Name: Traditional Meat Pie
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Classic/Comfort Food
Ingredients: 1 lb ground beef; 1 medium onion, finely diced; 2 cloves garlic, minced; 1 small carrot, finely chopped; 1 rib celery, finely chopped; 2 tbsp tomato paste; 1/2 cup beef broth; 1 tbsp Worcestershire sauce; 1/2 tsp dried thyme; 1/2 tsp ground black pepper; 2 sheets puff pastry, thawed if frozen; 1 egg, beaten for egg wash

Golden, flaky, and filled with rich savory meat, a Traditional Meat Pie is the kind of comforting dish that tastes like home. Whether you’re making it for a cozy weeknight dinner or a festive gathering, these handheld pies always bring warmth and satisfaction to the table. With a buttery puff pastry crust and a perfectly seasoned filling, every bite is a balance of texture and flavor.

Originating from classic European fare and adapted across cultures, the traditional meat pie is as versatile as it is beloved. You can serve it hot from the oven or pack it cold for a picnic. What sets this version apart is its simplicity and heartiness—made with accessible ingredients and baked to golden perfection.

What Kind of Puff Pastry Should I Use?

Look for all-butter puff pastry if you want the flakiest, most flavorful crust. Store-bought versions work beautifully, especially when you’re in a hurry. Just make sure to thaw it in the fridge before working with it to avoid cracking. If you feel adventurous, homemade puff pastry adds a rich depth and an extra layer of satisfaction.

Ingredients for the Traditional Meat Pie

Ground Beef
This is the heart of the pie. Choose lean ground beef for a balanced flavor that won’t make the pastry soggy.

Onion
Finely diced onion adds a base of sweetness and umami that builds depth into the filling.

Garlic
Just a touch of minced garlic enhances the savory profile of the beef.

Carrot & Celery
These finely chopped veggies add both nutrition and a lovely texture contrast in each bite.

Tomato Paste
It enriches the filling with concentrated tomato flavor and gives it a warm color.

Beef Broth
A splash helps bind the ingredients and creates a juicy mixture without making it runny.

Worcestershire Sauce
Adds a subtle tang and deep umami to the meat mixture.

Thyme & Black Pepper
These bring aromatic warmth and a bit of spice without overwhelming the dish.

Puff Pastry Sheets
Pre-rolled pastry sheets save time and bake into perfectly crisp layers.

Egg (for egg wash)
A beaten egg gives the pies their golden-brown, glossy finish.

How To Make the Traditional Meat Pie

Step 1: Prepare the Filling

In a large skillet, heat a bit of oil over medium heat. Add diced onions, garlic, carrots, and celery. Cook until softened, about 5 minutes. Add the ground beef and cook until browned. Stir in tomato paste, Worcestershire sauce, thyme, pepper, and beef broth. Simmer for 8-10 minutes until thickened. Let the filling cool completely.

Step 2: Prep the Puff Pastry

Roll out your puff pastry on a lightly floured surface if not already pre-rolled. Cut into circles or rectangles depending on your preferred pie shape. You’ll need equal numbers for tops and bottoms.

Step 3: Fill and Seal

Place a spoonful of cooled meat mixture onto each bottom piece of pastry. Top with another piece and crimp the edges with a fork to seal. Make small slits on top for steam to escape.

Step 4: Apply Egg Wash

Brush each pie with a beaten egg to get that shiny, golden crust once baked.

Step 5: Bake to Perfection

Preheat your oven to 400°F (200°C). Arrange pies on a lined baking sheet and bake for 20-25 minutes, or until golden brown and crisp.

How to Serve and Store Traditional Meat Pie

Serve your meat pies warm, straight from the oven, with a side of green salad or roasted vegetables. They also pair beautifully with gravy or a tangy tomato relish. These pies are crowd-pleasers at gatherings and also make excellent on-the-go meals.

To store, let them cool completely and then refrigerate in an airtight container for up to 4 days. For longer storage, freeze them individually wrapped for up to 3 months. Reheat in the oven to maintain crispness.

Frequently Asked Questions

How do I prevent a soggy bottom crust?

Let the filling cool completely before assembling, and avoid overfilling. Baking on a hot tray can also help crisp up the base.

Can I make these ahead of time?

Yes! You can prep the pies and refrigerate them for a day before baking, or freeze them unbaked and cook from frozen (just add a few extra minutes to the bake time).