Mini Beef Pies (Party Pies)

These mini beef pies are the homemade version of your favourite Aussie food - party pies! A thick and rich chunky steak filling is encased in flaky pastry. There really isn’t anything better. Skip the freezer aisle and make party pies at home - let me show you how!

Course Appetizer, Main Course

Cuisine Australian

Prep Time 1

Cook Time 1 30

Servings mini pies

Calories 174kcal

Author Sally

Ingredients

For the chunky beef filling:

1 kg chuck steak cut into 3cm pieces
½ cup plain flour
1 tablespoon olive oil
1 onion roughly diced
2 garlic cloves crushed
1 tablespoon worcestershire sauce
2 tablespoons tomato paste
1 ½ cups beef stock
Salt and pepper to taste

For the pies:

3 sheets puff pastry
5-6 sheets shortcrust pastry
1 egg lightly beaten

Instructions

Start by making the pie filling. In a large bowl or zip lock bag, toss together the pieces of chuck steak and the flour. In a frying pan or pressure cooker set to saute mode, heat the oil. Add the pieces of beef in batches, shaking off any excess flour, being careful not to overcrowd the pan. Cook for a few minutes until the outside has browned. Remove from the pan and set aside and repeat until all of the beef has been browned.
In the same pan, add the onion and garlic and saute until soft. At this stage, if you’re using a frying pan, transfer into a pressure cooker, otherwise add the beef back to the pot of the pressure cooker and turn off the heat. Add the remaining ingredients for the filling and mix to combine.
Place the lid on the pressure cooker and cook on manual for 45 minutes, releasing the pressure manually once complete.
Take the lid off and set the pressure cooker back to saute. You want to reduce the liquid a little bit so that the gravy is nice and thick - this should take about 10 minutes. Season with salt and ground black pepper to taste.
Turn off the pressure cooker and let the filling cool down before assembling the pies. You can even make this the day before and store in the fridge until ready to use.
To make the pies. Preheat the oven to 180°C and lightly spray two muffin tins with canola oil.
Using a large glass or mug, cut out circles of the shortcrust pastry to make the bases of the pies. Press each round of pastry into the muffin pan.
Spoon the filling into the pies until just full. Using a standard glass that’s about the same size as the top of each muffin hole, cut out circles of puff pastry. Press each circle over the filling and gently cut a slit in the top of each. Whisk an egg in a small bowl and brush over the top of each pie. Bake in the preheated oven for about 20-25 minutes or until a dark golden brown. Let cool in the pan for at least 10 minutes before turning out and serving with tomato sauce. Repeat if necessary to use up all of the pastry/filling.
Serve straight away or let cool completely before storing in the fridge or freezer.

Notes

How many sheets of pastry you need exactly will depend on the size of the circles you’re cutting out. As the bottom pieces are larger, you’ll need more shortcrust pastry.

You can also make these as regular sized pies instead if you want, or use a pie-maker.

Nutritional information calculated based on an estimate of the pastry used for the pies, not that which is discarded when cut.

Nutrition