Savory Beef Meat Pies (Print Version)
Golden pastries filled with seasoned beef, vegetables, and herbs for a comforting main dish.
# 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)
# How to Prepare:
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 to meld flavors.
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 in 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. Cut a small steam vent in each pie top.
11 - Brush tops with remaining egg wash for a golden finish.
12 - Bake for 20–25 minutes, or until pastry is golden and crisp.
13 - Cool slightly before removing from the tins and serving.
# Expert Advice:
01 -
- That first bite of shattering pastry revealing steaming, savory filling is one of lifes simple pleasures
- These freeze beautifully, so you can bake fresh pies on busy weeknights
- The filling is rich enough to stand alone but pairs perfectly with mashed potatoes
02 -
- Hot filling will melt the pastry and create a soggy bottom, so patience during cooling is nonnegotiable
- Do not overfill the pies or the filling will burst through the seams while baking
- The egg wash is not optional if you want that bakery style golden finish
03 -
- Use a round cutter or bowl to trace your pastry circles so they are uniform
- Chill the assembled pies for 15 minutes before baking for the flakiest results