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Mini beef and beer pies

Mini beef and beer pies

  • Preparation time

    35 mins
  • Cook time

    35 mins
  • Serves 36


  • Vegetable oil - 1 tbsp
  • Rindless bacon, finely chopped - 3 rashers
  • Onion, finely chopped - 1
  • Beef mince - 500 g
  • Plain flour - 1/4 cup
  • Beer - 375 ml
  • Beef stock - 1 cup
  • Frozen shortcrust pastry, thawed - 4 sheets
  • Frozen puff pastry, thawed - 3 sheets
  • Egg, lightly beaten - 1
  • Tomato sauce, to serve


  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.

  1. 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.

  2. 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.

This recipe was sent in by Food to Love .