Traditional Meat Pie

Why You’ll Love This Recipe

• Flaky and Buttery – I love how puff pastry turns golden and crisp, giving each bite a beautiful crunch.

• Classic Comfort Food – This recipe brings me back to homey, nostalgic flavors—hearty, meaty, and deeply seasoned.

• Perfectly Portable – These individual pies are great for lunches or sharing at gatherings.

• Customizable – I can easily swap the filling or add extra ingredients like cheese or herbs.

• Simple but Impressive – The result looks fancy, but the steps are straightforward and easy to follow.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef
1 medium onion, finely diced
2 cloves garlic, minced
1 small carrot, finely chopped
1 rib celery, finely chopped
2 tbsp tomato paste
1/2 cup beef broth
1 tbsp Worcestershire sauce
1/2 tsp dried thyme
1/2 tsp ground black pepper
2 sheets puff pastry, thawed if frozen
1 egg, beaten (for egg wash)

Directions

1. I start by heating a little oil in a skillet over medium heat, then sauté the onion, garlic, carrot, and celery for about 5 minutes until soft and fragrant.

2. I add the ground beef and cook until it’s browned and fully cooked, breaking it up with a spoon as it cooks.

3. I stir in the tomato paste, Worcestershire sauce, dried thyme, black pepper, and beef broth. I let the mixture simmer for 8–10 minutes, until the filling thickens and most of the liquid evaporates.

4. I remove the filling from the heat and allow it to cool completely before assembling the pies. This step is key to avoiding soggy pastry.

5. While the filling cools, I roll out the puff pastry sheets and cut them into circles or rectangles, depending on the shape I want.

6. I spoon the cooled meat filling onto half of the pastry pieces, leaving a small border around the edges. Then I top each with another piece of pastry and press the edges together with a fork to seal.

7. I cut a small slit in the top of each pie to allow steam to escape during baking.

8. I brush the tops of the pies with beaten egg to help them get that golden, glossy finish.

9. I bake the pies at 400°F (200°C) for 20–25 minutes, until they’re puffed, golden brown, and crisp.

Servings and timing

Yield: 6 individual pies
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Variations

• Add cheese – I sometimes tuck in a little shredded cheddar or mozzarella before sealing the pies for a gooey surprise.

• Use different meats – Ground lamb, turkey, or chicken are all delicious alternatives to beef.

• Make it spicy – A pinch of chili flakes or hot sauce adds a nice heat if I’m in the mood.

• Include herbs – I add fresh parsley or rosemary for extra flavor when I want to elevate the filling.

• Make it vegetarian – I’ve swapped the beef for lentils or mushrooms with great results.

Storage/Reheating

Once cooled, I store any leftover pies in an airtight container in the fridge for up to 3 days. To reheat, I place them in a 350°F oven for about 10 minutes to crisp up the pastry again. I avoid the microwave if I want to maintain that flaky texture. These pies also freeze well—I wrap them tightly and freeze for up to 2 months, reheating from frozen at 375°F for 25–30 minutes.

FAQs

Can I freeze meat pies before baking?

Yes, I can assemble the pies, freeze them on a baking sheet until solid, then transfer them to a container or freezer bag. When baking from frozen, I just add a few extra minutes to the cook time.

What’s the best way to avoid soggy pastry?

I always let the filling cool completely before assembling, and sometimes I bake the pies on a preheated tray to help crisp the bottom.

Can I make one large pie instead of individual ones?

Absolutely. I press one sheet of puff pastry into a pie dish, fill it, and top with another sheet, sealing the edges. I bake it for a bit longer—about 30–35 minutes—until golden and cooked through.

What sides go well with meat pies?

I usually serve mine with mashed potatoes, green peas, or a simple salad. The pies are hearty enough to be the star of the plate.

Can I use store-bought pie dough instead of puff pastry?

Yes, pie dough works too—it gives a more traditional crust texture rather than the flaky lift of puff pastry. Both are delicious.

Conclusion

This Traditional Meat Pie recipe is everything I want in a comfort meal—savory, rich, flaky, and totally satisfying. Whether I make them for a cozy dinner at home or serve them at a gathering, these individual pies are always a hit. Simple to make and endlessly customizable, they’re a warm, flavorful favorite I’ll keep coming back to.