86% would make this again

Mini Meat Pies

Name: Mini Meat Pies
Prep time: 30 min
Cook time: 33 min
Total time: 1 h 33 min
Yield: 12
Cuisine: Australian
Ingredients: 1 tablespoon olive oil; 250 g (9 oz) beef mince, about 15% fat; 125 g (4½ oz) pork mince; 1 medium brown onion, finely diced; 150 g (5 oz) chestnut or white mushrooms, finely chopped; 2 garlic cloves, finely minced; 2 tablespoons tomato purée (tomato paste); 1 tablespoon plain flour (all purpose flour); 1 tablespoon Worcestershire sauce; 180 ml (¾ cup) beef stock; 1 teaspoon dried thyme; ½ teaspoon onion powder; ½ teaspoon freshly ground black pepper; ½ teaspoon fine salt, or to taste; 1 sheet ready rolled shortcrust pastry; 24 tiny cubes frozen unsalted butter, about 4 to 5 mm each; 150 to 180 g (5 to 6 oz) mature Cheddar cheese, grated; 1 beaten egg, for brushing the pastry

Vish G

August 2, 2026

Australian style mini meat and mushroom pies that will everyone will enjoy with their addictive bite. A savoury buttery pastry dough filled with a mix of minced beef and pork with mushrooms and onions before getting baked with a sprinkle of cheese on top to finish it all off. Why not enjoy these on the side of some fresh mashed potatoes and gravy? Perfect for any weekend dinner or lunch idea for when you need something meaty for the family to enjoy.

Pairing Suggestions

Chocolate Martini Cocktail

Key Lime Pie Mousse

PREP TIME

30 MIN

COOK TIME

33 MIN

SERVINGS

Ingredients

1 tablespoon olive oil
250 g (9 oz) beef mince, about 15% fat
125 g (4½ oz) pork mince
1 medium brown onion, finely diced
150 g (5 oz) chestnut or white mushrooms, finely chopped
2 garlic cloves, finely minced
2 tablespoons tomato purée (tomato paste)
1 tablespoon plain flour (all purpose flour)
1 tablespoon Worcestershire sauce
180 ml (¾ cup) beef stock
1 teaspoon dried thyme
½ teaspoon onion powder
½ teaspoon freshly ground black pepper
½ teaspoon fine salt, or to taste
1 sheet ready rolled shortcrust pastry
24 tiny cubes frozen unsalted butter, about 4 to 5 mm each
150 to 180 g (5 to 6 oz) mature Cheddar cheese, grated
1 beaten egg, for brushing the pastry

Instructions

Place the butter in the freezer while you prepare the filling. Keeping it very cold helps it melt gently into the filling as the pies bake.
Heat the olive oil in a large frying pan over a medium heat. Add the onion and cook for about 6 to 8 minutes until soft and lightly golden.
Add the mushrooms and continue cooking until all their moisture has evaporated and they begin to brown. This step gives the filling a much deeper flavour and prevents soggy pastry.
Stir in the garlic and cook for 30 seconds until fragrant.
Increase the heat to medium high. Add the beef and pork mince and break it up well with a spoon. Cook until the meat is nicely browned with very little pink remaining.
Stir in the tomato purée, thyme, onion powder, salt and pepper. Cook for 2 minutes, stirring often.
Sprinkle over the flour and stir well until it completely coats the meat. Cook for 1 minute to remove the raw flour taste.
Pour in the Worcestershire sauce followed by the beef stock. Stir well and bring everything to a gentle simmer.
Cook for 8 to 10 minutes, stirring occasionally until the filling becomes thick and glossy. It should hold its shape on a spoon rather than being runny. If it looks too wet cook it for a few more minutes.
Taste the filling and adjust the seasoning if needed.
Transfer the filling to a shallow dish and allow it to cool completely, then refrigerate for at least 30 minutes. Cold filling keeps the pastry crisp and makes the pies much easier to assemble.
Preheat the oven to 200°C (180°C fan) or 400°F. Lightly grease a 12 hole muffin tin.
Cut the shortcrust pastry into 12 circles large enough to line each muffin hole. Gently press each piece into the tin, making sure it fits neatly into the corners without stretching the pastry.
Brush the exposed pastry edges with the beaten egg.
Divide the cold filling evenly between the pastry cases, pressing it down gently so there are no large air pockets.
Place two tiny frozen butter cubes into the top of each pie, tucking them just slightly into the filling rather than leaving them sitting on top. As they melt they add richness and help keep the filling juicy without making the pastry greasy.
Sprinkle a generous layer of grated cheddar over each pie making sure it completely covers the filling. The cheese will become the delicious golden topping instead of a pastry lid.
Bake for 25 to 30 minutes or until the pastry is crisp and golden underneath and the cheese is bubbling, melted and lightly browned.
Leave the pies to rest in the tin for 10 minutes before carefully lifting them out. This gives the filling time to set and makes them easier to remove without breaking.
Serve warm on their own or with tomato chutney, tomato sauce or your favourite dipping sauce.