Best 6 Miniature Meat Pies Recipes

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In the realm of culinary delights, few treats can rival the allure of miniature meat pies. These bite-sized morsels of savory goodness are perfect for any occasion, whether you're hosting a sophisticated party or simply craving a satisfying snack. With their flaky, golden-brown crust and delectable meat filling, miniature meat pies offer a tantalizing experience that will leave you wanting more. Whether you prefer classic beef and gravy or something more exotic, there's a world of flavors to explore in the realm of these miniature masterpieces. So, let's embark on a culinary journey and discover the best recipes for miniature meat pies, promising to tantalize your taste buds and leave you with unforgettable memories of these delightful treats.

Check out the recipes below so you can choose the best recipe for yourself!

MINI MEAT PIES



Mini Meat Pies image

A fun, all-Aussie appetizer from The Essential Finger Food Cookbook; little meat pies - traditional or uncovered - made from ready rolled shortcrust pastry baked in patty tins.

Provided by NotQuiteVegetarian

Categories     Meat

Time 45m

Yield 24 mini pies

Number Of Ingredients 12

6 sheets shortcrust pastry, pre-rolled
2 small tomatoes, sliced
1/2 teaspoon dried oregano leaves
1 tablespoon oil
1 onion, chopped
2 garlic cloves, crushed
500 g beef mince
2 tablespoons plain flour
375 ml beef stock
80 ml tomato sauce
2 teaspoons Worcestershire sauce
1/2 teaspoon mixed herbs

Steps:

  • Preheat oven to 200°C.
  • Cut pastry into 48 circles if making traditional pies, or 24 if making uncovered pies using a 7 cm round cutter.
  • Press 24 circles into two lightly greased 12-hole patty tins.
  • To make filling, heat oil in heavy-based pan, add onion and garlic and cook over medium heat for 2 minutes or until onion is soft.
  • Add mince and stir over high heat for 5 minutes or until well browned and all liquid has evaporated; using a fork to break up any lumps of mince.
  • Add flour, stir until combined then cook over medium heat for 1 minutes.
  • Add stock, sauces and herbs and stir over the heat until boiling.
  • Reduce heat to low and simmer for 5 minutes or until mixture thickens.
  • Stir occasionally then allow to cool.
  • Divide filling among pastry circles.
  • Top each with two half slices of tomato and sprinkle with oregano.
  • Bake for 25 minutes or until pastry is golden brown and crisp.
  • For traditional pies, place the remaining pastry rounds over the tomato and oregano topping and seal the edges with beaten egg before baking.
  • Serve hot.

Nutrition Facts : Calories 293.9, Fat 19.7, SaturatedFat 5.4, Cholesterol 14.8, Sodium 319.7, Carbohydrate 22.2, Fiber 1.9, Sugar 0.7, Protein 6.8

MEAT PIES



Meat Pies image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h50m

Yield 20 meat pies

Number Of Ingredients 15

20 frozen unbaked dinner rolls, such as Rhodes
All-purpose flour, for rolling
2 eggs mixed with 2 tablespoons water, for an egg wash
1 tablespoon vegetable oil
2 poblano peppers, seeded and chopped
1 onion, chopped
1/2 teaspoon red pepper flakes
4 cloves garlic, chopped
1 1/2 pounds ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3 tablespoons tomato paste
1 cup grated pepper Jack cheese
1/2 cup chopped fresh parsley

Steps:

  • For the crust: Put the frozen rolls on a baking sheet. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
  • For the filling: Add the oil to a large skillet and set it over medium heat. Cook the peppers and onion until soft, about 5 minutes. Add the red pepper flakes and garlic, then cook for another minute. Transfer to a bowl or plate and set aside.
  • Put the same skillet over medium-high heat, add the beef and cook, breaking up any lumps. Add the chili powder, cumin and 3/4 teaspoon salt and cook until the meat is no longer pink, 5 to 7 minutes. Add the tomato paste and 1/4 cup water and stir until combined. Mix in the cooked vegetables. Transfer to a bowl and set aside to cool. When the meat is cool, add the cheese and parsley, then season with salt and pepper.
  • Preheat the oven to 400 degrees F.
  • To form: Roll out each dinner roll on a lightly floured surface into a 4-inch circle about 1/4 inch thick. Put 1 1/2 tablespoons of the meat mixture in the center of each circle. Brush around the outside of the circles with the egg wash and fold over the dough to form half-moon shapes. Press the edges together and crimp them with a fork. Put on a parchment-lined baking sheet and brush the tops with the egg wash.
  • Bake until golden brown, 10 to 12 minutes.

