Total Time
Prep 20 mins
Cook 35 mins

ZWT6 Scottish & British. Containing marmite first produced in the United Kingdom. Meat pies are available from chip (french fry) shops. 5 stars on

Ingredients Nutrition


  1. Heat oil in a saucepan over medium-high heat. Add onion. Cook for 3 minutes or until soft.
  2. Add mince. Cook for 4 minutes, stirring with a wooden spoon, or until browned.
  3. Mix cornflour and 1 tablespoon of stock to form a paste.
  4. Add remaining stock, sauces and Vegemite to mince. Bring to the boil.
  5. Reduce heat to medium-low. Simmer for 8 minutes or until thick. Cool.
  6. Preheat oven to 220°C Place a baking tray into oven. Grease 4 x 8cm base measurement pie pans.
  7. Cut 4 x 15cm circles from shortcrust pastry. Use to line bases and sides of pans. Fill with mince.
  8. Brush rims with water. Cut 4 x 15cm circles from puff pastry. Place over meat. Press to seal. Trim. Brush with egg. Season.
  9. Place pies onto hot tray. Bake for 20 to 25 minutes or until golden.
Most Helpful

I wanted to make this on the Tour, but couldn't find marmite or vegemite. Finally, I found some. This was an excellent dinner. I didn't have individual little pie shells, so I put everything in a round glass casserole. The bottom crust didn't get done. Also, I think I will cut the BBQ sauce in half next time. The marmite added a wonderful depth.

Debbie R. August 07, 2009

wonderful meat pies, had one for dinner and suspect i will be having a second for snack tonight! pneuma is right you can't taste the marmite (after someone mentioned it i discovered my brit neighbor had a small amount left in a jar.. peeewww lol but it let me make this). The flavors all blend so well, easy to make and love the idea of two different pastries.

MarraMamba May 20, 2009

I love Aussie meat pies but was a bit unsure how this will come out knowing it has vegemite in it. When I took a bite of this savory pie, it was so good and what's more, I couldn't taste the vegemite. :D Thanks, mate! Made for WZT5 Aus/NZ - Zaar Chow Hounds.

Pneuma May 19, 2009