Easy Mini Meat Pie Recipe

5 from 3 votes

Delicious mini meat pies, loaded with cubed meat, tender veggies, and a righ gravy.

Prep Time30

Cook Time3 15

Total Time3 45

Course: dinner, lunch, Main Course

Cuisine: American

Servings: pies

Calories: 803kcal

Author: Hilda Sterner

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.

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.

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.

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.