Description
These charming mini beef pies are a classic comfort-food treat inspired by hearty Irish flavors and the beloved tradition of savory meat pies. Each individual pie boasts a rich, seasoned beef filling filled with aromatic vegetables and savory sauce, all encased in a light golden pastry that is tender, flaky, and buttery. Perfect for holiday gatherings, cozy dinners with family, or casual entertaining, these mini pies are both satisfying and elegant. As you bake them, the warm aroma of beef, onions, garlic, and herbs will fill your kitchen, promising a meal that nurtures from the inside out.
Ingredients
For the Pastry Crust:
- All-purpose flour — enough to roll out and line your tart or muffin tin cups (about 2 sheets of puff pastry or equivalent)
- Salt — a pinch to season the dough
- Turkey Bacon fat (optional) or unsalted butter — cold and cubed if making pastry from scratch (if you choose to include, use butter primarily for richness and flakiness)
- Ice water — to bring the dough together
For the Filling:
- Olive oil — 1 tablespoon to sauté
- 1 small onion — finely chopped so it gently softens and browns
- 2 cloves garlic — minced to release fragrance into the filling
- 1 pound ground beef — well seasoned and browned
- Worcestershire sauce — 1 tablespoon for deep savory flavor
- Tomato paste — 1 teaspoon (optional but adds color and richness)
- All-purpose flour — 1 tablespoon, to help thicken the sauce
- Beef broth — about ¾ cup to create a rich but not watery gravy
- Salt and freshly ground black pepper — to taste
- Fresh herbs such as thyme or dried herbs — a small amount to elevate the beef flavor
Egg Wash (for brushing):
- 1 large egg — beaten with a teaspoon of water to give the pastry a glossy finish
Instructions
1. Prepare Your Workspace and Preheat the Oven
Start by gathering all your ingredients, measuring them out, and placing them near your stove and workstation. Preheat your oven to 375°F (190°C). This moderate temperature ensures the pastry cooks through while turning a beautiful light brown.
2. Make the Pastry Dough (if not using store-bought)
If you are making your own flaky pastry, combine the all-purpose flour with a pinch of salt in a large mixing bowl. Add cold cubes of butter (and fat from Turkey Bacon if using) into the flour. Using your fingertips or a pastry cutter, work the fat into the flour until the mixture resembles coarse crumbs with small visible pieces of solid fat — this texture is essential for a layered, flaky crust.
Slowly drizzle in ice water, stirring gently until a rough dough forms. Avoid overworking the dough; you want time to rest. Shape the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes while you prepare the filling. Resting the dough keeps the layers distinct when baked, which creates that buttery, flaky finish.
3. Prepare the Beef Filling
Heat the olive oil in a wide skillet or sauté pan over medium heat. Add the finely chopped onion and cook until it becomes translucent and just beginning to caramelize, about 5 minutes. Stir in the minced garlic and cook another minute until fragrant.
Add the ground beef to the pan in a single layer. Let it brown without stirring for the first minute to develop savory caramelized edges, then break it up with a wooden spoon. Continue to cook until all beef is browned and no pink remains. Sprinkle the tablespoon of flour evenly over the beef and stir well — this helps thicken the sauce later.
Next, add the Worcestershire sauce and tomato paste, stirring so that both are fully incorporated into the meat. Pour in the beef broth gradually, stirring so that the mixture becomes saucy but still thick enough to hold shape inside the mini pies. Season with salt, pepper, and herbs according to taste. Simmer gently for a few minutes until the filling is glossy and fully cooked, then remove from heat and let it cool slightly. This step is important — warm but not hot filling keeps the pastry from becoming soggy during assembly.
4. Roll and Cut the Pastry
If using pre-made pastry sheets, roll them out on a lightly floured surface to smooth out folds and ensure an even thickness. Using a round cutter slightly larger than the diameter of each cup in your muffin tin, cut out as many circles as you need to line the bottoms and sides of the cups. Press each circle gently into the greased muffin tin cavities, allowing a small overhang above the edges. Prick the bottom of each pastry liner lightly with a fork to prevent puffing.
5. Assemble the Mini Pies
Spoon the cooled beef mixture into each prepared pastry cup, filling almost to the top but leaving a small border. Brush the edges of the pastry lightly with beaten egg; this will help the top crust adhere.
Cut additional rounds from the pastry to use as lids for each mini pie. Place each lid on the filled cup and press gently around the edges to seal. If you have any extra dough, you can cut decorative shapes to place on top — a little shamrock or circle adds a pleasing finish. Use a sharp knife to make a small slit or two in each top crust to allow steam to escape while baking.
Brush the tops of all the pies generously with the egg wash. This step gives your pies that attractive sheen and golden color once baked.
6. Bake to Perfection
Place the muffin tin on the center rack in your oven. Bake for about 20 to 25 minutes — you are looking for puffed pastry that is evenly golden across the surface and crisp to the touch. Depending on your oven and the thickness of your pastry, bake time may vary slightly, so watch closely near the end.
Once done, remove the pies from the oven and let them rest in the pan for about 5 minutes. This short cooldown helps the filling set slightly, making the pies easier to remove without breaking.
7. Serve and Enjoy
Carefully lift each mini pie from the tin and place on a cooling rack or serving platter. These pies are delightful served warm, paired with a bright salad or roasted vegetables for a wholesome meal. The contrast between the crisp exterior and the rich, savory filling inside is what makes these mini pies unforgettable.
Tips for Success
- Keep the fat cold when making pastry — this is what creates the flaky layers.
- Don’t overfill the pies; leaving a small border helps ensure a good seal and evenly cooked pastry.
- Chill assembled pies briefly before baking if your kitchen is warm — it helps maintain the shape.