These mini mince and cheese pies are the sort of recipe that makes family dinners easy. A rich, savoury mince filling is tucked inside flaky puff pastry with a little grated cheese, then baked until beautifully golden and crisp.

Rather than making one large family pie, these are individually portioned, which makes them especially handy for busy households. Serve them straight from the oven for dinner, pop cooled pies into lunchboxes, or freeze a batch so you’ve got something homemade ready to reheat when you need it.

The filling itself is made with everyday ingredients including beef mince, onion, tomato paste, Worcestershire sauce and mixed herbs. There’s nothing complicated here – just a good, practical recipe that can easily be doubled when you want to stock the freezer.

Other Recipes You May Like

• Country Chicken Casserole
• Apricot Chicken with Drumsticks
• Slow Cooker Curried Sausages
• Easy Corned Beef Hash
• Slow Cooker Tender Beef Rissoles

Love This Recipe?

You’ll find these Mini Mince and Cheese Pies in my Family Favourite Dinners eBook; alongside more straightforward recipes made with family meals in mind.

It’s a collection for those nights when you want something filling and familiar without needing a long list of unusual ingredients. If these little pies sound like something your family would enjoy, have a look through Family Favourite Dinners for plenty more ideas.

Recipe Card

Ingredients

• 1kg beef mince
• 1 large onion, diced
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 Tbsp mixed herbs
• 4 Tbsp Worcestershire sauce
• 6 heaped Tbsp tomato paste
• ½ cup water
• 2 Tbsp brown sugar
• 1 cup grated cheese
• 1 packet flaky puff pastry, approximately 5–6 sheets

Method

1. Add the beef mince and diced onion to a large frying pan and cook over medium heat until the mince is browned, breaking up any large pieces as it cooks.
2. Add the onion powder, garlic powder, mixed herbs, Worcestershire sauce, tomato paste, water and brown sugar. Stir until well combined.
3. Reduce the heat and simmer, stirring regularly, until the mixture is thick and saucy with no excess liquid remaining.
4. Remove from the heat and allow the mince mixture to cool slightly.
5. Preheat the oven to 180°C fan bake and line baking trays with baking paper.
6. Lay the pastry sheets on the bench and cut each sheet into four equal squares.
7. Spoon 2–3 Tbsp of the mince filling into the centre of each pastry square, then sprinkle a little grated cheese over the top.
8. Fold the pastry edges up and pinch them together securely to form individual pies.
9. Place the pies onto the prepared baking trays and bake for 20–25 minutes, or until the pastry is puffed, crisp and golden.
10. Allow to cool for a few minutes before serving.

What to Serve With

• Homemade potato wedges
• Mashed potatoes
• Steamed peas or mixed vegetables
• Green beans or peas
• A simple garden salad

Stacey’s Kitchen Tips

• Make sure the mince filling isn’t too wet. A thick filling makes the pies much easier to seal and helps prevent soggy pastry.
• Allow the mince to cool before adding it to the pastry. Hot filling can soften the pastry and make it harder to work with.
• Don’t overfill the pies. Around 2–3 tablespoons of filling per square is plenty.
• Pinch the pastry edges together firmly so they don’t open too much during baking.
• The mince filling can be made ahead and refrigerated or frozen, making these very quick to assemble another day.

Variations & Substitutions

• Swap the beef mince for lamb, pork or chicken mince.
• Add finely grated carrot or courgette to the filling to sneak in a few extra vegetables.
• Stir frozen peas or corn through the cooked mince.
• Use tasty, Colby or whatever grated cheese you already have in the fridge.
• Add a little chilli powder or smoked paprika if your family enjoys a bit more flavour.
• Leave out the cheese for simple mini mince pies.

Storage, Freezer & Make-Ahead Notes

The mince filling can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Alternatively, freeze the filling separately and defrost it when you’re ready to make the pies.

Once baked and cooled, store the pies in the refrigerator for up to 3 days. Reheat them in the oven or air fryer to help bring the pastry back to life rather than making it soft.

These pies are also great for the freezer. Allow them to cool completely, then transfer to a freezer-safe container or bag and freeze for up to 3 months. Defrost overnight in the refrigerator before reheating until piping hot throughout.

Final Thoughts

Mini pies are such a useful recipe to have up your sleeve because they work for far more than just dinner. They’re easy to portion, easy to pack and particularly handy when you’ve got family members eating at different times.

I also like that you can do most of the work ahead. Make the mince filling when you’ve got a bit more time, then assembling the pies later is simply a matter of cutting the pastry, adding the filling and cheese, and popping them into the oven.

And if you’re already making them, it’s worth considering a double batch. A few tucked into the freezer can turn a night when you don’t feel like cooking into a very easy dinner.

Stacey

Easy Mini Mince & Cheese Pies

Golden puff pastry pies filled with a rich, savoury beef mince mixture and melted cheese. An easy family dinner that's also perfect for lunchboxes and the freezer.

Print Recipe

Prep Time:15 minutes mins

Cook Time:20 minutes mins

Total Time:35 minutes mins

Ingredients

• 1 kg beef mince
• 1 large onion diced
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 Tbsp mixed herbs
• 4 Tbsp Worcestershire sauce
• 6 heaped Tbsp tomato paste
• ½ cup water
• 2 Tbsp brown sugar
• 1 cup grated cheese
• 1 packet flaky puff pastry approximately 5–6 sheets

Instructions

• Add the beef mince and diced onion to a large frying pan and cook over medium heat until the mince is browned, breaking up any large pieces as it cooks.
• Add the onion powder, garlic powder, mixed herbs, Worcestershire sauce, tomato paste, water and brown sugar. Stir until well combined.
• Reduce the heat and simmer, stirring regularly, until the mixture is thick and saucy with no excess liquid remaining.
• Remove from the heat and allow the mince mixture to cool slightly.
• Preheat the oven to 180°C fan bake and line baking trays with baking paper.
• Lay the pastry sheets on the bench and cut each sheet into four equal squares.
• Spoon 2–3 Tbsp of the mince filling into the centre of each pastry square, then sprinkle a little grated cheese over the top.
• Fold the pastry edges up and pinch them together securely to form individual pies.
• Place the pies onto the prepared baking trays and bake for 20–25 minutes, or until the pastry is puffed, crisp and golden.
• Allow to cool for a few minutes before serving.

Notes

Notes

• Allow the mince filling to cool slightly before assembling the pies.
• Keep the filling thick so the pastry doesn’t become soggy.
• Pinch the pastry edges firmly to help keep the pies sealed.

 

Variations

• Add grated carrot, courgette, peas or corn.
• Substitute another type of mince if preferred.
• Leave out the cheese for plain mini mince pies.

 

Storage

• Refrigerate cooked pies for up to 3 days.
• Freeze for up to 3 months.
• Reheat in the oven or air fryer until piping hot.

Servings: 6 Servings

Author: Farmers Wife Homestead