Chunky Beef and Onion Pies

This recipe make 12 mini pies or 6 larger ones.

The best bit about these pies for me is that they are not perfect and no two look the same, that is the point 😍

I understand that time can be an issue, so I have made these pies for you using ready made frozen shortcuts pastry and a muffin tin. I have also added my recipe for homemade shortcuts if you have time.


900g gravy beef/stewing steak

4 onions, finely chopped

2 stalks fresh rosemary

Plain flour

1 litre beef stock

1 packet frozen shortcuts pastry

(Homemade recipe added also)

1 large egg, lightly beaten

2 tablespoons tomato puree

3 tablespoons olive oil

Salt and pepper

12 hole non stick muffin tin


Homemade shortcuts pastry

250g plain flour

125g chilled butter

1 egg

1 to 2 tablespoon chilled water


In a food processor,  pulse the butter and flour together to form a breadcrumb consistency.

Add the egg and chilled water and pulse until the dough forms. Wrap in cling film and place in the fridge for 30 minutes to rest before rolling. You would need double the recipe for 12 mini pies.


Preheat the oven to 180 °C

Coat the beef lightly in plain flour seasoned with salt and pepper, 3 to 4 tablespoons will be enough. Shake to remove the excess flour.


In an ovenproof pan, add the oil and fry the beef in batches to brown.

Remove the browned beef and set aside. Now add the onions to the same pan and cook on medium heat to soften them. Add the beef back in, add the beef stock just enough to cover the beef, (you may not need it all), tomato puree and rosemary stalk. Stir to combine, place lid on the pan and bake for 2 to 3 hours or until the beef is tender and falls apart and the gravy has thickened.

Remove from the oven and set aside to completely cool.

Using a 12 hole muffin tin and a cookie cutter, cut out 12 round circles that are slightly bigger than your muffin hole and another 12 for your lids, 24 in total. Depending on your pastry sheet and size of muffin tray I got 5 circles per sheet.

Line each muffin hole with a circle of pastry and press to make sure it fits all around the bottom and edges.

Place the cooled beef and onion mix in each one, fill right to the top.

Brush a little water along the top pastry edge and add the lid. Tucking it in as you go to form a seal.

Brush with the beaten egg, sprinkle with salt and pepper and bake for 40 to 45 minutes until golden brown and cooked through. Leave to cool a little so you can lift them out easily.


I serve with creamy mashed potatoes and mushy peas. Yum!!

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