MINIATURE MEAT PIES



Miniature Meat Pies image

I make these handheld pies in advance, keep them in the freezer, then bake them the day of the party. They are always a hit at tailgate and potlucks. -Gayle Lewis, Yucaipa, California

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield about 1-1/2 dozen.

Number Of Ingredients 11

1 pound ground beef
1/2 cup chili sauce
2 tablespoons onion soup mix
DOUGH:
3 cups all-purpose flour
1 to 2 tablespoons sesame seeds, optional
1 teaspoon salt
1 cup shortening
3/4 cup shredded cheddar cheese
3/4 cup evaporated milk
1 tablespoon cider vinegar

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in chili sauce and soup mix; set aside. , In a large bowl, combine the flour, sesame seeds if desired, and salt. Cut in shortening and cheese until crumbly. Combine milk and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. , Divide dough in half; roll out to 1/8-in. thickness. Cut with a lightly floured 2-1/2-in. round cutter. Place half of the circles 2 in. apart on ungreased baking sheets; top each with a rounded tablespoonful of beef mixture. Top with remaining circles. Moisten edges with water and press with a fork to seal. Cut a slit in the top of each. , Bake at 425° until golden brown, 12-16 minutes. Serve immediately., Freeze option: Freeze cooled pies in an airtight container for up to 3 months. Bake, from frozen, on an ungreased baking sheet at 425° until heated through, 14-16 minutes.

Nutrition Facts : Calories 508 calories, Fat 30g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 983mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 1g fiber), Protein 17g protein.

EASY MINI ALE AND MEAT PIES



Easy Mini Ale and Meat Pies image

A traditional meat and ale pie. Superb flavor, inexpensive to make, and absolutely delicious and filling. The pies can be wrapped and frozen once they've been cooked and cooled completely.

Provided by Bella V.

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 1h25m

Yield 6

Number Of Ingredients 21

1 tablespoon all-purpose flour, or as needed
2 (9 inch) frozen pastry crusts, at room temperature
3 (3x5-inch) loaf pans
2 tablespoons vegetable oil
2 medium potatoes, diced
2 stalks celery, diced
½ large white onion, chopped
1 large carrot, diced
1 pound ground beef
¼ cup frozen peas
¼ cup frozen corn
1 (12 fluid ounce) can or bottle dark ale
2 tablespoons all-purpose flour
2 cups reduced-sodium beef stock
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 tablespoon kosher salt
1 tablespoon tomato bouillon
1 teaspoon dried rosemary
1 teaspoon garlic powder
1 egg, beaten

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Lightly flour a work surface. Roll each crust out to about 1/8-inch thick. Cut dough to fit three 3x5-inch loaf pans. Push dough into tins and up the edges using your fingertips. Roll out remaining dough for use as top crusts and set aside.
  • Heat oil in a large pot over medium heat. Add potatoes, celery, onion, and carrot. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add beef and cook until browned, 5 to 7 minutes. Add peas, corn, and ale; cook and stir until reduced by a bit more than half, stirring occasionally, about 5 minutes.
  • Add flour to the vegetable-ale mixture and stir constantly until thick and almost pasty, 1 to 3 minutes. Add stock slowly, stirring constantly. Add ketchup, Worcestershire sauce, salt, tomato bouillon, rosemary, and garlic powder. Reduce heat and simmer until filling mixture reduces to desired thickness and potatoes are cooked through, 7 to 10 minutes.
  • Remove pot from heat and allow filling to cool slightly. Fill crusts with filling. Top with remaining dough and pinch edges to seal. Brush tops of pies with beaten egg wash. Cut 3 slits in the top of each pie for air to escape. Place tins on a baking sheet.
  • Bake in the preheated oven until golden brown, about 30 minutes.

