Traditional recipes

Puff pastry beef and vegetable pie recipe

Puff pastry beef and vegetable pie recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Steak
  • Stewing steak

Puff pastry is used to make these flaky and delicious homemade roast beef and vegetable pies that are great for weeknight dinners.

3 people made this

IngredientsServes: 6

  • 1 tablespoon olive oil
  • 425g cubed beef stew meat
  • 1 onion, diced
  • 2 potatoes, peeled and diced
  • 2 carrots, diced
  • 1 stalk celery, diced
  • 1 clove garlic, crushed
  • 2 tablespoons plain flour
  • 2 tablespoons butter
  • 1 bay leaf
  • salt and ground black pepper to taste
  • 700ml reduced salt beef stock
  • 240ml milk
  • 1 sprig fresh rosemary
  • 100g frozen peas
  • 500g frozen puff pastry, thawed

MethodPrep:25min ›Cook:1hr ›Ready in:1hr25min

  1. Preheat oven to 180 C / Gas 4.
  2. Heat olive oil in a large pot over medium heat; cook and stir stew meat until browned, 2 to 3 minutes. Add onion; cook and stir until onion is lightly browned, 3 to 4 minutes. Add potatoes, carrots, celery and garlic; cook and stir until slightly tender, 3 to 4 minutes.
  3. Stir flour, butter, bay leaf, salt and pepper into stew meat mixture; cook and stir until flour is dissolved and a gravy is forming, about 2 minutes. Pour beef stock over meat mixture, scraping brown bits of food off the bottom with a wooden spoon; cook until gravy begins to thicken, about 5 minutes.
  4. Mix milk and rosemary into stew mixture; continue cooking over low heat for 15 to 20 minutes. Stir peas into mixture.
  5. Pour stew mixture into individual puff pastry pie lined dishes or a 30cm cast iron pan; top with puff pastry, crimping the sides of the pastry down tightly. Cover with foil.
  6. Bake in the preheated oven until pastry is puffed and golden, 30 to 45 minutes.

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Puff pastry minced beef pie recipe

Jessica Dady March 19, 2021 12:24 pm

Nutrition per portion

This puff pastry mince beef pie is a traditional Scottish dish, also known as a mince round.

Our puff pastry beef mince pie recipe combines lean minced beef with carrots and onions, baked in a gloriously light and buttery dough. We’ve used ready rolled supermarket puff pastry, but you could always make your own puff pastry if you have more time. This pie takes an hour to cook, allowing the delicious meaty, beef stock to fill with flavour. Be sure to serve it with a hearty, homemade gravy and fresh greens, or broccoli, peas and runner beans.

Recipe Summary

  • 1 pound ground beef (80 percent lean)
  • 1 tablespoon minced garlic (from 2 cloves)
  • 1 large onion, halved and thinly sliced (3 cups)
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • Coarse salt and freshly ground pepper
  • 6 ounces cheddar, shredded (2 cups)
  • 1 sheet (12 ounces) frozen puff pastry, thawed
  • All-purpose flour, for dusting
  • 1 large egg, lightly beaten
  • Roasted broccoli rabe or other green vegetable, for serving

Heat a large nonstick skillet over high. Add beef, garlic, and onion cook, stirring occasionally, until starting to brown, about 7 minutes. Stir in Worcestershire and Dijon season with salt and pepper. Remove from heat and let cool completely. Stir in cheese.

Preheat oven to 425 degrees. Roll out pastry on a lightly floured surface to a 14-inch square. Cut into four 7-inch squares place a quarter of beef mixture on each. Brush edges with egg, then fold one corner of each pie over, forming a triangle. Press edges to seal.

Place pies on a parchment-lined baking sheet. Brush tops with more egg. Cut 2 vents in each top freeze 10 minutes. Bake until golden brown, about 20 minutes. Serve with broccoli rabe.

And the Story of Beef Wellington

The origin of Beef Wellington is a happier story than the Ramsay saga (unless you happen to be Napoleon Bonaparte and/or the French army).

The infamous Battle of Waterloo brought together numerous European countries and states against the army of Napoleon. Gebhard von Blucher led the Prussian forces the British Army and its allies were under the command of the Duke of Wellington, Field Marshal Arthur Wellesley. As we all know, on that infamous Sunday in June 1815, Napoleon was soundly defeated. As a sign of homage, Blucher was made an honorary citizen of Berlin, and after his death statues, ships, and even a locomotive were named after him. Wellesley ultimately rose to the position of Prime Minister, had a boot named after him, and (some would want us to believe) was rewarded with a luxurious dish of beef wrapped in pastry.

