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Vegan Australian Meat Pie

A meat pie is a handheld savory pie containing diced or minced meat with onions and sometimes mushrooms and cheese. It is often eaten as a takeaway food snack. It is an iconic dish in Australia and New Zealand. When I visited family in Australia years back I was already Vegan so I have not actually tried one. But I did see and smell them. So when I returned home I knew I had to give it a try. And glad I did. They are absolutely delicious. And this recipe has been Australian approved.

(Makes roughly 12 mini pies. Depends on the size of your muffin pan)


1 small onion diced

1 16oz package of Beyond Meat Beyond Beef

2 Edward and Sons beef-less cubes

1/3 rounded cup ketchup

1-2 tbsps vegan Worcestershire sauce

Pinch of salt and pepper

2 tbsps cornstarch plus 2 tbsps cold water

1/4 cup water

2 sheets of Puff Pastry

1 tbsp Just Vegan Egg

Vegetable Oil


Preheat oven to 400

Heat a large frying pan on medium/high heat

Add in a little oil

Add in your onions and saute for 5 minutes

Add in your Beyond Meat Beyond Beef

Cook for an additional 5-7 minutes until the meat starts to brown

Add in your ketchup, beef-less cubes and Worcestershire sauce

Mix well

Stir in your 1/4 cup water

Cook for 5 minutes until water is mostly absorbed

Season with salt and pepper

Mix your 2 tbsp of cornstarch with your 2 tbsp of cold water

Add to your meat mix and cook until thickened

Turn off heat and let cool

Roll out your pastry dough

Cut circles big enough to create bowls to fit in your muffin pan

Press into your prepared muffin pan

Fill with a generous amount of your meat mix

Cut circles large enough to cover your meat bowl

Top each muffin with new circles

Pinch edges to seal

Brush tops with your vegan egg

Place into heated oven and bake for 20-25 minutes

Remove from oven and let cool in pan for 10 minutes before removing

Serve and enjoy


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