Ah! Muffin tin meat pies are like the cute, bite-sized cousins of regular meat pies—perfect for parties, meal prep, or just a fun twist on dinner. Using a muffin tin makes them individual portions, and you can get creative with fillings. Here’s a clear, step-by-step way to make them:
Mini Muffin Tin Meat Pies Recipe
Ingredients (makes ~12 mini pies):
- 1 sheet of puff pastry (or shortcrust pastry)
- 300–400g minced beef, chicken, or lamb
- 1 small onion, finely chopped
- 1 small carrot, finely diced
- 1 garlic clove, minced
- 1–2 tbsp flour
- ½ cup beef or chicken stock
- 1 tsp Worcestershire sauce (optional)
- Salt and pepper to taste
- 1 egg (for egg wash)
Instructions:
- Preheat oven to 200°C (400°F). Grease a 12-cup muffin tin.
- Cook the filling:
- Brown the minced meat in a pan.
- Add onion, garlic, and carrot; cook until softened.
- Sprinkle flour over the mixture and stir for 1–2 minutes.
- Slowly add stock and Worcestershire sauce, simmer until thickened. Season with salt and pepper. Let it cool slightly.
- Prepare the pastry:
- Roll out the pastry. Cut 12 circles slightly larger than the muffin cups (to line the cups).
- Optional: Cut smaller circles for tops.
- Assemble pies:
- Line each muffin cup with a pastry circle.
- Spoon the meat filling into each cup.
- Cover with a smaller pastry circle if using. Pinch edges to seal.
- Egg wash: Brush tops with beaten egg for a golden finish.
- Bake: 20–25 minutes, until pastry is golden and puffed.
- Serve: Warm, straight from the tin, or cooled for portable snacks.
💡 Tips:
- You can mix in peas, corn, or mushrooms into the filling.
- For extra flavor, add a sprinkle of cheese on top before baking.
- These freeze well: bake first, cool, and store in airtight containers. Reheat in the oven.
If you want, I can also give a super-easy shortcut version that uses ready-made frozen puff pastry and canned gravy—it’s almost no-cook but still delicious.
Do you want me to do that?
