Homemade Mini Meat Pies | Lovefoodies (2022)

Homemade Mini Meat Pies have a delicious flaky pie crust, are simple and quick to make, and great for lunch boxes, parties, picnics, and snacks. freezer friendly too!

Homemade Mini Meat Pies | Lovefoodies (1)

I do love meat pies! They're very straightforward and simple to make, and you can use shop-bought pastry, or make it from scratch using our tutorial on how to make pie dough for the flaky pastry, which is what I prefer to do. It's so satisfying to make your own pastry and it is very easy and quick too!

For this recipe, I decided to make mini meat pies, using a cupcake pan because I was hosting a party and wanted to make something which would be freezer friendly and that I could make ahead too. You can freeze these before or after baking, and simply pop in the oven when you need them.

The advantage of making mini meat pies is portion control, so you know roughly how many to make for the number of people you're serving, and if there's just the two of you at home, or you have young ones and want to make these for lunch boxes, pop them in the freezer after baking and you can just defrost what you need and serve them warm for lunch or they're just as delicious eaten cold.

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If you want to make a largehomemade meat pie instead of mini ones, I would suggest using a 6-inch baking pan or ovenproof dish. The bake time will be a little longer, around 40 minutes, so keep an eye on the pie whilst it's baking. I would also double the pastry so you have plenty to line the inside and top of your pie dish.

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Here, you can find out how to make pie pastry from scratch for your meat pie, and the filling I have used is ground meat, with an equal mix of half beef and half pork. The pork adds a little fat so this will help to keep the pie succulent and moist.

For the pastry, I have used our Lovefoodies Shortcrust Pastry recipe. This, in my opinion, is by far the best pastry to use for making this meat pie. The pastry is light and crispy, a little flaky and buttery.

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As far as the filling goes for these homemade mini meat pies, I've left it very flexible for you to add some ingredients you enjoy the most.

Table of Contents 📋 hide

1) What seasonings can you add for the meat pie filling?

2) Prep Time

3) Cook Time

4) Serves

5) Ingredients

6) Instructions

7) Recipe Card

8) Homemade Mini Meat Pies

9) Delicious Savory Pie Recipes

What seasonings can you add for the meat pie filling?

When I made these, I used a bit of fresh thyme, and some red onion chutney, and a handful of fresh cranberries which I had bought in the run-upto Christmas. You could add a different herb, such as oregano or basil, and instead of chutney, perhaps a couple of tablespoons of Worcestershire Sauce and a pinch of a spice such as a curry powder, or chili powder. Really, you can make the flavorings however you choose, so don't be afraid to swap some of the flavors around a bit to suit!

So let's get straight to the recipe and see how to make these delicious homemade mini meat pies. Please enjoy!

(Video) How to Make Aussie Beef Party Pies (Mini Meat Pies) - Easy Party Food!

Prep Time

20 Minutes

Cook Time

25 Minutes

Serves

12- 16

Ingredients

The Pastry

8 oz or 225 g defrosted Shortcrust Pastry or make your own with these ingredients
8 oz or 225 g plain flour
5 oz or 150 g cold butter, cut into small cubes
½ Teaspoon Salt
1 large egg, beaten
2 tbsp cold water

The Filling

8 oz or 250 g FINE ground meat, half beef, half pork.
1 egg
Fresh herbs of your choice. I used half teaspoon fresh thyme leaves.
Salt and pepper
2 Tablespoons of your favorite Chutney
OPTIONAL: Add a handful of chopped fresh or frozen cranberries
1 egg (for egg wash)

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Instructions

1. Make the pastry as follows: (If using ready made pastry, skip to STEP 8 )
Mix sieved flour, and salt in a large bowl. Add cubes of butter.

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2. Rub in fat using the tips of your fingers until the mixture looks like fine breadcrumbs. Aerate the flour by lifting (with your fingertips) the mixture above the bowl and allowing to fall back through the fingers.

3. Once the mixture resembles breadcrumbs, make a well in the middle and start by adding the beaten egg and 1 tablespoon of cold water.

