There’s few foods more quintessentially Aussie than Party Pies! They made an appearance at every birthday party I attended as a kid…. and many as an adult! 😂 Homemade is a gazillion times better than the frozen store bought ones. Tender beef filling with a pie gravy inside flaky pastry – it’s your dream come true!
Party Pies
“Classic Aussie meat pies – in mini form made in muffin tins!”
In the lead up to Australia Day on 26 January 2015, I’m going to share a series of classic Aussie fare. And I can’t think of anything more quintessentially “Aussie” than meat pies. Meat pies are to Australians what hot dogs are to Americans. You can’t go to a footy game here without being surrounded by blokes (and some lasses….) boisterously cheering on their teams with a pie in one hand and a beer in the other. Crumbs down their shirt, tomato sauce smeared around their mouth….I’m painting a classy picture of Aussie blokes, aren’t I??!
OK, so I’m exaggerating a wee bit. Not all Aussie blokes are like that. But you get the picture. 🙂
Every time I have a pie, I’m reminded of childhood outings to places like the zoo and aquarium where we’d be treated with a pie for lunch. My brother, sister and I would sit, lined up on a bench (or, more likely, just sit on the ground somewhere), peel off the pastry lid, mix tomato sauce (ketchup) into the filling and impatiently wait for it to cool down enough so we could start digging in. We’d eat the filling with a plastic spoon which was not only practical, but also meant we got to save the best for last – the pastry.
I still eat my pies with a spoon. In private. 🙂
The pies you typically get at footy games and bakeries are the larger size ones – around 10cm/4″ in diameter. But I’m particularly fond of party pies – small ones that are made in muffin tins rather than having to get special pie tins to make the larger ones. Plus they are easier to eat without a plate.
Though this recipe is really easy to make, it does take time. Honestly, the first time I made this I was a bit cynical about whether it would be worth the effort. Because you can get really great quality party pies nowadays, not only from the supermarket but also from bakeries.
I swear to you, it is worth the effort. So. Dang. Good. And it tastes real. I can never describe it exactly. I guess it’s the flavour of preservative-free food? I don’t know. All I know is that it’s worth the effort.
– Nagi
PS. This makes a big batch because I find it hard to braise a smaller amount of beef and make a good sauce. Plus they freeze so well, I figure you may as well make a lot while you’re at it!
More Aussie favourites
Scones – and Lemonade Scones 3 ingredient shortcut scones!
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Party Pies (Aussie Mini Beef Pies)
Ingredients
Filling
- 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
Pastry
- 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)
To Serve
- Tomato Sauce / Tomato Ketchup
Instructions
- Place 1 tbsp of oil in a large heavy based pot over high heat. Add half the beef and sear until the outside is lightly browned. Remove from the pot into a bowl and repeat with remaining beef.
- Lower the heat to medium high and add the remaining olive oil. Add the onion and garlic and sauté until the onion is translucent – around 5 minutes.
- Return the beef to the pot along with all other Filling ingredients other than the cornstarch / cornflour and water. Mix to combine. The liquid should be just enough to cover most of the beef but there should be a bit protruding through the surface.
- Bring to a simmer, then lower the heat to low / medium low so it is bubbling very gently. Leave to cook for 50 minutes to 1 hour, stirring occasionally, or until the beef is very tender. Because the beef is cut so small, it shouldn’t take much longer than 1 hour. If the liquid evaporates too quickly, just add a bit more water.
- When the beef is ready (or almost ready), mix the cornstarch / cornflour and water together then pour it into the pot. Mix through and allow to cook for 5 minutes to thicken the sauce. Adjust salt to taste.
- Remove pot from the stove and set aside to cool. The sauce will thicken more when it cools.
Assemble the Pies
- Preheat oven to 180C/350F.
- Spray 16 holes of Texas muffin tins or pie tins (8cm / 3.2″ diameter across top). I made half in muffin tins and half in pie tins.
