These savory Puff Pastry Meat Pies are flaky and rich with a saucy filling of ground beef, potatoes, veggies, and fresh herbs.
It’s hearty comfort food in handheld form that will warm you up on a chilly fall day.
These individual meat pies also make a great grab-and-go snack, lunch, or appetizer that you can make ahead of time and easily freeze.
A meat pie is a savory pie with a meat filling. The meat filling is often paired with various vegetables, seasonings, and herbs then baked inside a pie crust.
Meat pies are found in cuisines worldwide with many variations. But they are most commonly found in the UK or New Zealand.
You’ll see them served as handheld pies (aka pasty), individual sized pies, or a large family sized pie (similar to a chicken pot pie).
Some popular versions are the steak and ale pie, steak and gravy, chicken curry, beef and mushroom, mince pie, and the list goes on.
They are a beloved and common menu item in UK pubs which is where I developed my love for the savory comfort food.
When studying abroad in London in 2015 I discovered just how delicious these meat pies were especially after a few pints at the pub.
They were so hearty, rich, filling, and comforting on a cold UK day.
I’ve missed them greatly, so I had to recreate the magic with these homemade puff pastry meat pies.
This recipe will transport you right to a UK pub on a rainy day.
Olive oil – extra virgin olive oil is best for depth of flavor. This is my recommended brand.
Butter – unsalted butter is best. Use a vegan or DF butter for a completely DF recipe.
White onion – finely diced white onion is best but yellow or red would also work in this recipe.
Garlic – use fresh garlic and mince finely.
Ground beef – use a ground beef with an 85/15 fat ratio.
Italian seasoning – if you don’t have Italian seasoning you can make your own if you have basil, oregano, thyme, and marjoram.
White pepper – adds a nice depth of spice but can be skipped if you don’t have it.
Tomato paste – is great for a rich tomato flavor. Make sure to sauté it for a couple minutes once added to toast off the bitterness.
Worcestershire sauce – this is an essential flavor component for the beef mince.
All-purpose flour – use a GF flour if needed.
Beef stock or broth – use to your discretion as you don’t want the filling to be dry or too soupy (I use 1.5 cups).
Russet potato – works best because of its starchiness. It holds its shape while being cooked instead of turning to mush. Peel it and dice into ½ inch cubes.
Fresh parsley – you can substitute 2 tsp dried if needed.
Fresh thyme – you can substitute 2 tsp dried if needed. Save extra fresh thyme leaves for garnish.
Frozen peas & carrots – I like using the frozen mixed bag of peas and carrots to save myself an extra step and time. You can use fresh carrots if you like by dicing and adding with the onions at the beginning.
Puff pastry sheets – I use two boxes of frozen puff pastry which is 4 sheets total.
Egg – use 1 egg and beat lightly to use for egg wash.
Salt & black pepper – use salt & pepper to taste throughout. I always taste the filling along the way and add more as needed.
Step 1 – Dice onion, mince garlic, peel and dice potato.
Step 2 – Heat a large pot over medium heat and add the butter and olive oil. Once the butter is melted, add the diced onion cooking for 5-6 minutes until softened.
Step 3 – Add in the minced garlic and cook for 30 seconds. Then add the ground beef, breaking up into pieces. Season meat with salt, pepper, Italian seasoning, and white pepper. Cook until meat is browned and no longer pink.
Step 4 – Add in the tomato paste and the Worcestershire sauce. Mix for a couple minutes until combined. Add the flour and mix well.
Step 5 – Add in the beef stock and the diced potato, stirring to combine. Cover the pot and let simmer until thickened, about 25-30 mins. Stirring periodically, careful not to burn.
Step 6 – Lastly, add in frozen peas and carrots as well as fresh thyme and parsley. Stir to combine and let veggies warm through for a few minutes. Taste filling and add more salt and pepper.
Step 7 –Remove from heat and let cool completely in the fridge. While filling cools, remove puff pastry to thaw according to package instructions (about 40 minutes).
Step 8 – Preheat oven to 400 F. Starting with one sheet at a time, lightly flour a flat working surface or cutting board. Roll out pastry using a rolling pin. Slice puff pastry into even sized rectangles or use cookie cutters to cut fun shapes.
Step 9 – Transfer 1/2 of the shapes to a parchment paper lined baking sheet (you will likely need 2 baking sheets).
Step 10 – Then, add a scoop of beef filling to the center of the pastries on the baking sheet, leaving room around the edges.
Step 11 – Using your fingers, wet the edges of beef filled shapes with a little water and cover with second piece of puff pastry. Press the edges together using a fork to seal. Using a sharp knife, cut a couple slits in the top to allow venting.
Step 12 – Brush the tops with egg wash. Sprinkle the tops with kosher flaky salt.
Step 13 – Bake for 25 minutes or until golden brown. Let cool on a wire rack so they remain crispy. Garnish with thyme leaves (optional).
These puff pastry meat pies are a rich and filling meal that go great on their own.
Meat pies are also perfect for grab-and-go lunches, individual handheld appetizers, or a satisfying snack that you or your kids can heat up anytime.
But if you’re looking to make these puff pastry meat pies into a more balanced dinner meal, serve with a fresh green salad.
You can also serve them with a side of mashed potatoes for a heavier meal that would be reminiscent of an English pub dinner.
These puff pastry meat pies are the perfect make ahead meal, snack, or appetizer.
There are a few different options for making this recipe ahead of time:
Transfer cooked meat pies to an airtight container in single layers (separating layers with parchment paper). Store in the fridge for 4-5 days.
Reheat individual meat pies in the oven at 400 F for 15-20 minutes (if you notice crust browning, cover with foil).
Prepare the individual puff pastry meat pies but don’t add egg wash yet. Place in an airtight freezer safe container in single layers and store for up to 2 months.
When ready to bake, thaw in the fridge for 1-2 hours, add egg wash, and bake as recipe instructs (you may need to increase cook time 5-10 minutes to account for frozen filling).
You can freeze baked puff pastry meat pies for up to 3 months. Wrap meat pies individually in plastic wrap and place in a large ziplock bag to store.
When ready to enjoy, there is no need to thaw. Just reheat individual portions in the oven at 400 F for 25-30 minutes.
These puff pastry meat pies store great in the freezer and make it so easy for you or your kids to take out individual portions and heat up as needed.
It’s so nice to have a homemade, filling, and hearty meal on hands at all time!
Yes, but it’s a bit different than traditional pie crust as it’s made with layers of flaky dough that puff up but for this recipe it’s especially useful and delicious.
Yes, especially for tarts, turnovers, pasties, and pot pies as it delivers a perfect flaky crust.
The only dairy element is the butter which can be easily substituted for a DF or vegan butter.
Did you make this? Please RATE THE RECIPE below!
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Made these following the recipe and they turned out great. Will make again xx