Savory Beef Meat Pies (Printable)

Golden flaky pastries filled with seasoned beef, vegetables, and herbs for a comforting savory treat.

# What You'll Need:

→ Filling

01 - 1 lb ground beef (80/20 fat ratio)
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 for 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 for 1 minute.
05 - Sprinkle flour over mixture; stir well to coat. Pour in beef broth, bring to a simmer, and cook until thickened, about 5 minutes.
06 - Add peas, season with salt and pepper, and cook for 2 additional minutes. Remove from heat and let cool to room temperature.
07 - Roll out puff pastry sheets and cut into 6 circles about 4.5 inches diameter for bases, and 6 slightly smaller circles for tops.
08 - Place pastry bases into greased muffin tin or individual pie tins, pressing gently to fit.
09 - Divide cooled beef filling evenly among pastry bases.
10 - Brush edges of pastry with beaten egg. Place pastry tops over 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 tins and serving.

# Expert Hints:

01 -
  • The filling can be made ahead and keeps beautifully in the fridge for up to three days
  • These pies freeze exceptionally well unbaked. Just add five extra minutes to the cooking time
  • They are portable hearty enough to serve as a complete meal with just a simple side salad
02 -
  • Hot filling will melt the pastry before it bakes creating a soggy bottom. Always let the filling cool to room temperature
  • Do not skip chilling the assembled pies for 15 minutes before baking. This step helps the pastry hold its shape
  • The steam vent is essential. Without it the pies will burst open and the filling will leak everywhere
03 -
  • Use a sharp cutter or glass to cut the pastry circles. Dull edges compress the pastry layers and prevent proper rising
  • Brush the egg wash carefully. Avoid getting it on the cut edges or it will prevent the pastry from puffing up properly

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