Australian Beef Party Pies (Mini Meat Pies)
There’s something uniquely delightful about Australian party pies—those perfectly portable, palm-sized pastries filled with rich, savory beef gravy. These miniature meat pies are an iconic part of Australian food culture, served at everything from casual family gatherings and sporting events to elegant cocktail parties and children’s birthday celebrations. Unlike their larger cousin, the traditional Aussie meat pie, party pies are specifically designed to be eaten in just a few bites, making them the ultimate finger food. With their golden, flaky pastry and hearty beef filling, these little beauties pack all the comfort and satisfaction of a full-sized pie into an adorable, party-perfect package.
Why You’ll Love This Recipe
These Australian beef party pies deliver authentic Aussie flavor with a perfectly balanced filling of seasoned ground beef in a rich, thick gravy, all encased in buttery, flaky pastry. They’re incredibly versatile—equally at home at a casual football watch party or an upscale cocktail reception. The individual serving size means no messy slicing and everyone gets their own perfect pie. Best of all, they can be made ahead and frozen, then baked fresh whenever you need them. Whether you’re nostalgic for a taste of Australia or discovering these delightful pies for the first time, this recipe will have you making batch after batch. Kids and adults alike find them irresistible, and they’re the perfect size for little hands.
Ingredients
For the Filling:
- 1 pound ground beef (80/20 blend)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup beef stock
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon vegetable oil
For the Pastry:
- 2 sheets puff pastry, thawed
- 2 sheets shortcrust pastry, thawed
- 1 egg, beaten (for egg wash)
- Sesame seeds (optional)
Alternatively, you can make homemade pastry if preferred.
How to Make Australian Beef Party Pies
1. Prepare the Meat Filling
Start by making the filling, as it needs to cool completely before assembling the pies. Heat the vegetable oil in a large skillet or frying pan over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until it’s browned and no longer pink. This should take about five to seven minutes. Don’t rush this step—properly browning the meat develops deeper, richer flavors that make all the difference in the final pie.
Once the beef is browned, add the finely diced onion to the pan. Cook for another three to four minutes until the onion softens and becomes translucent. Add the minced garlic and cook for one more minute until fragrant. The aromatics create the flavor foundation of your filling.
2. Build the Gravy
Push the meat mixture to one side of the pan and add the tomato paste to the cleared space. Cook the tomato paste for about a minute, stirring constantly. This process, called blooming, removes the raw taste and intensifies the tomato flavor. Stir the tomato paste into the meat mixture along with the Worcestershire sauce.
Sprinkle the flour over the meat and stir well to coat everything evenly. Cook for another minute to eliminate any raw flour taste. The flour will thicken your gravy and give it that classic Australian meat pie consistency—thick enough to stay inside the pastry but still gloriously saucy.
Gradually pour in the beef stock while stirring constantly to prevent lumps. Add the salt, black pepper, dried thyme, and bay leaf. Bring the mixture to a simmer, then reduce the heat to low. Let it cook gently for 15 to 20 minutes, stirring occasionally, until the gravy has thickened considerably. You want a consistency similar to thick porridge—the mixture should hold together on a spoon rather than running off. If it seems too thin, continue cooking for a few more minutes. If it’s too thick, add a splash more stock.
3. Cool the Filling
Remove the bay leaf and transfer the filling to a bowl. Let it cool to room temperature, then refrigerate for at least an hour or until completely cold. This cooling step is crucial—hot filling will melt the butter in your pastry, resulting in soggy, greasy pies instead of crisp, flaky ones. For best results, you can make the filling the day before and refrigerate it overnight.
4. Prepare Your Muffin Tin
Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with butter or cooking spray. Traditional Australian party pies are baked in special party pie tins, but a standard muffin tin works perfectly and is more accessible for home cooks. The muffin cups create that classic tall, cylindrical shape that makes party pies so recognizable.
5. Cut and Shape the Pastry
Now comes the assembly, which is easier than you might think. Lay out your thawed shortcrust pastry on a clean work surface. Using a round cookie cutter or glass that’s slightly larger than your muffin cups (about 3 to 3.5 inches in diameter), cut out 12 circles from the shortcrust pastry. These will form the bases of your pies.
Gently press each shortcrust circle into a muffin cup, making sure it comes up the sides and sits flush against the bottom. Don’t worry if there are small folds or pleats—this adds to the homemade charm. The pastry should extend just to the top edge of each cup.
From the puff pastry sheets, cut 12 circles using a smaller cutter (about 2.5 to 3 inches in diameter). These will be the lids. Puff pastry on top and shortcrust on the bottom is the traditional Australian method—it gives you a sturdy base that won’t go soggy and a gloriously flaky, golden top.
6. Fill the Pies
Spoon the chilled beef filling into each pastry-lined muffin cup, filling them almost to the top but leaving just a tiny bit of room at the edge. You want generous filling—party pies should be packed with meat—but not so much that it spills out when you add the lid. Each pie should get about two heaping tablespoons of filling.
7. Seal and Finish
Place a puff pastry circle on top of each filled pie. Press the edges gently to seal the puff pastry lid to the shortcrust base. You don’t need to crimp decoratively like you would with a full-sized pie—just press firmly enough that the two layers stick together.
Using a sharp knife, cut a small slit or cross in the top of each pie. This allows steam to escape during baking and prevents the pies from becoming soggy. Brush the top of each pie generously with beaten egg. This egg wash will give your pies that beautiful, shiny, golden-brown finish that makes them look professionally made. If desired, sprinkle a few sesame seeds on top for added texture and authentic Australian appearance.
8. Bake to Perfection
Place the muffin tin in your preheated oven and bake for 20 to 25 minutes, or until the puff pastry tops are deeply golden brown and puffed up beautifully. The egg wash should have created a glossy, lacquered appearance. The pastry should look crisp and flaky, not pale or doughy.
9. Cool Slightly and Serve
Remove the pies from the oven and let them cool in the tin for about five minutes. This brief rest allows the filling to set slightly, making the pies easier to remove without falling apart. Run a butter knife gently around the edge of each pie, then carefully lift them out of the tin. They should release easily if your tin was properly greased.
Serving Traditions
In Australia, party pies are traditionally served with tomato sauce (ketchup) for dipping or squirting on top. Some people also enjoy them with BBQ sauce or even a dollop of chutney. They’re best served warm but are also delicious at room temperature, making them perfect for picnics and lunchboxes. For a proper Aussie spread, serve your party pies alongside sausage rolls, lamingtons, and pavlova.
Make-Ahead and Freezing Tips
Party pies freeze exceptionally well, making them perfect for meal prep. Assemble the pies completely but don’t brush with egg wash or bake. Instead, freeze them on a baking sheet until solid, then transfer to freezer bags. They’ll keep for up to three months. When ready to bake, brush with egg wash and bake from frozen, adding an extra five to ten minutes to the baking time.
These Australian beef party pies bring a beloved taste of Down Under to your table, perfect for any gathering where delicious, handheld comfort food is needed.