Oven-Baked Meat Pie with Golden Puff Pastry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Individual Australian-style meat pies filled with a savory beef and vegetable filling, topped with buttery puff pastry baked until golden and flaky. This australian-inspired beef ready in about 60 minutes layers ground beef, medium, finely chopped onion, small, finely diced 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 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 ground beef
• 1 medium, finely chopped onion
• 1 small, finely diced carrot
• 1/2 cup frozen peas
• 2 minced garlic clove
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 2 tbsp all-purpose flour
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1 sheet (about 8x12 inches) ready-rolled puff pastry
• 1 beaten for egg wash egg
• 1 tbsp olive oil

Instructions

1. Step 1: Preheat the oven to 400°F. Heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat. Add 1 medium finely chopped onion, 1 small finely diced carrot, and 2 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
2. Step 2: Add 1 lb ground beef to the skillet and cook, breaking up the meat with a spoon, until browned and no longer pink, about 7 minutes. Stir in 2 tbsp all-purpose flour and cook for 1 minute to remove raw flour taste.
3. Step 3: Gradually pour in 1 cup beef broth while stirring to create a thick sauce. Add 1/2 cup frozen peas, 1 tbsp Worcestershire sauce, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 5 minutes until the filling thickens and vegetables are tender. Remove from heat.
4. Step 4: Cut the puff pastry sheet into four equal rectangles. Spoon the meat mixture evenly into four greased 4-inch pie tins or ramekins. Cover each with a pastry rectangle, pressing edges to seal.
5. Step 5: Brush each pastry top with 1 beaten egg for shine. Cut a small vent in the center of each pie to release steam.
6. Step 6: Bake in the preheated oven for 25-30 minutes until the pastry is puffed and golden brown. Let cool for 5 minutes before serving.