Description
Savory, handheld mini meat pies with a flaky crust and a hearty beef & vegetable filling. Perfect for dinners, lunches, and freezing!
Ingredients
Scale
- 1 pound (450 g) ground beef
- ½ cup finely diced onion
- ½ cup frozen mixed vegetables (peas, carrots, corn)
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- ½ cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- 1 tablespoon olive oil
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 2 refrigerated pie crusts (or homemade)
- 1 egg, beaten (for brushing)
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- Cook onion in oil until soft. Add garlic; cook 30 sec.
- Add beef; cook until browned. Drain excess grease.
- Stir in tomato paste, Worcestershire, broth, and seasonings. Simmer.
- Add frozen veggies. Stir in cornstarch slurry; cook until thickened. Cool slightly.
- Cut 12 large pastry circles; press into muffin cups.
- Divide filling among cups.
- Cut 12 smaller circles for tops. Seal edges and cut a steam vent.
- Brush tops with beaten egg.
- Bake 22-25 mins until golden. Cool 5 mins before removing.
Notes
Filling can be made 1 day ahead. Pies freeze beautifully before or after baking.
Keywords: muffin tin meat pies, mini meat pies, handheld pies, ground beef recipes, freezer friendly dinner, easy weeknight meal
