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:
I made the filling, then cooked them in my pie maker. Perfect.
I live overseas and a sudden craving had me looking for a recipe for meat pies! The result was very messy but tasted delicious, and lets face it meat pies are messy and look a bit like a massacre once you’ve smothered with tomato sauce and dug in. I use a muffin tin and used a bit bigger size for the base which made them deep and more filling. Tricky to get the lids to stick but in the end squished the edges with a fork. I ran out of pastry so have filling to freeze for next time! Thanks for the nostalgia!
The first time I made this it worked well, the second time I made it the bottom didn’t cook. Is it because the meat mixture was cold the second time??? Help !!!!it was delicious though
Would this recipe also work with the mince filling used as an alternative in the full size meat pie recipe?
Yes 100% Vanessa! N x
Oi oi oi 😆
😂
My son made these , they were awesome. My husband thinks he is the Guru of meat pies , nothing will beat his local bakery . Well , these were so much better than his bakery pies 💋👍👍amazing
I’ll buy the puff pastry for the lids, but do you think that 2-1/2 cups of flour would make enough pie crust dough for the bottoms? (Who am I kidding … I’ll always find a use for extra pastry!)
Hi, can I skip the wine from
this recipe? Thanks
Hi Nelofer – you can sub with extra beef broth and a splash of Worcestershire in its place if you don’t have wine – N x
Thanks a lot for ur quick reply . Will definitely try this recipe as my son love Aussie pies 😊
Pomegranate juice works wonders with this recipe
Hi there. How many days would the pies keep in the fridge? This is the second recipe of yours I am using. The Slow cooker beef brisket with bbq sauce has been a huge success with my family! Thanks in advance!
Hi, how deep was each pie? Looking for a tin the right size…
Hi Charlotte, usually about 1″ deep or you can use a Texas muffin tin – N x
For a party I’d love to try these but want to make ahead and freeze to save time day of. Will these still taste great and what temp/time would you recommend? Thanks so much!
Hi Heather, these freeze great – just thaw and cook as per the instructions 🙂
Hi Nagi. Do I need to blind bake them first?
Hi Fardeenah, not for this recipe – N x
Thanks a lot Nagi. Making them this Thursday for International Lunch at my little girl’s school. We are in Qatar, representing Australia!
Hi Nagi thanks a lot for this recipe which I’m trying for a school lunch next week. I’m wondering if I could swap the chuck beef for beef mince? Also, if I’m using muffin tins, don’t I need to blind bake the pie crusts first? Thanks for getting back to me.
I can’t see why not, obviously would cook mince a lot less.
Thanks for your reply.
What about blind baking for mini pies? Would it be better?
Hi there could I do the filling in the slow cooker? And how long for? Thank you
Hi Nagi
Thanks for the recipe, another winner. It was hit with kids and hubs, they asked for thirds 😀Didnt use red wine but it was still good, I subbed with more low sodium beef stock.Cant wait to try the beef and mushroom pie. Greetings from a chilly Cape Town.
Woot! I’m so glad they were a hit with the family!
I made these tonight but made 2 small and 1 larger pie. I did the beef in the slow cooker and it tasted awesome. Alcohol free wine works really well. Thank you for the recipe.
That’s so great to hear Adele!
Hi Adele
How long did you cook in the slow cooker? Thank toy
You may want to change the “total” time to about 1 1/2 hrs, since you cook the meat for 1 hr and then the assembled pies for about half an hour. Just a thought! Thanks for the great recipe!
My kids found the filling a bit rich (probably should have measured the wine 🙂 I made them again with mince and left out the wine and my husband ate 10 in a row! Thanks a million.
Hi Jenny, I’m glad your husband loved them! You can always substitute the wine for more broth and a splash of Worcestershire sauce for the kids ☺️
Just finished making the meat filling now. I added a dash of American mustard to the mix and instead of cornflour, I used Greens gravy granules. It thickened up nicely and tastes spectacular. Thanks
Hi Nagi,
Am about to cook your party pies in readiness for an Australia Day party tomorrow- I will freeze them overnight. Just a question about reheating – how long on high in the microwave if frozen and/or how long in the oven if thawed in a moderate oven??
Made the meat yesterday=- it is awesome. Put them together today, mine made 24 muffin size. Which really are a decent size. 4 stuck to pan, so i’m hoping getting them cold will help get those out. Delish. I did use store bought pie crust for the bottom
I’m so glad you loved them Paula!