I love meat pies! It doesn’t have to be Christmas to make them.
The flakey, crunchy crust, the savory filling, the spices, the gravy, the warm smell of meat pie filling the house – it all just makes everything cozy and right.
These take about 2 hours to prep at first. The more you make them, the faster it gets, but plan to take your time forming the pie crusts on the first try. Play some Christmas music, and enjoy getting into your little creations.
I make these for Christmas parties and stack them on a festive tray. They’re solid enough to hold up if you grab them with your hands but still juicy and savory inside. I don’t make the crust from scratch because, frankly, it’s too hard to add to the whole process, and frozen pie crust is better and easier to mold and shape.
Christmas Meat Pies
- 1 Pound of Ground Beef
- 1/2 Stick of Butter (4 tblsp)
- 2 Tablespoons of Corn Starch
- 4-5 Frozen Pie Crusts (2-3 Packages of 2 Crusts)
- 3 Cups Beef Broth
- 3 Cloves of Minced Garlic
- 1 Medium Yellow Onion, Diced
- 1/4 Red Bell Pepper, Diced
- 1 Large Carrot, Diced
- 2 Tablepoons Paprika
- 1 Tablespoon Cumin
- 1 Tablespoon Oregano Flakes
- 1 Teaspoon Bay Laurel Flakes
- 1 Teaspoon Celery Seed
- Finely Ground Sea Salt
- Crushed Black Pepper
- 2 Eggs
- 3 Tablespoons Whole Milk
- 1 Tablespoon of Steak Sauce
- Non-Stick Cooking Spray
- White Flour (Less than a Cup)
- Set pie crusts out to get to room temperature.
- Brown ground beef in a large skillet. Drain and set aside.
- Add butter to skillet, and set to medium/ low.
- Add onion to skillet and some salt and pepper to help break down and caramelize.
- After 3 minutes, add the bell peppers and carrots. Stir frequently.
- After another 3 minutes, add the garlic. Saute, stirring frequently until garlic is fragrant (about 2 minutes).
- Add ground beef, paprika, cumin, oregano, bay laurel, celery seed, salt and pepper to taste, and 2 cups of beef broth; and turn up heat to medium/high. Heat until broth is boiling, stirring frequently.
- Add cornstarch to 1 cup of cold broth and whisk until well blended. Add to skillet, and stir well. Simmer for 2 minutes, stirring frequently, and remove from heat.
- Add 1 tablespoon of steak sauce, and stir well.
- Taste meat mixture, and add salt and pepper, if more is needed. Sometimes a little more steak sauce is needed, but be careful not to overdo it. Allow mixture to rest while you prep the crusts.
- Spray the cups of a muffin tin with non-stick cooking spray. Dust the cups with flour, moving the tin around to coat the cups with a thin layer of flour. Dump out the excess flour. Don’t overcoat them, or your pies will have a gooey film on them. This is just to keep them from sticking.
- Unroll one pie crust onto a sheet of wax paper on a flat surface. Use a pizza cutter or a sharp, thin knife to cut crust into 3 inch wide strips. Trim the strips to fit the circumference of the muffin cups, overlapping about 1/4 inch. Standard muffin cups measure 2 inches around. This recipe makes 12 standard sized meat pies.
- Place each strip into a cup, carefully pressing the overlapping ends together. They will stick up above the top of the muffin cups. You want the excess to mold onto the top crust of the pie.
- Take the left over dough from each strip and either trim them into 3 x 3 inch squares or press them together into that size. Place the squares onto the bottom of each of the dough circles.
- Gently press the edges of the bottom squares into the sides, creating a solid cup with no holes or tears. Don’t stress over imperfections. Use this like playdough. Just add small pieces of dough to any holes or thinned parts to patch any areas that could cause leaks.
- Repeat with the next pie crusts until you have 12 cups. Save enough dough for twelve 4 x 4 inch squares to top your pies. Set the top dough aside while you fill the cups.
- Fill each cup with meat mixture using a large spoon. Fill just under the top of the actual muffin tin. Do not fill up to the top of the crust. Over filling them causes leaks.
- Preheat oven to 350 degrees F with the rack on the lowest rung.
- Place top crusts on top of meat mixture, and gently pinch the sides of the crusts to them. If you’re feeling creative, pinch the rim of each pie into a pattern using your fingertips to make small indentions all the way around.
- With a small pairing knife, cut slits into the center of the top of each pie. Cut one long strip across and one smaller slit on each side to form a small disconnected cross.
- In a small bowl combine eggs and milk and whisk together well to create egg wash.
- Lightly coat the top of each pie with egg wash using a small basting brush.
- Place muffin tins in an oven preheated to 350 degrees F on the bottom rack. Bake for 45 minutes.
- Remove pies from the muffin tin promptly after baking. I use a cutting board lined with wax paper. Place the cutting board, wax paper side down, on top of the muffin tin. Gently flip the tin over, holding the cutting board against it. The pies should slide out upside down.
- Using a clean paper towel or two to protect you fingers from heat, carefully place each pie, right-side-up on a cooling rack.
- Allow to cool for 5-10 minutes before serving.