Party Pies (Aussie Mini Beef Pies) Recipe

Introduction

Party Pies are a beloved Australian snack featuring tender slow-cooked beef encased in flaky pastry. These mini beef pies are perfect for gatherings or as a savory treat any time you crave classic comfort food.

Ingredients

• 3 tbsp olive oil
• 3 lb / 1.5 kg 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 (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 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
• Tomato sauce / Tomato ketchup, to serve

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large heavy-based pot over high heat. Add half the beef and sear until lightly browned on all sides. Remove and set aside. Repeat with the remaining beef.
2. Step 2: Reduce heat to medium-high, add remaining olive oil, then sauté onion and garlic until the onion is translucent, about 5 minutes.
3. Step 3: Return the beef to the pot. Add tomato paste, beef stock, red wine, bay leaves, salt, and pepper. Stir to combine. The liquid should mostly cover the beef, with some pieces exposed.
4. Step 4: Bring to a simmer, reduce heat to low/medium-low, and cook gently for 50 minutes to 1 hour, stirring occasionally, until the beef is very tender. Add water if the liquid reduces too quickly.
5. Step 5: Mix cornstarch and water in a small bowl until smooth, then stir into the pot. Cook for 5 more minutes to thicken. Adjust salt to taste. Remove from heat and let cool; the filling will thicken further as it cools.
6. Step 6: Preheat oven to 180°C (350°F). Prepare 16 holes in muffin or pie tins (8cm / 3.2″ diameter) by spraying or greasing.
7. Step 7: Cut out 10cm (4″) rounds from the shortcrust pastry using a round cutter. Press these into the prepared tins.
8. Step 8: Fill each pastry case with the cooled beef filling to the brim.
9. Step 9: Cut 8cm (3.2″) rounds from the puff pastry and place on top of each filled pie. Gently press edges to seal.
10. Step 10: Pierce each lid 3-4 times with a small knife to vent steam. Brush tops with egg yolk or whole egg for a golden finish.
11. Step 11: Bake for 20-25 minutes until pies are a deep golden brown. Let rest a few minutes before removing from tins and serving warm with tomato sauce.

Tips & Variations

• Use a dry red wine like merlot or cabernet sauvignon for richer flavor; avoid light wines like pinot noir.
• For extra flaky tops, chill the puff pastry before cutting and baking.
• Substitute shortcrust pastry with homemade if desired for fresher taste.
• Make extra filling and freeze for quick future pies.

Storage

Store leftover pies in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C (350°F) for 10-15 minutes to retain crispness. For longer storage, freeze unbaked assembled pies for up to 1 month and bake from frozen, adding extra baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, other cuts suitable for slow cooking like brisket or blade steak work well. Just ensure the meat is cut into small cubes for even cooking.

Can I make these pies vegetarian?

While this recipe focuses on beef, you can substitute the meat with a hearty mixture of mushrooms, lentils, or legumes and adjust the stock accordingly to keep the filling savory and rich.

Party Pies (Aussie Mini Beef Pies) Recipe

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Classic Australian Party Pies featuring tender slow-cooked beef filling encased in flaky shortcrust and puff pastry shells. These mini pies are perfect for gatherings, offering a rich mix of savory beef, aromatic spices, and a luscious gravy, baked to a golden finish and served warm with tomato sauce.

• Author: Elena
• Prep Time: 25 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 1 hour 50 minutes
• Yield: 16 mini party pies 1x
• Category: Snack
• Method: Stovetop
• Cuisine: Australian

Ingredients

Scale 1x2x3x

Beef Filling

• 3 tbsp olive oil
• 3 lb / 1.5kg chuck steak, cut into 1cm / 2/5″ cubes
• 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 (dry and dark, e.g. shiraz or cabernet sauvignon)
• 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

Pie Assembly

• 1 egg yolk, lightly beaten (or 1 whole egg for a deeper 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
• Tomato Sauce / Tomato Ketchup, to serve

Instructions

1. Brown the Beef: Place 1 tbsp olive oil in a large heavy-based pot over high heat. Add half the beef cubes and sear until lightly browned on the outside. Remove browned beef into a bowl and repeat with remaining beef and oil.
2. Sauté Aromatics: Reduce heat to medium-high; add remaining olive oil. Add diced onions and minced garlic, sauté until onions become translucent, approximately 5 minutes.
3. Add Filling Ingredients: Return all beef to the pot. Stir in tomato paste, beef stock, red wine, bay leaves, salt, and black pepper. Ensure the liquid mostly covers the beef with a bit exposed on top.
4. Simmer the Beef: Bring mixture to a simmer, then reduce heat to low/medium-low to maintain a gentle bubble. Cook for 50 minutes to 1 hour, stirring occasionally, until beef is very tender. Add more water if liquids reduce too quickly.
5. Thicken the Sauce: Combine cornstarch and water to make a slurry. Stir into the pot and cook for an additional 5 minutes to thicken. Adjust seasoning as needed with salt.
6. Cool the Filling: Remove the pot from heat and let the filling cool; it will thicken further as it cools.
7. Preheat Oven and Prepare Tins: Preheat oven to 180°C (350°F). Spray 16-hole Texas muffin tins or pie tins (8cm / 3.2″ diameter) for easy pie removal.
8. Cut and Press Pastry Bases: Using a 10 cm (4″) round cutter, cut bases from shortcrust pastry sheets. Press these rounds into the prepared tins fitting snugly.
9. Fill with Beef Mixture: Fill each pastry base generously with the cooled beef filling to the brim.
10. Cut and Add Pastry Lids: Using an 8 cm (3.2″) round cutter, cut puff pastry lids. Place lids atop filling, gently pressing edges to seal.
11. Vent and Egg Wash: Pierce the tops 3-4 times with a small knife to vent steam. Brush lids with beaten egg yolk or whole egg for deeper color.
12. Bake: Bake pies in the preheated oven for 20 to 25 minutes until the tops are dark golden brown.
13. Rest and Serve: Let pies rest a few minutes before removing from tins. Serve warm with tomato sauce or ketchup.

Notes

• Using chuck steak cut into small cubes reduces the need for extended slow cooking times.
• The combination of shortcrust pastry base with a puff pastry lid gives a great contrast between firm and flaky textures.
• If liquid reduces too quickly during cooking, add water a little at a time to avoid drying out the filling.
• For a deeper golden crust, use a whole egg instead of just an egg yolk for the wash.
• Piercing the pastry tops allows steam to escape, preventing sogginess or bursting during baking.
• If you don’t have muffin or pie tins, you can use any similar small round baking molds.

Keywords: Australian party pies, mini beef pies, savory pies, puff pastry pies, shortcrust pastry pies, beef filling, slow cooked beef, appetizer, snack