Savory Beef Meat Pies (Printable)

Flaky golden pastries filled with savory beef and vegetables for a satisfying meal anytime.

# Ingredient List:

→ 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)

# Directions:

01 - Preheat oven to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion and carrot; sauté 3-4 minutes until softened.
03 - Add garlic and ground beef. Cook, breaking up meat, until browned, about 5-6 minutes.
04 - Stir in tomato paste, Worcestershire sauce, thyme, and rosemary. Cook 1 minute.
05 - Sprinkle flour over mixture; stir well to coat. Pour in beef broth, bring to simmer, and cook until thickened, about 5 minutes.
06 - Add peas, season with salt and pepper, and cook 2 additional minutes.
07 - Remove from heat and let filling cool to room temperature.
08 - Roll out puff pastry sheets and cut 6 circles about 4.5 inches diameter for bases, and 6 slightly smaller circles for tops.
09 - Place pastry bases into greased muffin tin or individual pie tins, pressing gently to fit.
10 - Divide cooled beef filling evenly among pastry bases.
11 - Brush edges of pastry with beaten egg. Place pastry tops over filling and seal by pressing edges with a fork.
12 - Cut small steam vent in each pie top. Brush tops with remaining egg wash.
13 - Bake 20-25 minutes until pastry is golden and crisp.
14 - 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 before or after baking
  • They reheat perfectly for quick weekday lunches
02 -
  • Cool the filling completely before adding to pastry or the bottom will get soggy
  • Do not overfill the pies or they will burst open during baking
  • Work quickly with cold pastry to keep it flaky and tender
03 -
  • Chill your muffin tin before pressing in the pastry for better results
  • Egg wash twice for the deepest golden color

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