Beef & Vegemite Pies

The classic Aussie pie with a twist!

Course Dinner, Lunch, Snacks

Cuisine Australian

Keyword Beef & Vegemite Pie, Beef Pie, Chunky Beef Pie, Vegemite

Prep Time 10

Cook Time 2

Total Time 2 10

Servings pies

Calories 498kcal

Author AnotherFoodBlogger

Peel the onion & carrots and cut to a fine dice
Chop the beef into 2cm pieces
Season the beef and in a heavy bottomed pan fry ½ in 2 tbsp oil until browned, remove and repeat with remainder of beef adding more oil if necessary – set aside
Add onion, carrots & garlic and cook for 2 mins
Add flour, vegemite & tomato paste – cook for 1 minute stirring continuously
Add red wine, stock, thyme and beef to the pot. Bring to a simmer, cover and cook @ 180c for 60-70mins or until soft
Allow the meat to cool for 30-40 minutes before preparing the pastry
Grease a muffin tray with plenty of butter
Using an 11cm pastry cutter cut 12 rounds from the shortcrust pastry and place into the muffing trays *see tips*
Add the meat mixture
Using an 8cm pastry cutter cut 12 rounds from the puff pastry and place on top of the pies.
Crimp the edges with a fork and then baste with the beaten egg
Cook @ 180c for approx. 30 minutes or until pastry is crispy
Serve with tomato ketchup!

brown the meat in batches – this will allow the meat to caramelise over just sweating if too much is added to the pan
allowing the meat to cool before adding to the pastry will mean the pastry will be crispier
if you don’t have pastry cutters then divide the shortcrust into 4 quarters and trim the edges. Repeat with the puff pastry but cut it into 12 pieces!