Mini Beef Pies (Party Pies)
These mini beef pies, or party pies as we call them in Australia, are filled with chunky, slow-cooked beef in a rich gravy, with a shortcrust base and a golden puff pastry top. These pies are so much better than anything you can pick up in the freezer aisle making them the perfect addition for your next party or get together
Servings 30 mini pies
Calories 188kcal
Ingredients
For the chunky beef filling:
- 1 kg chuck steak cut into 3cm pieces
- 75 grams plain flour/all purpose flour
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 brown onion/yellow onion roughly diced
- 2 garlic cloves crushed
- 2 tablespoons tomato paste
- 1 tablespoon worcestershire sauce
- 375 ml beef stock
For the pies:
- canola oil spray for greasing
- 6 sheets shortcrust pastry
- 4 sheets puff pastry
- 1 egg lightly beaten
Instructions
Make the filling:
- In a large bowl or zip-lock bag, toss together the 1 kg chuck steak, 75 grams plain flour/all purpose flour, and salt and pepper
- Heat the 1 tablespoon olive oil in a frying pan, or in a pressure cooker set to sauté mode. Add the beef in batches, shaking off any excess flour and being careful not to overcrowd the pan. Cook for a few minutes until browned on the outside, then remove and set aside. Repeat until all the beef is browned.
- In the same pan, add the 1 brown onion/yellow onion and 2 garlic cloves and sauté until soft. If you are using a frying pan, transfer everything into the pressure cooker now. Otherwise, add the beef back to the pressure cooker and turn off the heat.
- Add the 2 tablespoons tomato paste, 1 tablespoon worcestershire sauce, and 375 ml beef stockand mix to combine.
- Place the lid on the pressure cooker and cook on manual for 45 minutes, then release the pressure manually once complete.
- Take the lid off and set the pressure cooker back to sauté. Reduce the liquid for about 10 minutes, until the gravy is nice and thick. Taste and season with salt and pepper if needed.
- Turn off the pressure cooker and let the filling cool before assembling. You can make the filling the day before and store it in the fridge until ready to use.
Make the pies:
- Preheat the oven to 180°C/350°F and lightly spray two muffin tins with canola oil spray.
- Using a 90 mm/3½ inch round cutter, cut circles of 6 sheets shortcrust pastry for the bases. Press each round into the muffin tins.
- Spoon the filling into the bases until just full.
- Using a 60 mm/2½ inch round cutter, cut circles of 4 sheets puff pastry for the tops. Press each circle over the filling and gently cut a slit in the top of each.
- Brush the beaten 1 egg over the top of each pie. Bake for 20–25 minutes, or until dark golden brown.
- Let cool in the tins for at least 10 minutes before turning out. Repeat with the remaining pastry and filling.
- Serve straight away, or let cool completely before storing in the fridge or freezer.
Notes
Pastry: The number of pastry sheets you need depends on the size of the circles you cut. As the bases are larger, you will need more shortcrust pastry. You can also make these as regular sized pies, or use a pie maker.
Nutritional information calculated based on an estimate only of the pastry used for the pies, considering what is discarded when cut.
Slow cooker instructions: Brown the beef and sauté the onion and garlic in a pan first, then transfer everything to a slow cooker and cook on low for 6 to 8 hours, until the beef is tender. Once cooked, switch the slow cooker to high for 30 minutes to thicken the gravy.
Storage instructions: store cooked pies in the fridge for up to 3 days, or freeze for up to 3 months.
Nutrition
Serving: 1pie | Calories: 188kcal | Carbohydrates: 11g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 116mg | Potassium: 175mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
