party pies (aussie mini beef pies)

How To Make party pies (aussie mini beef pies)

• Step 1
  Place 1 tbsp of oil in a large heavy based pot over high heat. Add half the beef and sear until the outside is lightly browned. Remove from the pot into a bowl and repeat with remaining beef. Lower the heat to medium high and add the remaining olive oil. Add the onion and garlic and sauté until the onion is translucent - around 5 minutes.
• Step 2
  Return the beef to the pot along with all other filling ingredients other than the cornstarch and water. Mix to combine. The liquid should be just enough to cover most of the beef but there should be a bit protruding through the surface.
• Step 3
  Bring to a simmer, then lower the heat to low / medium low so it is bubbling very gently. Leave to cook for 50 minutes to 1 hour, stirring occasionally, or until the beef is very tender. Because the beef is cut so small, it shouldn't take much longer than 1 hour. If the liquid evaporates too quickly, just add a bit more water.
• Step 4
  When the beef is ready (or almost ready), mix the cornstarch / cornflour and water together then pour it into the pot. Mix through and allow to cook for 5 minutes to thicken the sauce. Adjust salt and pepper to taste. Remove pot from the stove and set aside to cool. The sauce will thicken more when it cools.
• Step 5
  Assemble the Pies: Preheat oven to 350F. Spray 16 holes of large muffin tins or pie tins .
• Step 6
  Cut the pastry base out of the shortcrust pastry using a 10 cm/ 4" round cutter (or use an empty 14oz canned tomato tin - perfect size). Press the rounds into the tins and fill to the brim with the filling.
• Step 7
  Cut the pie tops out of the puff pastry using an 3.2" round cutter. Place the lids on top of the filling, gently pressing to try to join the top with the casing.
• Step 8
  Pearce the lids 3 or 4 times with a small knife. Brush with egg wash. Bake for 20 to 25 minutes until dark golden brown (or deep golden brown if you used a whole egg for the wash). Allow to rest for a few minutes before turning out onto a wire rack. Serve very warm with tomato sauce (tomato ketchup).
• Step 9
  Recipe Notes: 1. You can just about get all the lids that you need from 3 sheets of puff pastry (because the lid rounds are smaller than the shell). But just in case, have a 4th on hand otherwise you might end up with one pie without a lid, which would be very sad! 2. These freeze well after baking. You can reheat them from frozen, or thaw them first.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!