Savory Beef Meat Pies (Print)
Golden, flaky pastries filled with seasoned beef and vegetables; a comforting meal for any time.
# What You’ll Need:
→ For the Filling
01 - 1 lb ground beef (80/20)
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 large carrot, diced
05 - 1 cup frozen peas
06 - 1 tablespoon tomato paste
07 - 1 tablespoon Worcestershire sauce
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried rosemary
10 - 1 cup beef broth
11 - 1 tablespoon all-purpose flour
12 - 1 tablespoon olive oil
13 - Salt and freshly ground black pepper, to taste
→ For the Pastry
14 - 2 sheets ready-rolled puff pastry (thawed if frozen)
15 - 1 large egg, beaten (for egg wash)
# How To Make:
01 - Preheat oven to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion and carrot; sauté for 3-4 minutes until softened.
03 - Add garlic and ground beef. Cook, breaking up the meat, until browned, about 5-6 minutes.
04 - Stir in tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for 1 minute to blend flavors.
05 - Sprinkle flour over the mixture; stir well to coat. Pour in beef broth, bring to a simmer, and cook until thickened, about 5 minutes.
06 - Add peas, season with salt and pepper, and cook for an additional 2 minutes. Remove from heat and let filling cool to room temperature.
07 - Roll out puff pastry sheets and cut into 6 circles about 4.5 inches in diameter for bases, and 6 slightly smaller circles for tops.
08 - Place pastry bases into a greased muffin tin or individual pie tins, pressing gently to fit.
09 - Divide the cooled beef filling evenly among the pastry bases.
10 - Brush edges of pastry with beaten egg. Place pastry tops over filling and seal by pressing edges with a fork. Cut a small steam vent in each pie top.
11 - Brush tops with remaining egg wash for golden color.
12 - Bake for 20-25 minutes, or until pastry is golden and crisp.
13 - Cool slightly before removing from tins and serving.
# Expert Tips:
01 -
- The filling can be made ahead and kept in the fridge for up to two days
- These pies freeze beautifully unbakedjust egg wash and bake from frozen
02 -
- Hot filling will melt the pastry before it bakes, leading to soggy bottoms
- Cool the filling completely, even if it means refrigerating it
03 -
- Use a fork to crimp the edgesit seals better than fingers and looks bakery perfect
- Do not skip the steam vent or your pies will burst in the oven