Little British Beef Pies



35 min


1 h 10 min


8 pies

Little British Beef Pies

London's calling with these savoury pockets. Use puff pastry to line the wells of your muffin tin for easy pies every time.


  • 1 cup chopped low sodium bacon , (about 4 oz)
  • 1 tbsp olive oil
  • 1/2 cup chopped yellow onion
  • 2 cups chopped cremini mushrooms , (about 4 1/2 oz)
  • 2 tsp chopped garlic
  • 1 tbsp all-purpose flour
  • 1 cup beef stock
  • 1 tsp tomato paste
  • 1 tsp balsamic vinegar
  • 1 lb ground beef
  • 2 tsp chopped thyme
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 450 g pkg frozen pre-rolled sheets of puff pastry , defrosted
  • 1 egg , beaten


  • Cook bacon over medium for 2 min or until starting to crisp. Add onion and sauté until soft, about 2 min. Add mushrooms and garlic. Increase heat to high and sauté for 2 min or until mushrooms are juicy. Add flour and cook, stirring, for 1 min or until flour is lightly browned. Add stock, tomato paste and vinegar and bring to a boil, stirring, for 3 min or until liquid is reduced to about 1/4 cup. Remove from heat and let cool. Stir in beef and thyme and season with salt and pepper.
  • Preheat oven to 375F. Lightly grease 8 wells of a muffin tin. Cut out eight 4-in. circles of pastry and use them to line the muffin wells. Cut out eight 3-in. circles of pastry and then cut a 3/4-in.-wide hole in the centre of each. Scoop in filling, keeping pastry edge clean for a good seal. Brush small circles with egg and lay over filling, pressing edges to seal.
  • Brush tops with egg, place tin on baking sheet and bake 35 min or until pastry is golden and internal temperature reads 160F. Cool 10 min, loosen with a knife and serve warm or at room temperature.

Nutrition (per serving)

  • Calories
  • 482,
  • Protein
  • 18 g,
  • Carbohydrates
  • 26 g,
  • Fat
  • 34 g,
  • Fibre
  • 1 g,
  • Sodium
  • 438 mg.

Originally published in the Today’s Parent August 2012 issue. Photo by Roberto Caruso.