Was Beef Wellington really created for the Duke of Wellington? Consider the list of ingredients𠅊n expensive cut of prime beef, mushrooms, wine, and butter-rich puff pastry. Those sound quite 𠇏rench” to me. And could the same people famous for kidney pie, head cheese, and haggis really create something so delicious? I’m going to posit that the dish is actually a case of cultural appropriation𠅏rench boeuf en croute renamed for the man who defeated Napoleon (adding insult to injury).

Trinidad Beef Pie For Good Company

The day she made it we had company. Good company! My family was visiting and we played some beautiful parang music. That was my first parang lime for the Christmas season which I thoroughly enjoyed even though the electricity went and it was raining heavily. We played for about two hours by candlelight playing all the songs we knew. It was really a blast. Anyhow back to the recipe.

Many Fillings

This recipe could easily substituted with any kind of filling you may desire. You could use chicken, fish, soya or cheese. I will certainly be making some more for my Christmas dinner probably chicken though, with a nice glass of sorrel at the side…I can taste it already. Enjoy another trini favourite, if not my favourite, beef pie.

Trinidad Beef Pie Recipe



1 pack (about 1 lb.) minced beef
2 leaves big thyme
5 sprigs chive
2 pimento pepper
1 tsp. paprika
2 cloves garlic
1/2 medium onion

Pie crust:
2 cups flour
1/2 cup shortening
1/2 cup butter
1/2 cup cold water

Directions for the filling :

Place the beef in a small pot or frying pan. Add the thyme, chive, pimento pepper, salt, paprika, garlic and onion to the beef. Cook over a medium flame. There is no need to add oil. The minced beef has its own fat.

Directions for the pie crust:

Add the butter and shortening to the flour. Cut the butter and shortening into the flour. A coarse meal will be formed like this. Then add the cold water.

Roll into a coarse ball. Don’t knead. To roll the ball you can dust with a little flour.

Cut into smaller balls, to your preferred size. This recipe could make about 27 medium sized beef pies. To make the small balls, roll small amounts of pastry dough in the palm of your hands. Again, don’t knead.

Flatten each ball and place some beef in the middle, about 1 tablespoon of beef.

Roll in half and seal the edges. You can use a fork to mark the edges. Place on greased cookie sheet and bake in the oven for about 30 minutes at 330 degrees F. or until golden brown.

It is a tradition for our family to have this pie every year for Easter Sunday meals. We also bake it once in a while as an appetizer when we have guests over.

I think the leftovers are even better, and you can have them for lunch with a simple salad. The recipe is very close to the Greek Kreatopita that is also made with phyllo dough.

It is a very rustic and delicious dish that can use pork, beef or a mixture of both as you prefer.

It also uses lots of greens, especially around Easter, as a celebration of Spring. If you want to make this recipe in winter, you can replace green onions with white or red ones.

Dill and parsley are used in abundance, as these two herbs are very popular in Romanian cuisine. Thyme is also a wonderful aromatic herb that brings so much flavor to the dish.

You can use puff pastry sheets that you can find at any grocery store. As an Eastern European, puff pastry is one of the staples in my freezer.

How to make this recipe:

Start by defrosting the puff pastry. Do not let it sit at room temperature for more than 40 minutes, as it will be hard to work with it.

Place the ground meat in a pan and saute it on medium heat in 1-2 Tablespoons of oil.

When the meat loses the moisture and starts browning, add the onion, garlic , salt and pepper.

Add parsley, dill (either fresh or dried), thyme. Mix well to incorporate the herbs and the rest of the ingredients.

Cook the mixture together for 3-4 minutes, then set aside to cool. When the mixture cools down, add eggs and cheese and mix well.

Cheddar cheese works perfect, but there is no rule to add whatever shredded cheese you have around.

A good idea would be to mix cheddar cheese with a little bit of gruyere. However, if you have a bag of Mexican cheese or even Feta cheese, it would also work.

The sky is the limit. Make the recipe yours and add what you like.

Meanwhile, preheat the oven to 350F. Cover the bottom of a 7×11&Prime baking pan with a sheet of puff pastry. (Gosh, I love puff pastry. It is so versatile and simple to use in so many ways).

My baking trays are always longer/wider than the size of the puff pastry sheet. To fix that, I usually dust with flour on a cutting board and stretch out the puff pastry enough to adjust the size.

Spread the meat over the pastry.

Then, adjust the size of the other puff pastry sheet and cover the meat with it. Tuck the edges of the pastry inside the tray.

Beat an egg and brush the entire surface of the pie with it. Also, grab a fork and poke the puff pastry top everywhere.

Bake at 350F for about 40-45 minutes until golden brown.

Slice it in squares and serve warm or cold next to this delicious Spanish potatoes salad.