- Cut the pastry base out of the shortcrust pastry using a 10 cm/ 4″ round cutter (I use an empty 800g/14oz canned tomato tin – perfect size). This fits both the pie and muffin tins.
- Press the rounds into the tins and fill to the brim with the Filling.
- Cut the pie tops out of the puff pastry using a 8 cm / 3.2″ round cutter (a scone cutter is the perfect size).
- Place the lids on top of the filling, gently pressing to try to join the top with the casing.
- Pearce the lids 3 or 4 times with a small knife. Brush with egg wash. Bake for 20 to 25 minutes until dark golden brown (or deep golden brown if you used a whole egg for the wash).
- Allow to rest for a few minutes before turning out onto a wire rack. Serve very warm with tomato sauce (tomato ketchup).
Recipe Notes:
Nutrition Information:
Should I drain beef before adding onions?
Thanks! Great recipe
You can if there is a lot of excess fat! 🙂 N x
What if I wanted to make these in a regular muffin tin? (That’s all I have)
They will be great, just a bit more fiddly to assemble because they are a bit smaller, that’s all!
No earthly idea where frozen short bread for anything could be had in the states. Can you suggest a recipe that would not leak and fall to crumbs once baked ?
Yes! The curst in this quiche -> https://salesdock.info/quiche-lorraine/%3C/a%3E%3C/p%3E
I’m keen to try these, but I’ve got a couple of questions, if I replace the wine with water, is it the same amount? Do you have instructions on reheating from frozen?
Thanks!
Hi Paula! Yep, use the same amount of water. I would bake from frozen for about 30 minutes at 180C 🙂 N x
Can i just use puff pastry for both the base and the tops?
It can but I do find that puff pastry doesn’t hold up as well for the base 🙂 But it does work!
Hello.
Can I buy pre made pastry/tart cups and then top with the puff pastry?
Thank you! 🙂
Definitely!!!!
Made these for my daughter’s first birthday. Followed recipe exactly, but made them super bite size (mini cupcake size with smaller chunks of beef to fit) and they were amazing. Loads of compliments! Thank you.
WHOOT! I’m so pleased to hear that Fatima, thanks so much for letting me know! N xx
I am going to try the mixture to today so good luck xxx
You don’t need luck!! 😉 N xx
Good day, was wondering what shortcut pastry is as we have nothing by that name in Canada. I’m thinking it is possibly just a normal pie crust pastry?
That’s basically correct, but it usually has slightly lower shortening/fat content and is often kneaded quite a bit to make it a sturdier crust rather than crumbly or flaky. You could use store-bought pie crust and knead it a good bit, or even just use as is… you can use puff pastry for both top and bottom as well it’ll just be a different texture. You can also find a recipe for short crust pastry – it’s incredibly easy to make – not as finicky as a good layered pie crust.
hi Nagi!!
cant wait to try them!! is there a substitute for the wine? and is it possible to use mince instead of steak for fussy toddlers?
thanks 🙂
Nish
Hi Nish! Just skip the wine and use water, and reduce to 1 1/2 onions and about 800g of beef (because it doesn’t shrink as much as chuck 🙂 N x
These are about to go in the oven for my (late) aussie day dinner with the kids in the USA.
Smell great, and snuck a bit of the filling – perfect!
Can’t wait, thanks for the recipe.
Oooh! Hope everyone LOVES THEM! N xx
Nagi, I love you man/woman/man/boy/girl, I used to live in Melbourne for 5 years and dremnt of osie pie for ages. your reciept blued my mind big time/ All me mates went nuts. Your are leged, Sorry my english, I am bit over excited 🙂
Ha ha!!! Woman! 🙂 Glad you enjoyed it!
Hi Nagi,
This recipe was just what I was looking for. We’re having an upcoming Aussie party for my son who will be traveling there to study abroad for 6 months. Very excited to make these for the event.
