Go Back
Muffin tin meat pies serving 12 using 2 refrigerated 9-inch pie crusts cut twelve 4-inch base circles and twelve 2-inch top circles pressed into greased 12-cup muffin tin, filled with 1 pound ground pork mixed half cup breadcrumbs 1 grated medium onion 1 tablespoon chopped fresh sage 1 teaspoon salt half teaspoon pepper and 1 beaten egg refrigerated until firm, tops sealed pinched fork-crimped egg-washed baked 375°F 30-35 minutes golden rested 15 minutes before popping out

Muffin Tin Meat Pies

Individual savory pies made in a standard muffin tin with flaky shortcrust pastry and a thick, seasoned minced beef filling. A practical homemade meat pie recipe that bakes golden in 20 minutes and stores or freezes beautifully.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 pies
Course: Dessert
Cuisine: American
Calories: 312
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef, 80/20
  • 1 small brown onion, finely diced
  • 2 cloves garlic, minced
  • 1 medium carrot, peeled and finely diced
  • 1 tbsp olive oil
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 1/2 cup beef broth
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1 tbsp cornstarch mixed with 2 tbsp cold water
  • salt and black pepper to taste
  • 2 sheets store-bought shortcrust pastry, thawed
  • 1 large egg beaten with 1 tbsp milk for egg wash
  • cooking spray or butter for greasing

Equipment

  • 12-Cup Muffin Tin
  • Skillet
  • Round Pastry Cutter or Glass
  • Pastry Brush
  • Offset Spatula

Method
 

  1. Cook onion and carrot in olive oil 4 minutes. Add garlic 30 seconds. Brown ground beef, drain excess fat.
  2. Stir in tomato paste, cook 1 minute. Add Worcestershire, broth, thyme, paprika, salt, and pepper. Simmer briefly.
  3. Add cornstarch slurry and stir 1 to 2 minutes until filling thickens to a paste. Cool at least 20 minutes.
  4. Preheat oven to 400°F. Grease muffin tin. Cut 12 large circles (4 inch) and 12 small circles (3 inch) from pastry sheets.
  5. Press large circles into muffin cups. Fill with cooled beef filling. Top with small circles and seal edges with a fork.
  6. Brush with egg wash. Cut a small slit in each lid. Bake 18 to 22 minutes until deep golden. Cool 5 minutes before lifting out.

Notes

  • Always cool the filling before assembly - hot filling creates steam that makes the pastry base soggy.
  • Filling must be thick enough to hold its shape on a spoon before going into the pastry.
  • Patch any torn pastry with a small piece pressed over the gap - better than a hole.
  • Bake on the lower-middle rack for the crispest base.
  • Freeze fully cooled pies for up to 3 months and reheat from frozen at 375°F for 20 to 22 minutes.