Mini Meat Pies
A buttery pastry shell, a savory beef filling, and a golden egg washed top make these mini meat pies impossible to walk past. They bake in a muffin tin for perfect portion control and work just as well for feeding a party as they do for a warm and filling lunch box snack.
Equipment
- 12-cup muffin pan
- Rolling Pin
- Round pastry cutters two sizes
- Large skillet
- Mixing bowls
- Pastry brush
- Wire cooling rack
Ingredients
- 1 lb lean ground beef 450g
- 1 tablespoon olive oil
- 1 small onion finely diced
- 2 garlic cloves minced
- 1 large carrot finely diced
- 1/2 cup frozen peas
- 2 tablespoons all purpose flour
- 1 cup beef stock
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- salt to taste
- black pepper to taste
- 2 sheets shortcrust pastry for the base
- 1 sheet puff pastry for the lids
- 1 large egg beaten, for egg wash
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 12-cup muffin pan with butter or nonstick spray, coating the sides well.
- Heat olive oil in a large skillet over medium-high heat. Cook onion for 2-3 minutes until soft, then add garlic and cook for 30 seconds until fragrant.
- Add ground beef and cook for 5-7 minutes, breaking it up with a spoon, until fully browned. Drain excess fat if needed.
- Add carrot and cook for 2 minutes. Sprinkle flour over the mixture and stir constantly for 1 minute to cook out the raw flour taste.
- Pour in beef stock slowly while stirring. Add tomato paste, Worcestershire sauce, thyme, salt, and pepper. Simmer for 5-6 minutes until thickened.
- Fold in frozen peas during the last minute of cooking. Remove from heat and let cool for at least 15 minutes before assembling.
- Lightly flour your work surface and roll out shortcrust pastry to 1/8 inch thickness. Use a large round cutter to cut circles for the base.
- Roll out puff pastry and use a smaller cutter to cut lid circles. Re-roll any scraps as needed but handle the dough as little as possible.
- Press each shortcrust circle into a muffin cup, pushing it into the bottom corners and up the sides with no gaps or tears.
- Spoon cooled beef filling into each pastry-lined cup, filling almost to the top. Brush the exposed pastry edge lightly with beaten egg.
- Place a puff pastry lid over each filled cup and press the edges to seal. Crimp with a fork and cut a tiny slit in the top for steam to escape.
- Brush the top of each pie generously with beaten egg. Bake for 22-25 minutes until deeply golden and puffed, rotating the pan halfway through.
- Let the pies rest in the pan for 5 minutes before removing. Run a thin knife around the edge to loosen, then lift out onto a wire cooling rack.
Notes
- Keep the pastry cold until the moment you use it, chilling it again if it starts to feel soft.
- Never fill the pastry cups with hot filling, since it will melt the pastry from the inside.
- Do not overfill the cups, or the pies will leak and stick to the pan.
- Crimp the edges firmly so the filling stays sealed in while baking.
- Use a thin, sharp knife to loosen the pies before lifting them out of the pan.
- Refrigerate cooled pies in an airtight container for up to 4 days.
- Freeze baked, cooled pies in a single layer, then transfer to a freezer bag for up to 3 months.
- Reheat refrigerated pies in a 350°F oven for 10 minutes. Reheat frozen pies at 375°F for 20-25 minutes.
- Avoid microwaving if possible, since it softens the pastry.
- Use ground lamb or a beef and pork blend for a different flavor profile.
Nutrition
Serving: 1pieCalories: 130kcalCarbohydrates: 10gProtein: 6gFat: 8gSaturated Fat: 3.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 190mgPotassium: 150mgFiber: 1gSugar: 1.5gVitamin A: 15IUVitamin C: 4mgCalcium: 2mgIron: 6mg
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