Savory Beef Meat Pies (Printable)

Flaky pastries stuffed with a flavorful beef and vegetable mix, perfect for satisfying meals.

# What You 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)

# 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 Tips:

01 -
  • The puff pastry creates these impossibly crisp, golden layers that shatter beautifully when you bite into them
  • Each pie is a complete meal tucked into a handheld package perfect for picnics or cozy nights
  • The filling can be made ahead and kept in the fridge for up to two days
02 -
  • Hot filling is the enemy of flaky pastry, so let it cool completely before assembling
  • Work quickly with the puff pastry once it is out of the fridge to keep it cold
  • Sealing the edges properly prevents the filling from leaking during baking
03 -
  • A small glass or biscuit cutter helps cut uniform pastry circles
  • Do not overfill the pies or the filling will burst through the seams
  • Let the pies rest in the tin for five minutes before removing

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