Lunch/ Recipes/ Snack

Mini Meat Pies (Australian Party Pies)

26/07/2016 (Last Updated: 25/10/2019)

Move over bakeries, Australian Mini Meat Pies are the simple homemade answers to crunchy bliss. Crispy flaky pastry meets beef gravy perfection in these tiny bites. Freeze them for make-ahead party food or a quick snack when you need them most.

Freshly baked mini meat pie on a plate

Why We Love This Recipe

Meat pies are pretty much a symbol of Australian cuisine. They’re so popular you’ll find them almost  everywhere, from bakeries to delis (corner stores), fuel stations (servos) to supermarkets galore. While you can buy them pre-made and frozen, the flavour is so much better when you make them yourself. And they’re healthier too, because you can use higher quality ingredients

The aroma of freshly baked meat pies is so mouth-wateringly good, that even though you KNOW they’re gonna be hotter than lava, you also KNOW you need to eat them. Right now just isn’t quick enough.

So, of course, every time we have mini meat pies I also end up with a burnt tongue… because in 30 years I’ve still not learned how to resist them. 

A tray of cooked meat pies, beside a small dish of tomato sauce.

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A party pie on a plate next to a fork.

How to Make Mini Meat Pies

  • Preheat the oven to 180˚C / 356˚F. 
  • Heat the oil in a large pan and throw in the onions and garlic. Stir them around and cook until nicely fragrant and you just want to eat them all up. You know, that amazing ‘oh my god as if that’s only onions and garlic” smell.
  • Add the mince meat and cook until nicely browned, then pour over with red wine and sprinkle with smoked paprika and mace. Cook down until all the liquid has evaporated, stirring occasionally so nothing sticks and burns.
  • Now reduce that heat to medium and pour over that glossy brown gravy and give everything a good stir. Remove from the heat and set aside.

Cutting out a circle of pastry for the party pie base

  • Meanwhile get your pastry ready. Use a large circular jar or cup to press out circles roughly 10 cm in diameter for the base, and 5 or 5 cm for the tops. Press the bases out into muffin pans, scoop in some filling until they’re full, then press on the lids and seal around the edges.
  • Pierce the tops 3 or 4 times with a skewer, then baste with beaten egg.
  • Pop them in the oven to bake for around 40 minutes or until the tops are perfectly golden brown.

Pie pastry pressed into a muffin tin.

Why Make Party Pies From Scratch?

It’s so easy to buy pre-made pies from the freezer section. But when you have a little time to make them yourself, you’ll never regret it. Here’s why we love cooking our own mini meat pies at home:

  • The flavour is so much more intense
  • The pie crust is flakier and crispier
  • The filling is much healthier – and for an even better experience, opt for organic produce
  • You get the extra satisfaction of getting your hands dirty in the kitchen

Plus everything homemade always tastes way better than store bought, because you made it yourself. 🙂

The Best Party Pie Filling

Last week we cooked a spicy Rustic Pork & Beef Ragu and it got us thinking. The beef and mushroom filling for these Australian Mini Meat Pies is just as easy to make as your everyday bolognese meat sauce. Plus both of these recipes use a lot of the same cooking techniques:

  • Start with a base of sautéed onion and grated carrot/veggies ✓
  • Top with mince meat and cook til golden brown ✓
  • Simmer it down in a gorgeous blend of wine, stock, tomato paste and fragrant spices ✓

Oh yeah.

If you love making spaghetti bolognese, rustic ragus, or other comforting dishes like this, then you’ve already nailed the art of these Australian Mini Meat Pies.

Party pies on plates next to tomato sauce.

FAQs

Which pastry for mini beef pies?

We loved the recommendation from Nagi over at Recipetin to use shortcrust pastry on the bottom and flaky pastry on the top for extra deliciousness. We used pre-made pastry sheets then used a 10 cm tin to cut out shortcrust circles for the base, and a smaller 5 – 6 cm glass to cut the circles of puff pastry for the tops.

Which sauces are best for party pies?

For the most traditional experience, top with tomato sauce/ketchup. Or to mix things up a bit, why not try your favourite barbecue sauce, or Worcestershire sauce.

How long do mini meat pies last in the fridge?

Your freshly baked mini meat pies will last from 3 to 5 days if kept in the fridge. Wrap them up in plastic wrap or aluminium foil. 

Can you freeze mini meat pies?

