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Australian 'Meat' Pie

An Australian Classic dish made vegan. Approved by an Aussie Meat Eater!


1/2 onion, chopped finely

3 tablespoon earth balance butter

2 packages Beyond Meat Beef crumbles

2 non-beef bouillons with 1 cup water

1/3 cup ketchup

1 tablespoon bbq sauce

1 tablespoon flour

1-2 tablespoons of FYH vegenaise

Pinch of Nutmeg

Garlic salt


1 teaspoon of Vegemite (optional)

2 sheets of pastry puff sheets

Large muffin pan


Preheat oven to 400

In a large frying pan add 1 tablespoon of butter and your onion

Cook over medium high heat for 5 minutes

Add in your beyond meat beef crumbles

Cook until beyond meat is heated thoroughly

Add in your beef cubes and water

Mix well

Cook until most of the water has cooked out

Add in your ketchup, bbq sauce, vegenaise, remaining butter and vegemite if using

Mix well

Stir in your flour to thicken

Season with nutmeg, garlic salt and pepper

Remove from heat

Roll out your pastry puff dough

Cut out a circle big enough to fill bottom and sides of muffin cup to make a bowl

Then cut a circle big enough to place on top of the muffin cup

Spray your pan

Place bottom in, fill with 1/4 cup of meat mix, or until filled

Brush rims with water

Place your top on top and use finger tips and pinch to seal*

Repeat with remaining muffins

Place into preheated oven and cook for roughly 20-25 minutes

Should be golden on top

Remove from oven and cool for 5 minutes

Serve with a side of ketchup!

*It's important to get the dough moist before sealing, it will open up during cooking if not sealed properly

This makes a good amount of mini meat pies, feel free to cut recipe in half


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