Pub-Style Beef Pot Pies in Muffin Tins

🧂 Ingredients

• 2 9- inch refrigerated pie crusts
• 3/4 lb lean ground beef

  pork or turkey
• 1 medium onion

  finely chopped
• 2 cloves garlic

  minced
• 1 cup frozen mixed vegetables
• 5 strips cooked bacon

  chopped
• 2 tablespoons flour
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire Sauce
• 1/4 cup ketchup
• 2 eggs

  beaten, divided
• 1 tablespoon fresh parsley

  chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• pinch of red pepper flakes

Instructions

• 1 Preheat oven to 375°F and grease a 12-cup muffin tin with nonstick spray. Set
  aside.
• 2 In a large bowl, combine ground beef, onion, garlic, mixed vegetables, cooked
  bacon, flour, brown sugar, Worcestershire sauce, ketchup, 1 egg, salt, pepper,
  and red pepper flakes to taste. Mix to combine and set aside.
• 3 Cut 12 4-inch circles from the refrigerated pie crusts. Re-roll the scraps as
  necessary. Then cut twelve 2-inch circles for the tops of the meat pies. Re-roll
  scraps as necessary.
• 4 Begin by lining the bottom of the muffin tins with the 4-inch dough circle. (A
  dough tamper makes this super fast). Divide the meat filling evenly among the 12
  cups. Usually about 2 tablespoons of filling per muffin cup. Top with the 2-inch
  circles and pinch to seal.
• 5 Using a fork, prick the tops of the pies. Brush the remaining beaten egg over
  the top of the meat pie crust. Bake for 30-35 minutes, or until golden brown.
  Let cool a few minutes before removing from the muffin tins.

Nutrition Info