These easy muffin tray chunky meat pies are made with flakey pastry, beef chunks and a yummy gravy sauce… the perfect savoury snack or light dinner!
Let me start off by saying… these are just like a traditional party pie – but a bazillion times better!!!! Yep, step away from those frozen ones (as naughtily delicious as they are) and get your hands onto these super yummy chunky meat pies. Your tummy will thank you for it!
Now please don’t be freaked out by the cooking time for these pies! They’re so simple to make… and the cooking time is really just while the meat is simmering away on the stovetop… getting all deliciously tender. You don’t need to be hanging out in your kitchen watching it like a hawk. Just set the stove temperature to a simmer and give the mixture a stir now and then (this is the perfect recipe for a lazy weekend at home).
Oooh and do not even get me started on how amazing your house is going to smell while you’re cooking these. Sooooo good. Like insanely good.
The shortcrust pastry on the bottom of the pies gives them a beautiful crunch, while the puff pastry on the top is the only way to get that classic flakey pie topping. Errrrmeeeegoddd! You know what I mean, right?! It’s all about the pastry!!
This recipe will make 12 mini pies – and the best bit is that they’re cooked in a muffin tray. So there’s absolutely no need for any fancy equipment. Just a good ol’ fashioned muffin tray will do the trick.
When these chunky meat pies come out of the oven, I can absolutely guarantee that you’ll want to gobble them all down immediately. BUT! If for some bizarre reason you have a few leftover (or you’ve been really super clever and made a double batch), then just allow the pies to cool completely and then pop them into an airtight container in the freezer for up to 3 months. BEST. CHEEKY. SNACK. EVER!!
Ooh and don’t forget to pop a big dollop of chutney or sauce onto your meat pie… because you just can’t have a meat pie without sauce!
Muffin Tray Chunky Meat Pies - Conventional Method
- 3 X sheets shortcrust pastry or make your own, defrosted
- 3 X sheets puff pastry defrosted
- 1 tbs olive oil
- 1 brown onion chopped
- 750 g beef chuck or round steak cut into small cubes
- 3 cups beef stock
- 3 tbs tomato paste
- 1 tbs worcestershire sauce
- 1 tbs cornflour
- 1/4 cup water
- salt and pepper to season
- 1 egg for brushing
- sesame seeds for sprinkling
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 until just browned (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.
Pour into the beef mixture and stir.
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).
Light grease a 12 hole muffin tray.
Use a small bowl or cutter to cut 12 circles from the shortcrust pastry sheets.
Use your fingers to press them into the muffin tray holes (each pastry round should be large enough to slightly overhang).
Divide the mixture equally between the 12 muffin tray holes (being sure not to over-fill).
Cut 12 slightly smaller rounds from the puff pastry sheets.
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.
Bake for 30 minutes or until golden.
Serve immediately or freeze in an airtight container for up to 3 months.