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4. Using a metal round-bladed knife, stir the mixture and combine well before adding a further tablespoon of water.

5. Once the mixture starts to go lumpy, use your hand to combine the mixture. Try not to handle the dough too much as it will lose its lightness and crumbliness once cooked.

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6. Keep combining with your hand, adding a tiny bit of water as you go if necessary. Don’t worry at this stage if you think it’s too dry. Your instinct is to add lots more water, but trust me, DON’T! The more you mix it, the dough will come together. Be patient!

7. The ultimate goal is to have the mixture come together into a ball, your bowl should be completely cleaned from pastry, (i.e. it is not sticky and gluey), and the dough should be dry enough it doesn’t stick to your hands, and quite stiff.

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Every brand of flour is different and absorbs liquid at different amounts, so it is difficult to be precise with how much water you will need so add a little at a time.

8. Once your dough is ready you can place it in the fridge for 20 minutes to rest.

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9. Meanwhile, Preheat the oven to 375 F or 190 C. Grease the cupcake pan very well.

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Add all the filling ingredients to a mixing bowl and combine well.

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10. Once the pastry has had time to chill, roll out on a floured surface to a thickness of 5 mm.

11. Take 2 round cutters, one large one to fit the cupcake mold and the other cutter, slightly smaller to fit as a lid for each pie.
If you don't have any cutters, see if you have any glasses of different sizes and use those!

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12. Using your cutters, cut a large and a small circle of pastry and continue until you have enough to fill your cupcake pan. You may need to re-roll the pastry offcuts and continue.

The cookie cutters you see in the photos are from my grandmother. They have a fluted edge and also a straight edge so you can choose which you like when you use them.

If you have any small offcuts of pastry after you have cut all the circles you need, make some decorations using a sharp knife, cut some shapes out!

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13. Place each large pastry circle in the cupcake pan and gently push down.

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Then add a tablespoon of filling into each mold.

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Brush the edges with egg wash then gently press the pastry lid onto each pie.

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14. Take a pair of scissors and snip in the center of each pie to create a little air vent. this will allow the pastry to puff up and not be soggy whilst the filling is cooking.

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15. Brush the lids with the remaining egg wash
If you made any decorations from your pastry offcuts, add those now and brush over with egg wash.

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and put in the oven for about 25 minutes or until the pastry has puffed and is golden.

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16. Remove from the oven and allow to cool in the pan for 5 minutes then turn out on to a cooling rack or serve hot.

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We'd love to hear from you and what you thought of our Homemade Mini Meat Pies recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

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Recipe Card

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Homemade Mini Meat Pies

Yield: 12

Prep Time: 20 minutes

(Video) Steak Pies (the ultimate meat pie)

Cook Time: 25 minutes

Total Time: 45 minutes

Homemade Mini Meat Pies have a delicious flaky pie crust, are simple and quick to make and great for lunch boxes, parties, picnics and snacks. freezer friendly too!

Ingredients

  • The Pastry:
  • 8 oz or 225 g defrosted Shortcrust Pastry or make your own with these ingredients
  • 8 oz or 225 g plain flour
  • 5 oz or 150 g cold butter, cut into small cubes
  • ½ Teaspoon Salt
  • 1 large egg, beaten
  • 2 tbsp cold water
  • The Filling:
  • 8 oz or 250 g FINE ground meat, half beef, half pork.
  • 1 egg
  • Fresh herbs of your choice. I used half teaspoon fresh thyme leaves.
  • Salt and pepper
  • 2 Tablespoons of your favorite Chutney
  • OPTIONAL: Add a handful of chopped fresh or frozen cranberries
  • 1 egg (for egg wash)

Instructions

1. Make the pastry as follows: (If using ready made pastry, skip to STEP 8 )

Mix sieved flour, and salt in a large bowl. Add cubes of butter.

2. Rub in fat using the tips of your fingers until the mixture looks like fine breadcrumbs.

Aerate the flour by lifting (with your fingertips) the mixture above the bowl and allowing to fall back through the fingers.

3. Once the mixture resembles breadcrumbs, make a well in the middle and start by adding the beaten egg and 1 tablespoon of cold water.

