Bakehouse Meat Pie with Flaky Pastry Crust

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-14 · Updated 2026-07-14

A hearty Australian-style meat pie filled with tender beef and rich gravy, encased in a golden, flaky pastry crust. This Australian-inspired beef recipe, ready in about 65 minutes, layers beef chuck, diced, unsalted butter, yellow onion, finely chopped into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 520 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb beef chuck, diced
• 2 tbsp unsalted butter
• 1 medium yellow onion, finely chopped
• 1 medium carrot, diced
• 2 garlic cloves, minced
• 3 tbsp all-purpose flour
• 1 1/2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1/2 cup frozen peas
• 2 puff pastry sheets
• 1 large egg, beaten
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F. In a heavy skillet, melt 2 tbsp unsalted butter over medium heat. Add 1 lb diced beef chuck and brown on all sides for about 5 minutes.
2. Step 2: Add 1 medium finely chopped yellow onion, 1 diced medium carrot, and 2 minced garlic cloves to the skillet. Sauté for 5 minutes until vegetables soften and become fragrant.
3. Step 3: Sprinkle 3 tbsp all-purpose flour over the meat and vegetables, stirring continuously for 2 minutes to cook the flour and form a roux.
4. Step 4: Gradually pour in 1 1/2 cups beef broth while stirring, then add 1 tbsp Worcestershire sauce, 1 tsp salt, and 1/2 tsp black pepper. Simmer gently for 15 minutes until the gravy thickens and beef is tender.
5. Step 5: Stir in 1/2 cup frozen peas and cook for 2 more minutes. Remove from heat and let cool slightly.
6. Step 6: Roll out 2 sheets of puff pastry on a floured surface. Cut one sheet to fit the base of four 6-ounce pie tins and press gently to line them.
7. Step 7: Spoon the meat filling evenly into the pastry-lined tins. Cover each with a pastry lid cut from the second sheet, pressing edges to seal and trimming excess.
8. Step 8: Brush each pie top with 1 beaten large egg to achieve a golden crust.
9. Step 9: Bake pies in the preheated oven for 25-30 minutes until pastry is puffed and golden brown. Let rest for 5 minutes before serving.