There aren’t many people who don’t like a good party pie. You could call them the Aussie party essential. You can imagine then that these were the first request for Will’s recent Birthday party. I’ve never actually made pies before but these were pretty easy and went down very well.
I forgot to take photos while I was making the filling. Sorry about that! Again it’s the usual first step – sautee onion (with some garlic this time) until the onion softens. Add the mince and break it up with a wooden spoon. Cook for about five minutes and keep breaking up the mince until it’s brown and separated. Add the carrot and mushrooms and stir until well combined. While the mince is cooking, mix the gravy powder and boiling water then add to the mince. Cook the mixture, stirring until it thickens. Set the mince mixture aside to cool for about half an hour.
Now I have photos…
Preheat the oven to 180 degrees. The recipe says to cut the pastry into squares (probably so you don’t waste any) but I rebelled and went with round pies. Round holes, round pies made more sense to me! Cut out 24 circles. You can combine the offcuts and roll them out so you don’t waste any.
Line well-greased mini muffin trays with the pastry circles and then place a spoonful of mince into each case.
Cut out 24 circles of puff pastry and place on top of the pies. I pinched my lids to the bases to seal them. Slash a hole in the top of each pie (to let out the steam) and then brush with egg.
Bake your pies for 20 minutes. When they’re cooked, remove them from the oven but leave them in the tin for 5 minutes before placing on a cooling rack. I froze my pies a week before the party. As long as they’re defrosted to room temperature before being heated (in the oven) they turn out just like they’ve been freshly baked.
I also used this recipe to make some bigger pies and they were just as good as the mini version.
- 1 tbsp oil
- 1 brown onion, halved, finely chopped
- 2 garlic cloves, crushed (I used minced garlic from a jar)
- 500g (18oz) lean beef mince
- 1 carrot, peeled, coarsely grated (I chopped mine finely in my chopper)
- 25g (1/4 cup) (1oz) powdered gravy
- 250ml (1 cup) (8oz) boiling water
- 2 sheets ready-rolled shortcrust pastry, just thawed
- 2 sheets ready-rolled puff pastry, just thawed
- 1 egg, lightly whisked
- Tomato ketchup, to serve
- I added 200g (7oz) of finely chopped mushrooms
- Heat oil in a medium frying pan over medium heat.
- Add onion and garlic and cook, stirring, for 2 minutes or until onion softens.
- Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince browns.
- Add the carrot (and mushroom) and stir until well combined.
- Meanwhile, place gravy powder in a heatproof jug.
- Add boiling water and whisk with a fork until combined.
- Add to mince mixture and cook, stirring, for 2 minutes or until sauce thickens slightly.
- Remove from heat.
- Cover and set aside for 30 minutes to cool.
- Preheat oven to 180°C (360°F).
- Cut the shortcrust pastry sheets into 24 even squares (I used circles).
- Line mini muffin pans with the shortcrust pastry squares (circles . Spoon mince mixture among pastry cases.Cut puff pastry sheets into 24 even squares.
- Top each pie with a pastry square.
- Use a small sharp knife to trim excess pastry.
- Brush tops with egg.
- Bake in oven for 20 minutes or until golden brown.
- Remove from oven and set aside in the pans for 5 minutes to cool.
- Serve pies with tomato sauce.