Golden, flaky pastry shells filled with a hearty combination of seasoned ground beef, tender diced potatoes, and fragrant herbs—these individual savory pies deliver rich, comforting flavor in every bite. Perfectly portioned and portable, they are ideal for family dinners, gatherings, lunchboxes, or as a warm appetizer during cold seasons.

Why You’ll Love This Recipe

• Comfort food in a handheld form – Each pie offers a satisfying blend of textures and savory flavors.
• Perfect for meal prep – They store and reheat beautifully, making them a practical make-ahead option.
• Freezer-friendly – Make a batch and freeze for a quick snack or dinner on busy days.
• Customizable – Swap meats, add vegetables, or use your favorite spices for variation.
• Ideal for entertaining – Serve them as a rustic, crowd-pleasing appetizer or buffet item.
• Flaky, golden pastry – Puff or shortcrust pastry bakes up beautifully crisp.
• Hearty and filling – Each pie is packed with protein and carbs for a complete snack or light meal.
• Kid-friendly – Their size and flavor make them a hit with children and adults alike.
• Easy to make – Simple ingredients and step-by-step preparation make this accessible even for beginner bakers.
• Visually appealing – Rustic yet elegant, perfect for plating or serving from the oven to the table.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Filling:
olive oil
onion, finely chopped
garlic clove, minced
ground beef
small potato, peeled and diced
Worcestershire sauce
dried thyme
salt and black pepper
beef broth or water

For the Pastry:
puff pastry or shortcrust pastry, thawed
egg, beaten (for egg wash)

Directions

1. Preheat the oven: Set your oven to 375°F (190°C). Lightly grease a muffin tin or individual pie molds.
2. Cook the filling: In a skillet over medium heat, warm the olive oil. Add chopped onion and garlic, and sauté until soft and fragrant.
3. Add meat and potatoes: Stir in the ground beef and cook until browned. Add diced potatoes, Worcestershire sauce, thyme, salt, and pepper. Pour in the beef broth or water and stir.
4. Simmer: Cover and let the mixture cook on low heat for 10–12 minutes until potatoes are fork-tender. Remove from heat and let it cool slightly before assembling the pies.
5. Prepare the pastry: Cut circles from the pastry sheets large enough to line the bottom and sides of each mold, as well as smaller circles for the tops.
6. Assemble the pies: Press bottom pastry circles into each muffin cup or mold. Fill each with the cooled meat and potato mixture. Cover with a top pastry circle and seal edges by pressing with a fork or pinching.
7. Egg wash and vent: Brush the tops of the pies with beaten egg. Use a knife to cut a small slit in each pie for steam to escape.
8. Bake: Bake in the preheated oven for 25–30 minutes, or until golden brown and crisp.
9. Cool and serve: Let the pies cool for a few minutes before serving.

Servings and timing

• Servings: 6–8 mini pies (depending on size)
• Prep time: 20 minutes
• Cook time: 30 minutes
• Total time: 50 minutes

Variations

• Lamb or chicken: Swap the beef for ground lamb or chopped cooked chicken.
• Vegetable-packed: Add peas, carrots, or mushrooms to the filling for extra nutrition.
• Cheesy version: Mix shredded cheddar or mozzarella into the filling before baking.
• Spiced twist: Add ground cumin, smoked paprika, or curry powder for a bolder flavor profile.
• Mashed potato topping: Make open-faced pies and top with mashed potatoes for a mini shepherd’s pie.
• Herb crust: Sprinkle herbs or grated cheese onto the pastry tops before baking.
• Mini empanada style: Shape and fold the pies like empanadas for a hand-pie presentation.
• Vegan version: Use plant-based meat and dairy-free pastry.
• Breakfast pies: Add scrambled eggs and breakfast sausage for a morning version.
• Sweet potato substitute: Replace regular potatoes with sweet potatoes for a touch of sweetness.

Storage/Reheating

• Storage: Store fully baked and cooled pies in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze baked pies individually wrapped in foil or plastic wrap, then place in a freezer-safe bag or container for up to 2 months.
• Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes or until heated through. For frozen pies, bake directly from frozen for 20–25 minutes or until hot and crisp.

FAQs

Can I make these pies ahead of time?

Yes. Assemble the pies, refrigerate for up to 24 hours, and bake them just before serving.

Can I freeze these pies before baking?

Yes. Freeze unbaked assembled pies on a tray until solid, then transfer to a freezer-safe bag. Bake from frozen, adding 5–10 extra minutes to the cook time.

What’s the best pastry to use?

Both puff pastry and shortcrust pastry work well. Puff pastry gives a lighter, flakier result, while shortcrust is sturdier and more rustic.

How do I avoid soggy bottoms?

Ensure the filling is cooled and not too wet before adding to the pastry. Also, bake the pies on the lower rack of the oven to help crisp the bottom crust.

Can I make these in larger pie tins?

Yes, but adjust the baking time accordingly. A 6-inch individual pie may take 35–40 minutes.

Do I need to peel the potatoes?

Peeling is recommended for a smooth texture, but you may leave the skin on for a more rustic version.

Can I use leftover cooked meat?

Absolutely. Chop or shred the cooked meat finely and reduce the cook time when mixing with potatoes.

Are these good for lunchboxes?

Yes. These pies hold up well and can be enjoyed warm or at room temperature, making them perfect for lunch on the go.

What should I serve with these pies?

They pair well with a side salad, roasted vegetables, or a simple dipping sauce like mustard or gravy.

Can I use store-bought pie crusts?

Yes, store-bought crusts are convenient and work well for this recipe. Be sure to thaw them according to package instructions before using.

Conclusion

Mini Savory Meat & Potato Pies are a delicious, comforting dish that brings together the warmth of a home-cooked meal with the convenience of a handheld pastry. Their flaky crust, rich filling, and rustic charm make them ideal for any occasion—from weeknight dinners to holiday spreads. Whether enjoyed fresh out of the oven or packed for later, these pies are a timeless, satisfying treat.

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