Muffin Tin Meat Pies
Delightful and convenient mini meat pies with flaky crusts and savory fillings, perfect for gatherings or family dinners.
Ingredients
For the Filling
- 1 pound ground meat (beef, turkey, or chicken) Can use any ground meat of choice.
- 1 medium onion, chopped Adds sweetness and depth.
- 2 cloves garlic, minced For aromatic flavor.
- 1 cup frozen mixed vegetables (peas, carrots, corn) Provides nutrition and color.
- 2 tablespoons Worcestershire sauce Enhances the flavor.
- 1 teaspoon dried thyme For added herb flavor.
- to taste Salt and pepper For seasoning.
For the Crust
- 1 package puff pastry (2 sheets, thawed) For flaky crust.
- 1 egg beaten (for egg wash) To brush on top for a golden finish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a skillet over medium heat, cook the ground meat until browned, about 5 to 7 minutes. Stir frequently to ensure even browning.
- Add the chopped onion and minced garlic; cook until onions are translucent, about 3 to 4 minutes.
- Stir in the mixed vegetables, Worcestershire sauce, dried thyme, salt, and pepper. Cook for an additional 2 to 3 minutes.
- Remove from heat and allow the mixture to cool slightly.
Assembly
- On a floured surface, roll out the puff pastry to about 1/8-inch thickness. Cut out circles larger than the muffin tin cups.
- Press each pastry circle into the muffin tin cups. Fill each cup with the meat filling, ensuring not to overfill.
- Roll out more pastry to cut additional circles for the tops. Place each circle over the stuffed cups, crimping the edges to seal.
- Brush the tops with beaten egg. Place the muffin tin in the preheated oven and bake for 20 to 25 minutes until puffed and golden brown.
- Allow to cool slightly before removing from the tin.
Notes
Customize filling with your favorite vegetables or spices. For a healthier option, substitute puff pastry with phyllo dough. Storage tips: refrigerate for 3-4 days in an airtight container, or freeze for up to 3 months.