Small Savoury Meat Pies with Homemade Butter Pastry

Name: Small Savoury Meat Pies with Homemade Butter Pastry
Prep time: 45 min
Cook time: 30 min
Total time: 105 min
Yield: 8 hand pies
Cuisine: Eastern European-inspired
Ingredients: 300 g all-purpose flour; 200 g cold unsalted butter, cubed; 1/2 tsp salt; 90 ml ice water, approximately; 500 g ground beef or pork; 1 whole onion, finely diced; 2 cloves garlic, minced; 2 tbsp chopped parsley; 1 tsp salt; 1/2 tsp black pepper; 1 whole egg, beaten for glaze

Flaky hand pies filled with seasoned ground meat, onion, garlic and fresh herbs.

By Hez ArslanUpdated October 2, 2026

Total 1 hr 45 minMakes 8 hand pies

Jump to Recipe

These festive savoury meat pies are hand-held pastries filled with seasoned ground meat, onion and herbs. The source describes a savoury mince filling, so the recipe is clearly distinguished from British sweet Christmas mince pies. A cold butter pastry makes a flaky shell; chill it before rolling and avoid overfilling. Cook the filling first, then bake the sealed pies until deeply golden and hot in the centre. They are useful for a holiday buffet, picnic or make-ahead meal, and can be reheated from chilled. Rub butter into flour and salt until pea-sized pieces remain. Add ice water gradually until dough holds together. Divide in two, flatten, wrap and chill 30 minutes. Brown ground meat in a skillet. Add onion and cook until soft. Stir in garlic, parsley, salt and pepper; cook until meat reaches 71°C (160°F). Cool completely.

Small Savoury Meat Pies with Homemade Butter Pastry

How to tell when it is ready

The ingredients are tender and evenly cooked; use a food thermometer where indicated.

Tips

Measure ingredients before starting.
Use the visual doneness cues as well as the timing.
Taste and adjust seasoning near the end.
Let the dish rest briefly before serving.

Troubleshooting

If the mixture is too thick, add liquid a little at a time.
If browning too quickly, lower the heat and cover loosely.

Substitutions

Use a similar neutral cooking oil.
Choose a suitable dairy-free alternative where practical.

Variations

Adjust herbs and spices to taste.
Add seasonal vegetables that suit the cooking time.

Serving suggestions

Serve with cabbage slaw.
Add mustard or horseradish sauce.
Pack for a picnic.
Offer pickles and a green salad.

Make ahead

Prepare components ahead where practical. Refrigerate leftovers promptly and reheat until hot throughout.

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3 days. Reheat gently until hot throughout.

Food safety

Cook ground beef or pork to 71°C (160°F). Keep raw meat separate, cool cooked filling promptly and refrigerate pies within 2 hours.

Frequently asked questions

Can I prepare this ahead?

Prepare components as described, chill promptly and finish shortly before serving.

How should I store festive savoury meat pies?

Refrigerate leftovers within 2 hours in a covered container and use within 3 days. Reheat gently until hot throughout.

Serve with cabbage slaw. Refrigerate leftovers promptly.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Small Savoury Meat Pies with Homemade Butter Pastry