Party Pies (Aussie Mini Beef Pies / Meat Pies) Recipe

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There’s few meals extra quintessentially Aussie than Celebration Pies! They made an look at each birthday celebration I attended as a child…. and plenty of as an grownup! 😂 Home made is a gazillion instances higher than the frozen retailer purchased ones. Tender beef filling with a pie gravy inside flaky pastry – it’s your dream come true!

A stack of Party Pies on baking paper with tomato sauce (ketchup)

Celebration Pies

“Basic Aussie meat pies – in mini type made in muffin tins!”

Within the lead as much as Australia Day on 26 January 2015, I’m going to share a collection of basic Aussie fare. And I can’t consider something extra quintessentially “Aussie” than meat pies. Meat pies are to Australians what scorching canine are to Individuals. You possibly can’t go to a footy sport right here with out being surrounded by blokes (and a few lasses….) boisterously cheering on their groups with a pie in a single hand and a beer within the different. Crumbs down their shirt, tomato sauce smeared round their mouth….I’m portray a cultured image of Aussie blokes, aren’t I??!

OK, so I’m exaggerating a wee bit. Not all Aussie blokes are like that. However you get the image. 🙂

Each time I’ve a pie, I’m reminded of childhood outings to locations just like the zoo and aquarium the place we’d be handled with a pie for lunch. My brother, sister and I might sit, lined up on a bench (or, extra seemingly, simply sit on the bottom someplace), peel off the pastry lid, combine tomato sauce (ketchup) into the filling and impatiently look forward to it to chill down sufficient so we might begin digging in. We’d eat the filling with a plastic spoon which was not solely sensible, but additionally meant we acquired to avoid wasting one of the best for final – the pastry.

I nonetheless eat my pies with a spoon. In personal. 🙂

The pies you sometimes get at footy video games and bakeries are the bigger dimension ones – round 10cm/4″ in diameter. However I’m notably keen on get together pies – small ones which are made in muffin tins reasonably than having to get particular pie tins to make the bigger ones. Plus they’re simpler to eat with no plate.

Party Pies and meat filling spilling from inside of one

Although this recipe is very easy to make, it does take time. Truthfully, the primary time I made this I used to be a bit cynical about whether or not it might be definitely worth the effort. As a result of you may get actually nice high quality get together pies these days, not solely from the grocery store but additionally from bakeries.

I swear to you, it’s definitely worth the effort. So. Dang. Good. And it tastes actual. I can by no means describe it precisely. I assume it’s the flavour of preservative-free meals? I don’t know. All I do know is that it’s definitely worth the effort.

PS. This makes a giant batch as a result of I discover it exhausting to braise a smaller quantity of beef and make a superb sauce. Plus they freeze so properly, I determine chances are you’ll as properly make quite a bit whilst you’re at it!


Extra Aussie favourites

  • Scones – and Lemonade Scones 3 ingredient shortcut scones!

  • Caramel Slice

  • Pikelets

  • Lamingtons

  • Pavlova

  • Sausage Rolls

 

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Party Pies (Aussie Mini Beef Pies / Meat Pies) Recipe

Party Pies (Aussie Mini Beef Pies / Meat Pies) Recipe

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Serves: 16 Prep Time: Cooking Time:
Nutrition facts: 482 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 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 onions , peeled and diced (brown, yellow or white)
  • 3 garlic cloves , minced
  • 2 tbsp tomato paste
  • 4 cups / 1 litre / 1 quart beef stock/broth
  • 1 cup red wine (anything dry and dark, not light like pinot noir)
  • 2 dried bay leaves (or 3 fresh)
  • 1 1/2 tsp salt , plus more to taste
  • 2 tsp black pepper
  • 3 tbsp cornstarch (cornflour)
  • 4 tbsp water
  • 1 egg yolk , lightly beaten (or 1 whole egg, for a slightly less dark golden finish)
  • 4 sheets frozen shortcrust pastry (25cm x 25cm / 10″ x 10″), thawed
  • 3 – 4 sheets frozen puff pastry (25cm x 25cm / 10″ x 10″), thawed (Note 1)
  • Tomato Sauce / Tomato Ketchup

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove pot from the stove and set aside to cool. The sauce will thicken more when it cools.
  7. Preheat oven to 180C/350F.
  8. 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.
  9. 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.
  10. Press the rounds into the tins and fill to the brim with the Filling.
  11. Cut the pie tops out of the puff pastry using a 8 cm / 3.2″ round cutter (a scone cutter is the perfect size).
  12. Place the lids on top of the filling, gently pressing to try to join the top with the casing.
  13. 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).
  14. Allow to rest for a few minutes before turning out onto a wire rack. Serve very warm with tomato sauce (tomato ketchup).

Notes

1: You can just about get all the lids that you need from 3 sheets of puff pastry (because the lid rounds are smaller than the shell). But just in case, have a 4th on hand otherwise you might end up with one pie without a lid, which would be very sad!
2: These freeze well after baking. You can reheat them from frozen, or thaw them first.
3:  I have estimated the pastry that is discarded when the rounds are cut out in determining the nutrition analysis.

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Sarah Miller
Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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