Tuesday, 22 November 2011

Rustic Mini Pies

On Saturday afternoon I set out to making a big batch of our favorite mini pies for a friends party. It was her daughters second birthday on Sunday and these are always a hit. They can seem a little fiddly to make but once you get going there a breeze. I use a couple of different recipes from here and here for inspiration and then made up my own version using a mini muffin tin.

olive oil
600g chuck steak, cut into 2cm pieces
seasoned plain flour for dusting
1 red onion
1 clove of garlic
1 carrot chopped
1 stick celery chopped
small handful of thyme leaves
200ml dry red wine
200ml beef stock
1 egg, lightly beaten
puff pastry
shortcrust pasty {I use store bought of both, but you could make your own, I used a packet or two of each, amount will depend on how many you make and how large your tin is.}

Preheat oven to 160 degrees.
Dust the beef in seasoned flour, shaking off excess. Heat oil in a large heavy based pot over medium heat. Add beef and cook until browned 3-5 mins remove from pan and set aside. Add onion, garlic, celery and carrot, cook until just tender 3-5mins. Add wine and allow to reduce by half. Add stock and thyme. Add beef. Cover tightly with foil and lid and transfer to oven. Cook in oven for 2 hours or until meat is tender.
Remove from oven, check seasoning and set aside until completely cool.

Remove pastry from freezer and allow to thaw a little. Use about an 8cm diameter glass or cutter to cut shortcrust pastry into rounds, line a 24 hole mini muffin tin with the pastry and return to the fridge until needed.
Meanwhile use another glass or cutter about 6cm in diameter to cut puff pastry into rounds and refrigerate until required.

Preheat oven to 200 degrees. Divide pie mixture into among pastry cases, brush edges with eggwash and top with puff pastry rounds. {I had enough mix to make a few of trays so I just repeated the process a couple of times.}

Press edges together, you can use a fork if you like and trim some of the excess pasrty. Brush tops with eggwash.

Cook in preheated oven until golden and cooked through approximately 15-20mins.

Serve warm with tomato sauce or homemade relish. They are a little rustic looking but seriously delicious and very satisfying to know whats gone into them.

Maybe I should start catering?

x jody


  1. Yum, they look divine. If you go into catering i'll hire you!

  2. YAY! The recipe! These look delicious, thank you so much for sharing Jody. Yes, start catering, you'd do great :o) xo

  3. Jody these look delicious I will definately have to try this recipe my little ones love mini pies. Hope you have a great day my friend.

    Always Wendy

  4. these look great jody. love the rustic-ness to them! i agree about making your own and knowing what goes into them. i don't mind fiddly baking...it is all worth it in the end. xo.

  5. Yum, just thought I'd tell you I'm going to make these for the weekend! Love that you have recipes I can use xx


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