Party Pies (Aussie Mini Beef Pies) Recipe

ByThomas Greene
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Introduction

Party Pies are a beloved Aussie classic—mini beef pies with rich, tender filling encased in flaky pastry. Perfect for gatherings or comforting snacks, these bite-sized treats are sure to please any crowd.

The image shows eight golden brown meat pies with a shiny, flaky crust stacked on white parchment paper over a dark surface. One pie in the front has a bite taken out, revealing the dark, juicy meat filling inside. To the left, a small white bowl is filled with thick, bright red ketchup, and behind it, there is a glass of light yellow beer with a foamy head. In the background to the right, there’s a glass jar filled with red sauce and a spoon in it. Another pie with ketchup on top sits on a small white napkin. The scene is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 3 tbsp olive oil
  • 3 lb / 1.5kg chuck steak, cut into 1cm (2/5″) cubes
  • 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 or broth
  • 1 cup red wine (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
  • 1 egg yolk, lightly beaten (or 1 whole egg for a 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
  • Tomato sauce (tomato ketchup), for serving

Instructions

  1. Step 1: Heat 1 tablespoon of olive oil in a large heavy-based pot over high heat. Add half the beef cubes and sear until lightly browned on the outside. Remove and set aside in a bowl. Repeat with the remaining beef.
  2. Step 2: Reduce heat to medium-high, add the remaining olive oil, then add diced onions and minced garlic. Sauté until onions are translucent, about 5 minutes.
  3. Step 3: Return all the beef to the pot. Add tomato paste, beef stock, red wine, bay leaves, salt, and black pepper. Stir to combine. The liquid should mostly cover the beef but leave a bit exposed.
  4. Step 4: Bring to a gentle simmer, then reduce heat to low or medium-low. Let cook for 50 minutes to 1 hour, stirring occasionally, until the beef is very tender. Add a little water if the liquid evaporates too quickly.
  5. Step 5: Mix cornstarch with water to create a slurry. Pour it into the pot and cook for another 5 minutes to thicken the sauce. Taste and adjust salt as needed.
  6. Step 6: Remove from heat and let the filling cool. The sauce will thicken further as it cools.
  7. Step 7: Preheat the oven to 180°C (350°F). Lightly grease 16 holes in Texas muffin tins or pie tins (approximately 8cm / 3.2″ diameter).
  8. Step 8: Using a 10 cm (4″) round cutter or a similarly sized tin, cut rounds from the shortcrust pastry. Press each round into the prepared tins to form the pie bases.
  9. Step 9: Fill each pastry base to the brim with the cooled beef filling.
  10. Step 10: Cut tops from the puff pastry using an 8 cm (3.2″) round cutter. Place puff pastry lids over the filling, pressing lightly to seal edges.
  11. Step 11: Pierce each lid 3 or 4 times with a small knife to allow steam to escape. Brush the tops with the beaten egg yolk (or whole egg).
  12. Step 12: Bake for 20 to 25 minutes until pies are deep golden brown and puffed.
  13. Step 13: Let the pies rest for a few minutes before removing from tins. Serve warm with tomato sauce or ketchup.

Tips & Variations

  • Use chuck steak or any beef cut suitable for slow cooking for tender filling.
  • Swap red wine for extra beef stock if preferred.
  • For a crispier crust, chill the assembled pies in the fridge for 15 minutes before baking.
  • Include some diced carrot or peas in the filling for added texture and flavor.
  • Brush with whole egg for a lighter golden finish instead of egg yolk.

Storage

Store leftover party pies in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven at 180°C (350°F) for about 10 minutes to restore crispness. You can also freeze baked pies for up to 1 month; thaw overnight in the fridge and reheat as above.

How to Serve

A small round meat pie sits on a white plate with a silver fork resting beside it. The pie has a golden brown, flaky top crust with a slightly cracked edge, revealing dark brown pieces of stewed meat in rich gravy spilling out. In the background, several more whole pies with shiny golden tops are stacked on white parchment paper. To the left, a white bowl filled with smooth, vivid red ketchup sits on a white marbled surface. To the right, there is a clear glass of light golden beer with a frothy white head. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, the filling can be made a day or two in advance and kept refrigerated. This allows the flavors to deepen and makes assembly quicker.

What if I don’t have puff pastry?

