Mini Meat Pies Australian Party Pies Recipes

MINI MEAT PIES (AUSTRALIAN PARTY PIES)

Steps:

• 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.
• 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.
• 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!
• 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.
• 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.
• Serve hot with your favourite sauces such as tomato sauce/ketchup, bbq sauce, Worcestershire sauce or takoyaki sauce.

MINI MEAT PIES

Steps:

• Preheat oven to 200°C.
• Cut pastry into 48 circles if making traditional pies, or 24 if making uncovered pies using a 7 cm round cutter.
• Press 24 circles into two lightly greased 12-hole patty tins.
• To make filling, heat oil in heavy-based pan, add onion and garlic and cook over medium heat for 2 minutes or until onion is soft.
• Add mince and stir over high heat for 5 minutes or until well browned and all liquid has evaporated; using a fork to break up any lumps of mince.
• Add flour, stir until combined then cook over medium heat for 1 minutes.
• Add stock, sauces and herbs and stir over the heat until boiling.
• Reduce heat to low and simmer for 5 minutes or until mixture thickens.
• Stir occasionally then allow to cool.
• Divide filling among pastry circles.
• Top each with two half slices of tomato and sprinkle with oregano.
• Bake for 25 minutes or until pastry is golden brown and crisp.
• For traditional pies, place the remaining pastry rounds over the tomato and oregano topping and seal the edges with beaten egg before baking.
• Serve hot.