Aussie Meat Pies

Recipe by diner524
READY IN: 1hr 20mins
YIELD: 8 pies


  • 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.