Savory Beef Meat Pies (Printable)
Flaky, golden pastry filled with savory beef, vegetables, and herbs for a hearty, satisfying dish.
# What You Need:
→ 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
→ Pastry
14 - 2 sheets ready-rolled puff pastry (thawed if frozen)
15 - 1 large egg, beaten (for egg wash)
# Steps:
01 - Preheat your oven to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Add the onion and carrot; sauté for 3-4 minutes until softened.
03 - Add the 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.
05 - Sprinkle flour over the mixture; stir well to coat. Pour in the beef broth, bring to a simmer, and cook until thickened (about 5 minutes).
06 - Add the peas, season with salt and pepper, and cook for an additional 2 minutes. Remove from heat and let the filling cool to room temperature.
07 - Roll out the puff pastry sheets and cut into 6 circles (about 4.5 inches diameter) for the bases, and 6 slightly smaller circles for the 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 the pastry with beaten egg. Place the pastry tops over the filling and seal by pressing edges with a fork.
11 - Cut a small steam vent in each pie top. Brush tops with remaining egg wash.
12 - Bake for 20-25 minutes, or until pastry is golden and crisp.
13 - Cool slightly before removing from the tins and serving.
# Expert Advice:
01 -
- The filling can be made ahead and kept in the fridge for up to two days, making assembly a breeze when you need them
- These freeze beautifully before baking, so you can always have homemade comfort food ready for unexpected guests or lazy nights
02 -
- Hot filling will melt the pastry before it bakes, creating a soggy, greasy mess, so patience during the cooling step is absolutely essential
- If you're short on time, spread the filling on a plate and pop it in the freezer for 15 minutes, stirring halfway through
03 -
- Brush the egg wash over the entire surface, including the crimped edges, for an evenly golden finish that looks bakery-made
- If your pastry becomes too warm while working, pop it in the fridge for 10 minutes to firm up before continuing