Savory Beef Meat Pies (Printable version)

Flaky golden pastries filled with savory beef, vegetables, and herbs, perfect for a hearty meal.

# 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

# How to make it:

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.
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 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. Brush edges of the pastry with beaten egg. Place the pastry tops over the filling and seal by pressing edges with a fork.
10 - Cut a small steam vent in each pie top. Brush tops with remaining egg wash.
11 - Bake for 20–25 minutes, or until pastry is golden and crisp. Cool slightly before removing from the tins and serving.

# Expert tips:

01 -
  • These freeze beautifully so you can pull comfort food from your freezer on busy weeknights
  • The filling gets incredibly rich and flavorful while the pastry stays impossibly flaky
  • Each pie feels like a little present you get to unwrap and devour
02 -
  • Cool the filling completely before assembling or your pastry will turn soggy before it even hits the oven
  • Do not overfill the pies or the filling will burst through the seams while baking
  • The steam vent is not optional, ask me how I know this
03 -
  • Work quickly with the pastry and keep it cold, otherwise the butter layers will melt before baking
  • If your puff pastry comes frozen, thaw it overnight in the refrigerator rather than on the counter
  • Let the pies rest for 5 minutes after baking so the filling sets slightly

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