Super easy Beef and Mushroom Party Pies made in a muffin tray with a slow cooked beef, mushroom and tomato filling topped with golden, flaky pastry.
STEP 1
Spray muffin tray with oil and line with shortcrust pastry.
STEP 2
Cook the beef & mushrooms then spoon into pastry bases.
STEP 3
Top with puff pastry, seal edges, pierce and cook.
STEP 4
Bake for 20-25 minutes until golden. Allow to cool slightly in tin before serving.
Muffin Tray Beef + Mushroom Party Pies
These came together accidentally really. I had some mushrooms in the fridge needing to be eaten and my butcher had chuck steak on special, all I really needed was the pastry. This recipe is really easy and even shaping the pies was super easy, but it does take quite a bit of time, so probably something you would save for birthday parties. Although, they do taste amazing! and will freeze really well, so maybe it is worth the time?
To make it easier, I cooked the filling the day before so all I had to do was fill the pastries. I had never thought to make pies in a muffin tin before, in fact I don’t think I even realised you could. It works really well! I had a couple that overflowed a little, but they all held their shape and turned out perfectly even and golden.
More easy party food recipe ideas
A new trick I learned this week is for a darker golden on your pastry, use just egg yolk in your egg wash.
These pies were inspired from a recipe from one of my favourite cookbooks ‘Mr & Mrs Wilkinson’s How it is at Home‘, it’s filled with really great everyday kinda recipes. You can get a copy through that affiliate link. It’s a great book for adding to your regular weeknight staples.
Muffin Tray Beef + Mushroom Party Pies
- Total Time: 2 hours 30 minutes
- Yield: 24 party pies 1x
Description
Super easy Muffin Tray Beef and Mushroom Party Pies made with a slow cooked beef, mushroom and tomato filling topped with golden, flaky pastry.
Ingredients
FILLING
- 2 tablespoons extra virgin olive oil
- 1 white onion, finely diced
- 2 cloves garlic, finely diced
- 700g chuck beef steak, cut into 1cm pieces
- 500g mushrooms, roughly chopped (button or field work well)
- 2 teaspoons cumin
- ½ teaspoon nutmeg
- 400g tin diced tomatoes
- 2 tablespoons Worcestershire sauce
- 2 teaspoons wholegrain mustard
- 600ml beef stock
- 2 tablespoons cornflour
PASTRY
- oil spray
- 6 sheets frozen shortcrust pastry
- 4 sheets frozen puff pastry
- 1 egg yolk, lightly whisked with a splash of water
Instructions
FILLING
Heat 1 tablespoon of oil in a large, heavy based pot over high heat. Add the beef in batches and brown on all sides. Set aside.
Lower heat to medium and add another tablespoon of oil. Add the onion and garlic and saute for 2 minutes until the onion starts to soften.
Return the beef to the pot along with the mushrooms, cumin and nutmeg. Cook for 5 minutes whilst stirring. Add the tomatoes, Worcestershire sauce, mustard and stock. Mix well to combine, bring to a gentle simmer and cook over medium-low heat for 1½ hours or until the meat is nice and tender. Stir occasionally and add extra water if it gets too dry.
Mix the cornflour with 2 tablespoons of water in a small bowl to make a paste, then stir into the beef. Reduce heat to low and simmer gently for 5 minutes for the sauce to thicken. It will thicken further as it cools. Season well with salt and pepper and leave to cool to room temperature.
PARTY PIES
Pre heat oven to 180°C.
Spray two 12 hole muffin trays with oil spray.
Cut 10cm diameter circles out of the shortcrust pastry. You can use anything to do this, just find something the right size. (I used a martini glass) . Press into the muffin tins and trim off any excess.
Fill each pie right to the top with the beef filling.
Cut 7cm diameter circles out of the puff pastry. (I used a wine glass for this) Press down onto each pie, pushing down to seal the edges.
Pierce each pie with a sharp knife and brush with the egg wash.
Bake for 20-25 minutes until golden.
Allow to cool slightly in tin before serving.
Notes
You can use a whole egg for the egg wash, using just the yolk will give a darker golden on the cooked pies.
I find adding a little water to the egg helps when you brush it onto the pies.
I found it easier to make the filling the day before.
These freeze really well.
- Prep Time: 20 minutes
- Cook Time: 2 hour 10 minutes
- Category: Party Food
MR & MRS WILKINSON’S HOW IT IS AT HOME
This book inspired this recipe for me.
Mr & Mrs Wilkinson’s How It Is At Home is a window on the buzzy, creative, sometimes chaotic home world of acclaimed UK-born Melbourne chef Matt Wilkinson and his partner, accomplished cook Sharlee Gibb, along with their two young boys, Finn and Jay. This is food for people aspiring to prepare healthy, seasonal food, whether it be for family, friends, special occasions or evenings of mid-week craziness. In all, it offers more than 100 delicious and fuss-free recipes covering off the myriad occasions that arise for busy families in any typical week.
You can get a copy here:
www.amazon.com.au
This post may include affiliate links.
