A 4 & 20 Meat Pie
Submitted by brieanne
Savory minced beef nestled in a flaky base with a golden puff pastry top creates individual handheld meat pies that bring British pub food straight to your kitchen.
YIELD
12 servingsPREP
20 minCOOK
45 minREADY
1 hrsForget the nursery rhyme. These individual meat pies are the real deal, inspired by the savory British hand pies you’d find in corner shops and country pubs.
The filling is simple but deeply flavored: browned minced beef simmered with stock until rich and thick, then tucked into a sturdy pastry base and topped with buttery puff pastry. A hint of nutmeg adds warmth without being identifiable, and the drippings-based crust brings old-school richness that butter just can’t match.
Best part? These are perfectly portable, making them ideal for packed lunches, picnics, or eating straight from your hand while they’re still warm.
Chef Tips
- Brown the beef well: Don’t rush this step. Deep browning creates the foundation of flavor in the filling.
- Thicken properly: The flour needs to cook until browned and the filling should be thick enough to scoop without running.
- Egg wash for shine: Brushing the puff pastry with egg glaze before baking gives you that gorgeous golden color.
- Serving suggestions: Eat hot from the oven, at room temperature for lunch boxes, or reheat in a 350°F oven to crisp the pastry again.
Ingredients
Directions
Mix all base ingredients thoroughly.
Roll out to about ⅛ inch thickness.
Roll out puff pastry to ¼ inch thickness.
Sauté the beef.
Dissolve the stock cube in the water, add to beef.
Season to taste. Sprinkle with flour and cook until flour is browned and incorporated well.
Adjust seasoning and coloring to taste.
Make pies by putting scoops of about ¼ cup on the base crust.
Cut around the filling, creating individual pies.
Brush the top with more egg glaze for color and bake at 350℉ (180℃) until puffed and browned.
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