Puff Pastry Meat Pies
These savory Puff Pastry Meat Pies are flaky and rich with a saucy filling of ground beef, potatoes, veggies, and fresh herbs. A hearty, rich, and comforting meal in individual handheld portions!
Servings: 20 Individual Meat Pies
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 white onion, finely diced
- 5 garlic cloves, minced
- 1.5 lbs ground beef 85/15 fat ratio
- 1 tsp salt
- 1/2 tsp black pepper
- 1.5 tsp italian seasoning
- 1/2 tsp white pepper
- 1 tbsp tomato paste
- 2 tbsp worcestershire sauce
- 3 tbsp all-purpose flour
- 1.5 cups beef stock or broth
- 1 russet potato, peeled and diced into 1/2 inch cubes
- 1/4 cup fresh parsley, chopped
- 1 tbsp fresh thyme, chopped + more for garnish
- 1.5 cups frozen peas & carrots
- 2 packages puff pastry, thawed 4 sheets total
- 1 egg, lightly beaten
Instructions
Prep Ingredients:
- Dice onion, mince garlic, peel and dice potato.
Prepare Filling:
- 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.
- 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.
- Add in the tomato paste and the Worcestershire sauce. Mix for a couple minutes until combined. Add the flour and mix well.
- 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.
- 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.
Cool Filling & Thaw Puff Pastry:
- 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).
Assemble Pies:
- 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.
- Transfer 1/2 of the shapes to a parchment paper lined baking sheet (you will likely need 2 baking sheets).
- Add a scoop of beef filling to the center of the pastries on the baking sheet, leaving room around the edges to seal.
- 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.
- Brush the tops with egg wash. Sprinkle the tops with kosher flaky salt.
Bake:
- Bake for 25 minutes or until golden brown. Let cool on a wire rack. Garnish with a sprinkle of thyme leaves (optional).
Notes
- Make filling ahead of time: prepare the filling 1-2 days in advance and keep in the fridge until you’re ready to assemble the pies in the puff pastry and bake.
- Prepare pies a day ahead: fill and seal puff pastry meat pies then store in a single layer in the fridge for 1-2 days. When ready to bake, add egg wash and bake as recipe instructs.
- Storing baked puff pastry meat pies: 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).
- Freezing unbaked meat pies: 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).
- Freezing baked puff pastry meat pies: 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.