Homemade Mini Meat Pies Recipe with Flaky Crust

Homemade mini meat pies offer a crisp, flaky pastry and a juicy, flavorful filling. They’re quick to prepare, freezer-friendly, and perfect for lunch boxes, parties, picnics or a simple snack. You can use store-bought pastry or make your own shortcrust pastry for a lighter, flakier result.

I love making meat pies because they are so straightforward. If you prefer making pastry from scratch, try a classic shortcrust recipe for a light, slightly flaky texture and buttery flavor. Making your own pastry is satisfying and not difficult — it just takes a little patience with the handling so the dough stays tender.

For this version I made mini meat pies using a cupcake tin. They are great for serving at gatherings and ideal for making ahead, then freezing either before or after baking. Reheat them in the oven when you need a quick warm snack or meal component.

Mini pies offer easy portion control, making it simple to decide how many to prepare. If you’re cooking for two or packing lunch boxes, bake and freeze a batch; warm up only what you need, or enjoy them cold straight from the fridge — both ways are delicious.

If you prefer a single large pie instead of minis, use a 6-inch baking dish and increase the bake time to about 40 minutes or until the pastry is golden and cooked through. For a large pie, double the pastry quantity so you have enough to line and top the dish.

For the filling shown here I used a fine mix of half beef and half pork. The pork adds a little fat that helps keep the filling moist. The recipe is flexible — use the herbs and seasonings you enjoy.

For pastry, I recommend a good shortcrust pastry. It bakes crisp and light while still offering a pleasant butteriness that complements a meaty filling.

Below is the recipe with step-by-step instructions so you can recreate these tasty mini meat pies at home.

Instructions

1. If you are making pastry from scratch, sift the flour and salt into a large bowl and add the cold cubed butter.

2. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Lift and drop the mixture to aerate the flour.

3. Make a well, add the beaten egg and 1 tablespoon cold water. Stir with a round-bladed knife, then add another tablespoon of water if needed.

4. When the dough begins to clump, use your hands to bring it together. Handle the dough as little as possible to keep it tender and flaky.

5. Add small amounts of water only as needed. The dough should form a clean ball that is dry enough not to stick to your hands.

6. Wrap the dough and chill in the fridge for 20 minutes.

7. Preheat the oven to 375°F / 190°C and grease a 12-cup cupcake pan well.

8. Combine the filling ingredients in a bowl: ground meat, the egg, herbs, salt, pepper, chutney or cranberry sauce and optional cranberries. Mix until evenly combined.

9. Roll chilled pastry on a floured surface to about 5 mm thick. Use two round cutters — one large to line each cupcake cup and a slightly smaller one for lids. If you don’t have cutters, large and small glasses work fine.

10. Cut circles from the pastry and line each cupcake cup. Re-roll offcuts as needed. Use any small scraps to cut simple decorative shapes.

11. Press the large pastry circles into the cupcake cups and spoon about a tablespoon of filling into each one.

12. Brush the rim with egg wash, place the smaller pastry circle on top and seal gently. Snip a small vent in each lid so steam can escape while baking.

13. Brush the tops with egg wash. If you added pastry decorations, brush those too.

14. Bake for about 25 minutes or until the pastry is puffed and golden.

15. Remove from the oven and let the pies cool in the pan for five minutes before turning them out onto a wire rack. Serve warm or allow to cool completely before freezing.

If freezing, arrange the cooled pies in a single layer on a tray to freeze solid, then transfer to a freezer-safe container or bag. Reheat from frozen in a preheated oven until warmed through and the pastry is crisp.

We’d love to hear your variations and tips — did you swap herbs, add cheese, or try a different glaze? Share your ideas in the comments.

Recipe Card

Homemade Mini Meat Pies

Yield:
12

Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Small, freezer-friendly savory pies with a buttery shortcrust and a seasoned beef-and-pork filling. Ideal for parties, lunches and make-ahead meals.

Ingredients

• The Pastry:
• 8 oz / 225 g defrosted shortcrust pastry (or make your own)
• 8 oz / 225 g plain flour
• 5 oz / 150 g cold butter, cubed
• ½ teaspoon salt
• 1 large egg, beaten
• 2 tbsp cold water
• The Filling:
• 8 oz / 250 g fine ground meat (half beef, half pork)
• 1 egg
• Fresh herbs (eg. ½ tsp fresh thyme)
• Salt and pepper
• 2 tbsp chutney or cranberry sauce
• Optional: a handful of chopped cranberries
• 1 egg (for egg wash)

Instructions

Make or prepare pastry and chill for 20 minutes. Preheat oven to 375°F / 190°C and grease a cupcake pan. Mix the filling ingredients. Roll pastry to 5 mm and cut rounds to line and top each cup. Add filling, seal with lids, snip vents, brush with egg wash and bake 25 minutes until golden. Cool 5 minutes in the pan then transfer to a rack.

Recommended Products

• NELPLA Two Side Round Cookie Cutters (set)
• Wilton 12-Cup Muffin & Cupcake Pan (non-stick)

Nutrition Information:

Yield: 12
Amount Per Serving:
Calories: 341
Total Fat: 21g
Saturated Fat: 11g
Cholesterol: 125mg
Sodium: 324mg
Carbohydrates: 24g
Fiber: 1g
Sugar: 4g
Protein: 13g