These mini beef mushroom pies have brought me back to the memory lane. The last time I had a meat pie has certainly been a long time ago. It was a cold winter night my husband took me and our six month old daughter out in the car for a late night bite. That was the first time I tasted a meat pie from the Australian iconic serving pies, Harry’s Cafe De Wheel. The base meat (beef) pie is a taste sensation with a beautiful hit of pepper, beef and gravy. When you add mushy peas, mash and gravy, it just … WOW, amazing delicious. I loved every bite of it.
And never have I had a home made meat pie before. The thought of making it has been in my mind for so long time but somehow I has never been close to do it. And today, it’s cold and rainy. It’s winter and now here in Sydney it’s time to pull out all the stops and create the ultimate rainy day comfort food… A fluffy hot meat pie with seriously meaty filling! It’s time to roll up my sleeves and get to work.
Why Mini pie?
Generally, I do not like the idea of having pastry for dinner as it can be very filling and heavy on your stomach at night. For this reason, I used the muffin baking tray to create the mini beef mushroom pies in stead of the normal pie size to reduce the portion size.
So here is my quick easy to make recipe for Mini beef mushroom pie to warm you and yours on a wintry night or to satisfy your guests in a party. Do not forget to enjoy these hot pies with some garden salad on the side.
serving: 4 – 6
prepare time: 50 minutes cooking time: 25 – 30 minutes total time: 1hour-20 minutes
- extra olive oil for brushing
- salt and ground black pepper to season
- 6 big dried shiitake mushroom (or button / flat mushroom)
- 1 egg for brushing
Preparing the filling: Soak the dried shiitake mushroom in hot water for 5 minutes. Wash under the tap water and cut each mushroom into half. Heat the olive oil in a saucepan over medium-high heat. Add the onion in and cook for 3 minutes or until soft. Add the pureed tomato sauce in and cook for about 3 minutes. Add the mushroom and minced beef in, stir and season with salt, pepper and steak sauce. Cover with lid and cook at medium high heat for about 10 minutes
- Dissolve cornflour well with 5 tablespoons of water and add in the cooking saucepan. Reduce the heat to medium and cook for 4 minutes or until thick. Remove from the stove and cool.
Preheat oven to 220°C. Grease a muffin tray with olive oil.
Lay 8 sheets of phyllo pastry on the top bench, use a sharp knife cut the pastry sheets into 6 equal triangle shapes.
Lay each muffin cup with 4 layers of pastry (4 cut triangle pastry pieces) – Each layer is brushed with olive oil. Repeat until you fill the whole muffin tray with oil brushed layers of pastry.
Fill all the muffin cups with the filling. Gently fold up all the left over pastry layers to fully cover the cups. Brush each layers with oil while folding.
Brush the tops of each cups with egg.
- Place the pie tray into the oven and bake for 25 to 30 minutes or until golden. Remove from the oven and let sit for 5 minutes. Remove from the tray and serve.