Oven-Baked Australian Meat Pie with Beef and Onion Filling

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

A savory Australian classic featuring a flaky pastry crust filled with a rich, slow-simmered beef and onion mixture, perfect for a comforting meal. This Australian-inspired beef recipe, ready in about 85 minutes, layers all-purpose flour, cold unsalted butter, cold water 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

• 2 cups all-purpose flour
• 1/2 cup (113g), cubed cold unsalted butter
• 1/4 cup cold water
• 2 tbsp olive oil
• 1 lb (450g) ground beef
• 1 large, finely chopped yellow onion
• 3, minced garlic cloves
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour (for thickening)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large, beaten (for egg wash) egg

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: To make the pastry, combine 2 cups all-purpose flour and 1/2 cup cold unsalted butter cubes in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Gradually add 1/4 cup cold water, mixing gently until a dough forms. Wrap in plastic and chill for 30 minutes.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 large finely chopped yellow onion and 3 minced garlic cloves; sauté for 5 minutes until softened and fragrant.
3. Step 3: Add 1 lb ground beef to the skillet and cook for 7-8 minutes, breaking it up with a spoon, until browned and cooked through.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes. Sprinkle 2 tbsp all-purpose flour over the mixture, stirring constantly for 1 minute to cook out the raw flour taste.
5. Step 5: Gradually add 1 cup beef broth and 1 tbsp Worcestershire sauce, stirring until the filling thickens and coats the back of a spoon. Season with 1 tsp salt and 1/2 tsp black pepper. Remove from heat and let cool.
6. Step 6: Preheat oven to 400°F (200°C). Roll out two-thirds of the pastry dough on a floured surface to fit a 9-inch pie dish. Press the dough into the dish, trimming excess.
7. Step 7: Spoon the cooled beef filling evenly into the pastry shell. Roll out the remaining dough to cover the top and seal the edges by pressing with a fork.
8. Step 8: Brush the top crust with 1 beaten egg to create a golden finish. Cut small vents on the top to release steam.
9. Step 9: Bake the pie in the preheated oven for 30-35 minutes until the pastry is golden brown and crisp. Let it rest for 10 minutes before serving.