Alive and Cooking

Party Pie Squares

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(Makes approx. 27)
500g minced beef
1 brown onion, finely chopped
1 stick of celery, finely chopped
1 dried red chilli, finely chopped
300ml beef stock
2 tbsp balsamic vinegar
Splash of Worcestershire sauce
135g Always Fresh Black Olive Tapenade
2 tbsp oyster sauce
3 sheets puff pastry
1 egg
Splash of olive oil


Splash oil into a hot pan, toss in the mince and fry until browned.

Add the onion, celery, and chilli. Fry until softened then add the balsamic vinegar, oyster sauce, tapenade and Worcestershire sauce. Stir well.

Add the beef stock, place a lid on and simmer for 20-25 minutes, to thicken.

Remove from the pan and allow to cool.

Cut the each pastry sheet into 9 squares, brush with egg wash. Spoon a tbsp of mince on and fold up the corners to create a pie square.

Brush over with more egg wash and place onto baking paper lined tray.

Bake at 210°C for 15-20 minutes, or until golden brown and crispy.

Party Pie Squares