Beef and Pumpkin Meat Pie with Puff Pastry Top

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A savory Australian meat pie filled with tender beef and sweet pumpkin, encased in flaky puff pastry. This australian-inspired beef ready in about 70 minutes layers (450g) lean beef chuck, diced, (150g) pumpkin, peeled and diced, medium, finely chopped onion 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 480 calories and feeds 6, 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: 50 min Serves 6 Australian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 lb diced lean beef chuck and brown for 6-8 minutes until seared on all sides. Remove beef and set aside.
  2. Step 2: In the same skillet, add 1 medium finely chopped onion and sauté for 4-5 minutes until translucent. Add 2 minced garlic cloves and cook 1 minute until fragrant.
  3. Step 3: Sprinkle 2 tbsp plain flour over onions and garlic, stirring constantly for 2 minutes to form a roux. Gradually add 1 cup beef broth, stirring to avoid lumps.
  4. Step 4: Return the beef to the skillet along with 1 cup diced pumpkin, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tsp salt, and 1/2 tsp black pepper. Simmer on low for 20 minutes until the pumpkin and beef are tender and the sauce thickens.
  5. Step 5: Preheat oven to 400°F (200°C). Spoon the beef and pumpkin filling into six 1-cup pie tins or ramekins.
  6. Step 6: Cut 2 thawed puff pastry sheets to cover the pies, sealing edges with beaten egg wash. Brush tops with remaining egg wash.
  7. Step 7: Bake pies for 25-30 minutes until the pastry is puffed and golden. Let cool for 5 minutes before serving.

Frequently asked questions

How long does Beef and Pumpkin Meat Pie with Puff Pastry Top take to make?

Total time is about 70 minutes (20 min prep + 50 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 Pumpkin Meat Pie with Puff Pastry Top?

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 Pumpkin Meat Pie with Puff Pastry Top?

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 Pumpkin Meat Pie with Puff Pastry Top for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Pumpkin Meat Pie with Puff Pastry Top?

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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