Ingredients
- 1 lb (450 g) ground beef
- 1/2 cup finely diced onion
- 1/2 cup frozen mixed vegetables (peas, carrots, corn)
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 tablespoon olive oil
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 2 refrigerated pie crusts or homemade
- 1 egg, beaten (for brushing)
Instructions
- Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
- Heat olive oil in a skillet over medium heat. Cook onion for 2–3 minutes until softened, then add garlic and cook briefly.
- Add ground beef and cook until browned. Drain excess grease.
- Stir in tomato paste, Worcestershire sauce, beef broth, salt, pepper, paprika, and thyme. Simmer gently.
- Add cornstarch slurry and cook 1–2 minutes until thickened. Remove from heat and cool slightly.
- Roll out pie crusts and cut circles to fit muffin cups. Press into tin.
- Fill each crust with meat mixture.
- Cut smaller circles for tops, place over filling, seal edges, and cut small slits.
- Brush tops with beaten egg.
- Bake for 22–25 minutes until golden brown.
- Cool for 5 minutes before removing and serving.
Notes
- Ensure filling is thick to prevent soggy crusts.
- Can be made ahead and refrigerated for up to 24 hours before baking.
- Freeze baked or unbaked pies for up to 3 months.
- Swap beef for chicken or turkey for a lighter version.
- Add cheese for extra richness.
- Use homemade crust for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 pie
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 35mg
