Beef and Kangaroo Meat Pie with Bush Tomato Chutney

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty Australian meat pie combining tender beef and lean kangaroo meat, complemented by a tangy bush tomato chutney, encased in flaky pastry. This australian-inspired beef ready in about 60 minutes layers lean ground beef, lean ground kangaroo meat, olive oil 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 450 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.

Prep: 20 min Cook: 40 min Serves 4 Australian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 chopped yellow onion and 2 minced garlic cloves; sauté for 3-4 minutes until translucent.
  2. Step 2: Add 8 oz lean ground beef and 8 oz ground kangaroo meat to the skillet. Cook, breaking up meat with a spoon, until browned, about 6-7 minutes. Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme.
  3. Step 3: Sprinkle 2 tbsp all-purpose flour over the meat mixture and stir for 1 minute to cook out the raw flour taste.
  4. Step 4: Gradually pour in 1 cup beef broth while stirring. Add 1/4 cup bush tomato chutney and simmer for 5 minutes until thickened and flavorful.
  5. Step 5: Roll out 2 thawed puff pastry sheets on a floured surface. Divide meat filling evenly into 4 small ovenproof ramekins or pie tins.
  6. Step 6: Cut pastry to fit tops and seal edges by pressing with a fork. Brush each pastry top with 1 beaten large egg.
  7. Step 7: Bake pies on a baking sheet for 25-30 minutes or until pastry is golden brown and puffed. Let rest 5 minutes before serving.

Frequently asked questions

How long does Beef and Kangaroo Meat Pie with Bush Tomato Chutney take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Beef and Kangaroo Meat Pie with Bush Tomato Chutney?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Beef and Kangaroo Meat Pie with Bush Tomato Chutney?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Beef and Kangaroo Meat Pie with Bush Tomato Chutney for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Beef and Kangaroo Meat Pie with Bush Tomato Chutney?

Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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