Rating: 4 stars
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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.


Recipe Summary

30 mins
35 mins
10 mins
1 hr 15 mins
12 single-serve pies


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


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

  • 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