Savory Beef Meat Pies

The rain was coming down in sheets last Tuesday when I decided these meat pies were the only logical answer to a gray afternoon. Something about golden pastry emerging from the oven feels like turning the weather inside out. My grandmother called them pocket meals, which always made me smile.

I first made these for a book club meeting when the host cancelled last minute. Everyone ended up crowded around my kitchen island anyway, grabbing warm pies with their hands and forgetting entirely about the book wed supposedly read.

Ingredients

• Ground beef (80/20): The extra fat keeps the filling juicy and prevents it from drying out during baking
• Onion and carrot: These aromatics create the classic mirepoix base that builds depth
• Tomato paste: Adds umami and helps the filling develop that gorgeous deep color
• Worcestershire sauce: The secret ingredient that gives these their distinctly British pub flavor
• Thyme and rosemary: Dried herbs work perfectly here and distribute evenly throughout the filling
• Beef broth: Use a good quality broth since it reduces down and concentrates in flavor
• Puff pastry: Keep it cold until you need it, and do not be tempted to make your own
• Egg wash: Essential for that professional golden shine that makes everyone think you are a pastry wizard

Instructions

Build the flavor foundation:

Heat olive oil in a large skillet over medium heat and sauté onion and carrot for 3-4 minutes until softened and fragrant.

Brown the beef:

Add garlic and ground beef, breaking up the meat with a wooden spoon until browned all over, about 5-6 minutes.

Add the aromatic boosters:

Stir in tomato paste, Worcestershire sauce, thyme, and rosemary, cooking for 1 minute to bloom the flavors.

Create the sauce:

Sprinkle flour over the mixture, stir well to coat everything, then pour in beef broth and simmer until thickened, about 5 minutes.

Finish the filling:

Fold in peas, season generously with salt and pepper, and cook 2 more minutes before cooling completely.

Prepare the pastry:

Roll out puff pastry and cut 6 larger circles for bases and 6 slightly smaller ones for tops.

Assemble the pies:

Press pastry bases into greased muffin tins, divide cooled filling among them, brush edges with egg, and seal tops with a fork.

Bake to golden perfection:

Cut steam vents, brush with remaining egg wash, and bake at 400°F for 20-25 minutes until deeply golden.

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My neighbor caught the scent through an open window and knocked on my door just as they were cooling. We ended up eating them standing up at the counter while talking about everything and nothing at all.

Making Ahead

The filling can be made up to three days in advance and stored in the refrigerator. In fact, the flavors deepen and marry together even more after a night of sitting. You can also freeze the unbaked assembled pies on a baking sheet before transferring them to a freezer bag for up to three months.

Serving Suggestions

These deserve to be the star of the plate, though a simple green salad with vinaigrette cuts through the richness beautifully. Mashed potatoes with plenty of butter turn it into a proper Sunday supper. For a pub feel, serve with a dollop of sharp mustard on the side.

Variations

Swap the peas for corn, diced potatoes, or even diced butternut squash for a different texture profile. A splash of red wine with the broth elevates these to dinner party territory. You could also replace half the beef with lamb for a richer, more complex flavor.

• Add a handful of chopped fresh parsley to the filling for color
• Brush the pastry with melted butter halfway through baking for extra richness
• Sprinkle sea salt flakes over the egg wash before baking

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There is something deeply satisfying about food you can hold in your hands, warm and fragrant and complete. These pies have become my go-to for days when comfort is non negotiable.

Recipe FAQs

→ What kind of beef is best for the filling?

Ground beef with an 80/20 fat ratio provides the perfect balance of flavor and moisture, keeping the filling juicy and tender.

→ Can I substitute peas with other vegetables?

Yes, peas can be replaced with corn or diced potatoes to suit your taste or availability.

→ How do I get a golden, flaky pastry crust?

Using ready-rolled puff pastry and brushing the edges with beaten egg before baking helps achieve a crisp, golden crust.

→ What is the purpose of Worcestershire sauce in the filling?

Worcestershire sauce adds a depth of savory umami, enhancing the richness of the beef mixture.

→ Can I prepare the filling in advance?

Yes, the beef filling can be made ahead and cooled before assembling the pastries, which helps in saving time on baking day.