Slow-Baked Aussie Meat Pie with Golden Puff Pastry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A classic Australian savory meat pie featuring slow-cooked beef filling enveloped in flaky, buttery puff pastry. This australian-inspired beef ready in about 80 minutes layers beef chuck, diced, olive oil, medium yellow onion, finely chopped 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 550 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 beef chuck, diced
• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 1 medium carrot, finely diced
• 3 cloves garlic cloves, minced
• 2 tbsp all-purpose flour
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 sheets (thawed) frozen puff pastry sheets
• 1 large egg, beaten

Instructions

1. Step 1: Preheat oven to 350°F (175°C). In a large skillet, heat 2 tbsp olive oil over medium-high heat.
2. Step 2: Add 1 lb diced beef chuck and brown on all sides for about 5 minutes, then remove and set aside.
3. Step 3: In the same skillet, add 1 finely chopped medium yellow onion, 1 diced medium carrot, and 3 minced garlic cloves; sauté for 5 minutes until softened and fragrant.
4. Step 4: Stir in 2 tbsp all-purpose flour and cook for 1 minute to form a roux.
5. Step 5: Gradually whisk in 1 cup beef broth, 1 tbsp Worcestershire sauce, and 1 tbsp tomato paste, scraping up browned bits from the pan.
6. Step 6: Return the browned beef to the skillet and add 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper.
7. Step 7: Simmer gently for 30 minutes until the sauce thickens and the beef is tender.
8. Step 8: Transfer the beef mixture into four 8-ounce ramekins or a single pie dish.
9. Step 9: Roll out 2 thawed puff pastry sheets to cover the top of the pies. Place pastry over filling, trimming excess and sealing edges.
10. Step 10: Brush the pastry tops with 1 beaten large egg to achieve golden color.
11. Step 11: Bake in the preheated oven for 25-30 minutes until the pastry is puffed and golden brown.
12. Step 12: Let cool for 5 minutes before serving to allow filling to set.