# Mini Chunky Steak Pies

Mini chunky steak pies made with gravy beef, cooked low and slow 'til fall-apart tender, then baked into golden perfection.

- Servings: 30 servings
- Cuisine: British
- Category: Dinner
- Language: en

## Ingredients

- 1.8 kg gravy beef
- 2 leeks, halved lengthwise, washed well and finely sliced or large onions
- 3 tbsp plain flour
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 tsp Vegemite or beef stock paste
- 2 cups beef stock
- 2 tbsp oil
- 1 tsp dried thyme or mixed herbs
- 1 tsp garlic powder or minced garlic cloves
- Salt
- pepper
- 5 sheets shortcrust pastry
- 4 sheets puff pastry
- 1 egg, beaten or milk
- 1 tbsp cornflour
- 2 tbsp water
- sesame seeds

## Instructions

1. Finely slice the leeks.
2. Cut the gravy beef into 2-3cm chunks.
3. Heat oil in a large pan over high heat.
4. Sear the beef in 2-3 batches until browned.
5. Remove the browned beef from the pan and set aside.
6. Pour beef stock into the pan to deglaze.
7. Scrape the bottom of the pan to incorporate all the browned bits into the stock.
8. In a jug, whisk together plain flour, tomato paste, Worcestershire sauce, Vegemite/stock paste, dried thyme/mixed herbs, garlic powder, salt, and pepper.
9. Add beef stock to the mixture and whisk until smooth.
10. Place sliced leeks in the base of the slow cooker.
11. Add the browned beef on top of the leeks.
12. Pour the whisked sauce over the beef and leeks in the slow cooker.
13. Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours.
14. Let the filling cool completely.
15. Preheat oven to 200°C fan forced and grease a 12-hole standard muffin tray.
16. Cut circles from shortcrust pastry to line each hole in the muffin tray.
17. Spoon in cooled beef filling (about 2 tbsp per pie).
18. Cut circles from puff pastry for lids.
19. Place puff pastry lids on top of the filling and press edges to seal.
20. Brush with egg wash or milk.
21. Sprinkle with sesame seeds.
22. Bake for 25-30 minutes or until golden, puffed, and crisp.
23. Serve the mini chunky steak pies with fries and broccoli.

## Equipment

- cutting board
- knife
- bowl
- frying pan
- tongs
- measuring jug
- spoon
- whisk
- slow cooker
- spatula
- pastry cutter
- 12-hole standard muffin tray
- pastry brush
- oven

## Tips

- Searing beef adds great flavor but can be skipped if short on time.
- Optionally, deglaze the pan with beef stock for extra flavor.
- If the mixture is too runny after cooking, transfer to a pan and simmer uncovered for 10-15 minutes to reduce, or thicken with a slurry (1 tbsp cornflour mixed with 2 tbsp water) stirred in at the end.
- Let the filling cool completely. Divide into two portions. Freeze half for next week’s pies.
- To freeze leftover filling: Cool completely and store in an airtight container or ziplock bag. Label and freeze for up to 3 months.
- Defrost in fridge overnight before using for your next pie night!

## Source

- Original video: https://www.tiktok.com/@eishaeisel/video/7502329054259842311?is_from_webapp=1&sender_device=pc
- Recipe page: https://www.cliprecipe.com/recipe/a6266286-19b2-4ae4-8c8b-1e91813c918f
- Extracted: 2025-09-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt