An Aussie icon, these delicious meat party pies are a must-have at any gathering! Featuring a rich, chunky beef and gravy filling encased in golden, flaky pastry; they are comfort food at it’s ultimate best. Much better than store-bought and so easy to prepare!
Nothing beats a classic Australian meat pie, complete with crispy and flaky pastry and a deliciously rich meat filling. Along with a big squirt of tomato sauce, of course!
Party pies have long been a popular staple at Aussie parties. They are like the mini version of a large meat pie, baked in a muffin tin into convenient hand-held serves. As well as being a classic party food, they are also perfect to reheat for a hearty winter dinner or lazy lunch on their own, or with a side salad or veggies.
While this recipe does take time to make, it is SO worth the effort. They are packed full of flavour and taste so much better than the store-bought pies from the freezer! Most of the work is done by the stovetop or oven, with only 20 minutes of hands-on time. I love to make a double batch and keep them in the freezer, ready for those times when nothing but a hot little meat pie will do.
If you love a good, savoury pastry recipe, you’ll also love these chicken and leek pies and beef sausage rolls.
Why You're Going To Love This Recipe
- Satisfying and comforting.
- Simple to prepare – the stovetop and oven do most of the work!
- A delicious make ahead recipe – ready to reheat for lunch, an easy dinner or for entertaining.
- Kid approved - the kids will love these little pies, either as a snack, or with veggies for dinner.
- Freezer-friendly -make a double batch and keep them in the freezer, ready to heat up for entertaining, unexpected guests or an easy dinner.
- The ultimate party food - seriously, everyone loves them!
- So much better than store-bought pies - tender beef, slow cooked to perfection, rich gravy and buttery, flaky pastry - a seriously delicious combination!
What You Need
Mini beef pies, made from scratch! Just some frozen pastry, budget steak and pantry staples are needed.
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
- Pastry – both shortcrust and puff pastry are used in this recipe. Shortcrust is used to form a lovely, crisp base for the pies. And the puff pastry is used to give them their signature flaky tops. To speed things up, I've used frozen squares of pastry. In Australia, both types of pastry can be found in the freezer section of the supermarket, cut into 25 x 25cm ready-rolled squares. If elsewhere, refrigerated and rolled pie crusts such as Pillsbury can be used. Or homemade, if preferred.
- Olive oil.
- Brown onion.
- Steak – beef chuck or round steak (with nice, marbled fat) is used for the filling. Choose a cut of beef that is best suited for stewing. Chuck steak provides big, hearty chunks of beef that become super tender when slow cooked. And as a bonus, it is super affordable!
- Cornflour – is used to thicken the meat sauce. Alternatively, you can use plain (all-purpose) flour.
- Beef stock – choose any type of good quality liquid beef stock. If using salt-reduced stock, you may need to adjust the seasoning at the end. Store bought is very good to use, however you can also make your own.
- Tomato paste – adds richness to the gravy.
- Worcestershire sauce - adds a complex savoury flavour to these party pies.
- Salt & pepper - for seasoning.
- Egg and sesame seeds - an egg wash is brushed over the top of pastry as a glaze and then sprinkled with sesame seeds (optional).
Equipment Required
The beef filling is made on the stovetop, requiring a large non-stick frying pan or saucepan. The pies are then placed in muffin trays to bake in the oven. You will need enough muffin trays to make 12 party pies, or more if you are multiplying the recipe.
Step by Step Instructions
Step 1 - Make The Pie Filling
While the pastry is thawing, fry the onion in a little olive oil over medium-high heat. Add the cubed beef pieces and cook for around 5 minutes, until the liquid has evaporated.
Add the beef stock, tomato paste and Worcestershire sauce to the beef and simmer for around 45 minutes, stirring occasionally, until the liquid has reduced.
Step 2 - Thicken The Sauce
Mix the cornflour and water mixture together first, and then stir into the beef mixture. Simmer until thickened. Season the gravy mixture with salt and pepper and allow to cool.
Step 3 - Make The Pie Cases
Use a small bowl or pastry cutter (around 13cm in diameter) to cut 12 circles from the shortcrust pastry. Press the pastry into the muffin tray holes.
Add the pie filling to the pastry.
Step 4 - Bake
Cut 12 smaller holes in the puff pastry (10cm) and press them on top of the pies, sealing the edges.
Brush with beaten egg and sprinkle with sesame seeds and bake until crisp and golden.
Expert Tips
- Storage - cooked pies keep in the fridge for 3-4 days in an airtight container.
- Taste as you go - if the sauce needs more flavour, add some more salt and pepper to your taste.
- If you have air fryer muffin pans - you can cook these pies in your air fryer. Follow the recipe as normal, and then bake in the air-fryer at 180 C/356 F for around 20-25 minutes, or until the pastry is crisp and golden brown.
- Freezing - these party pies can be frozen for up to 3 months. Allow them to cool completely and then freeze in an airtight container or freezer bag. They can be thawed in the fridge overnight and then reheated, or reheated straight from the freezer.