Nutrition Facts : Calories 647 calories, Carbohydrate 51.6 g, Cholesterol 77.4 mg, Fat 37.4 g, Fiber 4.9 g, Protein 21.8 g, SaturatedFat 10.5 g, Sodium 1501.5 mg, Sugar 5.6 g

MINI MINCEMEAT PIES



Mini Mincemeat Pies image

Categories     Food Processor     Ginger     Dessert     Bake     Christmas     Orange     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 18

Number Of Ingredients 11

1 3/4 cups all purpose flour
10 tablespoons powdered sugar
3 1/4 teaspoons grated orange peel
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
2 tablespoons (or more) orange juice
3/4 cup purchased mincemeat from jar
3 tablespoons minced crystallized ginger
1/4 teaspoon ground cinnamon
1 egg, beaten to blend (for glaze)

Steps:

  • Mix flour, 6 tablespoons powdered sugar, 2 1/2 teaspoons orange peel and salt in processor. Add butter; process until mixture resembles coarse meal. Whisk egg yolk and 2 tablespoons orange juice in small bowl. Add to processor; blend until moist clumps form, adding more juice by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Chill 30 minutes.
  • Butter eighteen 1 3/4-inch-diameter mini muffin cups. Mix mincemeat, crystallized ginger, cinnamon, remaining 4 tablespoons powdered sugar and 3/4 teaspoon peel in small bowl. Roll out dough on floured surface to 17-inch round. Using 2 1/2-inch-diameter cookie cutter, cut out 18 dough rounds. Press 1 round into bottom and up sides of each muffin cup. Using 1 3/4- to 2-inch-diameter cookie cutter, cut out 18 more dough rounds (reroll dough if necessary). Fill crust in each muffin cup with 1 heaping teaspoon filling. Brush edges of smaller dough rounds with some of egg glaze. Place 1 round atop filling in each muffin cup, glazed side down, pressing dough edges to seal. Cut small X in center of each pie. (Can be made 4 hours ahead. Cover pies and remaining glaze separately and chill.)
  • Preheat oven to 375°F. Brush pies with remaining egg glaze. Bake until crusts are golden, about 20 minutes. Using small knife, cut around pies to loosen; turn out onto rack. Serve warm or at room temperature.

QUICK & EASY MINI MEAT PIES #5FIX



Quick & Easy Mini Meat Pies #5FIX image

5-Ingredient Fix Contest Entry. A delightfully simple but yummy appetizer, perfect for game days, picnics or last-minute guests. Made this for the Super Bowl with ingredients I had in the fridge. You can add lots more but staying within the 5 ingredients was a fun experiment. I often use two cans of dough to make a double batch, because they go so quickly.

Provided by rickbrowne

Categories     Potato

Time 35m

Yield 12 mini pies, 4-6 serving(s)

Number Of Ingredients 5

1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes, divided
1/2 lb chicken-apple sausage, meat removed from casing
1 (16 ounce) package frozen peas and carrots, divided
1 medium onion, minced
1 (16 ounce) package refrigerated biscuit dough

Steps:

  • Divide the mashed potatoes in half, returning one half to the bag to refreeze, thaw the remaining half and set aside.
  • Thaw and drain 1/2 bag (about 8 oz.) of the peas and carrots, and place in a medium bowl.
  • Over medium heat cook the sausage (the meat having been removed from the casing) and the onion in a nonstick skillet, stirring, until the sausage is browned and the onions are translucent, about 8 minutes. Drain off the grease and pour the meat-onion mix into a large bowl, set aside.
  • In the same pan, with any residual grease left in the pan, cook the peas and carrots for another 2 minutes.
  • Pour the peas and carrots into the meat mixture, then fold in the thawed (10 ounces portion) of the mashed potatoes.
  • With a rolling pin, roll out the biscuit dough and cut into 12 (3-inch) rounds.
  • Preheat oven to 350F degrees.
  • Put a generous tablespoonful of the filling in the center of each round, brush the edges with water, and fold in half. Seal the edges with a fork. Cut 2 small slits in the top of each meat pie.
  • Put the mini-pies on an un-greased baking sheet and bake for 15 minutes until they are golden brown. Remove, let cool slightly, and serve.

Tips:

  • Use a sharp knife to cut the puff pastry sheets into even squares. This will help ensure that the pies are evenly cooked.
  • Don't overfill the pies. Too much filling will make them difficult to seal and they may burst open during baking.
  • Brush the tops of the pies with egg wash before baking. This will give them a golden brown color and help them to rise.
  • Bake the pies until they are golden brown and the filling is bubbling. The cooking time will vary depending on the size of the pies, so check them frequently.
  • Let the pies cool for a few minutes before serving. This will help to prevent the filling from spilling out.

Conclusion:

Miniature meat pies are a delicious and versatile appetizer or main course. They can be made with a variety of fillings, so you can easily customize them to your liking. With a little planning, they can also be made ahead of time, making them a great option for busy weeknights. So next time you're looking for a quick and easy meal, give miniature meat pies a try!

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