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A long process but well worth it in the end when you take that first warm and flaky bite with tomato sauce on top!

Australian Meat Pie

What Is A Meat Pie?

A meat pie is self-explanatory — it is simply a pie filled with meat, usually with ground beef or beef chunks. They are most popular in the United Kingdom, Australia, New Zealand, and Canada.

In other parts of the world, meat pies are called differently:

  • Latin America and the Philippines: an “empanada” is a baked or fried pastry filled with meat, usually with chicken, pork, and an assortment of vegetables.
  • India: a “samosa” is a triangle-shaped pastry that is filled with either ground beef and peas or potatoes and spices.
  • The United States: Chicken Pot Pies or Shepard’s Pies are the closest that resembles a meat pie.

Australian Meat Pie closeup

What Makes A Meat Pie Different Than The Others?

A meat pie is fairly small — the size of a person’s palm and are usually called hand-warmers or pocket pies. Australian meat pies can be found in bars, footy games, and on the street. Although many meat pies are manufactured in factories, many bakers still opt to make theirs in-house. Meat pies are also eaten with tomato sauce (or ketchup).

Australian Meat Pie with Tomato Sauce on top.

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Australian Meat Pies

Australian Meat Pies

Yield: 4
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes

These individual meat pies are packed with flavor inside a flaky and chewy pie crust!


For The Meat:

  • 2 lbs beef stew meat, diced
  • 2 tbsp oil
  • 1 big onion, chopped
  • 4 garlic cloves, minced
  • 1/2 cup flour
  • 1 1/4 cups beef stock
  • 3 cups red wine
  • 3 tbsp tomato paste
  • 1 tbsp Worchestershire sauce
  • 2 bay leaves
  • Salt
  • Black Pepper

For the Shortcrust Pastry:

  • 3 cups flour, sifted
  • 1 2/3 cups boiling water
  • 1 tbsp butter, melted
  • 1 tsp salt

For the Pie Lids:

  • 2 sheets frozen puff pastry
  • 1 egg, beaten


Making the Meat:

1. In a heavy bottom Dutch oven over high heat, add 1 tbsp oil and wait 2 minutes until oil is hot. Add meat in batches and stir gently until the meat is browned (add more oil if needed per batch). Season with salt and pepper.
2. Once all the meat is browned, take it out and place it in a bowl. Set aside.
3. Reduce the heat to medium and add onions and garlic. Stir for 3 minutes.
4. Add flour and stir making sure the flour does not burn.
5. Pour in the beef stock. Stir.
6. Add in the wine, Worchestershire sauce, tomato paste.
7. Put the meat and its juices back into the Dutch oven.
8. Add in the bay leaves and give it one more stir.
9. Cover with a lid and reduce heat to a simmer for 1 hour and 30 minutes to 2 hours. (see notes 1)

Making the Shortcrust Pastry:

1. Sift the flour and salt in a bowl.
2. Add the melted butter and boiling water. Stir with a wooden spoon.
3. Sprinkle some flour on a clean surface and knead the mixture until it forms into a dough. (see notes 2)
4. Grease the bottom of a bowl with butter and put the dough to rest for 30 minutes.


1. Cooking time varies depending on how big or small the meat was diced prior to cooking. If the sauce is too thick, you can add a cup of water.

2. Before kneading the dough, it can be a sticky mess! TIP: grease your hands with butter or oil and add flour to the top and bottom of the dough.

Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 1278Total Fat 37gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 24gCholesterol 279mgSodium 1206mgCarbohydrates 113gFiber 5gSugar 10gProtein 91g

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