Total Time
1hr 20mins
Prep 10 mins
Cook 1 hr 10 mins

A recipe I found while searching for recipes for ZWT - Australia on Here is what was stated: Our reinvention of the the humble meat pie features salty bacon and a fresh thyme.

Ingredients Nutrition

  • 900 g beef rump, trimmed, chopped
  • 2 tablespoons olive oil
  • 1 medium brown onion, finely chopped
  • 2 slices middle bacon, trimmed, chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons plain flour
  • 2 cups salt-reduced beef stock
  • 1 tablespoon fresh thyme leave
  • 4 sheets frozen ready-rolled shortcrust pastry, partially thawed, halved diagonally
  • 2 sheets frozen premade puff pastry, partially thawed, quartered
  • 1 egg, lightly beaten
  • tomato sauce, to serve


  1. Process steak until mixture resembles mince. Heat oil in a large frying pan over medium-high heat. Add onion and bacon. Cook, stirring, for 3 minutes or until golden. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned.
  2. Add tomato paste and flour. Cook, stirring, for 1 minute or until combined. Add stock and thyme. Stir to combine. Bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until sauce has thickened and meat is tender. Season with pepper. Remove from heat.
  3. Preheat oven to 200°C/180°C fan-forced. Line eight 7.5cm round pie moulds with shortcrust pastry. Trim excess. (I would bake the crust for 5-8 minutes before filling with meat mixture to have a flaky crust) Fill cases with steak mixture. Top with puff pastry. Trim excess. Press edges together with a fork to seal. Using a small sharp knife, cut a small cross in pie tops. Brush with egg. Bake for 25 to 30 minutes or until golden. Serve with sauce.


Most Helpful

The filling's flavor is savory and very delicious. I think it would have been better if I'd let it sit in the fridge overnight and then removed grease. I got a little grease off with a turkey baster, but I think the fat still effected the pastry negatively. I can definitely see making the filling again, but would probably put in a full-size pie with all the same ingredients. I didn't have any tomato paste, so I just discarded about 1/4 cup of the stock and used 1/4 cup tomato sauce.

Debbie R. October 12, 2013

Pretty good! A touch dry, I would add more liquid, but it may have been my fault as I also added diced potatoes. The flavor was great, thanks for posting!

pammyowl January 12, 2013

mr picky really liked this one i cooked the meat awhile to get it tender enough for him used the breville pie maker my mom sent me and made him pot pies. like i saw on aussie sites . i think i could make and freeze for later. worked well going to use this recipe again zaar world tour 8

Dienia B. August 10, 2012

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