Perfect recipe for Easter, served as an appetizer, fulfilling and delicious. Enjoy!

If you make the recipe, share it with the hashtag #thebossykitchen on Instagram , Facebook, and Twitter so we can all see what you&rsquore cooking! Join The Bossy Kitchen Group on Facebook .

Recipe Summary

  • 1 frozen puff pastry sheet (half of a 17.3-oz. package), thawed
  • 2 tablespoons milk
  • ⅓ cup shredded cheddar cheese
  • 3 zucchini (1 lb. total)
  • 1 onion (1/2 lb.)
  • 2 to 4 canned chipotle chilies (or 1/2 to 3/4 teaspoon cayenne)
  • 1 teaspoon cumin seed
  • 1 teaspoon olive oil
  • 2 cans (14 1/2 oz. each) stewed tomatoes with Mexican seasonings (or canned tomatoes and 1 teaspoon each ground cumin and dried oregano leaves)
  • 1 can (14 1/2 oz.) yellow hominy, rinsed and drained
  • 1 package (about 2 lb.) cooked boned beef pot roast with gravy
  • 2 tablespoons cornstarch
  • Salt and pepper

Unfold pastry on a lightly floured board. If necessary, roll out or cut pastry to fit snugly inside top of a shallow 3-quart casserole (9 by 13 in.). Transfer pastry to a 12- by 15-inch nonstick baking sheet. Cut through pastry in several places to make a decorative pattern. Brush lightly with milk and sprinkle evenly with cheese. Cover with plastic wrap and freeze.

Rinse zucchini, and trim and discard ends cut into 3/4-inch chunks. Peel onion and cut into 3/4-inch chunks. Discard chipotle chili stems if desired for less heat, also remove veins and seeds. Chop chilies.

Uncover pastry and bake in a 425° regular or convection oven until golden brown, 10 to 15 minutes.

Meanwhile, in a 5- to 6-quart pan over high heat, frequently stir zucchini, onion, and cumin in olive oil until vegetables are lightly browned, 7 to 9 minutes. Add tomatoes, including juice, and hominy bring to a boil.

Discard any fat from pot roast and sauce. Scrape gravy from beef and reserve. Cut beef into 3/4-inch chunks.

Add beef and gravy to pan and mix cover and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until beef is hot, 7 to 9 minutes. Add chilies to taste. In a small bowl, mix cornstarch and 3 tablespoons water. Add to pan and stir until boiling.

Pour hot mixture into a warmed shallow casserole. Set hot pastry on filling. Use a large spoon to break through pastry and scoop out portions. Add salt and pepper to taste.

In a large saucepan or frypan, add some oil and fry your onions, carrot and potato until they are slightly softened - about 5 minutes.

Add the thyme and then the beef, and brown. Add the mushrooms, wine, stock with the cornflour added to it, and then the tomato paste. Pop the lid on your saucepan or frypan and turn down to a simmer (low) for about 40-50 minutes. Stir occasionally.

Preheat your oven to 180 degrees c. Grease your pie dish and cover with puff pastry - mine is a bit large so I put one sheet on the bottom and then patched it with triangles from a second.

Put your filling in your pie and seal it up with a second piece/s of puff pastry. Fork down the edges to fuse the top and bottom layers of pastry. Brush with beaten egg.

Bake in oven for 25-35 minutes depending on the size of your pie! Serve with greens!

Melissa Klemke is a freelance writer and a family food enthusiast. She blogs food, fun and frugality of her family of five at Frills in the Hills

Minced Beef and Onion Pie

The Ingredients
The Meat:

Lean minced beef with less than 20% fat
The Onions:
white or red your choice, but don’t skimp on them, Onions cook down to nothing so don’t be shy.​​
The Sauce:
produced from the flavour of the meat and the onions with the addition of a good Beef Stock.
I know a good homemade beef stock takes a long time, so using a good quality beef stock cube does the job just as well.
The addition of half a small glass of red wine will enhance the flavour, but that is purely optional.
The Pastry:
I always like to make this pie with a good shortcrust pastry, but there’s nothing in the cook’s bible that says this is set in stone, puff pastry will do the job just fine if that is your preference.
It’s got to be creamy mashed potatoes with this one and then other veggies of your choice, I always plumb for minted garden peas with mine


