These golden Australian meat pies are one of my favorite comfort foods. I love how the flaky, buttery crust holds a rich, savory filling made with a mix of lamb and beef, melted cheese, and aromatic herbs. The balance between tender meat, fragrant seasonings, and that crisp pastry shell makes every bite incredibly satisfying.
Why You’ll Love This Recipe
I love this recipe because it brings together the best parts of traditional Aussie meat pies — a flaky crust, a hearty filling, and loads of comforting flavor. The mix of lamb and beef gives the filling depth, while the cheese adds a creamy, indulgent touch. It’s perfect for cozy dinners, family gatherings, or even meal prep for the week.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
½ lb ground lamb
½ lb ground beef
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
Salt and pepper, to taste
1 cup shredded cheddar cheese
1 sheet puff pastry (for topping)
1 egg, beaten (for brushing)
Directions
I start by heating olive oil in a large skillet over medium heat.
I add the onion and cook until soft and translucent, then stir in the minced garlic.
I add both ground lamb and beef, cooking until browned and crumbly.
I mix in the tomato paste, Worcestershire sauce, dried thyme, salt, and pepper. I let it simmer for about 5 minutes.
I remove the pan from heat and stir in the shredded cheddar cheese until it melts through the mixture.
I spoon the filling into individual pie dishes or a large baking dish.
I cover the top with puff pastry, trim the edges, and brush the surface with beaten egg for a golden finish.
I bake in a preheated oven at 375°F (190°C) for 25–30 minutes, or until the crust is puffed and golden brown.
I let the pies cool slightly before serving so the filling sets beautifully.
Servings and timing
This recipe makes 4 individual meat pies or one large pie. It takes about 20 minutes to prepare and 30 minutes to bake, with a total time of roughly 50 minutes.
Variations
I sometimes replace the lamb with all beef for a milder flavor.
For a cheesy twist, I use a blend of mozzarella and cheddar.
Adding diced carrots, peas, or mushrooms to the filling gives a delicious, hearty texture.
I occasionally sprinkle fresh herbs like parsley or rosemary over the crust before baking for an aromatic touch.
Storage/Reheating
I store leftover pies in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in the oven at 350°F (175°C) for about 10–15 minutes until hot and crisp again. If freezing, I wrap each pie tightly in foil and keep them for up to 2 months, reheating straight from frozen.
FAQs
How can I make the crust extra flaky?
I keep the puff pastry cold before baking and avoid over-handling it to maintain its layers.
Can I make the filling ahead of time?
Yes, I often make the filling a day in advance and store it in the fridge until I’m ready to assemble the pies.
Can I use store-bought pastry?
Absolutely, I use store-bought puff pastry for convenience, and it turns out perfectly golden every time.
What cheese works best in this recipe?
I love using sharp cheddar because it melts well and adds a bold flavor that complements the meat.
Can I make mini versions for parties?
Yes, I use muffin tins to create bite-sized versions — they’re great for snacks or appetizers.
Conclusion
These golden Australian meat pies are everything I love in a comfort dish — warm, savory, and deeply satisfying. The combination of rich filling, melted cheese, and buttery pastry creates a meal that’s both rustic and elegant. I enjoy serving them fresh from the oven for a cozy dinner or freezing a batch for quick, comforting meals anytime.
Golden Australian Meat Pies feature a buttery, flaky puff pastry crust filled with a rich, savory mixture of ground lamb and beef, melted cheddar cheese, and aromatic herbs. A comforting and hearty dish perfect for family meals or entertaining guests.
Total Time:50 minutes
Yield:4 individual pies or 1 large pie
Ingredients
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
½ lb ground lamb
½ lb ground beef
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
Salt and pepper, to taste
1 cup shredded cheddar cheese
1 sheet puff pastry (for topping)
1 egg, beaten (for brushing)
Instructions
Preheat oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Sauté chopped onion until translucent.
Add garlic and cook for 1 minute until fragrant.
Add ground lamb and beef, cooking until browned and crumbly.
Stir in tomato paste, Worcestershire sauce, dried thyme, salt, and pepper. Simmer for 5 minutes.
Remove from heat and stir in shredded cheddar cheese until melted and combined.
Spoon filling into individual pie dishes or one large baking dish.
Top with puff pastry, trim edges, and brush with beaten egg.
Bake for 25–30 minutes until the pastry is golden and puffed.
Let pies cool slightly before serving to allow filling to set.
Notes
Keep puff pastry cold before baking for maximum flakiness.
Filling can be prepared a day ahead for quicker assembly.
Add vegetables like peas, carrots, or mushrooms for a heartier version.
Use a muffin tin to make party-friendly mini meat pies.
Store leftovers in the fridge for 3 days or freeze up to 2 months.
