Description
If you’re searching for a dish that combines warmth, flaky texture, and a hearty filling, these Savory Beef Meat Pies are your answer.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 500g ground beef
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce (optional)
- 1/2 cup beef broth
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 teaspoon paprika
- <1 teaspoon dried thyme
- 1 tablespoon all-purpose flour
- 2 sheets puff pastry, thawed
- 1 egg, beaten
- 1/2 cup frozen peas or corn (optional)
Instructions
- Begin by heating the olive oil in a medium-sized skillet over a medium flame. Once heated, add in the finely chopped onion and minced garlic. Sauté these ingredients together for about 2 to 3 minutes until the onion becomes translucent and fragrant, laying a flavorful base for the meat filling.
- Add the ground beef to the skillet, breaking apart large pieces as it cooks. Stirring occasionally, let the meat brown evenly. After a few minutes, drain any excess fat that accumulates in the skillet to keep your filling from becoming greasy.
- Next, stir in the tomato paste, Worcestershire sauce, and optional soy sauce for added depth. Season the mixture with salt, pepper, paprika, and dried thyme, enhancing both fragrance and flavor. Continue stirring and let these components unite for another minute.
- Pour in the beef broth, mixing thoroughly, followed by sprinkling the all-purpose flour over the mixture. This will help thicken the filling as it simmers. Allow the filling to simmer on low heat for 5 to 7 minutes until it bubbles and thickens. Remove from heat and let it cool completely before assembling the pies; this step is crucial to ensure the pastry stays crisp.
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. This will prevent the pies from sticking and aid in easy cleanup.
- Take the thawed puff pastry and roll it out to about ¼ inch thickness on a lightly floured surface. Using a round cutter or glass, cut out equal-sized circles or squares. Aim for a size that allows for a generous amount of filling without overflowing.
- On half of the pastry shapes, spoon 1 to 2 tablespoons of cooled beef filling. If you like, you can add some frozen peas or corn for extra texture and flavor. This is also the point to get creative—don’t hesitate to adjust based on your taste preferences!
- Brush the edges of the pastry with the beaten egg to promote a good seal. Then place the corresponding pastry shapes over the filled ones, pressing the edges to seal firmly. Use a fork to crimp the edges further and create an appealing design. Additionally, cut a small slit or a cross on the tops of each pie; this acts as a vent for steam, preventing bursting during baking.
- Transfer the prepared pies to the lined baking sheet and brush the tops with the remaining egg wash. This will yield a golden, glossy finish once baked. Place the baking sheet in the preheated oven and allow the pies to bake for 20 to 25 minutes. You’ll know they’re ready when they puff up and turn a beautiful golden brown.
- Once out of the oven, let the pies cool slightly. They will be hot, so a few minutes of cooling will make them easier to handle. Serve warm and enjoy this flaky, savory delight!
Notes
Always allow the beef filling to cool completely before assembling the pies to prevent the pastry from becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 250 kcal
- Sodium: 300 mg
- Protein: 12 g