Australian/ Baking/ Lunch/ Recipes/ Snack

Australian Beef Party Pies (Mini Meat Pies)

09/10/2020

Move over bakeries, Australian Beef Party 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.

Mini party pies with beef filling, served on black plate with ketchup.

Why We Love Making These From Scratch

The aroma of freshly baked beef 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 party pies we also end up with a burnt tongue… because in over 30 years we’ve still not learned how to resist them. 

It’s so easy to buy pre-made pies from the freezer section. But when you have a little time to make them at home, you’ll never regret it.

With homemade pies:

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  • 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 and
  • You get the extra satisfaction of getting your hands dirty in the kitchen and knowing you made it yourself

Related: Top 26 BEST Aussie Recipes to Celebrate!

Beef party pies on a cooling rack with tomato dipping sauce.

What are Australian Party Pies? 

Meat pies are pretty much a symbol of Australian cuisine. It’s usually a beef and gravy filling with a shortcrust base and flaky pastry top.

They’re so popular you’ll find them almost everywhere, from bakeries to delis (corner stores), fuel stations (servos) to supermarkets galore.

In South Australia in particular, these are used in a Pie Floater – which is essentially a beef pie ‘floating’ on a bed of pea soup!

Related Party Food: Spinach & Feta Triangles / Zucchini Slice / Fried Spring Rolls

Where we learned this recipe:

As Australians, we grew up with party pies at almost every kid’s birthday celebration you could imagine. There’d usually be big plates fresh out the oven filled with mini pies, sausage rolls and pasties. The hoard of kids would run screaming to grab at the plates and we’d all proceed to burn ourselves in our eagerness to eat, despite the many warnings from concerned parents nearby.

Once the hot pastries were eaten, it wasn’t long before dessert was out and we’d get a sugar rush from a few slices of fairy bread and pavlova.

What You’ll Need

We’ve kitted out our meat pies to be extra delicious with some key ingredients and a couple of veggies thrown in too.

  • The Pastry – To speed things up, we’ve used frozen shortcrust pastry and frozen puff pastry sheets, but feel free to make it from scratch if you have the time. We used two sheets of each for this recipe. The key to the bakery style texture is to use shortcrust pastry on the bottom (for crumblyness) and puff pastry on the top (for flakyness).
  • Vegetables – We love slipping in a little extra health factor when we can – the grated carrot is perfect as it cooks down to nothing, while mushroom is just a favourite of ours that works well with beef. Feel free to swap things out for your own preferred vegetables or omit them altogether for a real classic simple beef pie.
  • Spices The nutmeg and smoked paprika give a nice hint of extra spice, without overtaking the flavour too much. Feel free to sub out the nutmeg for the more peppery mace if you have it.
  • Red Wine A dry red works well, we usually keep a cheap cask/box of shiraz (or cabernet sauvignon) in the cupboard as this lasts the longest and is great for adding to all sorts of dishes without breaking the bank.
  • Beef Mince We used premium Aussie meat – going with Angus beef mince. You can also use chicken, pork or turkey mince for a different flavour.
  • Olive Oil Always try and get extra virgin olive oil. You can also substitute with butter, vegetable or canola oil here in a pinch.
Ingredients laid out to make Australian party pies.

How to make mini meat pies:

  1. Preheat the oven to 180˚C / 360˚F. Remove 2 frozen sheets of shortcrust pastry and puff pastry and leave them on the bench to thaw.
    Heat the olive 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 (around a minute or so). You know, that amazing “Oh my god as if that’s only onions and garlic” smell.
  2. Add the beef mince and cook until nicely browned, then pour over with red wine and sprinkle in the smoked paprika and nutmeg. Next, add in the mushrooms and carrots. Cook down until all the liquid has evaporated, stirring occasionally so nothing sticks and burns.
  3. Now reduce the heat to medium and add in the tomato paste, beef stock and that glossy brown gravy. Give everything a good stir. Remove from the heat and start working on those pie crusts!
  1. Use a large circular jar or bowl to cut out circles roughly 12 cm / 4.5 in in diameter for the shortcrust pastry bases, and 8 cm / 3 in for the puff pastry tops. Note: Sizes may vary slightly depending on the size of your muffin trays.
  2. Press the shortcrust bases out into a muffin tin, then scoop in some of the beef filling until they’re full to the top. Don’t overfill, as this will cause the pies to leak while cooking and pop the tops off.
  1. Next, place the puff pastry lids over each pie and press around the edge of each lid with your finger to seal them.
  2. Baste with the beaten egg and pierce the tops 4 times each with a skewer. Pop them in the oven to bake for around 25 minutes or until the tops are flaky and golden brown.

Wandercook’s Tips

  • If you like a really thick gravy, add in an extra tablespoon or two of instant gravy mix and stir through to get it just how you like it.
  • If your pastry sheets are straight out the freezer, this is the best time to prise them apart. Carefully pull from a corner, it’s even easier if it has the plastic in between each sheet, as you can use it as a pull tab. Go slowly, and you’ll hear the sheet slowly come away from the pile. This should avoid the sheet snapping while frozen.
  • If you push a spoon through the sauce and liquid pools in the space, it’s not thick enough yet, so let it cook down a little longer.
  • Taste as you go – if it needs more flavour, add more gravy, spices or a pinch of salt and pepper.