2 medium red onion chopped

2 tbsp plain flour plus extra for dusting

1 tbsp Worcestershire sauce

2 sprigs fresh thyme or 1 tsp of dried thyme

500 g block of shortcrust pastry/puff pastry or make your own shortcrust pastry


  • Leave the Pastry in the fridge until needed
    Preheat the oven to 200°C/180°C fan/gas mark 6.
  • Heat a deep pan over a medium-high heat and cook the mince until it has browned all over and no pink meat remains, make sure you break the meat up with a spatula. leaving no lumps, you can heat some oil in the pan if you wish, but I prefer to let meat cook in its own juices.
    Let it cook in its own juices for 3 to 4 minutes
  • Add the onion and thyme and cook for another 3 to 4 minutes. Stirring continuously
    Stir in the tomato purée and cook for 2/3 minutes., keep stirring
  • Stir in the flour and combine well, allow the mince to cook out for a further minute or two.
  • Gradually stir in the stock, and Worcestershire sauce, add the wine at this stage if using. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 30 minutes.
    If the sauce is not as thick as you would like, mix a little flour and water in a cup to a thickish paste and stir into the mix and let it simmer for another 10 minutes to thicken up, Remove the Thyme if using sprigs and set aside and allow to cool
  • Grab the pastry and divide into ⅓ and ⅔.
  • For the base of the pie, use the larger piece of pastry and shape it into a disc shape as best you can and roll out turning at 45° angles on each roll to get as round a piece of pastry as possible, which is larger than the pie dish
  • Roll the pastry onto a rolling pin and drape over the pie dish. Ease the pastry into the shape of the dish leaving the edges overlapping the top, make sure to get the pastry well into the angle of the base and sides of the dish.
  • Fill with the cooled mince mixture.
  • Beat the egg with a dash of milk
  • Roll out the second piece of pastry, in the same way, trying to get a circular shape slightly larger than the pie dish
    Brush the edges of the lined pie dish with a little egg wash and roll the pastry onto your rolling pin and drape over the top of the pie
    Press the edges of the pastry together and trim the excess around with a sharp knife
  • Using the two forefingers of one hand and the thumb of the other crimp all around the edge of the pie, or you can use a fork to decorate the edge.
  • Brush the top with egg wash. Make two incisions with the tip of a sharp knife to allow steam to escape when baking
  • Bake for 20-25 minutes or until golden brown.
    Serve with mashed potatoes and minted garden peas.

Indian Curry Puffs

Traditionally eaten at breakfast or tea time, curry puffs are pastries filled with hearty ingredients like curried potatoes and minced meats. These savory pies originated in Malaysia and Singapore but have expanded out to other latitudes, taking on local flavors as they've gone. Similar to Hispanic and Spanish empanadas, Indian samosas, and sweet and savory hand pies, they travel well, are filled with varied ingredients, and keep well overnight.

Usually stuffed with a thick mixture of curried potatoes, nowadays it is easy to find curry puffs stuffed with minced meats, sardines, cheese, eggs, or a combination of two or more. Fried to a golden brown, curry puffs are common street food and are a filling and delicious treat that you can make at home to serve as an appetizer, cocktail food, or as a light lunch or dinner.

The classic version is made with an oily and flaky pastry shell, but our easier version conveniently uses store-bought frozen puff pastry for an equally delicious puff in half the time. We also bake the puffs for a lighter and crispier result, without added oil from the traditionally fried pastry. It's then stuffed with beef, onions, and spices.

Serve hot, or make bigger batches to freeze and keep for later use. These puffs are delicious on their own, but when served with your favorite chutney or tomato or onion relish, they become a wonderful explosion of flavors.

Chicken leek and mushroom pie has to be an all round favourite. Tender chicken, loads of veggies combined in a flavoursome stock, all put into a tender, buttery pastry, baked till golden and bubbling. What’s not to like.

We love a good pie and this pie delivers. The pastry is amazing and perfectly marries with the chicken filling.We love to use chicken thighs for the pies as the meat is juicy and flavoursome. Start with boneless, skinless thighs and gently poached them in some stock, or of course you can use a store bought cooked chicken.

Pumpkin blue cheese and pine nut pie is a perfect balance of sweet pumpkin and salty blue cheese with pine nuts for some texture, perfumed with thyme. Throw a great flaky, crispy and buttery pastry into the mix and we’re on a roll for a perfect vegetable pie that is great served warm, or cold.

Jen came upon this recipe from some torn out pages of magazine recipes collected, and long forgotten about….. Flicking through the recipe we thought it would work beautifully using Delia Smith’s quick flaky pastry.

For anyone that thinks they can’t make pastry , think again. It’s very, very easy to make a light, very crispy and flaky pastry, and best of all it’s foolproof. We like, actually love Delia for her perfectly prim delivery of recipes that always work and this pastry is a winner! Thanks Delia.

If you’re not up to making the pastry feel free to use some easy supermarket, pre rolled puff pastry.

What’s your favourite go to pastry?

We would love to hear from you when you make beef bourguignon pie in the comments below.

Watch the video: Meat and Potato Puff Pastries! (January 2022).