If puff pastry isn’t available, use shortcrust pastry for both base and lid. The pies will be less flaky but still delicious.

Print
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Party Pies (Aussie Mini Beef Pies) Recipe

★★★★★

4.8 from 104 reviews
  • Author: Thomas
  • Total Time: 1 hour 50 minutes
  • Yield: 16 mini party pies 1x
Print Recipe

Description

Classic Aussie mini beef party pies featuring tender slow-cooked chuck steak in a rich tomato and red wine gravy, encased in flaky shortcrust pastry bases with puff pastry lids. Perfectly sized for parties, these golden pastries are ideal served warm with tomato sauce.

Ingredients

Scale

Filling

  • 3 tbsp olive oil
  • 3 lb / 1.5 kg chuck steak, cut into 1cm / 2/5″ cubes
  • 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 (dry, dark variety)
  • 2 dried bay leaves (or 3 fresh)
  • 1 1/2 tsp salt, plus more to taste
  • 2 tsp black pepper

Thickening

  • 3 tbsp cornstarch (cornflour)
  • 4 tbsp water

Pastry and Assembly

  • 1 egg yolk, lightly beaten (or 1 whole egg for a darker 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

To Serve

  • Tomato sauce (tomato ketchup)

Instructions

  1. Sear the Beef: Heat 1 tbsp olive oil in a large heavy-based pot over high heat. Add half the beef cubes and sear until lightly browned on the outside. Remove to a bowl and repeat with the remaining beef to ensure even browning.
  2. Sauté Aromatics: Lower heat to medium-high, add remaining olive oil. Sauté diced onions and minced garlic until the onions turn translucent, about 5 minutes.
  3. Add Filling Ingredients: Return all beef to the pot. Add tomato paste, beef stock, red wine, bay leaves, salt, and pepper. Stir to combine. The liquid should mostly cover the beef with some exposed.
  4. Simmer Meat: Bring mixture to a gentle simmer. Then reduce heat to low or medium-low so the mixture bubbles gently. Cook uncovered for 50 minutes to 1 hour, stirring occasionally, until beef is very tender. Add water if liquid evaporates excessively.
  5. Thicken Sauce: Mix cornstarch with water to make a slurry. Stir into the pot and cook for an additional 5 minutes until the sauce thickens. Adjust salt to taste.
  6. Cool Filling: Remove from heat and set aside to cool, allowing the sauce to thicken further as it cools.
  7. Preheat Oven: Set oven to 180°C (350°F).
  8. Prepare Pans: Spray 16 holes of Texas muffin tins or pie tins (8cm / 3.2″ diameter) with non-stick spray. You can use a mix of tin types as desired.
  9. Cut and Place Bases: Cut out base rounds from shortcrust pastry using a 10cm (4″) round cutter, fitting them into the muffin or pie tins and pressing them firmly.
  10. Fill Pastry: Spoon the cooled beef filling into each pastry base, filling to the brim.
  11. Cut and Place Lids: Cut puff pastry lids with an 8cm (3.2″) round cutter, then place on top of the filled pies, gently pressing edges to seal.
  12. Vent and Egg Wash: Pierce each lid 3-4 times with a knife to vent steam. Brush with egg yolk wash for a shiny golden finish.
  13. Bake Pies: Bake in the preheated oven for 20 to 25 minutes until the tops are dark golden brown (or deep golden if whole egg wash is used).
  14. Cool and Serve: Allow pies to rest for a few minutes, then turn out onto a wire rack. Serve warm with tomato sauce or ketchup.

Notes

  • Using chuck steak or other slow-cooking beef cuts ensures tender meat suitable for the filling.
  • The use of a slurry with cornstarch and water helps achieve a thick, gravy-like sauce that holds well inside the pies.
  • Shortcrust pastry provides a sturdy base while puff pastry lids give a flaky, golden topping.
  • Allow the filling to cool before assembling to prevent pastry from becoming soggy.
  • You can substitute red wine with extra beef stock if preferred, but it adds depth to the filling flavor.
  • For darker golden lids, use a whole egg instead of just the yolk for an egg wash.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Savory Pies
  • Method: Baking
  • Cuisine: Australian

Keywords: party pies, Aussie pies, mini beef pies, slow cooked beef, shortcrust pastry, puff pastry, savory pies, finger food, Australian cuisine

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