Mini beef and beer pies

clock 35 minutes + 35 minutes bowl Serves 36


  • 1 tbsp vegetable oil
  • 3 rashers rindless bacon, finely chopped
  • 1 onion, finely chopped
  • 500 g beef mince
  • 1/4 cup plain flour
  • 375 ml beer
  • 1 cup beef stock
  • 4 sheets frozen shortcrust pastry, thawed
  • 3 sheets frozen puff pastry, thawed
  • 1 egg, lightly beaten
  • Tomato sauce, to serve
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  • 1. Preheat oven to hot, 200°C. Lightly grease three 12-hole mini-muffin pans.

  • 2. Heat oil in a large saucepan on high. Sauté bacon and onion for 3-4 minutes until onion is tender.

  • 3. Add mince. Brown well for 4-5 minutes, breaking up lumps with the back of a spoon as it cooks.

  • 4. Blend in flour. Cook, stirring, for 2 minutes. Gradually stir in beer and stock. Bring to boil, stirring. Reduce heat. Simmer, uncovered, for 10 minutes, until mixture reduces and thickens. Transfer mixture to a large bowl. Cool filling for 10 minutes, then chill until cold.

  • 5. Meanwhile, using a 6.5cm cutter, cut 9 rounds from each shortcrust pastry sheet. Press 1 round into each muffin pan hole. Using a 5.5cm cutter, cut 12 rounds from each puff pastry sheet.

  • 6.Spoon 2 heaped teaspoons of chilled filling into each muffin pan hole, brushing edge with a little egg. Top each pie with smaller pastry rounds.

  • 7. Press gently around the edge to seal. Brush the tops with remaining egg. Using a sharp knife, make two small slits for air holes in the top of each pie.

  • 8. Bake for 12-15 minutes until golden and puffed. Rest in pan for 5 minutes before serving with tomato sauce.

  • Tip: filling can be made ahead of time and chilled until required.

By Food to Love

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