Australian Beef Party Pies (Mini Meat Pies) Recipe
These Australian Beef Party Pies are mini meat pies perfect for entertaining or as a delicious snack. Featuring a savory beef mince filling flavored with red wine, smoked paprika, nutmeg, and vegetables, these pies combine a crispy shortcrust base with a flaky puff pastry top. Baked until golden brown, they are ideal served warm with your favorite sauces.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 mini party pies 1x
- Category: Snack
- Method: Baking
- Cuisine: Australian
Ingredients
Scale
Filling
- 500 g beef mince
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 4 mushrooms, roughly chopped
- 2 carrots, grated
- ½ cup red wine (Shiraz or Cabernet Sauvignon)
- ½ tsp smoked paprika
- ½ tsp nutmeg
- 2 tbsp instant gravy powder mixed into 1 cup boiling water (for extra thick sauce, add another 2 tbsp gravy powder)
- ¼ cup beef stock
- 2 tbsp tomato paste
Pastry
- 2 sheets puff pastry, partly thawed
- 2 sheets shortcrust pastry, partly thawed
Others
- 2 tbsp olive oil for cooking
- 1 egg, lightly beaten (for egg wash)
Instructions
- Preheat Oven: Preheat the oven to 180˚C (360˚F). Remove the frozen sheets of shortcrust and puff pastry from the freezer and leave them on the bench to thaw while you prepare the filling.
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the finely chopped onions and garlic and cook for about one minute until fragrant and aromatic.
- Cook Beef and Vegetables: Add 500 g of beef mince to the pan and cook until browned. Pour in the ½ cup red wine and sprinkle in ½ teaspoon each of smoked paprika and nutmeg. Add the roughly chopped mushrooms and grated carrots, stirring occasionally to prevent sticking. Cook until all the liquid evaporates.
- Add Sauces and Stock: Reduce the heat to medium and stir in 2 tablespoons tomato paste, ¼ cup beef stock, and the prepared instant gravy mixture. Simmer briefly until combined and glossy, then remove from heat.
- Prepare Pastry Bases: Using a 12 cm (4.5 inch) diameter circular cutter or a large bowl/jar, cut out circles from the shortcrust pastry sheets. These will be your pie bases. Gently press them into the cups of a muffin tin.
- Fill Pies: Spoon the beef filling into each shortcrust pastry base in the muffin tin, filling up to the top but not overfilling to avoid leaks during baking.
- Prepare Pastry Tops: Cut out smaller circles (about 8 cm or 3 inches) from the puff pastry sheets to serve as the pie lids. Place a puff pastry lid on top of each filled pie and press around the edges with your finger to seal.
- Finish and Bake: Brush the tops with the lightly beaten egg for a golden finish. Pierce each top 4 times with a skewer to allow steam to escape. Bake the pies in the preheated oven for about 25 minutes, or until the tops are flaky and golden brown.
- Serve: Serve the beef party pies hot with your preferred sauces such as tomato sauce (ketchup), BBQ sauce, Worcestershire sauce, or takoyaki sauce.
Notes
- Make sure not to overfill the pies to prevent leaking of filling during baking.
- Using red wine adds depth and richness to the filling but can be substituted with additional beef stock if preferred.
- For thicker gravy, add extra instant gravy powder as needed.
- Let the pastry thaw sufficiently to avoid tearing when cutting and shaping.
- If desired, you can freeze assembled pies before baking and cook them directly from frozen, adjusting baking time accordingly.
- These pies can be reheated in the oven to maintain crispiness.
Keywords: Australian beef party pies, mini meat pies, savory meat pies, beef mince pies, snack pies, party appetizers
