From small versions of the classic Aussie meat pie to hand-sized pies from around the world, these party pie recipes are sure to please.
Party pie pea floater
First, before we delve into recipes for making your own party pies, here's one from Adam Liaw that uses frozen party pies. A South Australian specialty, the pie floater is an upside down meat pie served in pea soup. This version uses frozen peas and dried peas made into a warm soup and served with purchased party pies to create an easy, homemade version of this classic comfort food dish.
Beef pies (pastelitos de carne)
Typical of Cuban food, these beef pastries combine savoury and sweet flavours with a glazed crust and a spicy filling. Pastelitos area popular street snack in Cuba, featuring buttery puff pastry filled with meat or fruit pulp. These feature a spiced beef, sultana and olive filling.
Party pie foldovers
A recipe from Adam Liaw, these party pie foldovers are reminiscent of your favourite childhood party pies, but in an elegant bite-size form. Use a technique similar to crimping ravioli by filling pastry rectangles with a rich meat sauce and bake until crisp and golden.
Mini meat pies from leftovers
Use up your leftover cooked meat (beef, chicken, lamb or pork), and leftover roast vegetables and gravy, and have party snacks ready in under an hour! These can be pre-made and frozen, then baked as needed, too.
Nigerian meat pies
These little flaky hand-pies, made with puff pastry and a potato and beef filling, are perfect for picnics or parties.
Mini chicken empanadas (Pastelitos de pollo)
Pastelitos are the Dominican version of the empanada, and they're a must-have item on the picadera (snack platter) at any fiesta. Perfectly portable, they are a popular appetiser made with a flour dough that can be filled many different ways, often using leftovers. This version uses a filling made with shredded rotisserie chicken and serves the empanadas with an easy mayo-ketchup sauce.
Lamb party pies
Australia loves a beef pie, but lamb makes a great filling too, as these party pies show. This recipe makes an easy, buttery pasty in the food processor, and pairs it with a tasty lamb mince filling.
Beef, baharat and pine nut pies (sambousik)
This recipe is for the Lebanese version of a meat pie, but these fragrant pastries don’t require tomato sauce. Baharat is a fragrant Middle eastern spice mix, here used to add flavour to filling made with beef or lamb mince. You can freeze uncooked sambousik wrapped in plastic wrap for up to one month.
Chicken and olive empanadas
These Mexican-style chicken empanadas are full of flavour with a hint of spicy heat. These are great if you want to spread out the hands-on time, as the filling can be made two days in advance, and the dough up to four days in advance. The shaped, uncooked empanadas can be kept in the fridge for two days, or the freezer for up to a month, before baking. Cooked empanadas can also be frozen for up to a month.
Beef rendang meat pies
Made with purchased shortcrust pastry, these pies put a curry twist on the classic meat pie and can be made as full-sizes pies or party pies.
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