Classic Aussie Handheld Beef Mini Pies with Golden Pastry

Few comfort foods are as iconic and satisfying as a classic Australian beef pie. These handheld mini pies feature a rich, savory beef filling wrapped in crisp shortcrust pastry and topped with flaky, golden puff pastry lids. Perfect for parties, lunchboxes, game days, or a cozy dinner, these mini pies deliver bold flavor in every bite while remaining easy to make at home.

Ingredients

Beef Pie Filling

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• 1 cup beef stock
• 1 tablespoon cornstarch

Pastry & Assembly

• 1 package shortcrust pastry
• 1 package puff pastry
• 1 egg, beaten (for egg wash)

Step-by-Step Instructions

1. Prepare the Beef Filling
   Heat olive oil in a skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds until fragrant.
2. Brown the Beef
   Add the ground beef to the skillet. Cook, breaking it apart with a spoon, until fully browned and no pink remains.
3. Build the Flavor
   Stir in the tomato paste, Worcestershire sauce, dried thyme, salt, and black pepper. Cook for 1–2 minutes to allow the tomato paste to caramelize slightly.
4. Thicken the Filling
   In a small bowl, whisk the cornstarch into the beef stock until smooth. Pour this mixture into the skillet and stir well. Simmer for 10–15 minutes until the filling thickens into a rich, gravy-like consistency.
5. Cool the Filling
   Remove the skillet from heat and allow the beef mixture to cool slightly. This prevents the pastry from becoming soggy during baking.
6. Prepare the Pastry Bases
   Preheat the oven to 400°F (200°C). Lightly grease a muffin tin. Cut the shortcrust pastry into rounds large enough to line each cup. Press the pastry gently into the muffin tin to form the pie bases.
7. Fill the Pies
   Spoon the cooled beef filling evenly into each pastry case, filling just below the rim.
8. Add Puff Pastry Lids
   Cut the puff pastry into slightly smaller rounds for the tops. Place each lid over the filling and gently press the edges to seal.
9. Egg Wash and Bake
   Brush the tops with beaten egg to encourage a glossy, golden finish. Bake for 20–25 minutes, or until the pastry is puffed and deeply golden.
10. Rest and Serve
    Allow the pies to cool for a few minutes before removing from the tin. Serve warm.

Tips, Variations, and Storage

• For extra richness, add a tablespoon of butter to the filling before cooling.
• Swap dried thyme for rosemary or mixed herbs for a different flavor profile.
• Add a splash of red wine to the beef stock for deeper flavor.
• Store leftovers in the refrigerator for up to 3 days.
• Freeze baked or unbaked pies for up to 2 months; reheat in the oven for best texture.

Pairings

• Serve with tomato sauce or brown gravy for a traditional Aussie experience.
• Pair with a simple green salad or coleslaw for balance.
• Great alongside roasted potatoes or sweet potato wedges.

Quick Info

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Calories: ~410 kcal per serving
• Servings: 6
• Cuisine: Australian