Description
Muffin Tin Meat Pies are individual savory pies made with flaky pastry crust and a rich, seasoned ground beef filling baked in a muffin pan. These handheld mini pies are perfect for family dinners, meal prep, or party appetizers.
Ingredients
- 1 lb (450 g) ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup frozen peas and carrots
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1/2 cup beef broth
- 1 teaspoon dried thyme
- Salt, to taste
- Black pepper, to taste
- 2 refrigerated pie crusts (or homemade pastry dough)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
- In a skillet over medium heat, cook ground beef until browned. Drain excess fat.
- Add diced onion and cook until softened, about 3–4 minutes. Stir in garlic and cook for 30 seconds.
- Mix in peas and carrots, tomato paste, Worcestershire sauce, beef broth, thyme, salt, and pepper.
- Simmer for 5–7 minutes until mixture thickens. Remove from heat and let cool slightly.
- Cut pie crust into circles large enough to line each muffin cup. Press dough into the cups.
- Spoon meat filling evenly into each crust-lined cup.
- Cut smaller circles or strips for the tops and place over filling. Seal edges by pressing gently.
- Brush tops with beaten egg.
- Bake for 20–25 minutes until crust is golden brown. Cool for 5 minutes before removing from tin.
Notes
- Allow the filling to cool slightly before assembling to prevent soggy crusts.
- You can substitute ground turkey or chicken for a lighter option.
- These pies freeze well; reheat in the oven for best texture.
- Add shredded cheese to the filling for extra richness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American