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:
Guess I’ll have to learn to make these, they not only sound yummy, but Aussie Day is the same as my birthday (at least it was last year 2015).
Awww, you know what?? I think you need to get someone to make them FOR you!!! 🙂
I want to make these soon but I’m curious to know: how do the lids end up sticking onto the pies?
Hi Tom? The pastry sticks as it cooks 🙂
So it’s Australia Day 2016 and I’m in minus temps, looking for something to remind me of home…and here this recipe pops up – guess what’s for dinner tonight? 🙂 Thank you so much!! – and the fact that you can freeze them – instant winner in my house!
Woo hoo!!! Oh BOY this is classic Aussie Day fare!!!
These were my Mom’s favorite things. When she visited Australia, many years ago, she came home raving about them. I made them many times for her. I am lucky enough to have an electric pie maker. These work very well in it. Never have to heat up the kitchen in the summer. Thanks for reminding me about these. Just another sinfully delicious recipe that is going to make the New Years resolution impossible to keep. Life is Good.
Awww, I love that story!!! I love mini pies too 🙂 Smaller than the full size ones, less guilt!! Though it doesn’t help when you have 3 of these I guess – that’s more than 1 full size pie!!!
Oohh these are sensational delicious little pies. I did skip the red wine as I didn’t have any & subbed in the equal amount of beef stock. I also added 1 1/2 tablespoons of Worcestershire sauce. This Aussie gives it a big yummy thumbs up!!
YAY!!! From one Aussie to another, so glad you loved them!! N x
I would like to make my own pastry sheet, do you have the recipe for that?
I’m sorry, I don’t have one on hand! When I next make it with homemade pastry though, I will update the recipe 🙂
Hi there Nagi !
I’m so happy that I found your blog – I’ve had a week off work with an injury so I’ve had lots of time to Google, and that’s when I found you !
Your recipes, your photos, styling and your editorials are so lovely, I intend on making everything you have posted and especially the meat pies. My question is, I have regular sized pie tins and was wondering if you know (or anyone out there) how many the recipe would make?
Thank you for a wonderful and delicious blog x keep it up.
Vanessa
Hi Vanessa! Thanks so much for your lovely message. I’m sorry to hear you are injured, I just hope it isn’t too bad so you can actually sort of enjoy the time off….
I’ve made these full size pie tins before, I am pretty sure I made 6, but possibly 5? I’m sorry I can’t remember exactly!
And thanks for the reminder about these pies! It’s been ages since I made them, I must make them again soon! 🙂
My kids grew up in Australia, but we are now in the US. My son was saying just the other day that he wanted meat pies for dinner. These look delicious, we will definitely try them.
For the nutritional info, are you assuming 1 pie is a serving?
Hi Heather! I hope you do try them, they are as close as I’ve tried for Aussie meat pies at home 🙂 Yes, the nutrition is 1 pie per serving. It’s overstated though because I didn’t know how to take into account pastry cut off and the pastry accounts for almost half the calories (there’s so much butter in both short and puff pastry!) 🙂
I WANT TO JUMP INTO MY COMPUTER SCREEN AND GOBBLE THEM ALL UP. I CAN’T WAIT TO TRY THIS RECIPE.
Thanks Tamara!! 🙂 Wish I could arrange it so you could grab some through your computer screen!! 🙂
Hi Nagi, just wanted to let you know that I made the filling Australia Day weekend and made it into one big family sized pie. The other half loved it !!
Oh wow, thanks Vicky for coming back to share that!! I love making family sized pies too, much faster than making mini ones. I am thrilled you both enjoyed it! Thank you again for your lovely feedback! 🙂
Oh these look absolutely divine. Hehehe I’m avoiding the nutritional content box though lol. You’re so right – recipes like this really are worth the effort.
Thanks Lucy!! And it’s AUSTRALIA DAY today!! If there’s ever a time to make an effort, it’s today!! 🙂
Oooh! These look stunning and I am so tempted by the one which has the filling oozing out.
Thank you so much! 🙂
Oooh, these are gorgeous! They look totally worth the effort of homemade. We have meat pie for Christmas Eve dinner and my husband always reminds me they’re an Australian thing as he’s been there a few times to visit his sister and always enjoyed them there – he would be in love with these! (And extra in love with me for making them ;))
Aww, I love that tradition! Meat Pie every Christmas Eve!
You’re right – they are time consuming but sooooooo worth it. Nothing beats a homemade pie. The ONLY problem with mini pies is that it’s easy to lose count how many you’ve had. Mind you, who cares on Australia Day with a beer in one hand and a pie in the other?
Exactly right Nancy!
Nagi, I hear you! you can’t beat homemade meat pies. It is so worth it ! These look like the ones my British Neighbors would make and share with us. It was rich and flavorful… all the things you would want in a pie . Thanks for sharing !
Oooh YES the Brits will LOVE them!! Will remind them of home….though you know, Aussie pies are much better than Pommie ones…he he!!
You definitely can’t beat a homemade meat pie, especially one with chunky beef. Yum!
I know! The ones from the supermarket taste like plastic compared to homemade!
Wow! These meat pies look amazing! I could use a bite right now. Can’t wait to see what other local treats you’ll share!
Thank you Sandra! 🙂
Nagi,
The series of classic Aussie fare sounds fantastic!!! I can’t wait to learn about more Australian foods!! and oh my gawd, and these mini-beef-pies are FABULOUS!!! Meaty, savory and everything good!! oh man, these look delicious!! love these, Nagi!
Thanks Alice! You’re spot on – meaty = fabulous!
I love meat pies! I remember my first meat pie was at the park in King’s Cross in Sydney. I was sitting on the grass and John taught me how to eat a pie with one hand without spilling a drop. He succeeded in doing it. I failed. Miserably. So I insisted on going across the street from the fountain and getting an ice cream cone. 🙂
I haven’t made a homemade bunch of pies in ages. It’s time – nearly Australia Day.
Oh boy. That is a vision I wish I could have seen! Did you get it all over your pretty sun dress?? He he!!
wow looks so cute and delicious…amazing recipe! one piece for me please 🙂
Thanks Amallia!