Step 2: Sauté the Filling
In a skillet over medium heat, melt butter
Add onion — cook 3–4 minutes until soft
Stir in garlic — cook 30 seconds until fragrant
Add ground beef — cook until browned and cooked through
Season with basil, salt, and pepper
Remove from heat and stir in:
Parsley
Chopped hard-boiled eggs
Shredded cheese
Let cool slightly — prevents soggy pastry.
Step 3: Roll & Fill the Pastry
On a floured surface, roll out the puff pastry into a rectangle or circle
Spread the meat mixture in the center, leaving a 2-inch border
Fold the edges over the filling — don’t seal tightly (rustic look)
Or cut into squares and fold into hand pies
Pro Tip: If making hand pies, crimp edges with a fork.
Step 4: Egg Wash & Bake
Beat egg yolk with 1 tsp water
Brush over the exposed pastry — gives a deep golden shine
Bake 25–30 minutes, until:
Pastry is puffed and golden brown
Filling is hot inside
No pale pastry! The egg wash makes all the difference.
Step 5: Serve & Savor
Let cool 5 minutes — helps hold shape
Slice and serve — each bite should be flaky, savory, and packed with meaty-eggy goodness
Pair with:
Pickled cucumbers (tangy crunch)
Minced garlic in white yogurt (cool, garlicky dip)
Or just a fork — it’s that good
Leftovers? Reheat in the oven or air fryer — never microwave (kills the crunch).
Pro Tips for the Best Meat Pie Every Time
Use cold puff pastry
Bakes up flakier
Don’t overfill
Prevents leaks and sogginess
Brush with egg yolk
Deep golden color — no yolk = pale crust
Let filling cool
Prevents steam from making pastry soggy
Make hand pies
Great for freezing and on-the-go meals
Final Thoughts: Sometimes the Best Dinner Isn’t Complicated — It’s Just Flaky and Filling
We think great meals need time, skill, and a long ingredient list.
But the truth is:
The most satisfying meals are often the simplest.
This Homemade Meat Pie proves that great flavor doesn’t need to be hard.
So next time you’re tired, busy, or just craving something warm and comforting…
Don’t overthink it.
Make this.
Because sometimes, the difference between “just a pie” and “I need the recipe”…
Isn’t in the beef.
It’s in the crust.
And once you make this?
You might just find that the best meals don’t come from recipes.
They come from a sheet of pastry, a little love, and a hot oven.
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