4. Using a metal round-bladed knife, stir the mixture and combine well before adding a further tablespoon of water.

5. Once the mixture starts to go lumpy, use your hand to combine the mixture. Try not to handle the dough too much as it will lose its lightness and crumbliness once cooked.

6. Keep combining with your hand, adding a tiny bit of water as you go if necessary. Don’t worry at this stage if you think it’s too dry. Your instinct is to add lots more water, but trust me, DON’T! The more you mix it, the dough will come together. Be patient!

7. The ultimate goal is to have the mixture come together into a ball, your bowl should be completely cleaned from pastry, (i.e. it is not sticky and gluey), and the dough should be dry enough it doesn’t stick to your hands, and quite stiff.

Every brand of flour is different and absorbs liquid at different amounts, so it is difficult to be precise with how much water you will need so add a little at a time.

8. Once your dough is ready you can place in the fridge for 20 minutes to rest.

9. Meanwhile, Preheat the oven to 375 F or 190 C. Grease the cupcake pan very well.

Add all the filling ingredients to a mixing bowl and combine well.

10. Once the pastry has had time to chill, roll out on a floured surface to a thickness of 5 mm.

11. Take 2 round cutters, one large one to fit the cupcake mold and the other cutter, slightly smaller to fit as a lid for each pie.

**If you don't have any cutters, see if you have any glasses of different sizes and use those!

12. Using your cutters, cut a large and a small circle of pastry and continue until you have enough to fill your cupcake pan. You may need to re-roll the pastry offcuts and continue.

****If you have any small offcuts of pastry after you have cut all the circles you need, make some decorations using a sharp knife, cut some shapes out!

13. Place each large pastry circle in the cupcake pan and gently push down.

Then add a tablespoon of filling into each mold.

Brush the edges with egg wash then gently press the pastry lid on to each pie.

14. Take a pair of scissors and snip in the center of each pie to create a little air vent. this will allow the pastry to puff up and not be soggy whilst the filling is cooking.

15. Brush the lids with the remaining egg wash

***if you made any decorations from your pastry offcuts, add those now and brush over with egg wash.

Put in the oven for about 25 minutes or until the pastry has puffed and is golden.

16. Remove from the oven and allow to cool in the pan for 5 minutes then turn out on to a cooling rack or serve hot.

Nutrition Information:

Yield: 12Serving Size: 1
Amount Per Serving:Calories: 341Total Fat: 21gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 125mgSodium: 324mgCarbohydrates: 24gFiber: 1gSugar: 4gProtein: 13g

Delicious Savory Pie Recipes

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Homemade Mini Meat Pies | Lovefoodies (27)

Mom’s Chicken Pot Pie

Mom's Chicken Pot Pie An old family recipe and certainly comforting!

Homemade Mini Meat Pies | Lovefoodies (28)

Spinach and Feta Pie

Spinach and Feta Galette, a delicious open pastry savory pie filled with Greek feta cheese creamy spinach and tomatoes, then baked until set. Great served warm or chilled.

Homemade Mini Meat Pies have a delicious flaky pie crust, are simple and quick to make and great for lunch boxes, parties, picnics and snacks. freezer friendly too!

Homemade Mini Meat Pies | Lovefoodies (30)

How to make a Bechamel Sauce

How to make a Bechamel Sauce.
Learn how to make an easy béchamel sauce. This basic white sauce recipe is rich, creamy and savory often used for a variety of dishes such as lasagna and moussaka

(Video) My BEST Aussie Meat Pie | Marion's Kitchen

Homemade Mini Meat Pies | Lovefoodies (31)

Delicious Turkey Pot Pie

DELICIOUS Turkey Pot Pie, Look at that pie crust!
I would also make this using chicken and ham together (great combo!) Oh my

Homemade Mini Meat Pies | Lovefoodies (32)

Easy Mini Chicken Pot Pies

Easy Mini Chicken Pot Pies. Delicious little pies with crisp pastry. Freezer friendly and great for parties too!

