Dairy-Free Aussie Party Pies
Indulge in the classic comfort of these **Dairy-Free Aussie Party Pies**, a bite-sized twist on a beloved Australian favorite. Perfectly seasoned beef mince is simmered with garlic, onions, thyme, and a splash of Worcestershire and soy sauce for a rich, savory filling. This hearty mixture is enveloped in flaky, dairy-free puff pastry, making it an ideal option for those with dietary restrictions. These mini pies are baked to golden perfection and feature a hint of sweetness from tender peas, along with a thickened gravy for ultimate satisfaction. Quick to prepare and packed with flavor, they’re the ultimate crowd-pleaser for your next gathering, whether it’s a casual lunch, a party, or a holiday feast. Serve them warm and watch them disappear in no time! Perfect for keywords: **dairy-free recipes, party appetizers, Aussie pies, savory snacks, mini pies, beef pies**.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 1 Garlic clove, minced
- 500 grams Beef mince (ground beef)
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup Beef stock, dairy-free
- 1 tablespoon Soy sauce
- 1 teaspoon Fresh thyme leaves
- 1 cup Frozen peas
- 2 tablespoons Cornflour (cornstarch)
- 1 tablespoon Water
- 2 sheets Dairy-free puff pastry sheets
- 1 Egg, lightly beaten (optional, for glazing)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat the oven to 200°C (390°F).
Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 3 minutes.
Add the beef mince to the pan, breaking it up with a wooden spoon and cook until browned, about 5 minutes.
Stir in the tomato paste, Worcestershire sauce, soy sauce, thyme, salt, and pepper. Cook for 2 minutes.
Pour in the dairy-free beef stock and bring the mixture to a simmer. Add the frozen peas and stir well.
Mix the cornflour with the water in a small bowl to form a smooth paste, then add it to the meat mixture. Stir continuously until the mixture thickens, about 2 minutes. Remove from heat and let it cool slightly.
Roll out the dairy-free puff pastry sheets and use a round cutter to cut circles slightly larger than your muffin tray compartments.
Line each muffin cup with a pastry circle and fill with the meat mixture to just below the rim.
Cut smaller circles for the pie lids and place them over the filling, pressing the edges gently to seal. If desired, lightly brush the tops with the beaten egg for a golden finish (omit for a fully dairy-free result).
Bake in the preheated oven for 20 minutes, or until the pastry is puffed and golden brown.
Allow the pies to cool slightly in the muffin tin before removing. Serve warm.
Nutrition Facts
Calories |
1745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.5 g | 166% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 3233 mg | 141% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 19.4 g | ||
| Protein | 100.0 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2491 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
