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
- 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.
- 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.
- 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.
- 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.
- 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.
- Cool Filling: Remove from heat and set aside to cool, allowing the sauce to thicken further as it cools.
- Preheat Oven: Set oven to 180°C (350°F).
- 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.
- 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.
- Fill Pastry: Spoon the cooled beef filling into each pastry base, filling to the brim.
- 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.
- 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.
- 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).
- 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
