Aussie Meat Pie

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 369.9
  • Total Fat: 16.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 439.1 mg
  • Total Carbs: 42.8 g
  • Dietary Fiber: 0.9 g
  • Protein: 14.8 g

View full nutritional breakdown of Aussie Meat Pie calories by ingredient
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If you ever come Down Under you just HAVE to try one. This is a bit of a healthier version. If you ever come Down Under you just HAVE to try one. This is a bit of a healthier version.
Number of Servings: 12


    1t olive oil
    1 onion, chopped
    1 garlic clove, minced
    200g carrots, grated
    500g extra lean minced meat (5g fat)
    salt, pepper, paprica
    50g sweet corn
    50g peas
    375ml beef stock (or two cubes dissolved in 1 1/2C water)
    2T oyster sauce
    2T corn starch dissolved in 3T water
    6 sheet of puffed pastry


P.S. I never seem to have a problem that the puffed pastry is soggy, yet my mother in law seems to always have that trouble... so I hope it works for you.
P.P.S. If you don't have 12 pie dishes, just do it in 2 loads.


Pre-heat oven to 210C.
Spray 12 small pie dishes with none sticky spray.
Heat oil in pan on medium high heat.
Fry onion, garlic and carrots.
Add mince and brown completely.
Add salt and spices.
Add corn and peas.
Add beef stock and oyster sauce, let it come to a boil, turn down heat and let simmer for 10min, until liquid is gone.
Add the starch dissolved in the water and let cook for another 3min to thicken up.
Switch off heat and let cool down a bit.
Take puffed pastry sheets out of freezer and let them thaw a bit. Cut into quarters.
Line each pie dish with one quarter of the puffed pastry.
Divide the filling evenly and cover with another quarter, pressing the edges together as good as possible... it'll look a bit "rustic".
Bake for 30min at 210C until golden brown.
Take out and leave in the dishes for 5 min.
Carefully take them out of the dishes.
Serve with a salad and tomato sauce (ketchup).

Serving Size: makes 12 pies

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