Savory Beef Meat Pies (Print version)

Golden, flaky pastries filled with seasoned beef and vegetables, ideal for lunch or dinner.

# What you'll need:

→ Filling

01 - 1 pound ground beef (80/20 lean-to-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

# How to make it:

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 the meat with a spoon, until browned, about 5–6 minutes.
04 - Stir in tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for 1 minute to develop flavors.
05 - Sprinkle flour over the mixture and 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 an additional 2 minutes. Remove from heat and let cool to room temperature.
07 - Roll out puff pastry sheets. Cut 6 circles about 4.5 inches in diameter for bases, and 6 slightly smaller circles for 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 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 until pastry is golden and crisp.
13 - Cool slightly before removing from tins. Serve warm.

# Expert suggestions:

01 -
  • The combination of flaky golden pastry and rich savory filling creates the ultimate comfort food experience
  • These pies freeze beautifully so you can always have a homemade meal ready for busy weeknights
  • Each handheld pie feels like a warm hug on a plate perfect for sharing with people you love
02 -
  • The filling MUST be completely cold before assembling or your pastry will turn soggy and disappointing
  • Don't skip sealing the edges with a fork otherwise you'll lose all that delicious filling during baking
  • Let the pies rest in the tin for about 5 minutes before removing them or they might fall apart
03 -
  • Use kitchen shears to cut your pastry circles faster and more evenly than a knife
  • Chill the assembled pies for 15 minutes before baking for the flakiest result

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