Muffin Tray Chunky Meat Pies

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! 

A chunky meat pie broken apart to show filling and served with a dollop of tomato sauce

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!

A muffin tray full of individual chunky meat pies

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).

A golden chunky meat pie with sesame seeds on top, sitting on a piece of brown paperOooh 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.

Chunky meat filling inside a split open pastry and meat pie, served with a dollop of tomato sauce on a wooden board

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!!

An individual meat pie baked golden with sesame seeds on top, sitting on a piece of brown paper

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.

A close up of the chunky meat filling inside a golden pastry pie

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!!

A muffin tray full of individual chunky meat and golden pastry pies with sesame seeds baked on top

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!


A chunky individual meat pie split open to reveal filling, with a dollop of tomato sauce beside, on a piece of brown paper

Muffin Tray Chunky Meat Pies

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!
5 from 1 vote
Print Pin Rate
Course: Snacks
Cuisine: pies
Keyword: Muffin tray chunk meat pies
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 12 serves
Calories: 443kcal


  • 3 sheets shortcrust pastry defrosted
  • 3 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.


Calories: 443kcal | Carbohydrates: 68g | Protein: 22g | Fat: 42g | Saturated Fat: 12g | Cholesterol: 58mg | Sodium: 706mg | Potassium: 440mg | Fiber: 3g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 1.7mg | Calcium: 37mg | Iron: 5.5mg
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  1. Lee says:

    whats your favourite chutney to go with it.

    1. Lucy says:

      I really love the Beerenberg ones that you can buy in Australian supermarkets!

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