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
Servings 12 pies
- 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
- tomato sauce/ketchup
- bbq sauce
- Worcestershire sauce
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. Next, add in the mushrooms and carrots. 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.
- 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.
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