Homemade Mini Meat Pies | Lovefoodies (33)

Betty Crocker's Mini Pot Pies

Mini Pot Pies with lots of filling suggestions, such as chicken, beefburger, bacon and crab. There's also a homemade Bisquick Mix recipe! ...come and choose which pies you would like to make!

Homemade Mini Meat Pies | Lovefoodies (34)

Left Over Roast Chicken Pot Pie

Left Over Roast Chicken Pot Pie, a great way to use up left over roast chicken and vegetables! Great for leftover turkey and ham too!

Homemade Mini Meat Pies | Lovefoodies (35)

Mini Creamy Chicken Stroganoff Pot Pies

FAQs

How do you thicken meat pie filling? ›

If you've ever made a meat pie, stew or sauce you know that one of the challenges is to get that right consistency. You don't want it to be too runny, nor too thick. One of the most common tricks you might have used in such a case is to add a little bit of flour or corn starch. A spoonful can already do wonders here.

How do you cook frozen mini meat pies? ›

From Frozen: (do not thaw) Preheat your oven to 325. Place frozen pies on a baking sheet and bake 40 - 50 minutes or until golden brown. For best results, brush with egg wash before cooking.

What happens if you over fill a pie? ›

Overfilling the Pie Pan

Piling the filling too high in the pie pan will cause it to overflow—especially with extra juicy fruit fillings. Prevent any small spills (and make transferring the pie in and out of the oven easier) by placing the filled pie pan on a baking sheet.

Is flour or cornstarch better for pie filling? ›

Which one you use is a matter of personal preference. Cornstarch makes for a shiny, glossy filling. A little goes a long way because it has twice the gelling power of flour. Flour thickens nicely but leaves more of a matte finish.

What temperature do pies bake at? ›

Most fruit pies bake at a temperature between 350 degrees F (175 degrees C) and 450 degrees F (230 degrees C). Some recipes call for baking the pie in a 450 degree F oven to begin with, then turning down the oven to about 350 degrees F.

What is the number 2 most important thing when making pie crust? ›

#2—Add cold water

After the fat is added to the dry ingredients, the next step is adding water. Like the fat, the water should be ice cold. Before you start making the dough, fill a glass with ice and water.

What makes a pie successful? ›

A good pie filling should be substantial and deliver a contrast in textures,” explains Mike Cook, Arbitrator Judge of The Great Taste Awards. So a pie that contains chunks of tender meat in silky gravy with the bite of a few vegetables is admirable, if not something to celebrate.

How do you keep mini pies from sticking? ›

Use non-stick muffin tins (two sets of 12-cup tins will work for a dozen pies), and grease the cups before filling to make sure the little pies don't stick when they're done. Bake one tin at a time, in the center of the oven. The darker the finish on the pan, the faster the crust will bake.

How do you bake small pies? ›

To Bake: Preheat oven to 425ºF. Place frozen pie on center rack and bake for 30 minutes with foil on top. Reduce heat to 350℉. Remove foil and bake 50-60 minutes more, until deep golden brown.

Do you heat pie maker before putting pastry in? ›

Preheat pie maker. Wait for the green READY light to go on. Using the large base pastry cutter provided, cut out 4 bases using pastry, bread or wraps. Place in the pie holes.

Do you need to thaw a frozen pie before baking? ›

Bake the pie frozen – do not thaw. Place a cookie sheet in your oven and preheat your oven to 425 degrees F. Place the pie on the cookie sheet. The cookie sheet helps to cook the bottom pie crust so it isn't soggy, which can be a problem with foil pans.

Is it better to bake a pie frozen or thawed? ›

You can cook a pie from frozen right without thawing it out. In fact, it's better to bake frozen pie directly out of the freezer. You'll need to bake a frozen pie that's uncooked for about 55 minutes, while frozen pre-baked pie will take 30 to 35 minutes to reheat.

How long does it take to cook a small pie from frozen? ›

Many frozen pies need to be baked for 15 to 20 minutes or until golden brown in color. If that doesn't yield a pie that's done all the way through, try baking it for 30 minutes, then reducing the temperature to 325 °F (163 °C) and baking for an additional 25-30 minutes.

