Maple Mustard Beef Barley Mini Pies

Beef pies are delicious. Here we give you a crust recipe and our mixture recipe, but feel free to assemble however much or little, big or small you want to make them. Make large ones for a meal with a side salad or super mini ones for a party snack! Choice is yours.


  • Your favorite double pie dough recipe
  • 1 egg
  • 2 tbsp Olive Oil
  • 2 lbs lean ground beef
  • 1 onion, finely chopped
  • 4 garlic cloves, minced
  • 2 celery sticks, finely chopped (approx. 1/2 cup)
  • 1 carrot, finely chopped (approx. 1/2 cup)
  • 2 sprigs of thyme
  • 2 tbsp red chili flakes
  • 2-3 tbsp Worcestershire sauce
  • 2 tbsp soy sauce
  • 1/3 cup barley
  • 1 can diced tomatoes, no salt added
  • 4 cups broth (we used both chicken and beef…because that’s what we had)
  • 4-5 tbsp Big Cove Foods Maple Mustard Harmonizer Spice Blend


  1. Start off by making, or buying (we wont judge) your pie dough. That way by the time you finish your pie mixture, it will be nice and chilled. Remember to take it out for at least 5-10 minutes before working with it.
  2. Preheat oven to 425, we used our convection oven with this.
  3. Cook your ground beef in a deep pan with a fitted lid, you’ll need the lid later, over medium heat.
  4. Add 1 tbsp of Worcestershire, 1 tbsp of Big Cove Foods Maple Mustard Harmonizer, chili flakes, salt and pepper and cook until nicely browned. Transfer to a bowl and set aside.
  5. In the same pan, so we get all those little yummies from the ground beef, add olive oil and heat over medium-medium low heat. Toss in the onions and cook, stirring occasionally, until softened and browned. Add in the carrots, celery, garlic, salt and pepper. Cook until everything gets soft and browned again. Maybe 8-10 minutes.
  6. Add the rest of the Maple Mustard Harmonizer, Worcestershire sauce, soy sauce, thyme, diced tomatoes, 4 cups broth, and barley. Bring it to a boil, lower heat and simmer, covered, for about 30-40 minutes, or until barley is cooked. Uncover and reduce all the liquid until the mixture is nice and thick, stirring occasionally, approximately another 30-40 minutes.
  7. Taste it. Does it have enough Maple Mustard? No? Ok add another tbsp.
  8. Let the mix cool down a bit, 15 minutes. Good time to take your dough out of the fridge.
  9. Flour your work surface and roll out your dough to 1/4″ thick. We just grabbed one of our bowls from the cupboard to help assist with cutting out the circles. Our bowl was 6″ in diameter, and that size worked perfect for us! You can also make these super mini, and have them as snackers for a party. Just adjust the time spent in the oven (Those super mini pies would be good with sour cream).
  10. Put a few tbsp of the mixture into the center of your dough rounds, wet one side edge of the dough with water, and fold it over pressing the edges together and then using a fork to crimp them even more. Continue with the rest of your dough and mix. Make as many or as few as you want! We made 4 and put the dough and mix in the fridge. (We made lettuce wraps with the leftover mixture for lunch today with some sour cream!) Put your pies on a baking sheet lined with parchment paper. Cut a few slits in the middle for ventilation and brush with a mixed up egg.
  11. Bake for 15-20 minutes, or until pies are browned. This batch would have made about 12 pies for us, but it was late and we were hungry so we made it to 4 🙂

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