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:
Wow! This look SO freakin’ good! I love the image you painted of people enjoying them – I’m sure I would fit right in devouring these little beauties! That being said, I’ve had meat pies before, but none quite like this! Your recipe has great depth – I bet that wine really amps up the flavors! I know what I’m making for Super Bowl parties this year!!! 🙂
Thanks Kathleen!! Yes, I truly believe red wine makes a different in any slow cooked beef like this 🙂 No meat pies like this before?? What are meat pies in the US like? Come to think of it, I don’t remember seeing any!
Eating a pie with a spoon is the only way to eat a pie LOL
Thank you for validating my weirdness Vicky!! 🙂
I’m a huge sweets person, but after seeing this, I’m not sure any more… might just pick them instead of a slice of cake 🙂 They look delicious and very easy to make!
Cake vs party pies…it IS a hard choice! 🙂
Nagi, I ate so many of these little pies from the bakery down the road when I was in Australia! My husband taught me how to squirt the sauce onto the top and everything!
The hubs is sitting here right next to me looking at this too so now he knows I’ve got a good recipe to make him some of these and help him feel at home on Australia day this year!
OMG! Yes, party pies from bakeries, so Australian! A little snack when you aren’t quite hungry enough for a full size one 🙂
Holy meat pies!! My favorite part is the TWO kinds of pie crust. Just fabulous, Nagi!
Has to be done Marissa! Gotta have the crusty base and flaky top!
I didn’t know meat pies are like the hot dog in the USA! They look much fancier, and your recipe especially looks delicious. I like the saucy meat oozing out the pie, and puff pastry –> swoon!
Thanks Sarah!! Yup, they are definitely the equivalent of hot dogs in the US – you find them everywhere!!
Oh my my! Nagi, forget about sweets, I love these beef pies! They are so cute and that filling!
You know, my sister and brother-in-law just moved to Sydney. Now I’m so jealous that I’m not there with them! I’m gonna tell them about these delicious goodies, so they can enjoy them. And I’ll be sure to make them here! 🙂
Oh wow, they’re here?? So they’ll be here for Australia day celebrations, yay!
Oh, I do love a good meat pie and these look fabulous – Nagi – and mini so you don’t feel quite so guilty:) I love the way Aussies celebrate Australia Day – I will be sure to have a good pie on Jan 26 to remember Australia.
Thanks Rachel! 🙂
Thank you so much for your wonderful recipes. I have 2 questions on this one, 1. Is shortcrust pastry the same as pie crust in the US? and in your nutrition facts is the 218g equivalent to 1 pie?
Oh, and you said 16 servings…is that 1 per person….do you REALLY think we will only eat JUST 1????
I can’t wait to try this, and I will be toasting my Aussie friends with it next week!
Hi Rhonda! NO, I don’t think you can eat just 1! I find 2 is around the same as one large lunch-size pie 🙂 I am not sure what pie crust is in the US! You just need to use a non-sweet pastry, similar to what you would use for quiche and other pies. However, I’ve made it with puff pastry as the base before too. It isn’t as firm as shortcrust pastry so sags a wee bit when you pick it up (but still can be picked up with one hand and holds its shape ok) but it was still delicious!! 🙂
Nagi, I loved reading about your childhood outings…so sweet! And this pie is to die for! I love all that savory goodness!!
Thanks Annie! 🙂
Nagi…what an absolutely incredible recipe! Honestly gorgeous!!!! I will definitely try this out!!! YUM! PINNED
Thanks Mila! 🙂
Are you kidding me!? These images are STUNNING!
And the pastry! I can always go for mini pies or tarts made with pastry JUST like this. Reminds me of Cantonese puff pastries. When I’m ready, I’m gonna have to “steal” this recipe! Looks super flaky! DROOLING over here.
I like making you drool Kayiu! 🙂
I love mini pies too because I can get more crispy pie crust! It’s great to know that I can freeze them too. So convenient!
Nagi, you’re so great with party food. I’m this close to creating a Pinterest Board about party food because of you! 🙂
You definitely should Maggie! I had so many of my readers voting for Party Food. And my friends and family are always asking for ideas!