Best Homemade Mini Meat Pie + Video
Boy, oh Boy have I got something good for you today. I believe I could say that every time I post a recipe but these Best Homemade Mini Meat Pies really are SO very good. You know what the best part about them is? It nearly involves zero cooking as the filling is made up of leftovers from a roast beef meal. It's the best way to use up leftovers from a roast the night before and if you are like me I can't seem to waste any type of leftover. Trust me when you don't have to cook again by utilizing leftovers you will soon be saving anything you can turn into another meal where you can. Plus it is a money saver and makes a super budget-friendly meal. I cooked quite a large topside roast the night before and we ate about a third of it that night. I always make sure I cook at least double the number of roast veggies that we need because we always eat a leftover roast meal the next day. The same with the gravy I always make sure I have made extra because we all love our gravy here and if we eat it the next day we want all.the.gravy over our meal.
The nitty gritty of this recipe involves a good portion of leftover roast meat - it can be beef, pork. lamb or chicken. Basically whatever you cooked the night before. A good handful of leftover roast vegetable and gravy from the roast to use as the sauce to bind the filling together and make it a super duper delish pie filling. I pimp my filling up a tad by adding some Worcestershire sauce and peas if you don't have any in your leftover vegetables. I do have a similar pie recipe to this on the blog The Perfect Meat Pie recipe and while it is jolly good too it requires you to cook the filling for the pie (still using leftover roast meat) and let it cool before filling. This one is a no-cook pie filling method. Pop it all in a large bowl, making sure it is diced nicely and add in the gravy, Worcestershire sauce and peas and stir all together. I used a simple puff pastry for the crust on these pies because since we are taking shortcuts let's go all the way with the crust too. If you so desire to make a homemade crust then by all means go for it. But i'm taking the lazy route here.
I made these into mini pies because I had some mini pie tins leftover but I have used a larger foil tin to make normal sized pies and they taste just as good as the small ones. If you can't find the foil pie tins at your local supermarket or junk shop as I find them sometimes simply cut out small pieces of baking paper and line a large muffin tin before adding in the puff pastry base and filling. The kids really loved the mini version of these pies as they could get their hand around them and dunk them in tomato sauce as they ate them. Very kid friendly and would make the perfect little snack for your next family gathering or party. You can also pre make these and freeze them uncooked and simply pull them out and pop them into the oven and bake until golden. If I've got a bit of roast leftover I make a big batch of these pies up and freeze for hubby to pul out when he wants one for lunch or dinner on a weekend or lazy friday night dinner.
If you want a bit of recipe inspiration when making this make sure you check out my recipe video at the top of the post.
Best Homemade Mini Meat Pie
Prep Time: 15 min
Cook Time: 25-30 minutes
Download & Print RecipeIngredients (Makes approx 12-14 mini pies)
- approx 500g of leftover roast meat (can be beef, chicken, lamb or pork)
- 1 1/2 cups diced leftover roast vegetables
- 2 cups leftover gravy
- 1/4 cup frozen peas
- 2 tbsp Worcestershire sauce
- 3-4 sheets puff pastry
- milk, for glazing
Instructions
Preheat oven to 180 degrees C and line a baking tray with baking paper.
FillingIn a large mixing bowl add the diced roast meat, diced roast vegetables, gravy, peas and Worcestershire sauce. Mix all the ingredients together until combined.
Set filling mixture aside.
PastrySet the puff pastry out to thaw if it is from the freezer. Cut the pastry into thirds turn and cut into thirds again so that you have 9 small squares.
Remove one of the squares and press into a small foil pie tin or line muffin tray.
Add a few tablespoons of the filling mixture into the base before adding another small square of pastry on top of the pie. Fold the edges of the pastry in and press down to secure top to the base. Brush the top of the pie with milk and place onto the lined baking tray.
Repeat this process until all the filling has been used.
Place the tray of pies into the preheated oven and bake for 25-30 minutes or until golden brown. Remove from the oven and let the pies cool slightly before serving.
Cooks NotesYou can premake these pies and freeze once made. Simply remove from the freezer and bake straight away.
Keep in an airtight container in the freezer for 2-3 months.
