These mini meat pies turn beautifully golden on the outside and stay juicy inside. Made from yeast dough and cooked in a skillet, they are quick, simple, and oven-free: just the thing for tea time or a snack on the go.
Ingredients
- Yeast dough — 400–500 g (14–18 oz)
- Ground meat — 250–300 g (9–11 oz)
- Onion — 1 pc.
- Salt, black pepper, paprika — to taste
- Vegetable oil for frying — as needed
Step-by-step recipe
- Prepare the filling: finely chop the onion. Sauté the ground meat with the onion over medium heat, season with salt, black pepper, and paprika. Cook until the meat is fully done and any excess moisture has evaporated, then let cool.
- Shape the pies: roll the yeast dough into two thin sheets. Arrange small portions of the filling evenly over one sheet, cover with the second sheet, and gently press around each mound of filling. Cut out round mini pies with a glass or cutter, and pinch the edges if needed.
- Fry: heat a dry skillet or one lightly coated with oil. Add the pies and cook over medium heat until golden brown, about 2–3 minutes per side.
- Serve: let the pies rest for 2–3 minutes, then serve hot.
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Tips and variations
- You can use homemade or store-bought yeast dough; roll it thin so the pies cook through quickly.
- The filling is easy to vary: add a pinch of cumin or garlic for extra flavor; beef/pork or chicken/turkey mince both work well.
- To keep the edges from opening, brush off any excess flour and press the cut edges firmly with the glass.
- Cook over medium heat: too high, and the crust will brown before the dough is cooked through.
- Leftover pies reheat well in a dry skillet over low heat with a lid.
Nutritional value per serving
| Calories | ≈ 465 kcal |
| Protein | ≈ 21 g |
| Fat | ≈ 18 g |
| Carbohydrates | ≈ 56 g |
FAQ
Can I bake the mini pies instead of frying them?
Yes. Arrange them on a baking sheet, brush the tops with egg, and bake at 180–190 °C (356–374 °F) for 15–20 minutes until golden.
What kind of ground meat is best?
The classic choice is a beef/pork blend. For a lighter flavor, use chicken or turkey mince; adjust the salt and spices to taste.
Do I have to fry them in oil?
No. You can cook the pies in a dry nonstick skillet. A small amount of oil, about 1–2 tbsp, will give a crispier crust.