Is it really a party without a Party Pie? These mini delights are like the VIPs of snack time. We're talking tender chunks of chuck steak, savoury seasonings, and a dash of Beef Bone Broth (for immunity, energy and gut wellbeing), all wrapped up in flaky puff pastry. Perfect for little hands and big smiles, these Party Pies are sure to be the life of any snack-time celebration. Let's get this tasty party started!
Heat oil in a saucepan over high heat. Season beef then cook in batches until golden. Remove from saucepan and set aside.
Add onion, garlic and carrot to pan, sauté for about 5 minutes,
Add beef back in, then add tapioca flour, stir to combine, add the tomato paste, beef concentrate, water, worcestershire and balsamic vinegar. Reduce heat to low. Cover and simmer for about 2-2½ hours, until beef is tender
Remove cover and cook until sauce is thickened, about 30 minutes. Taste and adjust seasoning.
Set aside to cool, then refrigerate until completely cooled (you can do all this a day ahead of the party and be a time-saving genius)
Oil a muffin tray. Roll out shortcrust pastry and cut twelve 10 cm diameter rounds - do a test to fit your muffin tray. Line a 12 capacity muffin tray with pastry and refrigerate for 20 minutes.
Meanwhile, cut twelve 7cm diameter rounds of puff pastry - big enough to tuck into the side of the pie a little bit
Divide pie mixture among pastry filled muffin tray, lay the puff pastry rounds on top and brush with egg wash.
Press edges together and refrigerate for another 20 minutes, meanwhile, preheat the oven to 392°F (200°C)
Bake until golden and the meat is heated through (15-20 minutes). Serve with tomato sauce.
Heat oil in a saucepan over high heat. Season beef then cook in batches until golden. Remove from saucepan and set aside.
Add onion, garlic and carrot to pan, sauté for about 5 minutes,
Add beef back in, then add tapioca flour, stir to combine, add the tomato paste, beef concentrate, water, worcestershire and balsamic vinegar. Reduce heat to low. Cover and simmer for about 2-2½ hours, until beef is tender
Remove cover and cook until sauce is thickened, about 30 minutes. Taste and adjust seasoning.
Set aside to cool, then refrigerate until completely cooled (you can do all this a day ahead of the party and be a time-saving genius)
Oil a muffin tray. Roll out shortcrust pastry and cut twelve 10 cm diameter rounds - do a test to fit your muffin tray. Line a 12 capacity muffin tray with pastry and refrigerate for 20 minutes.
Meanwhile, cut twelve 7cm diameter rounds of puff pastry - big enough to tuck into the side of the pie a little bit
Divide pie mixture among pastry filled muffin tray, lay the puff pastry rounds on top and brush with egg wash.
Press edges together and refrigerate for another 20 minutes, meanwhile preheat oven to 200C.
Bake until golden and the meat is heated through (15-20 minutes). Serve with tomato sauce.
Party Pies
with Beef Bone Broth Concentrate
Not too tricky
12 pies
4 hours
Is it really a party without a Party Pie? These mini delights are like the VIPs of snack time. We're talking tender chunks of chuck steak, savoury seasonings, and a dash of Beef Bone Broth (for immunity, energy and gut wellbeing), all wrapped up in flaky puff pastry. Perfect for little hands and big smiles, these Party Pies are sure to be the life of any snack-time celebration. Let's get this tasty party started!
Heat oil in a saucepan over high heat. Season beef then cook in batches until golden. Remove from saucepan and set aside.
Add onion, garlic and carrot to pan, sauté for about 5 minutes,
Add beef back in, then add tapioca flour, stir to combine, add the tomato paste, beef concentrate, water, worcestershire and balsamic vinegar. Reduce heat to low. Cover and simmer for about 2-2½ hours, until beef is tender
Remove cover and cook until sauce is thickened, about 30 minutes. Taste and adjust seasoning.
Set aside to cool, then refrigerate until completely cooled (you can do all this a day ahead of the party and be a time-saving genius)
Oil a muffin tray. Roll out shortcrust pastry and cut twelve 10 cm diameter rounds - do a test to fit your muffin tray. Line a 12 capacity muffin tray with pastry and refrigerate for 20 minutes.
Meanwhile, cut twelve 7cm diameter rounds of puff pastry - big enough to tuck into the side of the pie a little bit
Divide pie mixture among pastry filled muffin tray, lay the puff pastry rounds on top and brush with egg wash.
Press edges together and refrigerate for another 20 minutes, meanwhile, preheat the oven to 392°F (200°C)
Bake until golden and the meat is heated through (15-20 minutes). Serve with tomato sauce.
Heat oil in a saucepan over high heat. Season beef then cook in batches until golden. Remove from saucepan and set aside.
Add onion, garlic and carrot to pan, sauté for about 5 minutes,
Add beef back in, then add tapioca flour, stir to combine, add the tomato paste, beef concentrate, water, worcestershire and balsamic vinegar. Reduce heat to low. Cover and simmer for about 2-2½ hours, until beef is tender
Remove cover and cook until sauce is thickened, about 30 minutes. Taste and adjust seasoning.
Set aside to cool, then refrigerate until completely cooled (you can do all this a day ahead of the party and be a time-saving genius)
Oil a muffin tray. Roll out shortcrust pastry and cut twelve 10 cm diameter rounds - do a test to fit your muffin tray. Line a 12 capacity muffin tray with pastry and refrigerate for 20 minutes.
Meanwhile, cut twelve 7cm diameter rounds of puff pastry - big enough to tuck into the side of the pie a little bit
Divide pie mixture among pastry filled muffin tray, lay the puff pastry rounds on top and brush with egg wash.
Press edges together and refrigerate for another 20 minutes, meanwhile preheat oven to 200C.
Bake until golden and the meat is heated through (15-20 minutes). Serve with tomato sauce.