How full should my pie be? ›

Aim for filling the pie pan to about ½-an-inch from the top. The filling will reduce as it cooks but shouldn't boil over. To be safe (and to avoid a huge mess), always place your pie on a parchment paper-lined baking sheet.

How do I know if my pie filling is set? ›

The Jiggle Test

The best way is to gently shake it: When the pie is done, it will jiggle just slightly in the center; however, your pie should not be liquidy in any way. This test is the best test to use if you want to avoid cracking the filling.

Why is my meat pie filling runny? ›

Watery filling

Water can be released from your pie filling while cooking in the oven. To avoid turning your pie into a sloppy mess, add flour to the filling or add some nuts to thicken it up, like in our Chicken and Leek Pie. This will help to absorb any excess water while it's cooking and will keep the pastry crispy.

What is the most popular pie filling? ›

Instacart recently determined which pie flavors reigned supreme in each state. The clear winner for the United States as a whole was (not surprisingly) apple pie with more than 27% of sales going to the traditional flavor.

What is best to brush on pie crust before baking? ›

Pies with a top crust or lattice top will typically call for an egg or cream wash to be brushed on to the dough just before baking. The type of wash you use is what will give the baked pie a polished finish (it's also the perfect "glue" for holding sugar that's sprinkled on the crust).

What happens if you put too much cornstarch in a pie? ›

Cornstarch as Pie Filling Thickener

Just be aware that too much cornstarch can create a slimy texture. When cornstarch is combined with acidic ingredients such as rhubarb or lemon juice, it can cause the texture to break down over time.

How do you know when homemade pie is done? ›

Tip: What's the best way to tell if your pie is done? For fruit pie, the top crust will be golden brown, and you'll be able to see filling bubbling around the edges and/or through the vents. For best results, let the filling bubble for at least 5 minutes before removing the pie from the oven.

How long do you leave a pie in the oven? ›

Heating Fully Baked Pies:

Pre-heat your oven to 350 degrees. Put the pie, turnovers, or pastry on a cookie sheet on foil or parchment, and lightly cover with foil. For a 9-inch pie, heat for 15-20 minutes. A 5-inch pie will take about 12-15 minutes and turnovers will take about 10-12 minutes.

What oven setting is best for pies? ›

Upper and lower heat

You can use this setting to make casseroles, meat, and pies. This setting is also the preferred setting for baked goods that need to rise, like bread.

Is pie crust better with butter or Crisco? ›

The Pie Crust Takeaways

Butter made a tastier, flakier, sturdier crust by far. This isn't to say that shortening and lard aren't useful ingredients. Shortening is a great way to get incredibly tender desserts.

Should you poke holes in bottom of pie crust? ›

Poking holes allows steam to escape

Air bubbles can also lead to cracks, and cracks inevitably lead to leaks. Therefore, for a level, leak-proof crust, a perforated crust is key. If, however, the recipe you're working with has a particularly liquidy filling, poking the bottom isn't a necessary step.

Is oil or butter better for pie crust? ›

Oil pie crusts are easy to work with because, unlike butter, the fat is already melted. This means that it incorporates into the flour more easily than a solid fat does. The end result is still a flaky, delicious, and satisfyingly rich crust.

Should you cover a pie while baking? ›

Wrapping the crust edge is recommended for all kinds of pies: fruit pies and meat pies, frozen and fresh, homemade and store-bought. Without wrapping the crust, the edges will likely burn if you try to bake the pie until the center crust is browned. The crust edge is thinner and easily burns.

How do you make a pie better? ›

  1. Keep ingredients cold. ...
  2. Refrigerate the dough after every step. ...
  3. Handle the dough as little as possible. ...
  4. Use as little flour as possible when rolling out the dough. ...
  5. Bake plain crusts or filled pies in a hot oven to set the crust's structure. ...
  6. Vent double-crust pies. ...
  7. Use aluminum foil or "pie shields" to protect the crust.

How do you make pie filling better? ›

Add Spices or Extracts

A quick and simple way to give your cherry pie filling a homemade taste is to add more flavor. Use dried spices or flavor extracts to up the flavor without adding more sugar. Start with a teaspoon of vanilla or almond extract. From there, get creative with cinnamon, ginger, cloves or nutmeg.

