Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0

These terrific little Australian meat pies are often referred to as Australia's national food. They're great for munching during sporting events or a fresh new dinner idea. Cool pies well before serving, as the filling will be very hot. Eat by hand or with knife and fork, as desired.

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Recipe Summary

prep:
30 mins
cook:
35 mins
additional:
10 mins
total:
1 hr 15 mins
Servings:
12
Yield:
12 single-serve pies
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.

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  • Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add 3/4 cup water, ketchup, Worcestershire sauce, bouillon cubes, oregano, and black pepper. Bring to a boil, reduce heat, and simmer until combined, about 10 minutes.

  • Mix cornstarch and 1/4 cup cold water together in a bowl to form a paste; stir into meat mixture. Cook until thickened, about 5 minutes more. Remove from heat.

  • Use a 4-inch biscuit cutter to cut pie dough into 12 circles. Line each prepared muffin cup with a circle, pressing into the bottom and sides. Fill each with meat mixture.

  • Use a 3-inch biscuit cutter to cut puff pastry dough into 12 circles. Top each filled muffin cup with a circle and seal edges together. Brush pastry tops with beaten egg.

  • Bake in the preheated oven until crusts are brown and flaky, 15 to 20 minutes. Cool pies in the muffin tin before removing, about 10 minutes.

Nutrition Facts

377 calories; protein 10.4g; carbohydrates 27.6g; fat 24.8g; cholesterol 38.8mg; sodium 358.8mg. Full Nutrition
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