Prep time: 25 mins | Cook time: 25 mins | Total time: 50 mins | Servings: 6
These party Pies are my favourite and go-to to serve parties. Meat pies with savoury beef filling, perfect to serve with either tomato ketchup or tomato sauce.
Ingredients
FILLING:
3 pounds / 1.5kg chuck steak, cut into 1cm / 2/5-inch cubes (or another beef cut suitable for slow cooking)
3 tablespoons olive oil
2 onions, peeled and diced (brown, yellow, or white)
3 garlic cloves, minced
1 c. red wine (anything dry and dark, not light like pinot noir)
2 dried bay leaves (or 3 fresh)
3 tablespoons cornstarch (cornflour)
4 tablespoons water
2 tablespoons tomato paste
4 c. / 1 litre / 1 quart beef stock/broth
1 1/2 teaspoons salt, plus more to taste
2 teaspoons black pepper
PASTRY:
4 sheets frozen shortcrust pastry (25cm x 25cm / 10 x 10-inch), thawed
3 – 4 sheets frozen puff pastry (25cm x 25cm / 10 x 10-inch), thawed
1 egg yolk , lightly beaten (or 1 whole egg, for a slightly less dark golden finish)
TO SERVE:
Tomato Sauce / Tomato Ketchup
How to make Party Pies (Aussie Mini Beef Pies)
Step 1: In a large heavy-based pot, heat 1 tbsp oil over high heat. Once the oil is hot, add half of the beef to the pot and sear until lightly browned. Transfer the beef to a bowl and do the same for the rest of the beef.
Step 2: Adjust the heat to medium-high, then drizzle the rest of the olive oil into the pot. Now, add the onion and garlic to the pot and saute for about 5 minutes or until the onion is clear.
Step 3: Place the beef back in the pot. Add the filling ingredients except for the
cornstarch/cornflour and water. Stir until everything is incorporated.
Step 4: Bring the mixture to a simmer, then adjust the heat to low/medium-low. Cook for about 50 minutes to an hour, stirring often, until the beef is tender. You can pour in a little more water if the liquid evaporates too quickly.
Step 5: Whisk the cornstarch/cornflour with water until well incorporated. Stir this into the pot (when the beef is almost ready). Continue to cook for another 5 minutes or until the sauce has thickened. Adjust the salt according to taste.
Step 6: Set the beef aside to cool when done.
TO ASSEMBLE THE PIES:
Step 7: Meanwhile, prepare the oven and preheat it to 180 degrees C or 350 degrees F.
Step 8: Grease 16 holes Texas muffin tins or 8-cm/3.2-inch diameter pie tins.
Step 9: Using a 10 cm/4-inch round cutter, cut the pastry base out of the shortcrust pastry. Into the tins, press the rounds, then fill each with filling.
Step 10: With an 8cm/3.2-inch round cutter, cut the pie tops out of the puff pastry. Over the filling, place the lids, pressing gently to try joining the top with the casing.
Step 11: Using a small knife, pierce the lids about 3 to 4 times, then brush with egg wash. Place in the preheated oven and bake the pies for about 20 to 25 minutes or until dark golden brown.
Step 12: Remove from the oven when done and let the pies rest for a couple of minutes, then invert onto a wire rack. Serve the pies very warm with tomato ketchup or tomato sauce. Enjoy!
NUTRITION FACTS:
Serving: 218gCalories: 482cal (24%)Carbohydrates: 23.3g (8%)Protein: 30g (60%)Fat: 28.2g (43%)Saturated Fat: 6.4g (40%)Cholesterol: 100mg (33%)Sodium: 468mg (20%)Potassium: 330mg (9%)Fiber: 0.9g (4%)Sugar: 1.1g (1%)Vitamin A: 50IU (1%)Vitamin C: 1.7mg (2%)Calcium: 20mg (2%)Iron: 3.8mg (21%)
Ingredients
- FILLING:
- 3 pounds / 1.5kg chuck steak, cut into 1cm / 2/5-inch cubes (or another beef cut suitable for slow cooking)
- 3 tablespoons olive oil
- 2 onions, peeled and diced (brown, yellow, or white)
- 3 garlic cloves, minced
- 1 c. red wine (anything dry and dark, not light like pinot noir)
- 2 dried bay leaves (or 3 fresh)
- 3 tablespoons cornstarch (cornflour)
- 4 tablespoons water
- 2 tablespoons tomato paste
- 4 c. / 1 litre / 1 quart beef stock/broth
- 1 1/2 teaspoons salt, plus more to taste
- 2 teaspoons black pepper
- PASTRY:
- 4 sheets frozen shortcrust pastry (25cm x 25cm / 10 x 10-inch), thawed
- 3 - 4 sheets frozen puff pastry (25cm x 25cm / 10 x 10-inch), thawed
- 1 egg yolk, lightly beaten (or 1 whole egg, for a slightly less dark golden finish)
- TO SERVE:
- Tomato Sauce / Tomato Ketchup
Instructions
Step 1: In a large heavy-based pot, heat 1 tbsp oil over high heat. Once the oil is hot, add half of the beef to the pot and sear until lightly browned. Transfer the beef to a bowl and do the same for the rest of the beef.
Step 2: Adjust the heat to medium-high, then drizzle the rest of the olive oil into the pot. Now, add the onion and garlic to the pot and saute for about 5 minutes or until the onion is clear.
Step 3: Place the beef back in the pot. Add the filling ingredients except for the
cornstarch/cornflour and water. Stir until everything is incorporated.
Step 4: Bring the mixture to a simmer, then adjust the heat to low/medium-low. Cook for about 50 minutes to an hour, stirring often, until the beef is tender. You can pour in a little more water if the liquid evaporates too quickly.
Step 5: Whisk the cornstarch/cornflour with water until well incorporated. Stir this into the pot (when the beef is almost ready). Continue to cook for another 5 minutes or until the sauce has thickened. Adjust the salt according to taste.
Step 6: Set the beef aside to cool when done.
TO ASSEMBLE THE PIES:
Step 7: Meanwhile, prepare the oven and preheat it to 180 degrees C or 350 degrees F.
Step 8: Grease 16 holes Texas muffin tins or 8-cm/3.2-inch diameter pie tins.
Step 9: Using a 10 cm/4-inch round cutter, cut the pastry base out of the shortcrust pastry. Into the tins, press the rounds, then fill each with filling.
Step 10: With an 8cm/3.2-inch round cutter, cut the pie tops out of the puff pastry. Over the filling, place the lids, pressing gently to try joining the top with the casing.
Step 11: Using a small knife, pierce the lids about 3 to 4 times, then brush with egg wash. Place in the preheated oven and bake the pies for about 20 to 25 minutes or until dark golden brown.
Step 12: Remove from the oven when done and let the pies rest for a couple of minutes, then invert onto a wire rack. Serve the pies very warm with tomato ketchup or tomato sauce. Enjoy!
