Low Fat Aussie Party Pies
Perfect for celebrations or casual gatherings, these Low Fat Aussie Party Pies are a lighter twist on a beloved Australian classic! Packed with flavorful lean ground beef, tender vegetables like grated carrot and peas, and seasoned with garlic, Worcestershire sauce, and parsley, these mini pies offer all the savory goodness without the guilt. Encased in crispy, low-fat puff pastry and baked to golden perfection, they’re easy to prepare and ideal for serving as finger food or bite-sized appetizers. With just 45 minutes from start to finish, this recipe is quick, wholesome, and utterly delicious—perfect for anyone seeking healthier entertaining options. Don't miss out on this crowd-pleasing recipe!
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Recipe Information
Ingredients
- 500 grams lean ground beef
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 1 medium, grated carrot
- 100 grams frozen peas
- 250 ml reduced-sodium beef stock
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons, chopped parsley
- 0.5 teaspoon black pepper
- 4 sheets store-bought low-fat puff pastry sheets
- 1 for egg wash egg white
Instructions
Preheat the oven to 200°C (390°F).
In a large non-stick skillet, over medium heat, add the lean ground beef and cook, breaking it up with a spatula, until browned and cooked through. Drain any excess fat.
Add the finely chopped onion and minced garlic to the skillet. Cook for 3 minutes until the onion is soft.
Stir in the grated carrot and cook for another 2 minutes.
Add frozen peas, beef stock, tomato paste, and Worcestershire sauce. Stir to combine and bring to a simmer.
In a small bowl, mix the cornstarch and water until smooth. Add this to the beef mixture and stir until the sauce thickens.
Stir in the chopped parsley and black pepper. Remove from heat and let the mixture cool slightly.
On a floured surface, roll out the thawed low-fat puff pastry sheets. Cut 24 rounds using a cookie cutter (approximately 8 cm in diameter for tartlets).
Place each pastry round in the cups of a muffin tin, pressing down gently.
Fill each pastry shell with the beef mixture using a spoon.
Beat the egg white and brush the edges of each pastry round with the egg wash.
Cut additional rounds from the pastry sheets (slightly smaller) to cover each meat-filled pastry shell. Press down lightly to seal edges.
Brush the tops of each pie with a little more egg wash for a golden finish.
Bake in the preheated oven for 20-25 minutes or until the pastry is puffed and golden brown.
Allow to cool slightly before removing from the muffin tins. Serve warm and enjoy!
Nutrition Facts
Calories |
1779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.3 g | 86% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 2109 mg | 92% | |
| Total Carbohydrate | 147.6 g | 54% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 25.3 g | ||
| Protein | 137.6 g | 275% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 1495 mg | 32% | |
*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.
