Party Pies (Aussie Mini Beef Pies / Mini Meat Pies)

Golden, flaky, buttery pastry filled with rich, saucy beef — the classic Australian favourite.

Ingredients

Beef Filling:

• 1 tbsp olive oil

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 500g (1 lb) beef mince / ground beef

• 1 beef stock cube (or 1 tsp beef bouillon powder)

• 1 cup beef broth

• 2 tbsp Worcestershire sauce

• 2 tbsp tomato paste

• 1 tbsp soy sauce

• 1 tbsp BBQ sauce (optional but recommended)

• 2 tbsp flour (for thickening)

• Salt & pepper, to taste

Pastry:

• 2 sheets frozen shortcrust pastry (for the base)

• 2 sheets puff pastry (for the lid)

• 1 egg, whisked (for egg wash)

Instructions

1. Make the Beef Filling

1. Heat oil in a pan over medium heat.

2. Add onion and garlic — cook until soft.

3. Add the beef and cook until browned, breaking up lumps.

4. Sprinkle flour and stir for 1 minute.

5. Add:

   • beef stock

   • Worcestershire

   • tomato paste

   • soy sauce

   • BBQ sauce

   • salt + pepper

6. Simmer 15 minutes until thick, saucy, and rich.

7. Cool the mixture (important for crisp pastry).

2. Prepare the Pastry

1. Preheat oven to 200°C / 400°F.

2. Grease a 12-hole muffin tin.

3. Cut circles of shortcrust pastry to fit the muffin holes and press in.

4. Fill with the cooled beef mixture.

5. Cut puff pastry circles for lids and place on top.

6. Seal edges by pressing lightly with fingers or a fork.

7. Brush tops with egg wash.

3. Bake

Bake for 20–25 minutes until golden, puffed, and crisp.

Let cool slightly, then pop them out of the tin.

Serving Suggestions

• Serve warm with tomato sauce (ketchup) — the Aussie way

• Great for parties, lunchboxes, snacks, or footy nights

• Can be frozen and reheated

Make Ahead & Freezing

• Unbaked pies: Freeze on a tray, then store in a bag. Bake from frozen + add 5 minutes.

• Baked pies: Freeze up to 2 months. Reheat at 180°C / 350°F for 10–12 minutes.

ENJOY