Description
These Australian Beef Party Pies are mini savory pies filled with a flavorful ground beef mixture, wrapped in flaky puff pastry. Perfect for parties or casual gatherings, they combine tender beef cooked with herbs and sauces, baked until golden and crispy. Serve warm with your favorite dipping sauce for a delicious bite-sized treat.
Ingredients
Scale
Beef Filling
- 500g ground beef
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- ½ cup frozen peas (optional)
- ½ cup grated cheese (optional)
Pastry and Finishing
- 12 sheets of pre-made puff pastry, thawed
- 1 beaten egg mixed with 1 tablespoon water (egg wash)
Instructions
- Heat the oil: Warm the vegetable oil in a large skillet over medium heat to prepare for sautéing.
- Sauté aromatics: Add the finely chopped onion and minced garlic to the skillet and cook until softened and fragrant, about 3-4 minutes.
- Brown the beef: Add the ground beef to the skillet and cook, breaking it up with a spoon, until fully browned and no longer pink.
- Season the mixture: Stir in the tomato paste, Worcestershire sauce, soy sauce, dried thyme, salt, and pepper, mixing well to combine all flavors evenly.
- Simmer: Allow the beef mixture to simmer gently for about 15 minutes, stirring occasionally until it thickens and the flavors meld together.
- Cool the filling: Remove the skillet from heat and let the beef mixture cool to room temperature, ensuring it’s easier to handle for filling the pies.
- Preheat oven: Set your oven to 200°C (400°F) so it’s ready for baking the pies.
- Prepare muffin tray: Lightly grease a muffin tray and press one sheet of puff pastry into each cup, gently lining the bottoms and sides.
- Fill the pastry: Spoon the cooled beef mixture into each puff pastry-lined muffin cup, filling about three-quarters full.
- Add optional toppings: Sprinkle frozen peas or grated cheese on top of the beef filling if desired for added flavor and texture.
- Seal the pies: Cover each filled cup with another sheet of puff pastry, sealing the edges by pressing with a fork to lock in the filling.
- Apply egg wash: Brush the top of each pie with a mixture of beaten egg and water to achieve a shiny, golden crust upon baking.
- Bake: Place the tray in the preheated oven and bake the pies for 20-25 minutes, or until the pastry is puffed, golden, and flaky.
- Cool slightly: Remove the pies from the oven and allow them to cool in the tray for about 5 minutes for easier handling.
- Serve: Carefully remove the pies from the tray and serve warm with tomato sauce, ketchup, or your preferred dipping sauce.
Notes
- You can customize the filling by adding vegetables like diced carrots or mushrooms.
- Use frozen puff pastry sheets thawed overnight in the refrigerator for best results.
- For a vegetarian option, substitute beef with cooked lentils or plant-based mince.
- Make sure the filling is cool before adding to the pastry to prevent sogginess.
- These pies can be frozen before baking; bake straight from frozen with an extra 5 minutes added to baking time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snack, Appetizer
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 mini pie (approx. 90g)
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 15 g
- Fiber: 1.5 g
- Protein: 10 g
- Cholesterol: 40 mg
Keywords: Australian beef party pies, mini meat pies, savory puff pastry pies, party appetizers, beef pies recipe