FAQs

Are party pies pre-cooked?

Yes and no. The filling is, as you do cook the meat through before popping it in the pans. The dough however is not cooked, and will need to be baked before eating.

Can you cook party pies in an Airfryer?

Yep, if you’ve got Airfryer muffin pans, you can cook your meat pies in there. Pre-heat for 5 minutes to 180°C / 360°F, follow the recipe as normal, then cook in the airfryer for around 25 minutes or until the tops are golden brown.

If already cooked, you don’t need the muffin tins and can reheat the pies directly from the fridge or freezer in the Airfryer as well. Pre-heat for 5 minutes to 160°C / 320°F. Then cook for around 10-15 minutes from the fridge and 20-25 minutes from the freezer until heated through.

Which sauces go best with 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, Worcestershire sauce or even a Japanese takoyaki sauce!

Can you freeze these or keep them in the fridge?

Yes to both. After cooking them in the oven and allowing them to cool, you can keep them in an airtight container for 3-5 days in the fridge or for a couple of months in the freezer. Then just reheat in the oven to keep the crispyness in the pastry, or if you’re in a hurry, you can warm them up in the microwave instead.

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 work perfectly.
  • For a vegetarian alternative, fill with sautéed spinach and crumbled feta cheese.
Six freshly baked party pies in a muffin tray.

Bake some more classic Australian favourites:

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

Beef pie on a plate with tomato sauce and more pies in the background.

Mini Meat Pies (Australian Party Pies)

Move over bakeries, Australian Beef Party 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.
5 from 26 votes
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Snack
Cuisine: Australian
Servings: 12 pies
Calories: 106kcal
Author: Wandercooks
Cost: $10-$15

Ingredients

Instructions

  • Preheat the oven to 180˚C / 360˚F. 
  • Remove 2 frozen sheets of shortcrust pastry and puff pastry and leave them on the bench to thaw.
    2 shortcrust pastry sheet, 2 puff pastry sheets
  • Heat the olive 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 (around a minute or so). You know, that amazing “Oh my god as if that’s only onions and garlic” smell.
    1 onion, 2 tbsp olive oil, 2 cloves garlic
  • Add the beef mince and cook until nicely browned, then pour over with red wine and sprinkle in the smoked paprika and nutmeg. Next, add in the mushrooms and grated carrots. Cook down until all the liquid has evaporated, stirring occasionally so nothing sticks and burns.
    500 g beef mince, 4 mushrooms, ½ cup red wine, ½ tsp smoked paprika, ½ tsp nutmeg, 2 carrots
  • Now reduce the heat to medium and add in the tomato pastebeef stock and that glossy brown gravy. Give everything a good stir. Remove from the heat and start working on those pie crusts!
    ¼ cup beef stock, 2 tbsp tomato paste, 2 tbsp instant gravy
  • Use a large circular jar or bowl to cut out circles roughly 12 cm / 4.5 inches in diameter for the shortcrust pastry bases, and 8 cm / 3 inches for the puff pastry tops. Note: Sizes may vary slightly depending on the size of your muffin tray.
    2 puff pastry sheets, 2 shortcrust pastry sheet
  • Press the shortcrust bases out into a muffin tin, then scoop in some of the beef filling until they’re full to the top. Don’t overfill, as this will cause the pies to leak while cooking and pop the tops off.
  • Next, place the puff pastry lids over each pie and press around the edge of each lid with your finger to seal them.
  • Baste with the beaten egg and pierce the tops 4 times with a skewer. Pop them in the oven to bake for around 25 minutes or until the tops are flaky and golden brown.
    1 egg
  • Serve hot with your favourite sauces such as tomato sauce/ketchup, bbq sauce, Worcestershire sauce or takoyaki sauce.
    tomato sauce/ketchup, bbq sauce, Worcestershire sauce, Takoyaki Sauce

