Beef & Veggie Pasties are a beloved handheld pie in Australia — golden puff pastry filled with savoury minced beef, potato, and vegetables. Originally inspired by Cornish pasties, these Aussie versions are found in bakeries, school canteens, and lunchboxes across the country.
They’re portable, filling, and perfect for picnics, on-the-go lunches, or a classic homemade dinner served with sauce and a side salad.
Ingredients:
- 500g beef mince
- 1 small onion, finely chopped
- 1 medium potato, peeled and diced small
- 1 carrot, grated
- ½ cup frozen peas or corn
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
- 3 sheets puff pastry, thawed
- 1 egg, beaten (for brushing)
Instructions:
- Preheat oven to 200°C (390°F). Line a baking tray with paper.
- In a large bowl, mix together beef mince, onion, potato, carrot, peas, Worcestershire sauce, salt and pepper.
- Cut each pastry sheet into 2 squares or 1 large round. Place filling in the centre of each piece.
- Fold over to seal edges and crimp with a fork. Cut a small slit in the top to allow steam to escape.
- Brush with beaten egg for colour.
- Bake for 25–30 minutes, or until pastry is golden and cooked through.
- Serve hot with tomato sauce.
