How to make Aussie meat pies in the pie maker

A simple dinner made in your new favourite appliance.

  • 1 hr cooking
  • Serves 12
  • Print
Make these classic Aussie meat pies in your pie maker for a simple dinner that is guaranteed to impress. An easy meal that can be ready in an hour.
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  • 3 sheets frozen shortcrust pastry
  • 3 sheets frozen puff pastry, thawed
  • 1 egg, beaten lightly
  • 2 teaspoons sesame seeds
  • tomato sauce (ketchup), to serve
Beef filling
  • 1 tablespoon olive oil
  • 1 small onion (80g), chopped finely
  • 1 clove garlic, crushed
  • 500 grams minced beef
  • 400 grams can diced tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons worcestershire sauce
  • ½ cup (125ml) beef stock


  • 1
    To make beef filling, heat oil in a large saucepan; cook onion, garlic and beef, stirring to break up lumps with back of a spoon, for 5 minutes or until beef is well browned. Stir in tomatoes, paste, sauce and stock; bring to the boil. Reduce heat; simmer, for 20 minutes or until thickened. Season to taste. Cool. (Makes 3 cups.)
  • 2
    Lightly grease and preheat a 4-hole (⅓-cup/80ml) pie maker.
  • 3
    Using pastry cutter provided, cut 12 large rounds (11cm/4½in) from shortcrust pastry and 12 small rounds (9.5cm/4in) from puff pastry. Line prepared holes with shortcrust pastry rounds, pressing into base and side. Refrigerate remaining pastry rounds until required.
  • 4
    Spoon ¼ cup beef filling into each pie case. Top with puff pastry rounds; press edges firmly to seal. Brush pastry with egg. Sprinkle with sesame seeds. Close lid; cook pies for 8 minutes or until pastry is golden. Remove pies; transfer to a wire rack. Repeat with remaining pastry rounds, beef filling, egg wash and sesame seeds to make 12 pies in total.
  • 5
    Serve pies with tomato sauce.


Pies and beef filling will keep frozen for up to 3 months. Thaw in fridge overnight. Reheat pies in pie maker

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