Pan-Fried Australian Meat Pie with Golden Pastry Crust

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

A classic Australian meat pie featuring tender minced beef in a rich gravy, encased in a flaky golden pastry crust with a perfectly pan-fried finish. This australian-inspired beef ready in about 85 minutes layers all-purpose flour, (113g) 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 520 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

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

Instructions

1. Step 1: To make the pastry, combine 2 cups all-purpose flour and 1/2 cup cold unsalted butter cut into small cubes in a bowl. Rub the butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs. Gradually add 1/3 cup cold water and mix until a dough forms. Wrap in cling film and chill for 30 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Add 1 medium finely diced yellow onion and 2 minced garlic cloves, sautéing for 3-4 minutes until soft and fragrant.
3. Step 3: Add 1 lb ground beef to the skillet and cook for 6-7 minutes, breaking up the meat with a spoon, until browned and no longer pink.
4. Step 4: Stir in 2 tbsp all-purpose flour and cook for 1 minute to remove the raw flour taste. Slowly pour in 1 cup beef broth while stirring, then add 2 tbsp Worcestershire sauce, 1 tbsp tomato paste, 1 tsp salt, and 1/2 tsp black pepper. Simmer the filling for 10 minutes until thickened and rich.
5. Step 5: Preheat oven to 400°F (200°C). Roll out two-thirds of the chilled dough on a floured surface into a circle about 8 inches in diameter. Place it into a 4-inch round pie tin, pressing gently.
6. Step 6: Spoon the beef filling into the pastry shell, then roll out the remaining dough to cover, sealing the edges by pressing with a fork. Cut a small slit in the top crust to vent steam.
7. Step 7: Mix 1 beaten egg yolk with 1 tbsp water and brush over the pastry top for a golden finish.
8. Step 8: Bake the pie on the middle rack for 25-30 minutes until the crust is golden brown and crisp. Let cool for 5 minutes before serving.