Delicious little two bite versions of the irresistible traditional Aussie meat pie. Rich beef gravy filling in flaky, golden brown pastry. Perfect snack for any party -everyone loves these pies! You can also use the leftover filling you’ll have from this recipe in many other ways (see post for ideas).
When I moved from the US to the UK, I really enjoyed trying all the pies on offer. I think its that you can just feel the ancient history when you eat a pie, which were basically the first sandwiches back in the days of King Henry VIII. I enjoyed so many great pies eaten in amazing old pubs. But then, we moved to Australia, and I fell in love with pies. The pies in Australia are actually simpler I think, with less choice of filling – but my gosh, what they do, they do it so well. In come “party pies” into play, which are basically a mini handheld version of a big pie. Even better still! The score now = Australia 2, England 1. “Hello, my name is Becky, and I’m hopelessly addicted to party pies.”
I need to clarify a couple of things about my recipe so as not to ruffle the feathers of any Party Pie Purist. I had to call my post “Mini Party Pies” because the actual party pies are the size of Texas muffins, which are a little wider than standard sized muffins. For my recipe, I’ve used mini muffin trays, meaning these pies are 1-2 bites of pure heaven. Also just the right size for little hands (that is, if you are willing to share any with the kids).
Also, just to clarify that I know that the traditional Aussie pie has a short crust bottom and a puff pastry top. For simplicity, I’ve used all one pastry here. Now, about that pastry. With this recipe, you can take a big shortcut and use some sheets of shortcrust pastry. However, I want to share with you the most amazing Perfect Savoury Pastry Recipe that my neighbour Bonnie passed onto me from her mum. I love this recipe because the pastry comes together and rolls out like an absolute dream. Even better here for these pies because to be honest, this lovely pastry will make the tops of your pies rise like puff pastry anyway.
The filling quantity listed in this recipe is actually about double what you need to make 72 little pies. Bear with me, I’ve done this on purpose! I know this sounds like so much filling, but you have to remember that 1. these pies are small: you only need 1 heaped teaspoon to fill up the mini muffin tin pies. And 2. the filling is so delicious that trust me, you will use this mixture again!
You can freeze the leftover filling for another time, and here are some suggestions:
– Make some bigger pies
– Add mushrooms and sour cream and serve with noodles to make Beef Stroganoff
– Add chili spice, tomato paste and beans for nachos, taco fillings or over baked potatoes
– Add 1 Tbsp of sesame oil for an Asian dumpling filling or beef stir-fry.
The cooked mixture freezes very well, and I’m a big believer in batch cooking so that will save you time in the future if you make up the stated amount.
- 2 Tbsp olive oil
- 2 onions, finely diced
- 1 large carrot, finely diced
- 3 cloves garlic, crushed
- 1.3 KG / 2.75 LB Organic Beef Mince / Ground Beef
- 1 tsp salt
- 1 tsp pepper
- 5 Tbsp Worcestershire Sauce
- 5 Tbsp Tomato Sauce (Ketchup)
- ½ Cup Full Bodied Red Wine
- 2 Cups Vegetable or Beef Stock
- 1 Heaped tsp Vegemite/Marmite (or beef stock cube)
- ¼ Cup Cornstarch
- ¼ Cup Water
- 5 Sheets of Shortcrust Pastry
- 2 eggs
- In a large frying pan, sweat the onion and carrot until translucent and softened, about 10 minutes. Add the garlic and saute for a further minute, until fragrant.
- Add the beef, salt and pepper to the pan and turn occasionally until browned all over. Add the Worcestershire sauce and ketchup and mix well through.
- Add the wine to the pan and allow to evaporate down for a few minutes. Add the stock, vegemite (or stock cube). Partially cover and cook for 30 minutes at a simmer, checking and stirring occasionally.
- Mix the cornstarch with the water and add to the pan. Stir well and then take off the heat. Allow the mixture to cool for at least 1 hour.
- Cut the bottoms and the tops for the pies from the pastry, spray the wells of your muffin tins with non-stick spray then press the pastry down inside.
- Place a heaped teaspoon of filling mixture inside and top with the lid, pressing down lightly around the edges to seal. Using some scizzors, make a small incision in the top of each pie.
- Beat the eggs with 2 Tbsp water and brush a little egg wash onto each pie.
- Preheat oven to 375F/190C. Bake the pies for 15-20 minutes, or until dark golden brown on top.
- Serve warm with ketchup to dip.