Thanks for sharing
Oooh! I’m so glad you’re trying this Patti, I LOVE Party Pies! N xx
Nagi, this recipe is great! As an Aussie living abroad for 12 years, party pies are one of the foods I miss. This recipe has helped me bring home to London – even if it hasn’t bought the sunshine 🙂
Hi Jen! So next time you come back, you should bring one of those travel freezers – generator and all – and take back stashes and states of Party Pies! N xx
These are amazing!!!!!! We’ve made them a few times using your recipe! Thanks so much!
Fantastic! So glad to hear that Heather, thanks so much for letting me know! N x
Hi there – the recipe says it can be frozen. Do you put the pies together than freeze? Are they cooked before frozen? Do you need to thaw them before baking? What temp should the oven be if frozen? I want to make sure I understand how freezing and reheating works for my upcoming party.
Thanks.
Hi Cyndy! yes I cook then let them cool them freeze them 🙂 Then you can reheat from frozen – 180C/350 for around 20 minutes!
Thanks for the recipe! I made / cooked / froze these. And would also love to know, can you defrost them in the microwave? Thanks!
Hi Lou! Yes they can be defrosted in the microwave on low but then I recommend reheating in the oven to crisp them up again!
Dear Nagi, hi from NYC. I feel like I found a goldmine in your recipes. Just bought your chicken wing e-book can’t wait to use it!
I have a beloved Aussie friend coming to visit me soon, he says his faves are “beef burgundy chunk”, standard “beef mince” and “white sauce chicken” pies. I got all the ingredients, muffin tin / mini pie tins to make yr recipe here. searched many recipes online but can tell yours is the most delicious already 🙂
I’m wondering- is this recipe sort of a beef burgundy style (since yours has chunk beef not mince, and you use wine)?
I can tell it’ll be amazing. Questions: for me to also make him mince pies, should I simply grind the meat, or would i change the whole flavor profile? (some online recipes call for vegemite, ketchup, no wine). and for a white sauce chicken pie, is that like american style chicken pot pie (roux gravy, peas, carrots?) I’ve never actually EATEN an aussie pie (yet), but I’m very excited. Many thanks!! Jen
Jen, I just woke up to the terrible news re: NYC, I hope you and your family/friends are OK! You are SO CUTE to be making your friend’s faves for him!!! I have no idea what standard “beef mine” is but white sauce chicken pies are what you guys call Chicken Pot Pies 🙂 Beef burgundy is actually beef bourguignon and the sauce is basically the same as Coq au Vin which I happen to be posting this Wednesday. 🙂 So if you can wait, just use the Coq au Vin recipe but use cubes instead of chicken. When you see the photos, you will know that it is perfect to swap out the chicken for beef! For the mince pies, just use ground beef in place of the cubes of beef in this recipe 🙂 It is sooooooo good! You are going to love it!!
Just made these and they were fantastic – tender beef, tasty filling and they didn’t even stick in the muffin tins! I was skeptical about the ketchup but I tried it anyway and loved it. Thank you!!
Awesome! So glad you enjoyed it Autumn, thanks so much for trying my recipe and coming back to let me know! N x
Hi! What’s shortcrust pastry? I’ve not heard of this one before.
Hi Elizabeth! Shortcrust pastry is the pasty that is used for things like Quiches. It doesn’t puff up like puff pastry, and it is not sweet. 🙂 Where do you live? I can find out what shortcrust pastry is called. I’m in Australia – and it’s sold in the freezer section of the supermarket.
Thanks Nagi! I live in the USA. With the few quiches I’ve made/ had, they just used a regular pie crust dough for those.
Hi Elizabeth!! That’s it, just regular pie crust dough 🙂 Thanks for the question, I should go an find out exactly what it is called and update the recipe!
Thanks, Nagi! My husband and I love making and eating things from all over the world and even our little 2 year old loves trying new things when us. I’m excited to try these.
can you swap the wine for anything or take it out?
Hi Kara! Swap it for stock – beef or chicken 🙂