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australian meat pie recipe
- Total Time: 110 minutes
- Yield: 6 individual pies 1x
- Diet: General
Description
This Australian meat pie recipe features a rich, savory beef filling encased in golden, flaky pastry, perfect for a comforting family meal or easy meal prep. It transforms simple ingredients into a satisfying feast for busy weeknights or gatherings.
Ingredients
- 1.5 lbs lean ground beef
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 0.25 cup all-purpose flour
- 2 cups beef broth (or water with a bouillon cube)
- 1 teaspoon smoked paprika (for filling)
- 0.5 teaspoon Aleppo pepper flakes (for filling)
- 0.5 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 0.5 teaspoon freshly ground black pepper, or to taste
- 1 tablespoon vegetable oil (for cooking)
- 2 sheets shortcrust pastry (about 1.1 lbs)
- 1 sheet puff pastry (about 0.8 lbs)
- 1 large egg, beaten (for egg wash)
- 0.5 cup panko breadcrumbs (for garnish)
- 1 teaspoon Aleppo pepper flakes (for garnish)
- 0.5 teaspoon smoked paprika (for garnish)
- 1 teaspoon vegetable oil (for garnish)
- 2 tablespoons fresh parsley, finely chopped (for garnish)
Instructions
- Prepare Filling Base: Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it up, until deeply browned (8-10 minutes). Drain excess fat. Add diced onion and cook until soft (5-7 minutes). Stir in minced garlic and cook for 1 minute until fragrant.
- Develop Flavor and Thicken Filling: Stir in tomato paste, 1 teaspoon smoked paprika, 0.5 teaspoon Aleppo pepper flakes, and dried thyme. Cook for 2 minutes, stirring constantly, to toast spices. Sprinkle 0.25 cup flour over the beef mixture and cook for 2 minutes, stirring to coat evenly. Gradually pour in 2 cups beef broth, stirring continuously to prevent lumps.
- Simmer Filling: Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally, until the sauce has thickened beautifully. Season with salt and black pepper to taste. Remove from heat and let cool completely (this is crucial to prevent soggy pastry).
- Assemble Pies: Preheat oven to 400(Fahrenheit). Lightly grease 6 individual pie tins (about 4 inches in diameter). On a lightly floured surface, roll out shortcrust pastry to about 1(slash)8 inch thick. Cut out 6 circles to line the tins, allowing a slight overhang, and press gently into tins. Spoon the cooled meat filling into the shortcrust-lined tins, mounding slightly. Roll out puff pastry to a similar thickness and cut out 6 circles slightly larger than the tops of the pie tins. Place puff pastry circles over each filled pie, gently pressing around edges to seal securely with the shortcrust. Trim excess pastry.
- Bake Pies: Cut a small cross or vent hole in the center of each pie. Brush the tops evenly with beaten egg wash. Bake for 25-30 minutes, or until the pastry is puffed and golden brown and feels firm to the touch. Remove from oven and let rest in tins for 5 minutes before carefully removing to a wire rack.
- Prepare Garnish: While pies are baking, heat 1 teaspoon vegetable oil in a small pan over medium heat. Add panko breadcrumbs and toast, stirring frequently, until golden brown and crisp (3-5 minutes). Remove from heat and stir in 1 teaspoon Aleppo pepper flakes, 0.5 teaspoon smoked paprika, finely chopped fresh parsley, and a tiny pinch of salt. Serve pies garnished with this crunch mixture.
Notes
Unbaked pies can be wrapped and frozen for up to 3 months. Cooked pies store well in the fridge for 3-4 days in an airtight container. Ground lamb or mixed mince can be substituted for beef. Frozen chopped onions or bouillon cubes are budget-friendly alternatives. For a healthier twist, use extra-lean ground beef or ground turkey mince, and fold in finely diced carrots or peas for extra vegetables.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 pie
- Calories: 700 calories
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 45 g
- Saturated Fat: 22 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 150 mg