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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
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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


  • Stove-top
  • Oven


  • 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