small meat pie recipe

Written ByJenny Smyth Posted on
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The Best small meat pie recipe

I’m so excited to share this small meat pie recipe with you, it’s one of our family’s favorite comfort foods. I’ve been making these little pies for years, and they’re perfect for any occasion – whether it’s a quick weeknight dinner or a special gathering. My kids love helping me assemble the ingredients and shape the dough into little balls, and they always get so excited when they see the finished pies coming out of the oven.

The best part is that they’re incredibly easy to make, and you can customize them with your favorite fillings. I like to use a mix of ground beef and pork, but you can also use chicken or veggies if you prefer. The key to making great meat pies is to keep the filling simple and let the flavors shine through.

I like to use a combination of onions, garlic, and herbs to give it a depth of flavor that’s hard to resist. And don’t even get me started on the crust – it’s got to be flaky and tender, not too thick or too thin. I like to use a mixture of all-purpose flour and cold butter to get that perfect texture.

It’s all about the technique, really – you want to keep the dough cold until you’re ready to roll it out, then you want to roll it out quickly so it doesn’t get too warm and sticky. And then there’s the shaping – you want to shape each pie into a nice little ball before baking them off in the oven. It’s all about getting that perfect crust-to-filling ratio, if you know what I mean!

This recipe has been passed down through generations in my family, and I’m so happy to be able to share it with you today.

Classic Small Meat Pies

4.9 from 1744 votes

These small meat pies are a delightful savory treat. They feature a flaky crust and a hearty, flavorful filling.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour
1 tsp salt
1/2 cup cold unsalted butter, cubed
1/4 cup cold water

For the Filling

1 lb ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup tomato sauce
1 tsp Worcestershire sauce
1/2 tsp dried thyme
1/2 tsp dried rosemary
salt and pepper to taste

👨‍🍳Directions

1Preheat oven to 400°F.
2In a large mixing bowl, combine flour and salt.
3Add cubed butter and mix until the mixture resembles coarse crumbs.
4Stir in cold water until the dough comes together.
5Wrap and refrigerate for 10 minutes.
6In a large skillet, cook ground beef over medium heat until browned, about 5-7 minutes.
7Drain excess fat.
8Add onion and garlic, cook until softened, about 3-5 minutes.
9Stir in tomato sauce, Worcestershire sauce, thyme, rosemary, salt, and pepper.
10Simmer for 10 minutes, until the sauce has thickened slightly.
11On a floured surface, roll out the dough to about 1/4-inch thickness.
12Cut out circles slightly larger than the muffin tin cups.
13Press the dough into the muffin tin, creating a small crust on the bottom and sides of each cup.
14Spoon the meat filling into each dough-lined muffin cup, filling them about 3/4 full.
15Top each pie with a smaller circle of dough, pressing the edges to seal.
16Use a fork to poke a few holes in the top of each pie to allow steam to escape.
17Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
18Remove from the oven and let cool for 5 minutes before serving.

🔧Equipment

Mixing bowl
Rolling pin
Muffin tin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 55mg🧂Sodium: 700mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 18g

📝Notes

Tips: You can substitute ground turkey or chicken for a leaner option. Add a pinch of cayenne pepper to the filling for a spicy kick.

One of the things I love most about this recipe is how versatile it is – whether you’re looking for a quick weeknight dinner or a special occasion treat, these small meat pies are sure to please.

And they’re also incredibly easy to store and reheat – just pop them in the fridge or freezer until you’re ready for them again.

When reheating frozen pies, I like to wrap them in foil first so they don’t dry out – then just bake them off in the oven at 350 degrees F for about 20 minutes until hot through.

❓ Frequently Asked Questions About Small Meat Pies

Q: What type of meat is best for these pies?

For this recipe, I like to use a mix of ground beef and pork – it gives them a nice depth of flavor without being too overpowering. You can also use chicken or veggies if you prefer.

Q: How do I keep the filling from becoming too dry?

The key is to not overcook the filling – just cook it until it’s lightly browned and fragrant, then let it cool completely before assembling the pies.

Q: Can I make these pies ahead of time?

Yes! You can assemble the pies up to 24 hours in advance, then bake them off just before serving.

Q: Do I need any special equipment for these pies?

Nope! Just a basic kitchen set-up will do – including a mixing bowl, measuring cups, and a rolling pin.

Q: Can I freeze these pies?

Yes! You can freeze them individually for up to 3 months – just thaw overnight in the fridge before baking.

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