Mini Meat Pies
Bite into the savory perfection of these Mini Meat Pies—flaky, golden pastry pockets stuffed with a flavorful medley of seasoned ground beef, tender vegetables, and a hint of aromatic thyme. Perfectly portioned for snacking or entertaining, these hand pies are crafted with a rich filling of browned beef, carrots, peas, and a touch of tomato paste, all enveloped in buttery pie crusts. The egg wash ensures a beautifully crisp exterior, while a clever slit on top allows the steam to escape for even baking. Ready in under an hour, these crowd-pleasing treats make the ultimate appetizer or portable meal. Serve them fresh from the oven or pack them for picnics—either way, they’re guaranteed to disappear in no time! Perfect for keywords like "savory meat pies," "easy appetizer recipes," and "individual beef pies."
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Recipe Information
Ingredients
- 500 grams Ground beef
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 1 medium Carrot, finely diced
- 0.5 cups Frozen peas
- 0.5 cups Beef stock
- 2 tablespoons Tomato paste
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon All-purpose flour
- 2 sheets Refrigerated pie crusts (or homemade)
- 1 large Egg, beaten (for egg wash)
Instructions
Preheat your oven to 190°C (375°F) and line a baking tray with parchment paper.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until softened, about 2-3 minutes.
Add the ground beef to the skillet and cook, stirring frequently, until browned and fully cooked, about 5-7 minutes. Drain excess fat if necessary.
Stir in the diced carrot, frozen peas, and dried thyme. Cook for another 2 minutes.
Add the tomato paste, beef stock, salt, and black pepper. Stir well to combine. Simmer for 5-7 minutes until the mixture thickens slightly.
Sprinkle the flour over the mixture and stir it in to help thicken further. Cook for an additional minute, then remove from heat and allow the filling to cool slightly.
On a lightly floured surface, roll out the pie crusts if needed. Use a 10 cm (4-inch) cookie cutter or a glass to cut out circles from the dough. Re-roll scraps as needed.
Place a tablespoon of the cooled meat mixture onto the center of each dough circle.
Fold the dough over the filling to create a semi-circle and press the edges with a fork to seal. If desired, cut a small slit in the top of each pie to allow steam to escape.
Brush the top of each mini meat pie with the beaten egg to create a golden crust during baking.
Transfer the pies to the prepared baking tray and bake for 20-25 minutes, or until the crust is golden brown.
Remove from the oven and allow to cool slightly before serving. Enjoy your mini meat pies warm or at room temperature!
Nutrition Facts
Calories |
4236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.4 g | 368% | |
| Saturated Fat | 91.6 g | 458% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 540 mg | 180% | |
| Sodium | 5524 mg | 240% | |
| Total Carbohydrate | 292.5 g | 106% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 25.9 g | ||
| Protein | 130.5 g | 261% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 227 mg | 17% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 2485 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
