Mini Beef & Potato Pies
These Mini Beef & Potato Pies have a flaky crust, savory beef filling, and tender potatoes, bringing all the comforts of a traditional meat pie in a fun, handheld size.
Servings: 12 Pies
Calories: 197kcal
Ingredients
- 1 tablespoon olive oil
- 1 small onion peeled and chopped
- 1/2 pound stew beef chopped into small chunks
- 1 tablespoon all-purpose flour
- 1 1/2 cups hot beef stock
- 1 medium potato peeled and chopped
- 1 large carrot peeled and chopped
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon EACH salt and ground black pepper
- 1/2 cup frozen peas optional
- 2 sheets pie dough pre-made or homemade
Instructions
- Heat the oil in a pot over medium high heat. Sauté the onions for 2-3 minutes. Add the beef and cook until browned. If it’s dry, add a bit more olive oil to the pan. Then add the flour and whisk it in. Cook for 1 minute.
- Whisk in the beef stock and deglaze the pot.
- Add the potatoes, carrots, Worcestershire sauce, salt and pepper. Lower the heat to medium low, cover, and cook for 20 minutes. Then add the peas and cook for 5 more minutes.
- Heat oven to 375°F(190°C). Spray 12 muffin cups with cooking spray.
- Unroll the dough; cut out 12 squares. Pressing 1 dough square into each muffin well. Divide the beef mixture evenly among the dough-lined cups.
- Bake for about 15 minutes or until dough is golden brown and mixture is heated through. Let cool for a few minutes, then remove from the pan and serve.
Notes
- If the pies aren't golden brown after 15 minutes of cooking, continue cooking for 5 minutes more and check again.
Nutrition
Calories: 197kcal | Carbohydrates: 20g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 12mg | Sodium: 198mg | Potassium: 271mg | Fiber: 2g | Sugar: 1g | Vitamin A: 897IU | Vitamin C: 7mg | Calcium: 19mg | Iron: 2mg