beef. Cook for 5-7 minutes until the vegetables have softened.

4. Stir in the dried thyme, dried rosemary, salt, and pepper, and cook for another minute to allow the flavors to meld.

5. In a small bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, and all-purpose flour until well combined.

6. Pour the beef broth mixture into the skillet with the meat and vegetables, stirring well. Allow the mixture to simmer for 10-15 minutes, stirring occasionally, until it has thickened slightly. Remove from heat and let it cool.

7. Roll out the pie crusts on a floured surface and, using a round cutter or a bowl as a guide, cut out circles to create the pie bases and pie lids. You should get about 8 bases and 8 lids from the two pie crusts.

8. Fill each pie base with a generous spoonful of the meat mixture, leaving a border around the edges. Place the pie lids on top and crimp the edges with a fork to seal the pies. Use a knife to make a couple of small slits on the top of each pie for ventilation.

9. Brush the tops of the pies with the beaten egg to give them a beautiful golden finish when baked.

10. Place the pies on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is hot and bubbling.