Party Pies (Aussie Mini Beef Pies)

Why You’ll Love This Recipe

I love how comforting and flavorful these party pies are—they’re the kind of finger food everyone grabs the moment they hit the table. The beef filling is melt-in-your-mouth tender thanks to slow braising, and the combination of shortcrust and puff pastry gives each pie a deliciously crisp texture. These pies freeze beautifully, so I often make a double batch to keep on hand for easy snacks or last-minute guests. Plus, I can use muffin tins or pie tins depending on what I have, making them incredibly versatile.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Filling
3 tbsp olive oil
1.5 kg chuck steak, cut into small cubes (about 1 cm)
2 onions, diced
3 garlic cloves, minced
2 tbsp tomato paste
4 cups beef stock
1 cup dry red wine
2 dried bay leaves (or 3 fresh)
1 ½ tsp salt
2 tsp black pepper
3 tbsp cornstarch
4 tbsp water

Pastry
4 sheets frozen shortcrust pastry, thawed
3–4 sheets frozen puff pastry, thawed
1 egg yolk (or whole egg) for egg wash

To Serve
Tomato sauce or tomato ketchup

Directions

1. I heat 1 tablespoon of oil in a large pot over high heat, sear half the beef until browned, then remove and repeat with the rest.

2. I reduce the heat to medium-high, add the remaining oil, and sauté the onion and garlic until softened—about 5 minutes.

3. I return all the beef to the pot and stir in the tomato paste, wine, stock, bay leaves, salt, and pepper. The liquid should nearly cover the meat.

4. I bring it to a simmer, then lower the heat and let it gently bubble for 50–60 minutes, stirring occasionally, until the beef is tender. If it dries out too fast, I add a bit more water.

5. I mix the cornstarch and water, stir it into the pot, and cook for another 5 minutes to thicken. Then I remove it from heat and let it cool—it will thicken more as it cools.

6. While the filling cools, I preheat the oven to 180°C (350°F) and spray my muffin or pie tins.

7. I cut out bases from the shortcrust pastry using a 10 cm cutter and press them into the tins, then fill them right to the top with the cooled beef mixture.

8. I cut puff pastry lids with an 8 cm cutter, place them on top, and press down lightly to seal. I pierce the tops with a knife and brush them with egg wash.

9. I bake the pies for 20–25 minutes until golden brown, then let them rest briefly before removing them from the tins.

10. I serve them warm with a generous dollop of tomato sauce.

Servings and Timing

This recipe makes 16 mini pies, perfect for parties or a hearty snack stash.
Prep time: 25 minutes
Cook time: 25 minutes
Total time: 50 minutes (plus beef simmering and cooling)

Variations

When I want to change things up, I try a few fun alternatives:

• Swap beef for lamb or chicken for a different flavor.

• Add diced mushrooms or peas to the filling for more texture.

• Use store-bought pie filling in a pinch, though I much prefer the homemade version.

• For spicy pies, I stir in a pinch of chili flakes or a splash of Worcestershire sauce.

Storage/Reheating

These pies freeze like a dream. Once cooled, I wrap them in foil or store in airtight containers and freeze for up to 3 months. I reheat them straight from frozen in a 180°C (350°F) oven for about 20–25 minutes or until heated through. If thawed first, I bake for around 10–15 minutes.

FAQs

Can I make the filling in advance?

Yes, I often prepare the filling a day ahead and refrigerate it. This also gives the flavors more time to develop.

Do I need to use both shortcrust and puff pastry?

Using both gives the best texture—shortcrust for the sturdy base and puff for the flaky top. But if I only have one, I make do with what’s available.

What’s the best beef cut for the filling?

I use chuck steak because it becomes tender and flavorful after slow cooking, but brisket or gravy beef also works well.

Can I make these pies without wine?

Yes, I just replace the wine with extra beef stock. I’ll lose some depth of flavor, but it still turns out delicious.

What size tin should I use?

I use Texas muffin tins (about 8 cm across) or standard pie tins. I adjust the pastry cutouts to fit whatever tin I’m using.

Conclusion

These Aussie Party Pies are one of my favorite savory bites—hearty, comforting, and packed with rich beef flavor. Whether I’m serving them at a gathering or pulling a few from the freezer for an easy meal, they always hit the spot. With golden pastry and a deeply savory filling, they’re a little taste of Aussie tradition in every bite.

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