Party Pies (Aussie Mini Beef Pies)
User Reviews
4.8
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
50 mins
-
Servings
16
-
Calories
482 kcal
-
Course
Snacks, Baked Goods
-
Cuisine
Australian
Party Pies (Aussie Mini Beef Pies)
Description
Party Pies (Aussie Mini Beef Pies) combine tender slow-cooked beef cubes with a flavorful mixture of tomato paste, beef stock, and red wine simmered gently until the meat is soft. The filling is thickened with a cornstarch slurry to create a hearty, moist texture. Pastry is made using shortcrust for the base and puff pastry for the lid, providing a flaky topping alongside a sturdy shell. The combination lends textural contrast between crisp and tender layers. These pies are baked until golden and can be enjoyed warm with tomato sauce for dipping.
The method involves searing the beef before slow cooking it with aromatics and liquids to infuse deep flavor and tenderize the meat. The careful layering of different pastry types helps maintain crispness on the bottom while delivering a light, flaky lid. Cutting the pastry rounds precisely allows individual-sized pies with a pleasing shape. The slow cooking reduces the filling liquids to a rich, thick consistency that stays in place when baked.
Party Pies make a hearty snack or party food and can easily be frozen after baking and reheated from frozen or thawed for future enjoyment. They work well served at room temperature or warmed with a side of tomato ketchup or sauce to balance the savory filling.
It is advised to have an extra puff pastry sheet on hand to ensure each pie has a lid. The filling liquid should cover the beef but not be too watery. Stir occasionally during cooking and add water if evaporation is excessive. The cooling and reheating of pies does not affect pastry texture significantly, making them convenient for make-ahead situations.
Ingredients
Filling
- 3 tbsp olive oil
- 3 lb / 1.5kg chuck steak , cut into 1cm / 2/5" cubes (or other beef cut suitable for slow cooking)
- 2 onion peeled and diced (brown, yellow or white
- 3 garlic minced, cloves
- 2 tbsp tomato paste
- 4 cups / 1 litre / 1 quart beef stock or broth
- 1 cup red wine (anything dry and dark, not light like pinot noir)
- 2 bay leaves or 3 fresh, dried
- 1 1/2 tsp salt , plus more to taste
- 2 tsp black pepper
- 3 tbsp cornstarch (cornflour)
- 4 tbsp water
Pastry
- 1 egg lightly beaten (or 1 whole egg, for a slightly less dark golden finish, yolk
- 4 heets shortcrust pastry 25cm x 25cm / 10" x 10"), thawed, frozen
- 3 - 4 heets puff pastry 25cm x 25cm / 10" x 10"), thawed (Note 1, frozen
To Serve
- tomato sauce or tomato ketchup
Instructions
- Place 1 tbsp of oil in a large heavy based pot over high heat. Add half the beef and sear until the outside is lightly browned. Remove from the pot into a bowl and repeat with remaining beef.
- Lower the heat to medium high and add the remaining olive oil. Add the onion and garlic and sauté until the onion is translucent - around 5 minutes.
- Return the beef to the pot along with all other Filling ingredients other than the cornstarch / cornflour and water. Mix to combine. The liquid should be just enough to cover most of the beef but there should be a bit protruding through the surface.
- Bring to a simmer, then lower the heat to low / medium low so it is bubbling very gently. Leave to cook for 50 minutes to 1 hour, stirring occasionally, or until the beef is very tender. Because the beef is cut so small, it shouldn't take much longer than 1 hour. If the liquid evaporates too quickly, just add a bit more water.
- When the beef is ready (or almost ready), mix the cornstarch / cornflour and water together then pour it into the pot. Mix through and allow to cook for 5 minutes to thicken the sauce. Adjust salt to taste.
- Remove pot from the stove and set aside to cool. The sauce will thicken more when it cools.
Assemble the Pies
- Preheat oven to 180C/350F.
- Spray 16 holes of Texas muffin tins or pie tins (8cm / 3.2" diameter across top). I made half in muffin tins and half in pie tins.
- Cut the pastry base out of the shortcrust pastry using a 10 cm/ 4" round cutter (I use an empty 800g/14oz canned tomato tin - perfect size). This fits both the pie and muffin tins.
- Press the rounds into the tins and fill to the brim with the Filling.
- Cut the pie tops out of the puff pastry using a 8 cm / 3.2" round cutter (a scone cutter is the perfect size).
- Place the lids on top of the filling, gently pressing to try to join the top with the casing.
- Pearce the lids 3 or 4 times with a small knife. Brush with egg wash. Bake for 20 to 25 minutes until dark golden brown (or deep golden brown if you used a whole egg for the wash).
- Allow to rest for a few minutes before turning out onto a wire rack. Serve very warm with tomato sauce (tomato ketchup).
Notes
- Keep an extra sheet of puff pastry ready to ensure enough lids for all pies, preventing uncovered fillings.
- Freeze baked pies for up to several weeks; reheat directly from frozen or thaw first for best texture.
- Measure and cut pastry rounds carefully to optimize use of pastry sheets and avoid waste.
- Maintain gentle simmer during filling cook to prevent evaporation drying out the beef.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Serving | 218g | |
| Calories | 482cal | 24% |
| Carbohydrates | 23.3g | 8% |
| Protein | 30g | 60% |
| Fat | 28.2g | 43% |
| Saturated Fat | 6.4g | 32% |
| Cholesterol | 100mg | 33% |
| Sodium | 468mg | 20% |
| Potassium | 330mg | 7% |
| Fiber | 0.9g | 4% |
| Sugar | 1.1g | 2% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 20mg | 2% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
