Easy Mini Meat Pie Recipe

You're going to love this Meat Pie recipe! These Mini Meat Pies have tender meat chunks and a dark and flavorful rich gravy. We're also sneaking in some carrots, mushrooms, and peas, making the pies both filling and satisfying. You can serve the mini pies with mac and cheese and a broccoli salad.

When I turned 50 (which seems like ages ago) but not quite 5 years ago, I decided to celebrate my birthday with a family vacation to the British Isles. My family and I spent two wonderful weeks exploring England, Wales, Scotland, and Ireland.

While on that vacation, I fell in love with the traditional mini meat pies that were always on the menu. The pies had beef, venison, or lamb chunks, a rich gravy, and various vegetables, including carrots and peas.

The mini pies were my go-to selection the entire trip. I've been dreaming of recreating the meat pie recipe ever since.

So if you're fortunate enough to have similar memories, this yummy pie will transport you back to your European vacation!

Jump to:

• 🧐 Why This Recipe Works
• 🛒 What You Need to Make Mini Meat Pies
• 🔖 Ingredient Notes & Substitutions
• 🥧 How to Make Mini Meat Pies
• 🤷🏻‍♀️ Recipe FAQs
• 👩🏼‍🍳 Pro Tips
• 🥩 Related Recipes
• 📖 Recipe
• 💬 Comments

🧐 Why This Recipe Works

I use pie crust (usually store-bought) for the bottom of the pie and then cover the filled pie with flaky puff pastry. Yes, I can make my own crust, but I would rather give the filling my undivided attention. Besides, who wants to mess with making puff pastry?

You can use whatever meat you have on hand, but I recommend lamb, beef, or venison. You can switch up the vegetables used in the filling to suit your taste. However, the meat pies I had in the U.K. usually had meat, carrots, and peas.

Preparing the filling ahead of time or even the day before is a great way to do meal prep. Once the filling is prepared, all that's left is to fill the mini pie tins and bake them.

🛒 What You Need to Make Mini Meat Pies

🔖 Ingredient Notes & Substitutions

• Meat — The meat used in the pies is cooked for hours so that it's fork-tender. Some meats cook faster than others and some are more tender than others due to the marbling. If you're going to make venison pie, the meat may need to cook a little longer. Cubing the meat into smaller pieces is also helpful.
• Vegetables — Various vegetables can be used in meat pies including carrots, onions, celery, potatoes, peas, and beans. Use your imagination!
• Pastry — Although homemade pastry can be used for the bottom crust, I highly recommend staying true to the original recipe and using puff pastry for the top crust.
• Herbs — There are so many herbs that would taste great in this recipe. Feel free to use the ones that you prefer. Some great options include parsley, rosemary, thyme, sage, and oregano.

🥧 How to Make Mini Meat Pies

Meat Pie Filling

Step 1: Defrost pie crust and puff pastry according to package instructions. Add chopped bacon to a Dutch Oven and cook until the fat is rendered. Remove bacon from the pot and set it aside.

Step 2: Dry cubed meat with paper towels, then season with salt and pepper. Sear in batches as to not overcrowd the pot, in the bacon grease. Add onions, and sautee for a few minutes. Add garlic during the last minute.

Step 3: Return bacon to the pot and add flour. Stir flour into the fat and cook for a few minutes. Deglaze the bottom of the pot with broth/stock. Add wine, tomato paste, and Worcestershire. Stir to dissolve the tomato paste.

Step 4: Finally, mix in the herbs. Place a heat diffuser under the pot and simmer, covered, over low heat, for 1-½ hours, stirring occasionally.

Step 5: Add carrots, mushrooms, and peas. Simmer for an additional hour or until the meat is tender and the stew has reduced and you have a thick, rich gravy. If it reduces too much, add a little more water and cook a little longer. Cool the filling.

Assemble and Bake Pies

Preheat the oven to 350 degrees F.

Step 6: Fold pie crust in quarters, then cut along the fold lines with a pizza wheel or pastry cutter. Fold each piece of dough into a ball and roll it out into a 6" circle, transfer the pastry to oiled or buttered 5" disposable pie tins or mini casserole dishes.

Step 7: Divide the filling between the four pies. Brush the pie edges with a beaten egg.

Step 8: Fold Puff pastry in half, then quarters. Slice into four pieces. Cover each pie with one of the puff pastry pieces. Seal and crimp the edges of the pie. Brush with beaten egg, then cut some slits for the steam to escape. Bake meat pie or pies for 45 minutes or until golden brown.

🤷🏻‍♀️ Recipe FAQs

👩🏼‍🍳 Pro Tips

• If the gravy reduces too much you can add additional liquid (water, broth, or wine) and cook for a few additional minutes.
• Potatoes (regular and sweet potatoes) are a wonderful addition to this meat pie recipe. Add the cubed potatoes when you add the carrots.
• The puff pastry can be cut into circles instead of trying to shape the square pieces over the top, but only if you're a perfectionist. Otherwise, make peace with the fact that the meat pies are "rustic."
• This Meat pie recipe is perfect when it comes to freezing. The pies freeze well both baked and unbaked. Either way, defrost the pies in the refrigerator overnight and bake them the following day.
• Reheat in a microwave if you're in a hurry, but for best results, reheat in the oven.

🥩 Related Recipes

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