There’s few foods more quintessentially Aussie than Party Pies! They made an appearance at every birthday party I attended as a kid…. and many as an adult! 😂 Homemade is a gazillion times better than the frozen store bought ones. Tender beef filling with a pie gravy inside flaky pastry – it’s your dream come true!
Party Pies
“Classic Aussie meat pies – in mini form made in muffin tins!”
In the lead up to Australia Day on 26 January 2015, I’m going to share a series of classic Aussie fare. And I can’t think of anything more quintessentially “Aussie” than meat pies. Meat pies are to Australians what hot dogs are to Americans. You can’t go to a footy game here without being surrounded by blokes (and some lasses….) boisterously cheering on their teams with a pie in one hand and a beer in the other. Crumbs down their shirt, tomato sauce smeared around their mouth….I’m painting a classy picture of Aussie blokes, aren’t I??!
OK, so I’m exaggerating a wee bit. Not all Aussie blokes are like that. But you get the picture. 🙂
Every time I have a pie, I’m reminded of childhood outings to places like the zoo and aquarium where we’d be treated with a pie for lunch. My brother, sister and I would sit, lined up on a bench (or, more likely, just sit on the ground somewhere), peel off the pastry lid, mix tomato sauce (ketchup) into the filling and impatiently wait for it to cool down enough so we could start digging in. We’d eat the filling with a plastic spoon which was not only practical, but also meant we got to save the best for last – the pastry.
I still eat my pies with a spoon. In private. 🙂
The pies you typically get at footy games and bakeries are the larger size ones – around 10cm/4″ in diameter. But I’m particularly fond of party pies – small ones that are made in muffin tins rather than having to get special pie tins to make the larger ones. Plus they are easier to eat without a plate.
Though this recipe is really easy to make, it does take time. Honestly, the first time I made this I was a bit cynical about whether it would be worth the effort. Because you can get really great quality party pies nowadays, not only from the supermarket but also from bakeries.
I swear to you, it is worth the effort. So. Dang. Good. And it tastes real. I can never describe it exactly. I guess it’s the flavour of preservative-free food? I don’t know. All I know is that it’s worth the effort.
– Nagi
PS. This makes a big batch because I find it hard to braise a smaller amount of beef and make a good sauce. Plus they freeze so well, I figure you may as well make a lot while you’re at it!
More Aussie favourites
-
Scones – and Lemonade Scones 3 ingredient shortcut scones!
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Party Pies (Aussie Mini Beef Pies)
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 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
Pastry
- 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)
To Serve
- Tomato Sauce / 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).
Recipe Notes:
Nutrition Information:
Hi Nagi,
Just wondering what alternative cuts are good for this, I’ve got blade roast, topside and roast beef all in the freezer, would any be a good substitute?
Hi, I want to make this one day before the party. May I ask whether it is ok to reheat these pie from refrigerator on the next day? If yes, what temperature and for how long in fan forced oven? Thank you!
I do exactly what do with the a spoon, half my score always go the the pie crust, so many bakeries have a great pie filling and top but pie crust is thick no flavour except uncooked flour. Back in the 60’s on Saturdays was our treat while playing golf, all the kids went to the local for four and twenty pies and a milkshakes. They are not so good any more…lol Love your party pies, have made several times. I might even say I like it more than my recipe I have been baking for the past few decades in my old catering business.
I made these pies recently and froze the leftover filling. Today I am using the meat to make a large pie in the same way. I will let you know how it turns out. The pies were delish by the way.
Ta for the Aussie food series! I left Australia almost 32 years ago, but today I started my way down memory lane when I was looking at one of the biscuit cookbooks we still have from back then, I have made meat pies before, but party pies popped in my head for the first time in forever! And then I see sausage rolls, piklets and lamingtons. I’m in nostalgia paradise!
I have made these over and over. There are never any leftovers. So delicious. Takes a while but it’s worth it. I used Pillsbury Pie Crusts for the bottoms, and Pillsbury Crescent Rolls for the tops. And I baked the bottoms for a bit before filling, so they’re not soggy. I may try making a bigger batch so we can have leftovers.
I never leave comments on recipes, but I couldn’t hold back on this one! I’ve been in the US for 12 years, and yesterday had a sudden nostalgic craving. I made these and your sausage rolls, and both are SO. GOOD. My American husband tried one of each and suggested we drop everything and move to Aus this weekend. Thanks for fulfilling my homesick craving!