PETTIT MEAT PIES

Recipe: John Arnold
A small, Anglo-French style British meat pie.
Pettit Pie reflects:
The meaning of “petit” → small, individual pies
Norman-French roots → mustard, wine, herbs
British tradition → sturdy crust, hearty filling

Hot Water Crust Pastry:
400 g plain cake flour
150 g lard (or butter)
200 ml water
1 teaspoon salt
Filling:
400 g beef chuck or lamb shoulder, finely diced
1 tablespoon beef dripping or butter
1 small onion, finely chopped
1 small leek, sliced
1 carrot, finely diced
1 tablespoon Dijon mustard
150 ml red wine
200 ml beef stock
1 teaspoon fresh thyme
½ teaspoon tarragon
1 tablespoon cake flour
salt and black pepper
Optional Layer (subtle “heraldic” touch):
Sautéed mushrooms or caramelised onions
Finish:
1 egg (for glazing)
Make the pastry:
Heat water, salt, and lard until melted. Pour into flour and mix into a dough. Knead lightly while warm until smooth.
Prepare the filling:
Brown the meat in dripping or butter. Add onion, leek, and carrot; cook until softened.
Stir in flour, then add mustard, wine, stock, and herbs. Simmer until thick and rich. Let cool completely.
Assemble:
Line small pie moulds (or shape by hand). Fill with the meat mixture, adding a thin layer of mushrooms or onions in the middle if using.
Top with pastry lids and seal well.
Decorate:
Score simple lines or a V-shape on top—clean and structured.
Brush with egg wash.
Bake at 180°C for 40–45 minutes until golden brown.
Serve warm with:
Mustard on the side
Buttered peas or greens
Optional light gravy