Thermomix Beef Pies

Classic Aussie Thermomix Beef Pies made from beef mince and cooked in a pie maker (or oven). A simple freezer-friendly snack perfect for lunch or dinner!

Course Snacks

Cuisine pies

Prep Time 20

Cook Time 30

Total Time 50

Servings pies

Calories 344kcal

Author Lucy & Lauren

Cost $10

Equipment

Thermomix
Pie Maker or Oven

Ingredients

1 brown onion halved
30 g olive oil
500 g beef mince
1 tbs cornflour
1 tbs beef stock powder
2 tbs water cold
190 g tomato sauce
30 g Worcestershire sauce
20 g barbecue sauce
1 teaspoon Vegemite
3 sheets frozen shortcrust pastry thawed
3 sheets frozen puff pastry thawed
1 egg lightly beaten

Instructions

Place the halved onion into the Thermomix and chop on Speed 5, 4 seconds. Scrape down the sides of the bowl.
Add the olive oil and saute for 3 minutes, 100 degrees, Speed 1 (with the MC off but the splatter guard or rice basket over the MC hole).
Add the beef mince and cook for 5 minutes, 100 degrees, REVERSE, Speed 1 (with the MC off but the splatter guard or rice basket over the MC hole).
Mix the cornflour, beef stock powder and water in a small bowl until dissolved. Add to the Thermomix bowl along with the tomato sauce, Worcestershire sauce, barbecue sauce and Vegemite. Cook for 10 minutes, 100 degrees, REVERSE, Speed 1 (with the MC off but the splatter guard or rice basket over the MC hole).
Cut 12 circles from the shortcrust pastry sheets to fit your pie maker (see recipe notes if cooking in the oven).
Place the shortcrust pastry circles into the base of the pie maker shells (you'll need to do this in batches - I did 3 X batches of 4 pies in my Kmart pie maker).
Spoon the beef mince filling over the top.
Cut 12 circles from the puff pastry sheets and place over the top.
Brush with the lightly beaten egg.
Cook for 10 minutes or until the pastry is golden brown.
Serve immediately or allow to cool and freeze in an airtight container for up to 3 months.

Notes

RECIPE NOTES & TIPS

If you don't have a pie maker, you can cook these in the oven in muffin tins on 200 degrees celsius for 20 minutes or until golden.
Ensure the MC is removed - and the splatter guard or rice basket is in place over the MC hole. This is for safety reasons and allows the steam to escape.
I like to use shortcrust pastry on the base and puff pastry on the top... but you can use one type of pastry if you prefer.
Vegemite adds a rich flavour to the sauce - however, you can omit it if you prefer.
Cornflour helps to thicken the sauce.
You can prepare the filling ahead of time and store in an airtight container in the fridge for up to 2 days.
These pies can be cooked in the pie maker or in a muffin tin in the oven.
Store leftover pies in the fridge for up to 2 days or freeze for up to 3 months.

Nutrition