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mini meat pie recipe (pie and beer)
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5 from 3 votes

Easy Mini Meat Pie Recipe

Delicious mini meat pies, loaded with cubed meat, tender veggies, and a righ gravy.
Prep Time30 minutes
Cook Time3 hours 15 minutes
Total Time3 hours 45 minutes
Course: dinner, lunch, Main Course
Cuisine: American
Servings: 4 pies
Calories: 803kcal

Ingredients

  • 3 ounces bacon (chopped)
  • 1 pound beef or lamb chunks
  • ¾ teaspoon black pepper
  • ¾ teaspoon sea salt
  • 1 small yellow onion (chopped)
  • 4 cloves garlic (minced)
  • 3 tablespoon all-purpose flour
  • 2 cups beef stock or broth
  • 1⅓ cups red wine
  • 3 tablespoon tomato paste
  • 1 tablespoon Worcestershire
  • 6 ounces sliced mushrooms
  • ¾ cup chopped carrots (2 medium)
  • 1 teaspoon rubbed sage
  • 1 teaspoon Herbs de Provence 
  • ½ cup peas
  • 1 roll Pillsbury pie crust
  • 1 sheet puff pastry
  • 1 small egg (beaten)

Instructions

Filling

  • 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.
  • 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.
  • Return bacon into 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 Worescheschire. Stir to dissolve the tomato paste.
  • Finally, mix in the herbs. Place a heat diffuser under the pot and simmer, covered, over low heat, for 1-½ hours, stirring occasionally.
  • 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.

Assembly and Bake Pies

  • 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 out into a 6" circle, transfer the pastry to oiled or buttered 5" disposable pie tins or mini casserole dishes.
  • Divide the filling between the four pies. Brush the pie edges with a beaten egg.

Preheat the oven to 350°F.

  • 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 for 45 minutes or until golden brown.

Notes

  • 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.

Nutrition

Serving: 1pie | Calories: 803kcal | Carbohydrates: 52g | Protein: 35g | Fat: 52g | Saturated Fat: 17g | Cholesterol: 71mg | Sodium: 1331mg | Fiber: 3g | Sugar: 12g