Pub-style Beef Pot Pies in Muffin Tins are a delight in every bite. Easy to prepare, incredibly tasty, and fun to serve, they make for the perfect appetizer or main dish.
EQUIPMENT
- Pastry Brushes
- Wilton Muffin Pan
INGREDIENTS
- 2 9-inch refrigerated pie crusts
- 3/4 lb lean ground beef (or pork/turkey)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables
- 5 strips cooked bacon, chopped
- 2 tablespoons flour
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1/4 cup ketchup
- 2 eggs, beaten (divided)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Pinch of red pepper flakes
INSTRUCTIONS
- Preheat the oven to 375°F and grease a 12-cup muffin tin with nonstick spray. Set aside.
- In a large bowl, combine ground beef, onion, garlic, mixed vegetables, cooked bacon, flour, brown sugar, Worcestershire sauce, ketchup, and 1 beaten egg. Stir to combine and set aside.
- Cut 12 4-inch circles from the refrigerated pie crusts, re-rolling the scraps if necessary. Then, cut twelve 2-inch circles for the tops of the pies.
- Line the bottom of the muffin cups with the 4-inch dough circles (using a dough tamper for speed). Divide the meat mixture evenly among the 12 cups (about 2 tablespoons per cup).
- Place the 2-inch dough circles on top of the meat mixture, pinching the edges to seal.
- Use a fork to prick the tops of the pies. Brush with the remaining beaten egg.
- Bake for 30-35 minutes or until golden brown. Allow the pies to cool for a few minutes before removing them from the muffin tin.
NOTES
- To store: Keep in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for about 10 minutes or microwave for 20-30 seconds.
Nutrition (per serving)
- Calories: 262kcal
- Carbohydrates: 22g
- Protein: 13g
- Fat: 13g
- Saturated Fat: 5g
- Cholesterol: 61mg
- Sodium: 479mg
- Fiber: 2g
- Sugar: 5g
Note: Nutritional information is an estimate and may vary based on ingredient choices.
