Aussie Meat Pies

Aussie Meat Pies created by Karen Elizabeth

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.

Ready In:
1hr 20mins


  • 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


  • 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.
  • 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.
  • 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.
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"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."

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  1. Karen Elizabeth
    Aussie Meat Pies Created by Karen Elizabeth
  2. Karen Elizabeth
    My husband is thrilled with these treats! I did use lean beef and didn't have a problem with grease, I also only used as much broth as I thought I needed, probably a bit more than a cup. I didn't realise initially I needed different pastries, so only used puff, which was what I had. Worked fine :) made and enjoyed these for Susies World Tour
  3. Debbwl
    A meat lovers delight! After reading the reviews I made one minor change which was to cut the broth back to one cup, other than that made as written using both rolled shortcrust and puff pastry. Used lean beef so did not have grease issues of other reviews. Hubs and I both thought this was spot on. Thanks for the post
    • Review photo by Debbwl
  4. Debbie R.
    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.
  5. Debbie R.
    Aussie Meat Pies Created by Debbie R.

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