small meat pie recipe

Written BySheba G Updated On
small meat pie recipe
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The Best small meat pie recipe

Small meat pies are a classic dish that has been a staple in my kitchen for years. They remind me of comfort food from my childhood, and I love making them for my family. These pies are perfect for any occasion, whether it’s a quick weeknight dinner or a special gathering. The combination of flaky pastry and savory meat filling is always a hit with my kids and guests. I love that they are easy to make and can be customized with different types of meat and vegetables.

Plus, they are a great way to sneak in some extra protein and vegetables into my kids’ diets. The technique for making small meat pies is straightforward. You start by making a simple dough, then prepare a rich meat filling, and finally assemble and bake the pies. The key to a great meat pie is in the filling. I like to use a mix of ground beef and vegetables, seasoned with herbs and spices.

This gives the filling a deep, savory flavor that pairs perfectly with the buttery pastry. The best part is that you can make the filling ahead of time and store it in the fridge until you’re ready to assemble the pies. This makes it easy to have a delicious meal ready in no time. I also love that small meat pies can be served warm or at room temperature, making them perfect for potlucks or picnics. Plus, they are easy to transport and can be made in advance, which is always a plus for busy families.

The key to a successful meat pie is in the crust. You want a crust that is flaky and buttery, but not too thick or heavy. The dough should be easy to roll out and shape, and it should hold its shape well during baking. I like to use a combination of butter and shortening in my dough for the best results. This gives the crust a flaky texture and a rich, buttery flavor.

The small meat pies are a great dish for feeding a crowd. You can make a large batch and freeze the leftovers for later. This makes it easy to have a delicious meal ready in no time. Plus, they are perfect for school lunches or after-school snacks. The nutritious filling and flaky dough make them a balanced and satisfying meal.

My kids love them, and I love that they are getting a good meal. Plus, they are easy to make and can be customized with different types of meat and vegetables. These small meat pies are a win-win for everyone in the family.

Classic Small Meat Pies

Classic Small Meat Pies

4.6 from 1722 votes

Small meat pies are a delightful and comforting dish perfect for any meal. They feature a savory meat filling encased in a flaky pastry crust.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour
1 tsp salt
1/2 cup cold butter, cubed
4-5 tbsp ice-cold water

For the Filling

1 lb ground beef
1 onion, finely chopped
2 carrots, finely chopped
2 cloves garlic, minced
1 cup beef broth
1 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste

👨‍🍳Directions

1First, preheat your oven to 425°F.
2This ensures that the oven is hot and ready when your pies are assembled.
3Combine 2 cups of all-purpose flour and 1 teaspoon of salt in a large mixing bowl.
4Add 1/2 cup of cold, cubed butter to the flour mixture.
5Use your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
6Gradually add 4-5 tablespoons of ice-cold water, mixing just until the dough comes together.
7You may need to use your hands to ensure everything is well combined.
8Divide the dough into 4 equal pieces and roll each piece into a ball.
9Wrap the dough balls in plastic wrap and refrigerate for at least 30 minutes.
10This step is crucial for achieving a flaky crust.
11While the dough is chilling, prepare the filling.
12In a large skillet, cook 1 pound of ground beef over medium heat until browned, about 5-7 minutes.
13Drain any excess fat.
14Add 1 finely chopped onion, 2 finely chopped carrots, and 2 minced garlic cloves to the skillet.
15Cook until the vegetables are softened, about 5 minutes.
16Stir in 1 cup of beef broth, 1 tablespoon of tomato paste, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, salt, and pepper.
17Simmer the mixture for 10-15 minutes, until the liquid has reduced and the filling has thickened.
18Remove the dough from the refrigerator and roll each piece on a lightly floured surface until it is thin enough to fit into your small pie dishes or ramekins.
19Press the dough into the dishes, ensuring it covers the bottom and sides evenly.
20Spoon the meat filling into each pie crust, dividing it evenly among the 4 dishes.
21Roll out the remaining dough and cut out strips to create a lattice top for each pie.
22Alternatively, you can cut out small circles to create individual tops for each pie.
23Brush the tops of the pies with a beaten egg for a golden crust.
24Bake the pies in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
25Keep an eye on them to prevent burning.
26Remove the pies from the oven and let them cool for a few minutes before serving.
27This allows the filling to settle and makes it easier to handle the pies.
28Serve the small meat pies warm, with a side of mashed potatoes or a green salad.
29Enjoy the savory flavors and flaky crust of this classic dish.
30Store any leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
31Reheat in the oven at 350°F for 15-20 minutes, or until heated through.

🔧Equipment

Mixing bowl
Rolling pin
Baking sheet
Oven
Small pie dishes or ramekins

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 55mg🧂Sodium: 700mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 18g

📝Notes

Tips: You can substitute ground turkey or chicken for a leaner option. For a vegetarian version, use a mix of vegetables like mushrooms, bell peppers, and zucchini. Add a bit of cornstarch to the filling if you prefer a thicker sauce. You can also make the dough ahead of time and store it in the fridge for up to 2 days.

Watch Video Of How Classic Small Meat Pies Works

These small meat pies are a versatile dish that can be enjoyed for any occasion. They are perfect for a quick dinner or a family gathering. The combination of flaky pastry and savory meat filling is always a hit with my family and friends.

Plus, they are easy to make and can be customized with different types of meat and vegetables. Leftovers can be stored in the refrigerator for up to 3 days or in the freezer for up to 1 month. Reheat in the oven at 350°F for 15-20 minutes, or until heated through.

You can also serve them at room temperature, making them perfect for picnics or potlucks. These small meat pies are a crowd-pleaser and are sure to become a staple in your kitchen. They are a great way to sneak in some extra protein and vegetables into your diet and are perfect for busy families.

Plus, they are easy to transport and can be made in advance, which is always a plus. Serve them with a side of mashed potatoes or a green salad for a complete meal.

❓ Frequently Asked Questions About Small Meat Pies

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. This can actually help improve the flavor and texture of the dough. Just make sure to wrap it tightly in plastic wrap to prevent it from drying out.

Can I freeze the small meat pies?

Yes, you can freeze the small meat pies before or after baking. If you freeze them before baking, assemble the pies and wrap them tightly in plastic wrap and then foil. Freeze for up to 1 month. When ready to bake, thaw in the refrigerator overnight and bake as directed, adding a few extra minutes to the baking time. If you freeze them after baking, let them cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 1 month. Reheat in the oven at 350°F for 20-25 minutes, or until heated through.

Can I use a different type of meat?

Yes, you can use a different type of meat in the filling. Ground turkey or chicken are good leaner options. You can also use a mix of ground meats for added flavor. Just make sure to cook the meat thoroughly before adding it to the filling.

Can I make the filling ahead of time?

Yes, you can make the filling ahead of time and store it in the refrigerator for up to 3 days. This can actually help improve the flavor of the filling, as the flavors have time to meld together. Just make sure to reheat the filling before adding it to the pie crust.

Can I make a vegetarian version of this recipe?

Yes, you can make a vegetarian version of this recipe by using a mix of vegetables in the filling. Mushrooms, bell peppers, zucchini, and onions are all good options. Just make sure to cook the vegetables until they are softened before adding them to the filling.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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