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Muffin Tin Meat Pies

Muffin Tin Meat Pies: Easy Comfort Food for Busy Nights

Muffin Tin Meat Pies are a crowd-pleasing, customizable dish perfect for busy nights.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 pies
Course: Lunch
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 pound Ground Beef Can substitute with ground turkey or chicken.
  • 1 medium Onion Finely diced yellow or white onions work best.
  • 1 cup Frozen Mixed Vegetables Substitute with fresh diced veggies for more crunch.
  • 2 cloves Garlic Fresh minced garlic is preferred.
  • 1 tablespoon Worcestershire Sauce
  • 2 tablespoons Tomato Paste
  • 1 cup Shredded Cheddar Cheese Sharper cheddar enhances the flavor.
For the Crust
  • 2 packages Refrigerated Pie Crusts Homemade crusts can be used.
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Paprika Adds a mild smoky warmth.

Equipment

  • Muffin tin
  • large skillet
  • Rolling Pin
  • Round cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin.
  2. Unroll the refrigerated pie crusts and roll them out slightly. Cut circles larger than muffin cups and fit them into the greased tin.
  3. In a large skillet, brown the ground beef, then add onions and garlic. Cook until onions are translucent. Stir in Worcestershire sauce, tomato paste, mixed vegetables, salt, pepper, and paprika.
  4. Spoon the filling into the crusts, sprinkle with cheese, and add smaller crust circles on top. Seal the edges with a fork.
  5. Brush the tops with an egg wash. Bake for 20–25 minutes until golden brown.
  6. Cool for 5 minutes before carefully removing from the tin and serve warm.

Nutrition

Serving: 1pieCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Store cooled muffin tin meat pies in an airtight container for up to 4 days or in the freezer for up to 3 months. Reheat in a 350°F oven for 10–12 minutes.

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