Yes! You can freeze meat pies. When frozen, they’ll last for 1 to 2 months. For best results, pop them into an airtight container or freezer bag. 

A freshly baked mini meat pie.

Variations & Substitutes

  • Instead of a classic beef filling, why not fill your mini pies with leftovers? Chicken casseroles or curries, spaghetti bolognese or beef bourguignon would would perfectly.
  • For a vegetarian alternative, fill with sautéed spinach and crumbled feta cheese.

For the ultimate Aussie party just pair your Australian Mini Meat Pies with these easy-as Australian Beef & Thyme Sausage Rolls. Or you could always check out our Wandermum’s all-time favourite Creamy Chicken & Asparagus Pasta Bake for a big bowl of all of the yummmmms. Yes yes.

★ Did you make this recipe? Please leave a star rating below!

A freshly baked mini meat pie.

Mini Meat Pies (Australian Party Pies)

These Mini Meat Pies are so easy to make and taste better than anything you could buy at a store. Crispy flaky pastry meets beef gravy perfection in these tastiest pies you'll ever eat. Plus they freeze perfectly for make-ahead party food or a quick snack straight when you need them most.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Snack
Cuisine: Australian
Servings: 12 pies
Calories: 704kcal
Author: Wandercooks
Cost: $10-$15

Equipment

  • Mini pie trays or muffin trays
  • Oven
  • Large fry pan
  • Knife
  • Skewer

Ingredients

  • 500 g beef mince
  • 1 brown onion finely chopped
  • 2 cloves garlic finely chopped
  • 4 mushrooms roughly chopped
  • 2 small carrots grated
  • ½ cup shiraz / red wine
  • ½ tsp smoked paprika
  • ½ tsp ground mace
  • 2 tbsp instant gravy mixed into 1 cup boiling water
  • ¼ cup beef stock
  • 2 tbsp tomato paste
  • 3 sheets puff pastry partly thawed
  • 3 sheets shortcrust pastry partly thawed
  • 2 tbsp olive oil for cooking
  • 1 egg lightly beaten

Sauces:

  • tomato sauce/ketchup
  • bbq sauce
  • Worcestershire sauce

Instructions

  • Preheat the oven to 180˚C / 356˚F
  • Heat the oil in a large pan and throw in the onions and garlic. Stir them around and cook until nicely fragrant and you just want to eat them all up. You know, that amazing ‘oh my god as if that’s only onions and garlic” smell.
  • Add the mince meat and cook until nicely browned, then pour over with red wine and sprinkle with smoked paprika and mace. Cook down until all the liquid has evaporated, stirring occasionally so nothing sticks and burns.
  • Now reduce that heat to medium and pour over that glossy brown gravy liquid and give everything a good stir. Remove from the heat and set aside.
  • Meanwhile get your pastry ready. Use a large circular jar or cup to press out circles roughly 10 cm in diameter for the base, and 5 or 5 cm for the tops. Press the bases out into muffin pans, scoop in some filling until they're full, then press on the lids and seal around the edges.
  • Pierce the tops 3 or 4 times with a skewer, then baste with beaten egg.
  • Pop them in the oven to bake for around 40 minutes or until the tops are perfectly golden brown.

Notes

FAQs

  • Which pastry for mini beef pies? We loved the recommendation from Nagi over at Recipetin to use shortcrust pastry on the bottom and flaky pastry on the top for extra deliciousness. We used pre-made pastry sheets then used a 10 cm tin to cut out shortcrust circles for the base, and a smaller 5 - 6 cm glass to cut the circles of puff pastry for the tops.
  • Which sauces are best for party pies? For the most traditional experience, top with tomato sauce/ketchup. Or to mix things up a bit, why not try your favourite barbecue sauce, or Worcestershire sauce.
  • How long do mini meat pies last in the fridge? Your freshly baked mini meat pies will last from 3 to 5 days if kept in the fridge. Wrap them up in plastic wrap or aluminium foil. 
  • Can you freeze mini meat pies? Yes! You can freeze meat pies. When frozen, they'll last for 1 to 2 months. For best results, pop them into an airtight container or freezer bag. 
 

Variations & Substitutes

  • Instead of a classic beef filling, why not fill your mini pies with leftovers? Chicken casseroles or curries, spaghetti bolognese or beef bourguignon would would perfectly.
  • For a vegetarian alternative, fill with sautéed spinach and crumbled feta cheese.

