Individual Australian Meat Pies with Flaky Pastry

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Miniature savory pies filled with seasoned ground beef and vegetables, encased in a buttery, flaky pastry perfect for a comforting snack or meal. This Australian-inspired beef recipe, ready in about 65 minutes, layers ground beef, onion, carrot 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 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.

Ingredients

• 500 g ground beef
• 1 medium, finely diced onion
• 1 small, finely diced carrot
• 100 g frozen peas
• 250 ml beef stock
• 1 tbsp Worcestershire sauce
• 2 tbsp plain flour
• 1 tsp salt
• 1/2 tsp black pepper
• 350 g ready-rolled shortcrust pastry
• 1 large, beaten for glaze egg
• 2 tbsp vegetable oil

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large frying pan over medium heat. Add 1 medium finely diced onion and 1 small finely diced carrot, sauté for 5 minutes until softened and fragrant.
2. Step 2: Add 500 g ground beef to the pan and cook for 6-8 minutes, breaking it apart with a spoon until browned and no longer pink.
3. Step 3: Stir in 2 tbsp plain flour and cook for 1 minute to remove raw taste. Gradually pour in 250 ml beef stock while stirring, then add 1 tbsp Worcestershire sauce, 100 g frozen peas, 1 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Reduce heat and simmer the filling mixture for 10 minutes until thickened and glossy. Remove from heat and let cool slightly.
5. Step 5: Preheat oven to 200°C (390°F). Roll out 350 g ready-rolled shortcrust pastry and cut six 12 cm circles for bases and six 10 cm circles for lids.
6. Step 6: Line six greased 8 cm pie tins with the larger pastry circles, spoon in the beef mixture evenly, then cover with the smaller circles, pressing edges to seal.
7. Step 7: Brush each pie top with 1 beaten egg and cut a small vent slit in the center. Bake in the preheated oven for 25-30 minutes until golden and puffed.
8. Step 8: Let pies cool for 5 minutes before serving warm.