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Delicious Australian beef pasties with flaky pastry and savory filling.

Australian Beef Pasties

Delicious and comforting handheld pastries filled with savory beef and vegetables, perfect for lunches and easy dinners.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Lunch, Snack
Cuisine: Australian
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 500 g beef mince Regular mince, not too lean for flavor.
  • 1 onion Finely chopped.
  • 2 cloves garlic Minced.
  • 1 large potato Diced small.
  • 1 medium carrot Diced small.
  • 100 g peas Optional, for sweetness and color.
  • 1 tbsp gravy powder Or flour, to thicken the filling.
  • 1 cup beef stock Just enough to keep it juicy.
  • to taste salt Keep it simple.
  • to taste pepper Keep it simple.
  • 1 pinch thyme
  • 2 sheets puff pastry or shortcrust pastry Store bought is fine.
  • 1 egg For egg wash.

Method
 

Cook the Filling
  1. Heat a splash of oil in a pan and cook the onion until soft. Add garlic for the last 30 seconds to avoid burning.
  2. Add the beef mince and cook until browned, breaking it up as you go.
  3. Stir in diced potato and carrot. Season with salt, pepper, and a pinch of thyme.
  4. Sprinkle in gravy powder or a spoon of flour and stir well to help the filling set.
  5. Add a small splash of beef stock, then simmer on low until the veggies soften.
  6. Let the filling cool before proceeding.
Assemble and Bake
  1. Preheat the oven to 200°C (about 390°F) and line a tray with baking paper.
  2. Roll out the pastry and cut into circles.
  3. Spoon filling onto one side of the circle, leaving a border.
  4. Brush the edges with beaten egg, fold over, and press to seal. Crimp with a fork.
  5. Brush the tops with egg wash and cut a small slit on top for steam.
  6. Bake for 20 to 30 minutes until golden and crisp.

Notes

Cool the filling to prevent soggy pastry; freeze unbaked pasties for later use.