Party Pies (Aussie Mini Beef Pies)

Name: Party Pies (Aussie Mini Beef Pies)
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: Serves 16
Cuisine: australian
Ingredients: 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; 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)); Tomato Sauce / Tomato Ketchup

4.82 (7)

⏱ 50 mins 🍽 Serves 16 🌶 australian 🏷 Baking

These classic Australian mini beef pies feature a rich, slow-cooked beef filling encased in pastry. Ideal for gatherings, they can be prepared in various tins like muffin or pie tins. The filling is braised until beautifully tender, then thickened into a savoury sauce. This recipe yields 16 individual pies, making it superb for entertaining and freezing ahead. Serve them with tomato sauce for the authentic Aussie experience.

Ingredients

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
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))
Tomato Sauce / Tomato Ketchup

Method

Heat 1 tbsp of oil in a large, heavy pot. Sear half the beef cubes until lightly browned, then transfer to a bowl. Repeat with the remaining beef.
Reduce the heat and add the rest of the olive oil. Cook the diced onion and minced garlic for around 5 minutes until the onion is translucent.
Put the seared beef back into the pot. Add all other Filling ingredients except the cornstarch and water, mixing to combine. The liquid should nearly cover the beef.
Bring the mixture to a simmer, then lower the heat so it bubbles gently. Cook for 50 minutes to 1 hour, stirring occasionally, until the beef is very tender. Add a little water if the liquid reduces too much.
Once the beef is tender, mix the cornstarch with the water and stir it into the pot. Cook for 5 minutes to allow the sauce to thicken. Taste and adjust the salt if needed.
Take the pot off the heat and let the filling cool completely. The sauce will continue to thicken as it cools.

Nutrition (per serving)

Sodium468 mg

Recipe details

CategoryBaking

Cuisineaustralian

AuthorNagi | RecipeTin Eats