Vegetable and Beetroot Meat Pie with Puff Pastry
A savory Australian-style meat pie with a rich vegetable and beetroot filling encased in flaky puff pastry. This australian-inspired vegetarian (vegetarian) ready in about 60 minutes layers olive oil, medium yellow onion, diced, large carrot, diced 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 400 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 tbsp olive oil
- 1 medium yellow onion, diced
- 1 large carrot, diced
- 1 celery stalk, diced
- 1 cup mushrooms, chopped
- 1 cup cooked beetroot, diced
- 1/2 cup frozen peas
- 1 cup vegetable broth
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 (9x12 inch each), thawed puff pastry sheets
- 1 egg, beaten (for egg wash)
Instructions
- Step 1: Preheat oven to 400°F. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced yellow onion, 1 diced carrot, and 1 diced celery stalk. Sauté for 5 minutes until softened.
- Step 2: Add 1 cup chopped mushrooms and cook for 4 minutes until mushrooms release moisture and begin to brown. Stir in 2 tbsp all-purpose flour and cook for 1 minute to form a roux.
- Step 3: Gradually pour in 1 cup vegetable broth while stirring to avoid lumps. Add 2 tbsp tomato paste, 1 cup diced cooked beetroot, and 1/2 cup frozen peas. Season with 1 tsp salt and 1/2 tsp black pepper. Simmer for 5 minutes until thickened and filling is rich.
- Step 4: Roll out one puff pastry sheet and fit it into a 9-inch pie dish. Pour the filling evenly into the pastry-lined dish. Cover with the second puff pastry sheet, trimming excess and sealing edges by pressing with a fork. Cut a few small slits on top to vent.
- Step 5: Brush the top with 1 beaten egg and bake in the preheated oven for 25-30 minutes until pastry is golden brown and puffed.
- Step 6: Let the pie cool for 10 minutes before slicing and serving.
Frequently asked questions
How long does Vegetable and Beetroot Meat Pie with Puff Pastry take to make?
Total time is about 60 minutes (25 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Vegetable and Beetroot Meat Pie with Puff Pastry?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Vegetable and Beetroot Meat Pie with Puff Pastry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vegetable and Beetroot Meat Pie with Puff Pastry for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vegetable and Beetroot Meat Pie with Puff Pastry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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