Savory Beef Meat Pies (Print View)

Flaky pastries filled with seasoned beef and vegetables for a comforting meal.

# What You'll Need:

→ Filling

01 - 1 lb ground beef (80/20 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

# Step-by-Step Directions:

01 - Preheat your oven to 400°F for baking the pies.
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 to the skillet. Cook, breaking up the meat with a spoon, until browned, approximately 5–6 minutes.
04 - Stir in tomato paste, Worcestershire sauce, dried thyme, and rosemary. Cook for 1 minute to meld flavors.
05 - Sprinkle flour over the mixture, stirring well to coat. Pour in beef broth, bring to a simmer, and cook until thickened, about 5 minutes.
06 - Add frozen peas to the skillet. Season with salt and black pepper to taste. Cook for an additional 2 minutes.
07 - Remove from heat and allow the filling to cool completely to room temperature before assembling pies.
08 - Roll out puff pastry sheets and cut into 6 circles approximately 4.5 inches in diameter for bases, and 6 slightly smaller circles for tops.
09 - Place pastry bases into a greased muffin tin or individual pie tins, pressing gently to fit the shape.
10 - Divide the cooled beef filling evenly among the pastry-lined tins.
11 - Brush pastry edges with beaten egg. Place pastry tops over filling and seal edges firmly by pressing with a fork.
12 - Cut a small steam vent in the top of each pie. Brush tops generously with remaining beaten egg.
13 - Bake for 20–25 minutes until pastry is golden brown and crisp.
14 - Cool slightly before removing from tins. Serve warm as a main dish.

# Expert Suggestions:

01 -
  • The filling can be made ahead and kept in the fridge for up to two days making weeknight dinners incredibly simple
  • These freeze beautifully before or after baking so you always have homemade comfort food ready
  • The combination of Worcestershire sauce and fresh herbs creates depth that tastes like it simmered for hours
02 -
  • Hot filling will melt the butter in your pastry before it can bake properly creating a soggy disappointing crust
  • Sealing edges with a fork is not just for looks it prevents that delicious filling from escaping during baking
  • Cutting that steam vent is non negotiable without it the steam creates pressure and can cause your beautiful pastry to burst
03 -
  • Work quickly with cold puff pastry and keep it chilled until the moment you need it for the flakiest results
  • If your pastry gets too warm and sticky pop the entire tray in the fridge for 15 minutes before baking
  • Leftover pies reheat beautifully in a 350°F oven for about 10 minutes and are even better the next day

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