Slow-Baked Australian Meat Pie with Flaky Pastry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

A traditional Australian meat pie featuring a rich minced beef filling encased in buttery, flaky pastry, perfect for a comforting meal. This australian-inspired beef ready in about 100 minutes layers all-purpose flour, (170g), cubed 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 480 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 1/2 cups all-purpose flour
• 3/4 cup (170g), cubed cold unsalted butter
• 1/2 cup cold water
• 2 tbsp olive oil
• 1 lb (450g) lean minced beef
• 1 medium, finely chopped yellow onion
• 2, minced garlic cloves
• 3/4 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme leaves
• 1/2 cup frozen peas
• 1 small, finely diced carrot
• 1 tbsp cornstarch
• 2 tbsp cold water (for slurry)
• 1, beaten for egg wash egg
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). In a large bowl, combine 2 1/2 cups all-purpose flour with 3/4 cup cold cubed unsalted butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs. Slowly add 1/2 cup cold water, mixing gently until the dough just comes together. Wrap in plastic wrap and chill for 30 minutes.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium finely chopped yellow onion and 2 minced garlic cloves, sauté for 3-4 minutes until softened and fragrant. Add 1 lb lean minced beef, breaking it up with a spoon, and cook for 6-8 minutes until browned.
3. Step 3: Stir in 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tsp fresh thyme leaves, 1 small finely diced carrot, and 1/2 cup frozen peas. Pour in 3/4 cup beef broth, season with 1 tsp salt and 1/2 tsp black pepper, and simmer gently for 10 minutes.
4. Step 4: Mix 1 tbsp cornstarch with 2 tbsp cold water to make a slurry. Stir the slurry into the meat mixture and cook for another 2 minutes until the filling thickens and coats the back of a spoon. Remove from heat and let cool slightly.
5. Step 5: Roll out two-thirds of the chilled dough on a floured surface to line a 9-inch pie dish. Fill with the cooled meat mixture. Roll out the remaining dough to cover the pie, pressing the edges to seal and trimming excess dough. Brush the top with 1 beaten egg for a golden crust.
6. Step 6: Cut a small slit in the center of the pie lid to allow steam to escape. Bake in the preheated oven for 40-45 minutes until the pastry is golden brown and crisp. Let rest for 10 minutes before serving.