Do mini pies need to be refrigerated? ›

If a pie contains eggs or dairy products, it should be stored in the refrigerator and not left out at room temperature for more than two hours. Pies that do not contain dairy products, such as fruit pies can be stored, loosely covered at room temperature for up to two days.

Do you bake pies directly on the oven rack? ›

A pie's place in the oven is on the bottom rack. The worst mistake you can make with your pie is under-baking the bottom crust—it makes for a soggy, doughy mess. Baking your pie on the bottom rack will ensure that bottom crust gets nice and golden brown.

Do you spray the bottom of a pie pan? ›

Spraying your pie pan with cooking spray or greasing the pan might change the texture of the bottom of the crust, so if you're not going to remove the whole pie from the dish before serving and it doesn't have a sticky, messy filling, it's more than okay to refrain from greasing the pan.

What size is a small pie? ›

The size of the pizza you order will determine how many slices you can expect each pie to serve: Small pizzas average between 8 and 10 inches in diameter and will yield about six slices.

What are small pies called? ›

puff. noun. a type of small pie made of pastry with something soft inside.

What are the three 3 basic rules for pastry making? ›

General rules

Keep everything as cool as possible otherwise the fat may melt which would spoil the finished dish. Introduce as much air as possible during making. Allow to relax after making to allow the fat to harden. Handle the pastry as little as possible.

Do you spray oil on pie maker? ›

Grease your pie maker

It's essential to place a light coating of oil or butter on the bottom and the top of the pie holes. This helps you create a crispy pie similar to those you buy from the bakery.

What happens if you don't let a pie cool before refrigerating? ›

"If it's not refrigerated, it will begin to wilt, sweat, and spoil," explained Stephens and Wickenden. For the best results, you should wait and top fruit and pecan pies right before serving. This will allow you to store them at room temperature so they'll taste their very best.

How long and what temperature do you cook a frozen meat pie? ›

For best results, brush with egg wash before cooking. From Frozen: (do not thaw) Preheat your oven to 325. Place frozen pies on a baking sheet and bake 40 - 50 minutes or until golden brown.

How do you bake a frozen meat pie? ›

Preheat oven to 400 degrees. Put frozen pie in oven and bake for 10 minutes. Reduce heat to 350 & bake for 60-70 minutes or until golden brown.

What pies should not be frozen? ›

Pies you should not freeze: Do not freeze fruit pies with sour cream (like Sour Cream Apple Pie), as sour cream can curdle in the freezer. Meringue pies and cream pies also don't freeze well, baked or unbaked. Same goes for most custard pies, with the exception of baked pecan and pumpkin pies, which freeze wonderfully!

What happens if you cut a pie before it cools? ›

The hardest part of baking a pie is waiting for it to cool.

Fresh from the oven, pie filling is a lava-like mass of fruit chunks adrift in a starchy, sugary syrup. If you slice in right way, that syrup will flood everywhere, leaving you with a collapsed top crust and runny filling you'll have to spoon up from a bowl.

How do you keep a pie from getting soggy? ›

7 Tips to Help You Avoid a Soggy Pie Crust
  1. Use less water. Use the liquid amount as a guideline and sprinkle it on a tablespoon at a time just until your dough comes together. ...
  2. Blind-bake your crust. ...
  3. Fight the puff a better way. ...
  4. Egg wash. ...
  5. Seal your crust with chocolate. ...
  6. Drain the fruit. ...
  7. Use thickeners.

How long does it take to cook a thawed meat pie? ›

Remove pie from the freezer and unwrap. 375°F oven. Bake until golden and heated through, about 50 minutes.

How do I bake a small frozen pie? ›

  1. Preheat oven to 375 degrees.
  2. Remove Pie from plastic bag.
  3. Place frozen baked fruit pie in Preheated oven. Heat for 25 - 30 minutes or until soft when a fork is inserted in center of pie.
20 May 2021

What temperature do you bake a pie at? ›

Most fruit pies bake at a temperature between 350 degrees F (175 degrees C) and 450 degrees F (230 degrees C). Some recipes call for baking the pie in a 450 degree F oven to begin with, then turning down the oven to about 350 degrees F.

