PHOTOGRAPHY: Brett Stevens. STYLING: David Morgan.
These simple minced beef pasties with puff pastry will become a family favourite! With curried beef and loads of veg, these hand pies are a great weeknight option that also freeze well, so you can make a big batch and put some aside for an easy meal later on.
Ingredients
Method
Heat oil in a deep-sided frying pan over a high heat. Cook the onions and garlic, stirring, for about 3 minutes or until softened. Add the mince; cook, stirring, for about 5 minutes or until changed colour. Stir in the potato, carrot and curry powder; cook, stirring, until fragrant. Add the paste; cook, stirring, for 1 minute. Stir in the sauce, sugar, stock and peas; simmer, uncovered, for about 12 minutes or until the potato has started to soften and the meat mixture is moist but not too wet. Cool.
Preheat the oven to 200°C (180°C fan-forced). Line 2 large oven trays with baking paper.
Cut the pastry sheets in half diagonally. Divide the cooled mince mixture between the centre of each pastry triangle. Brush the edges lightly with a little of the egg. Fold the pastry over and seal edges with a fork. Brush pasties lightly with egg and pierce a few small holes in the top. Place pasties on prepared trays. Bake for about 25 minutes or until golden brown.
Serve beef mince pies with chutney, if desired.
Julie’s beef mince pie recipe tip
“To cool the mince mixture quickly, spread it out thinly on a large oven tray; cool for 5 minutes at room temperature, then refrigerate or freeze until cooled.” – Julie Goodwin
What to serve with beef mince pies
Serve with a tomato chutney for a simple dinner or light lunch, or bulk the meal out with a salad.
More midweek inspiration
Find more beef mince recipes in this collection.
This recipe first appeared in The Australian Women’s Weekly in 2012 and was published online in 2026.
