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A beef party pie cut in half.

Chunky Beef Party Pies (Mini Meat Pies)

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.
5 from 3 votes
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Course: Dinner, Lunch, Snacks
Cuisine: Party Food, pies
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 12 serves
Calories: 443kcal
Cost: $15


  • Stove-top
  • Oven


  • 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)


  • 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.


  • 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).


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