Savory Beef Meat Pies (Printable version)
Flaky golden pastries filled with a savory mix of beef, vegetables, and herbs.
# List of ingredients:
→ 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
15 - 1 large egg, beaten
# Directions:
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. Cool slightly before removing from the tins and serving.
# Expert Advice:
01 -
- The puff pastry creates impossibly flaky layers that shatter beautifully with every bite
- These pies freeze exceptionally well, meaning you can always have homemade comfort food ready
- Theyre portable perfection for picnics, lunchboxes, or dinner on the go
02 -
- Cooling the filling is not optional—warm filling makes the pastry soggy and greasy
- Sealing edges with a fork prevents filling from bursting out during baking
- Steam vents are tiny but crucial; skip them and youll have exploded pies
03 -
- Chill your assembled pies for 15 minutes before baking—this helps the pastry puff more dramatically
- Brush the egg wash sparingly; pooling egg can make patches of pastry gummy rather than crisp