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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 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 12 pies
Calories 498kcal
Author AnotherFoodBlogger


  • Chef Knives
  • Chopping board
  • heavy bottomed casserole dish
  • measuring/weighing utensils
  • 12-piece muffin tray
  • pastry brush
  • tongs
  • spoon



  • 1 kg chuck steak
  • 1 tbsp tomato paste
  • 150 g carrots
  • 150 g onion
  • 3 cloves garlic crushed
  • 600 ml beef stock
  • 2 tbsp vegemite
  • 2 tbsp flour
  • 1 sprig thyme
  • 4 tbsp oil
  • 125 ml red wine


  • 3 sheets short crust pastry
  • 2 sheets puff pastry
  • 1 egg


  • 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!


Calories: 498kcal | Carbohydrates: 25g | Protein: 21g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 5224mg | Potassium: 536mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2146IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 4mg