Nutrition

Calories: 704kcal | Carbohydrates: 68g | Protein: 18g | Fat: 39g | Saturated Fat: 11g | Cholesterol: 43mg | Sodium: 578mg | Potassium: 323mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1800IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 5mg
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks

P.S.

I firmly believe good things come in small packages. Dumplingsspring rollswontons… doesn’t matter. That thin little wrapper, whether it’s crispy, crunchy or soft, tucked around a flavour-packed filling, promises deliciousness within the very first bite.

And that’s exactly what you get with these Australian Mini Meat Pies. 

When we were kids, weekend lunches were the best time to munch on a good old Australian meat pie. Dad would give me a handful of coins and send me racing across the street to our nearby deli to buy freshly made meat pies by the armful. They were always (and still are) my Wanderdad’s favourite special treat.

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22 Comments

  • Reply
    Morgan Eisenberg
    31/07/2019 at 12:41 pm

    Savory pies > sweet pies all day! Can’t wait to try these miniature beauties.

    • Reply
      Wandercooks
      06/08/2019 at 5:08 pm

      High five to that! Love how easy it is to tweak the flavour or transform leftover ingredients too!

  • Reply
    Iryna
    31/07/2019 at 12:00 pm

    These mini pies look so cute! I’ve never heard of this recipe but would want to try it.

    • Reply
      Wandercooks
      06/08/2019 at 5:10 pm

      Thanks Iryna, we love our little Aussie party pies! If you try them we’d love to hear what you think!

  • Reply
    Michelle
    31/07/2019 at 11:21 am

    These are so cute! I can’t wait to try these, I know my family will love them!

    • Reply
      Wandercooks
      06/08/2019 at 5:10 pm

      They are suuuper fun to eat haha, especially when you make them yourself!

  • Reply
    Noelle
    31/07/2019 at 11:10 am

    Love this recipe, so simple and great for serving sizes!

    • Reply
      Wandercooks
      06/08/2019 at 5:11 pm

      Thanks Noelle! It’s true, but it’s also reeeally hard to stop at one. 😉

  • Reply
    Platter Talk
    01/12/2016 at 2:12 am

    The meat pies look and sound so good! I love, love, love this kind of food! Pretty easy, too. Thanks for the idea. Going to put it to use!

    • Reply
      Wandercooks
      01/12/2016 at 11:03 am

      Yay, glad we could help guys, no doubt you’ll love it. Keen to hear your thoughts once you’ve tried your own!

  • Reply
    Emily
    26/07/2016 at 11:54 pm

    These little pies look so delicious and so easy to make. I’ll need to try these ASAP!!

    • Reply
      Wandercooks
      01/08/2016 at 9:08 am

      It’s kinda fun watching the coffee drip down into the glass too!

  • Reply
    Cindy's Recipes and Writings
    26/07/2016 at 10:54 pm

    I love the puff pastry lids! I know I wouldn’t wait until these cooled off to eat them!

    • Reply
      Wandercooks
      01/08/2016 at 8:59 am

      Oh they are definitely the best part! Just do what I do, pull the lid off to let the filling cool down, and save the crispy goodness for last!

  • Reply
    Lisa | Garlic + Zest
    26/07/2016 at 10:03 pm

    These little pies look and sound so good! Your photography is beautiful!

    • Reply
      Wandercooks
      01/08/2016 at 8:58 am

      Thanks Lisa! They taste even better haha 😛 Hope you enjoy!

  • Reply
    Emma
    26/07/2016 at 8:50 pm

    These look so cute! Perfectly portioned!!

    • Reply
      Wandercooks
      01/08/2016 at 8:54 am

      Hahah yep, they’re perfectly sized to go back for seconds!

  • Reply
    Cristie | Little Big H
    26/07/2016 at 8:31 pm

    I love a good Aussie meat pie. As a fellow Aussie I eat them often so I am keen to give your recipe a try asap…

    • Reply
      Wandercooks
      01/08/2016 at 8:53 am

      Yay, so nice to e-meet a fellow Aussie and pie-lover haha. Thanks for stopping by!

  • Reply
    Igor @ Cooking The Globe
    26/07/2016 at 8:20 pm

    These meat pies look fantastic. Seriously. I am going to make them for the next party or family get together. Oh and your photos are amazing, as always!

    • Reply
      Wandercooks
      01/08/2016 at 8:50 am

      Thanks Igor, so glad you like them. Would love to know how it all goes when you make them!

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