What temperature should a meat pie be when cooked? ›

To cook the meat the rest of the way means we need to cook it safely, but not overcook it. Insert the oven-safe probe of a ChefAlarm into the center of the pie and set the high alarm for 150°F (66°C).

How can I thicken my meat pie without cornstarch? ›

Flour as Pie Filling Thickener

Teaspoon for teaspoon, you will need to use about twice as much flour as you would cornstarch or tapioca to achieve the same thickening effects. Adding too much flour to your pie filling will turn it cloudy and pasty, with a distinctly floury taste.

How can I thicken a pie filling without gelatin? ›

When thickening a fruit pie filling, there are several options to consider. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

Can you thicken pie filling with flour? ›

All-Purpose Flour

Flour is a popular thickener for sauces and soups, and it can be used to add body to your fruit filling. It's great because it thickens at low temperatures, but you'll need to use more of it because it's not as effective as some of the other starches.

How do you keep the bottom of a meat pie from getting soggy? ›

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. This will prevent the filling from turning the crust soggy.

Should pie filling be cold before baking? ›

The Pie Filling should be at room temperature and not cold before filling the pie, for two reasons. Firstly, fridge-cold filling is stiff and difficult to evenly pack into the pie crust.

Why is my pie runny? ›

Pay attention to bake times: one reason you'll often end up with a runny fruit pie is simply that it hasn't been baked long enough. Any thickener you use needs a little time to set up, and people often see their crust turning light brown and think the pie is done when it's really not.

Can you use flour instead of cornstarch? ›

Wheat flour

This means it's possible to swap your cornstarch for flour, but you will need more of it to get the same effect. In general, it's recommended that you use twice as much white flour as cornstarch for thickening purposes. So if you need 1 tablespoon of cornstarch, use 2 tablespoons of white flour.

What should the consistency of pie filling be? ›

The Jiggle Test

The best way is to gently shake it: When the pie is done, it will jiggle just slightly in the center; however, your pie should not be liquidy in any way. This test is the best test to use if you want to avoid cracking the filling.

How do I know if my pie filling is thick enough? ›

Cook over medium-low heat, stirring constantly, 5-10 minutes until the mixture is thick enough to mound slightly _ until it looks more like pudding than sauce. If it is not cooked sufficiently at this stage, it will be runny even after it is chilled.

How much gelatin does it take to thicken 1 cup of liquid? ›

The Right Amount of Gelatin to Use

Medium Set: Use 2 teaspoons unflavored gelatin for 1 cup of liquid. Firm Set: Use 1 tablespoon of unflavored powdered gelatin for 1 cup of liquid.

How much cornstarch do I put in pie filling? ›

I used 1/4 cup corn starch when I made a fresh raspberry pie, 1 tablespoon when I made a peach pie and 2 tablespoons when I made pineapple custard. It really just depends on the type of fillings and thickness you are going for when using corn starch.

How much flour does it take to thicken a cup of liquid? ›

However, when using flour as a gravy thickener, you must double the amount—use 2 tablespoons of flour per 1 cup of liquid. Use a whisk or wooden spoon to incorporate, stirring constantly until you thicken the gravy to the desired consistency.

Which is better to thicken with flour or cornstarch? ›

Because cornstarch is pure starch, it has twice the thickening power of flour, which is only part starch. Thus, twice as much flour is needed to achieve the same thickening as cornstarch. To thicken sauces, cornstarch is combined with cold water first, which is called a slurry.

How much flour is needed to thicken a pie? ›

Apples
ThickenerFor 1 cup of fruitFor one 9" pie (8 cups of fruit)
All-purpose flour1 3/4 tsp1/4 cup + 2 tsp
Instant ClearJel1/2 tsp1 tbsp + 1 tsp
Cornstarch1/2 tsp1 tbsp + 1 tsp
Quick-cooking tapioca3/4 tsp2 tbsp
1 more row

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