Mummy Meat Pies (The Spooky 45-Minute Halloween Hand Pies)

Name: Mummy Meat Pies (The Spooky 45-Minute Halloween Hand Pies)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 pies
Cuisine: American
Ingredients: Refrigerated pie crusts, 2 (14.1 oz / 400 g box), thawed; Ground beef (80/20), 1/2 lb (225 g); Ground pork, 1/2 lb (225 g); Yellow onion, 1 small, finely diced (about 3/4 cup / 100 g); Garlic, 2 cloves, minced; Tomato paste, 2 tbsp (33 g); Worcestershire sauce, 1 tbsp (15 ml); Frozen peas, 1/2 cup (70 g), thawed; Egg, 1 large, beaten (egg wash); Candy eyeballs, 16 (2 per pie)

Prep: 20 min · Cook: 25 min · Total: 45 min · Makes: 8 pies

Mummy meat pies — savory beef and pork hand pies wrapped in pastry bandages

These mummy meat pies are the savory hero your Halloween table has been waiting for. Juicy beef and pork tucked into flaky golden hand pies, wrapped in crisscrossed pastry bandages, finished with googly candy eyes that stare back at you. They’re spooky, they’re handheld, they’re gone in minutes — and at 45 minutes start to finish, they’re faster than ordering pizza for the party. Serve them alongside Spooky Halloween Charcuterie Board, Mummy Meatballs, Spiderweb Guacamole, Spooky Pumpkin Hummus, and Monster Mix for the ultimate haunted spread.

What You Need

Refrigerated pie crusts, 2 (14.1 oz / 400 g box), thawed
Ground beef (80/20), 1/2 lb (225 g)
Ground pork, 1/2 lb (225 g)
Yellow onion, 1 small, finely diced (about 3/4 cup / 100 g)
Garlic, 2 cloves, minced
Tomato paste, 2 tbsp (33 g)
Worcestershire sauce, 1 tbsp (15 ml)
Frozen peas, 1/2 cup (70 g), thawed
Egg, 1 large, beaten (egg wash)
Candy eyeballs, 16 (2 per pie)

How To Make It

Make the filling: Brown the beef and pork in a skillet over medium-high heat, breaking it up, 6-8 minutes; drain the fat. Stir in the onion, garlic, tomato paste, and Worcestershire; cook 3 minutes more. Fold in the peas, season with salt and pepper, and cool 10 minutes.
Cut the bases: Unroll the pie crusts on a floured surface and cut 8 rounds with a 4-inch cutter. Arrange on parchment-lined baking sheets.

Fill: Spoon 2-3 tablespoons of cooled filling onto each round, leaving a 1/2-inch border.
Wrap the mummies: Cut the remaining dough into 1/2-inch strips. Lay strips crisscross over each pie like mummy bandages, leaving a small gap near the top for the eyes. Dab strip ends with water, press to seal, and crimp edges with a fork.

Wrapping mummy meat pies with pastry strips

Egg wash and bake: Brush generously with beaten egg. Bake at 400°F (200°C) for 22-25 minutes, until deep golden and puffed.
Add the eyes: While still warm, press 2 candy eyeballs into each gap (a dab of honey holds them if needed). Cool 5 minutes and serve warm.

Finished mummy meat pies with candy eyes

Tips & Variations

Cool the filling: this is the whole game — hot filling turns the pastry soggy before it ever hits the oven.
Strip stick: dab strip ends with water and press firmly; they shrink slightly as they bake.
Make-ahead: assemble fully, refrigerate uncovered up to 24 hours, then egg-wash and bake straight from the fridge (add 3 minutes).
Lighter swap: ground turkey works 1:1 — add an extra teaspoon of Worcestershire for depth.
Extra creepy: serve on a black platter with a ramekin of warm marinara “blood” for dipping.
Estimated nutrition per serving: ~320 cal | protein 14 g | carbs 28 g | fat 17 g.