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Bite-size beef & veg pies

Bite-size beef & veg pies


Enjoy these flavour-packed mini pies hot or cold — they make a great half-time snack

  • Feeds 16 Feeds 16
  • Ready in 1 hour 30 minutes

Each serving contains

  • Energy
    744kj 178kcal
  • Fat
    Med 15%
  • Saturates
    High 21%
  • Sugar
    Low 3%
  • Salt
    Med 4%

% of adult’s reference intake | Carbohydrates per serving : 14g

Bring Co-op to your front door

Big Bag Option


  • 2 tsp Co-op olive oil
  • 1/2 onion, chopped
  • 1 garlic clove, crushed
  • 1 small carrot, finely diced
  • 300g Co-op 5% fat British beef mince
  • 200ml beef stock, made with 1/2 reduced-salt stock cube
  • 1 tbsp Co-op tomato ketchup, plus extra to serve
  • 1 tbsp Worcestershire sauce
  • 25g Co-op frozen British garden peas
  • 500g shortcrust pastry
  • White flour, for dusting
  • 1 Co-op British free range egg, beaten


  1. Heat the oil in a large frying pan
  2. Fry the onion, garlic and carrot over a medium heat for 5 mins, until softened
  3. Add the mince and cook for 5-6 mins more, until browned
  4. Stir in the stock, ketchup and Worcestershire sauce, and simmer for 15 mins, stirring occasionally
  5. Add the peas; simmer for 4-5 mins more, until nearly all the liquid has evaporated and season
  6. Leave to cool
  7. Preheat the oven to 200°C/fan 180°C/gas 6
  8. Roll out half the pastry on a lightly floured surface to a thickness of about 2mm
  9. Using an 8cm round pastry cutter, cut out 16 discs, re-rolling the trimmings as necessary
  10. Use the discs to line 16 holes in two 12-hole cupcake trays
  11. Divide the mince mixture between the pastry cases
  12. Roll out the remaining pastry and cut out a further 16 discs
  13. Brush the borders of the filled pastry cases with water, add the lids and press down to seal
  14. Crimp around the edges with a fork
  15. Glaze with the egg, then cut two small holes in the top of each pie Bake for 20-25 mins until crisp and golden
  16. Serve immediately or transfer to a wire rack to cool
  17. FREEZE AHEAD: Once cool, freeze the pies in freezer bags or containers for up to one month. Reheat from frozen on a baking tray covered loosely with foil, in a preheated oven at 200°C/fan 180°C/gas 6, for 25 mins or until piping hot throughout.