Video

YouTube video

Recipe Notes

  • The Pastry – To speed things up, we’ve used frozen shortcrust pastry and frozen puff pastry sheets today, but feel free to make it from scratch if you have the time. We used two sheets of each for this recipe. The key to the bakery style texture is to use shortcrust pastry on the bottom (for crumblyness) and puff pastry on the top (for the flakyness). If you’re pastry sheets are straight out the freezer, this is the best time to prise them apart. Carefully pull from a corner, it’s even easier if it has the plastic in between each sheet, as you can use it as a pull tab. Go slowly, and you’ll hear the sheet slowly come away from the pile. This should avoid the sheet snapping while frozen.
  • Vegetables – We love slipping in a little extra health factor when we can – the grated carrot is perfect as it cooks down to nothing, while mushroom is just a favourite of ours that works well with beef. Feel free to swap things out for your own preferred vegetables or omit them altogether for a real classic simple beef pie.
  • Spices – The nutmeg and smoked paprika give a nice hint of extra spice, without overtaking the flavour too much. Feel free to sub out the nutmeg for the more peppery mace if you have it.
  • Red Wine – A dry red works well, we usually keep a cheap cask/box of shiraz (or cabernet sauvignon) in the cupboard as this lasts the longest and is great for adding to all sorts of dishes without breaking the bank.
  • Beef Mince – We used premium Aussie meat – going with Angus beef mince. You can also use chicken, pork or turkey mince for a different flavour.
  • Olive Oil – Always try and get extra virgin olive oil if you can. You can also substitute with butter, vegetable or canola oil here in a pinch.
  • Thick Gravy – If you like a really thick gravy, add in an extra tablespoon or two of instant gravy mix and stir through to get it just how you like it. If you push a spoon through the sauce and liquid pools in the space, it’s not thick enough yet, so let it cook down a little longer.
  • Taste As You Go – if it needs more flavour add more gravy, spices or a pinch of salt and pepper.
  • Airfryer Instructions – If you’ve got Airfryer muffin pans, you can cook your meat pies in your airfryer. Pre-heat for 5 minutes to 180°C / 360°F, follow the recipe as normal, then cook in the airfryer for around 25 minutes or until the tops are golden brown. If already cooked, you don’t need the muffin tins and can reheat the pies directly from the fridge or freezer in the Airfryer as well. Pre-heat for 5 minutes to 160°C / 320°F. Then cook for around 10-15 minutes from the fridge and 20-25 minutes from the freezer until heated through.
  • Storage – You can freeze or refrigerate the pies. After cooking them in the oven and allowing them to cool, you can keep them in an airtight container for 3-5 days in the fridge or for a couple of months in the freezer. Then just reheat in the oven to keep the crispyness in the pastry, or if you’re in a hurry, you can warm up in the microwave instead.

Nutrition

Nutrition Facts
Mini Meat Pies (Australian Party Pies)
Amount per Serving
Calories
106
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
4
g
Cholesterol
 
30
mg
10
%
Sodium
 
28
mg
1
%
Potassium
 
113
mg
3
%
Protein
 
7
g
14
%
Calcium
 
8
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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

This post was originally published on 26 July 2016, now updated with new photos, video, recipe notes and tweaks.

Australian Beef Party Pies (Mini Meat Pies)
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46 Comments

  • Reply
    Emma
    20/02/2024 at 1:17 pm

    Hello! I am planning on making these for a party on the weekend. Can i cook them in advance and freeze them?

    • Reply
      Wandercooks
      20/02/2024 at 1:26 pm

      Hey Emma! Yep, after cooking them in the oven and allowing them to cool, you can keep them for up to a couple of months in the freezer. Then just reheat in the oven or even an air fryer to keep the crispyness in the pastry, or if you’re in a hurry, you can warm them up in the microwave instead. Reheat them maybe at 150C so they don’t dry out / overcook. If they’re browning too much, you can also cover them with aluminium foil to stop them burning on the top.

  • Reply
    Helen
    19/02/2024 at 5:14 am

    5 stars
    Loved the recipe.. just perfect! Thank you!

    • Reply
      Wandercooks
      19/02/2024 at 2:08 pm

      So happy you enjoyed them Helen! Thanks for letting us know.

  • Reply
    Lana
    08/02/2024 at 1:11 pm

    This sounds delicious! Looking forward to trying it out next week and hopefully adding it as a regular on the meal plan with the pea soup 🙂

    • Reply
      Wandercooks
      08/02/2024 at 3:21 pm

      Oh yeah! So good with the pea soup. Let us know what you think!

  • Reply
    Mark
    11/09/2023 at 5:17 pm

    Good.

    • Reply
      Wandercooks
      11/09/2023 at 9:08 pm

      Cheers Mark!

  • Reply
    Karen
    30/11/2022 at 7:24 am

    Would this recipe still work as a full pie as well? Is there anything you would change when making a regular-sized pie?

    • Reply
      Wandercooks
      30/11/2022 at 12:04 pm

      I would say so! Although we haven’t tested it, I’d say it may need a little longer to cook in the oven to account for the larger size. 🙂

  • Reply
    Tara
    06/10/2022 at 7:13 am

    It was kind of blah surprisingly with all those ingredients, salt and pepper need to be added at the very least. I wasn’t a fan of the grated carrot either as that seemed to be too dominant of a flavour. It was a good place to start though and if I make them again I will add more seasonings and spices.

    • Reply
      Wandercooks
      06/10/2022 at 9:39 am

      Hey Tara, that’s totally fine. Next round, taste the meat mix before you pop it in the pans so you can adjust to your preferences, and get it just how you like it! 🙂

  • Reply
    Mirra
    11/05/2022 at 4:46 am

    Great looking mini meat pie. I did adjust some seasoning as I found it needed a kick to our liking. Added cumin, red peppers, coriander, oregano, and bay leaf. They were the bomb! Delicious 😋

    • Reply
      Wandercooks
      11/05/2022 at 1:29 pm

      Yum that sounds like a great combination of seasonings. Glad you could change it to your own liking!

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