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These classic Aussie mini beef pies are packed with slow-braised chuck steak and wrapped in flaky pastry. Perfect for parties, footy nights, or make-ahead freezer snacks.
Filling
3 tbsp olive oil
3 lb / 1.5 kg chuck steak, cut into 1 cm (2/5″) cubes
2 onions, diced
3 garlic cloves, minced
2 tbsp tomato paste
4 cups (1 litre) beef stock
1 cup dry red wine
2 dried bay leaves
1½ tsp salt (plus more to taste)
2 tsp black pepper
3 tbsp cornstarch (cornflour)
4 tbsp water
Pastry
4 sheets frozen shortcrust pastry (25×25 cm), thawed
3–4 sheets frozen puff pastry (25×25 cm), thawed
1 egg yolk or whole egg, beaten (for egg wash)
To Serve
Tomato sauce / ketchup
Make the Filling
Heat 1 tbsp oil in a heavy pot on high. Brown half the beef, remove, and repeat with remaining beef.
Lower heat to medium-high, add remaining oil, onions, and garlic. Sauté until translucent (5 mins).
Add beef back to pot with tomato paste, stock, wine, bay leaves, salt, and pepper. Simmer on low for 50–60 mins until beef is tender.
Mix cornstarch with water. Stir into the pot, simmer for 5 mins until thickened. Taste and adjust seasoning.
Let the filling cool — it will thicken more as it cools.
Assemble the Pies
Preheat oven to 180°C / 350°F. Grease 16 holes of Texas muffin or pie tins (~8 cm wide).
Cut 10 cm rounds from shortcrust pastry and press into tins. Fill to the brim with beef mixture.
Cut 8 cm rounds from puff pastry for lids. Place over filling and seal edges. Pierce tops 3–4 times.
Brush with egg wash. Bake for 20–25 minutes until deep golden brown.
Let cool slightly before serving with tomato sauce.
Use an empty can or scone cutter to size pastry rounds perfectly.
Freeze after baking — reheat from frozen or thaw first.
Beef should be tender and the filling thick before assembling pies.
Make-ahead friendly and perfect for entertaining.
Find it online: https://allcookedup.com/party-pies-aussie-mini-beef-pies/