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Miniature Meat Pies

French Tart Style Miniature Meat Pies

Course Appetizer
Cuisine Canadian
Prep Time 2 hours
Cook Time 18 minutes
Total Time 2 hours 18 minutes
Servings 24 miniature pies
Author Valerie Lugonja


Special Materials:

  • Miniature French Tart Rings
  • Pastry sleeve for rolling pin
  • parchment paper
  • 2 round cutters for pastry:

Ingredients for Pastry:

  • Ingredients and instructions for pastry with step by step images to make it by hand and with the Thermomix machine is here.

Ingredients for Closed Miniature Meat Pie Filling:

  • 1 pound or 455 grams know-your-farmer ground beef
  • 1/2 large cooking onion , minced
  • 2 cloves garlic , minced
  • 1 teaspoon salt
  • 1/4 teaspoon to 1/2 teaspoon freshly ground pepper

Ingredients for Open Miniature Meat Pie Filling:

  • Remainder of the above filling (half of it)
  • 1 ounce or 30 grams dried porcini mushrooms
  • 1/2 to 3/4 cup heavy cream
  • more seasoning , as required, to taste
  • 1 egg yolk (for egg washing tart tops)


  • Fresh herbs and créme fraîche


Instructions for Miniature Meat Pie Filling:

  1. Start to brown the beef in a heavy skillet over medium-high heat for 2-3 minutes; add onions, garlic, salt and pepper
  2. Stir to combine; saute together, stirring frequently until onions are translucent and meat fully browned
  3. Taste, adjust seasoning, as needed; set aside half until completely cooled
  4. Pulverize porcini mushrooms in food processor; add to remaining half of filling
  5. Stir in cream; adjust seasoning to taste
  6. Store in air-tight labeled dated container and freeze or refrigerate until needed

Instructions for Rolling Dough:

  1. Prepare work surface with mat or parchment, lightly floured; place sleeve on rolling pin
  2. Roll out dough on lightly floured surface to 1/16th inch or 2 millimeters thickness; cut 24 large rounds and 12 small rounds or tart lids
  3. Reroll dough as necessary to get 24 large rounds and 12 lids; cover with plastic and clean work surface

Instructions for Making the Miniature French Tart Shells:

  1. Carefully and loosely "fold" each of the 24 larger discs of pastry dough vertically, like a napkin, and place the pointed part down into the miniature pastry ring, letting the pastry lean on the sides of the ring
  2. With the pointer finger of your strong hand, gently pat down into the bottom and centre of the mold into the dough, ensuring it is touching the bottom of the pan
  3. Using your finger, pat the dough around the bottom of the mold and up onto the sides until you can see into the ring; then work to ensure the width of dough sides and bottom are even
  4. Leave the overhang; set aside 12
  5. With the remaining 12, at this point, use a table knife to cut off the dough hanging over the rim of the ring
  6. Use your fingers to soften, smooth and manage the top edge of the rim of each tart to avoid a "cut open wound look"; ensure the rim edge of each open tart has a finished appeal by gently patting your fingers around it

Instructions for Making the Miniature Meat Pies:

  1. Preheat oven to 375F; ensure rack is in middle of oven
  2. Fill the 12 open tart shells set aside with overhanging pastry with as much room temperature filling as each can hold; press gently and fill to top, set aside
  3. Dab a little water on bottom rim of pastry lid; place on top of filling, gently pushing to adhere to edge of pastry overlapping ring mold
  4. Cut pastry away from ring mold with table knife, working to ensure that there is enough pastry to pinch the pastry lid to the pastry sides to have lid close tightly and attractively over filling
  5. Brush each with egg yolk; place on parchment-covered cookie sheet
  6. Place other 12 open miniature French Tart shells on another parchment covered cookie sheet Follow Blind Baking French Tart Shell Instructions here.
  7. Bake filled miniature meat pies for 15-18 minutes until top is a little darker than golden brown; cool immediately
  8. Remove rings; store in airtight, labeled and dated container until ready to serve with the open miniature French Tart shells

Instructions for Service:

  1. Thaw miniature pies overnight, or if baking frozen, add 10 minutes and cover with foil to avoid over-browning
  2. Preheat oven to 400F; ensure rack is in middle of oven
  3. Place parchment paper on cookie sheet with filled shells on it; reheat for 8-10 minutes, until hot
  4. The open French Tart style miniature pies can be served at room temperature filled with piping hot filling garnished with fresh herbs and créme fraîche
  5. Serve immediately!