Party Pies (Aussie Mini Beef Pies) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Cool the Filling: Remove the pot from heat and let the filling cool; it will thicken further as it cools.
- 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.
- 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.
- Fill with Beef Mixture: Fill each pastry base generously with the cooled beef filling to the brim.
- 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.
- 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.
- Bake: Bake pies in the preheated oven for 20 to 25 minutes until the tops are dark golden brown.
- 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
