little meat pies recipe

Written ByJenny Smyth Posted on
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The Best little meat pies recipe

I’ve always been fascinated by the simplicity and elegance of little meat pies. This classic recipe has been a staple in many cuisines, particularly in European and American households, for centuries.

The first time I tried these delicious treats was at a family gathering, where my grandmother served them as an appetizer. They were love at first bite, and I knew I had to recreate them at home.

As I delved deeper into the world of little meat pies, I discovered their versatility and adaptability to various flavors and ingredients. From traditional beef and pork fillings to more adventurous options like lamb or chicken, these bite-sized delights are perfect for any occasion.

Whether you’re hosting a party or simply want a satisfying snack, little meat pies are sure to please even the pickiest eaters. My family and I have enjoyed them for years, and I’m excited to share this beloved recipe with you today.

Little meat pies are not only delicious but also relatively easy to make, requiring minimal ingredients and effort. This is especially true when using store-bought puff pastry, which saves time and simplifies the process.

The key to these tasty treats lies in achieving the right balance between flaky pastry and savory filling. With practice, you’ll be able to create perfect little meat pies that will leave everyone wanting more.

Little Meat Pies

4.6 from 1350 votes

These little meat pies are savory handheld pastries filled with a rich, seasoned meat mixture. They make a perfect appetizer, snack, or light meal, and are easy to customize with your favorite herbs and spices.

Prep Time25 mins
Cook Time30 mins
Resting Time0 mins
Total Time55 mins
Servings: 12Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour
1 tsp salt
1 cup unsalted butter, cold and cubed
1/2 cup ice water

For the Filling

1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp dried thyme
1/2 tsp black pepper
1/2 tsp salt
1/2 cup beef broth
1 tbsp all-purpose flour
1 egg, beaten for egg wash

👨‍🍳Directions

1In a large mixing bowl, combine the flour and salt.
2Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
3Gradually add the ice water, mixing until the dough just comes together, then shape it into a disk, wrap in plastic, and refrigerate for 30 minutes.
4While the dough chills, heat a skillet over medium heat and add the ground beef.
5Cook for 5 to 7 minutes, breaking it up with a wooden spoon, until it is browned and no longer pink.
6Add the onion and garlic, and cook for another 3 minutes until the onion is soft and translucent.
7Stir in the thyme, black pepper, salt, and flour, and cook for 1 minute to coat the meat.
8Pour in the beef broth and simmer for 5 minutes, stirring occasionally, until the liquid thickens into a gravy.
9Remove from heat and let the filling cool completely.
10Preheat your oven to 400°F (200°C).
11On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness.
12Use a round cutter or a glass to cut out circles that are about 4 inches in diameter, then press them into the cups of a muffin tin, letting the edges overhang slightly.
13Spoon about 2 tablespoons of the cooled filling into each dough-lined cup.
14Fold the overhanging dough edges over the filling, pleating them slightly to create a rustic top.
15Brush the tops with the beaten egg to give them a golden color.
16Bake the pies in the preheated oven for 25 to 30 minutes, until the crust is golden brown and crisp.
17Remove from the oven and let them cool in the tin for 5 minutes before carefully lifting them out.
18Serve warm or at room temperature.

🔧Equipment

Large mixing bowl
Pastry cutter or fork
Rolling pin
Muffin tin or pie molds
Skillet
Wooden spoon
Small bowl for egg wash
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 65mg🧂Sodium: 480mg🌾Total Carbs: 28g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 12g

📝Notes

Tips: For a richer flavor, you can add a tablespoon of Worcestershire sauce to the filling. These pies can be made ahead and reheated in a 350°F oven for 10 minutes. You can also freeze the unbaked pies and bake them directly from frozen, adding 5 to 10 minutes to the baking time.

Watch Video Of How Little Meat Pies Works

These little meat pies are a go to recipe in my kitchen because they are versatile and always a crowd pleaser. You can store any leftovers in the fridge for a few days or freeze them for later, which makes them perfect for meal prep.

When you are ready to eat, just reheat them in the oven to get the crust crispy again. Serve them warm with a dollop of ketchup or a side of pickles for a fun touch.

They work well for family gatherings because you can make a big batch ahead of time and let everyone grab their own. I hope you try this recipe and make it your own.

Happy baking, and enjoy every bite with the people you love.

❓ Frequently Asked Questions About Little Meat Pies

Q1: What is the origin of little meat pies?

Little meat pies have their roots in ancient Mediterranean cuisine, where cooks would fill small pastry pockets with various meats and spices for special occasions.

Q2: What type of pastry should I use for these pies?

For a traditional taste, use a flaky puff pastry made from butter or a combination of butter and lard.

Q3: Can I use alternative fillings instead of beef?

Yes! Feel free to experiment with different meats like chicken, lamb, or turkey for a unique twist.

Q4: How do I ensure my pastry doesn’t become too soggy?

To prevent sogginess, make sure your filling is well-balanced in terms of moisture content and don’t overfill your pastry pockets.

Q5: Are these pies suitable for vegetarian diets?

No! Traditional little meat pies contain meat; however, you can create a vegetarian version by substituting the filling with roasted vegetables or egg-based alternatives.

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