Crispy Meat Pies

Crispy Meat Pies are a savory and satisfying treat made with flaky, golden pastry wrapped around a flavorful meat filling. I love making these for family gatherings, casual dinners, or even as a hearty snack. They’re easy to prep and bake, with that perfect crunch in every bite.

Why I Love This Recipe

I enjoy this recipe because it’s versatile, comforting, and delivers on both flavor and texture. The dough is buttery and crisp, while the meat inside is rich and savory. I can customize the filling to whatever I have on hand, and the hand-held size makes them perfect for serving at parties or packing for lunch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Dough:

• 2 cups all-purpose flour

• 1/2 tsp salt

• 1/4 cup cold butter, cubed

• 1/4 cup cold water

For the Filling (suggested):

• 1/2 lb ground beef or ground lamb

• 1 small onion, finely chopped

• 1 garlic clove, minced

• 1/4 tsp black pepper

• 1/2 tsp paprika

• Salt to taste

• 1 tbsp oil for cooking

• Optional: chopped parsley or other herbs for freshness

Directions

1. I start by preparing the dough. In a large bowl, I mix the flour and salt, then cut in the cold butter until the mixture looks like coarse crumbs.

2. I slowly add the cold water, mixing gently until the dough comes together. I form it into a ball, cover it, and let it chill in the fridge for 30 minutes.

3. While the dough chills, I cook the filling. I heat oil in a pan over medium heat, add the chopped onions and garlic, and cook until soft.

4. I add the ground meat, cooking until browned and fully cooked. Then, I stir in the spices and herbs and remove from heat.

5. After the dough has rested, I roll it out on a floured surface and cut it into circles (about 4–5 inches wide).

6. I place a spoonful of filling in the center of each circle, fold over, and crimp the edges with a fork to seal.

7. I place the pies on a baking sheet lined with parchment paper, brush the tops with a bit of milk or egg wash, and bake at 375°F (190°C) for about 25–30 minutes or until golden brown and crispy.

Servings and timing

This recipe makes about 6 crispy meat pies.
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour

Variations

Sometimes I switch up the protein—ground turkey or chicken works well. I’ve also added vegetables like peas, carrots, or diced potatoes to make them heartier. For a spicier version, I toss in some chili flakes or diced jalapeños. And if I want a lighter dough, I substitute part of the flour with whole wheat.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them in a 350°F oven for 10–15 minutes to keep the crust crispy. They can also be frozen for up to 2 months—just thaw and reheat in the oven when I need them.

FAQs

What kind of meat works best for these pies?

I usually use ground beef or lamb, but any ground meat works—just make sure it’s well-seasoned and fully cooked.

Can I make the dough ahead of time?

Yes, I often prepare the dough the night before and keep it in the fridge. It makes assembly quicker the next day.

Do I have to bake them, or can I fry them?

While I prefer baking for a crisp but light texture, frying is definitely an option if I want them extra golden and crunchy.

How do I prevent the pies from opening while baking?

I make sure to firmly seal the edges with a fork and brush a little water on the edges before sealing to help them stick.

Can I make these vegetarian?

Absolutely. I’ve made versions with sautéed mushrooms, spinach, cheese, or lentils for a meatless option that’s still delicious.

Conclusion

Crispy Meat Pies are one of those recipes I keep coming back to. They’re simple, flavorful, and adaptable, which makes them perfect for any occasion. Whether I’m serving them hot out of the oven or reheating for a quick lunch, they always hit the spot.

Crispy Meat Pies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Crispy Meat Pies are savory hand-held pastries with a flaky golden crust and a rich, flavorful meat filling. Perfect for gatherings, casual dinners, or hearty snacks.

• Total Time: 1 hour
• Yield: 6 meat pies

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/4 cup cold butter, cubed
• 1/4 cup cold water
• 1/2 lb ground beef or ground lamb
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1/4 tsp black pepper
• 1/2 tsp paprika
• Salt to taste
• 1 tbsp oil for cooking
• Optional: chopped parsley or other herbs
• Milk or egg wash for brushing

Cook Mode Prevent your screen from going dark

Instructions

1. In a large bowl, mix the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
2. Gradually add cold water, mixing gently until the dough comes together. Form into a ball, cover, and chill for 30 minutes.
3. While the dough chills, heat oil in a pan over medium heat. Sauté the chopped onion and garlic until soft.
4. Add the ground meat and cook until browned. Stir in black pepper, paprika, salt, and optional herbs. Remove from heat and let cool.
5. Roll out the dough on a floured surface and cut into 4–5 inch circles.
6. Place a spoonful of filling in the center of each circle. Fold over and crimp the edges with a fork to seal.
7. Place pies on a parchment-lined baking sheet. Brush tops with milk or egg wash.
8. Bake at 375°F (190°C) for 25–30 minutes, or until golden and crispy.

Notes

• You can make the dough ahead and refrigerate overnight.
• Freeze baked pies for up to 2 months; reheat at 350°F for 10–15 minutes.
• Use chili flakes or jalapeños for a spicier version.
• Ground turkey, chicken, or vegetarian fillings like lentils and mushrooms work well too.

• Author: Amelia
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Snack
• Method: Baking
• Cuisine: Universal
• Diet: Halal

Nutrition

• Serving Size: 1 meat pie
• Calories: 310
• Sugar: 1g
• Sodium: 290mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 12g
• Cholesterol: 45mg