FAQ's
Party pies are a great make-ahead recipe, as they store and reheat beautifully. If reheating from the fridge, place them in an oven or air fryer at 180 C for around 10-12 minutes (oven) or 8-10 minutes (air fryer), or until crisp and steaming hot in the middle. You can also reheat them from frozen, just add an extra 5 minutes to the cooking time (or until heated through). They can be heated in the microwave too, if you are short on time, but the pastry won’t re-crisp.
You don’t need expensive cuts of beef for these party pies. In fact, the cheaper and more marbled with fat, the more tender the beef will be. The best cuts for a slow cooked beef pie will be chuck steak, round or silverside, or any braising beef that you can find at your supermarket.
For the best beef pies, I recommend a mix of shortcrust pastry (for the crispy bottom) and puff pastry (for the golden, flaky tops). You can use just one or the other, but I find the combination of both is best!
Eat them on their own with your favourite tomato sauce or chutney, or add a simple side salad or steamed vegetables for a complete lunch or dinner.
Related Recipes
Flaky savoury pastries are the perfect comfort food.
Here's a few of my most popular pastry recipes:
Chunky Beef Party Pies (Mini Meat Pies)
Ingredients
- 6 sheets shortcrust pastry defrosted
- 3 sheets puff pastry defrosted
- 1 tbs olive oil
- 1 brown onion medium, chopped
- 750 g beef chuck or round steak cut into small cubes (approx 2cm)
- 750 g (3 cups) beef stock
- 3 tbs tomato paste
- 1 tbs worcestershire sauce
- 1 tbs cornflour
- 125 g (¼ cup) water
- salt and pepper to season
- 1 egg beaten, for brushing over as a glaze
- sesame seeds for sprinkling (optional)
Instructions
- Place the pastry sheets onto the bench and allow to defrost.
- Meanwhile, heat the olive oil in a frying pan over medium-high heat.
- Add the onion and cook until just starting to soften.
- Add the cubed beef and cook, stirring occasionally, until browned and the liquid has evaporated (approx 5 minutes).
- Add the beef stock, tomato paste and worcestershire sauce and stir.
- Simmer uncovered for 45 minutes (or until starting to thicken), stirring occasionally.
- Mix the cornflour and water together until completely dissolved.
- Stir as you pour the cornflour and water into the beef mixture.
- Allow to simmer and thicken (the mixture should be thick).
- Season the mixture with salt and pepper and then set aside to cool completely (the mixture will continue to thicken on standing).
- Preheat oven to 200 degrees celsius (fan-forced).
- Lightly grease a 12 hole muffin tray.
- Use a small bowl or cutter (approximately 13cm in diameter) to cut 12 circles from the shortcrust pastry sheets (2 per sheet).
- Use your fingers to press them into the muffin tray holes (each pastry round should be large enough to slightly overhang).TIP: Cut a small triangle section out from each pastry circle as this helps when fitting them into the muffin holes.
- Divide the mixture equally between the 12 muffin tray holes (being sure not to over-fill).
- Cut 12 slightly smaller rounds (approximately 10cm in diameter) from the puff pastry sheets (4 per sheet).
- Place them over the top of the meat pies and use your fingers to seal the overhanging shortcrust pastry to the puff pastry top.
- Lightly brush over the beaten egg.
- Sprinkle with sesame seeds (optional).
- Bake for 30 minutes or until golden.
- Serve immediately or freeze in an airtight container for up to 3 months.
Notes
- Steak – beef chuck or round steak (with nice, marbled fat) is used for the filling. Choose a cheaper cut of beef that is best suited for stewing. Chuck steak provides big, hearty chunks of beef that become super tender when slow cooked. And as a bonus, it is super affordable!
- Pastry – both shortcrust and puff pastry are used in this recipe. Shortcrust is used to form a lovely, crisp base for the pies. Where the puff pastry is used to give them their signature flaky tops. To speed things up, I've used frozen squares of pastry. In Australia, both types can be found in the freezer section of the supermarket, cut into 25 x 25cm ready-rolled squares. If elsewhere, refrigerated and rolled pie crusts such as Pillsbury can be used. Or make homemade if you prefer.
- Taste as you go - if the sauce needs more flavour, add some more salt and pepper, to your taste.
- Storage - cooked pies keep in the fridge for 3-4 days in an airtight container.
- If you have air fryer muffin pans - you can cook these pies in your air fryer. Follow the recipe as normal and then cook in your air fryer at 180 C for around 20-25 minutes, or until the pastry is crisp and golden brown.
- Freezing - these party pies can be frozen for up to 3 months. Allow them to cool completely first and then freeze in an airtight container or freezer bag. They can be thawed in the fridge overnight and then reheated, or reheated straight from the freezer.
- Reheating - Party pies are a great make-ahead recipe, as they store and reheat beautifully. If reheating from the fridge, place them in an oven or air fryer at 180 C for around 8-10 minutes, or until crisp and steaming hot in the middle. They can be heated in the microwave too, if you are short on time, but the pastry won’t re-crisp. You can also reheat frozen party pies, just add an extra 5 minutes to the cooking time (or until heated through).
Lee
whats your favourite chutney to go with it.
Lucy
I really love the Beerenberg ones that you can buy in Australian supermarkets!