Mini Beef Pot Pies

Description

These mini beef pot pies feature a golden, flaky pastry crust filled with a savory beef mixture cooked with onions, herbs, and rich seasoning. Perfect as a main dish, party food, or make-ahead meal, they are comforting, filling, and full of flavor.

---

Ingredients (Makes 6–8 mini pies)

For the pastry

• 2 sheets shortcrust pastry or puff pastry, thawed

• 1 egg, beaten (for egg wash)

For the beef filling

• 300 g ground beef

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 small carrot, finely diced

• 1 tablespoon tomato paste

• 120 ml beef stock

• 1 teaspoon Worcestershire sauce

• ½ teaspoon salt (or to taste)

• ½ teaspoon black pepper

• ½ teaspoon paprika

• ½ teaspoon dried thyme or rosemary

• 1 tablespoon flour (for thickening)

Optional additions

• Frozen peas or corn (2–3 tablespoons)

• A splash of milk or cream for extra richness

---

Instructions

Step 1: Prepare the filling

1. Heat olive oil in a skillet over medium heat.

2. Add onion and sauté for 2–3 minutes until soft.

3. Add garlic and cook for 30 seconds until fragrant.

4. Add ground beef and cook until browned, breaking it up with a spoon.

5. Stir in carrot, tomato paste, salt, pepper, paprika, and herbs.

6. Sprinkle flour over the mixture and stir well.

7. Pour in beef stock and Worcestershire sauce.

8. Simmer for 5–7 minutes until thick and slightly saucy.

9. Remove from heat and let cool slightly.

---

Step 2: Prepare the pastry shells

1. Preheat the oven to 190°C / 375°F.

2. Lightly grease a muffin tin.

3. Roll out pastry and cut circles large enough to line the muffin cups.

4. Press pastry into the tin, leaving a slight overhang.

---

Step 3: Assemble the pies

1. Spoon the beef filling into each pastry-lined cup.

2. Cut smaller pastry circles for the tops.

3. Place on top and seal edges by pressing or crimping with a fork.

4. Cut a small slit in the center for steam to escape.

5. Brush tops with beaten egg.

---

Step 4: Bake

1. Bake for 25–30 minutes, until golden brown and crisp.

2. Let rest for 5 minutes before removing from the tin.

---

Serve

• Serve warm with tomato sauce, gravy, or a fresh salad.

• Garnish with rosemary or thyme if desired.

---

Tips

• Let the filling cool before assembling to avoid soggy pastry.

• These pies freeze well before or after baking.

• Can be made with chicken or mushroom filling as a variation.