Mini Meat Pie

A plate of golden brown meat pies.

The traditional Aussie meat pie is a great camping option if you have a camp oven. This recipe uses two types of pastry: shortcrust and puff pastry. You can make your own or use store-bought. 

This recipe focuses on the meat filling and gives the pastry requirements, but you can put it together any way you want. Single normal pie, plate pie, individual pies, or even finger food-style pies made in a muffin tray.

Once you have made this a couple of times it is easy to tweak to your flavor preferences, as you try to replicate your local bakery.

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A muffin pan holds individual unbaked portions of mini meat pies.
This hand-held meat pies can be baked in a muffin tin.
A large pot with the cooking beef base being stirred by a wooden spoon.
The beef filling is rich and flavorful and very sauce-like.
A muffin tin is filled with baked mini meat pies with golden brown crust.
You will know the mini meat pies are done with the tops are puffed and golden brown.
Looking down into a muffin tin filled with pastry and beef filling.
A short crust, either homemade or store-bought, is the base of the mini meat pies.
A muffin tin filled with meat pies and topped with unbaked puff pastry.
The mini meat pies are topped with puff pastry before being baked in the oven.
A plate of golden brown meat pies.
This mini meat pies make a great appetizer or snack.

Mini Meat Pie Recipe

A plate of golden brown meat pies.
The Aussie meat pie is a great camping option if you have a camp oven. Once you have the technique down you can make a single pie or many small ones.
Preparation 20 minutes
Cook 50 minutes
Ready in 1 hour 10 minutes
Servings 8 Servings
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  • 2 tablespoons oil
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 1 1/3 pounds ground beef
  • 3 tablespoons flour
  • 1/4 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 1/4 cups beef stock
  • 1 beef stock cube
  • salt and pepper to taste

To Assemble

  • 2 sheets shortcrust pastry
  • 2 sheets puff pastry
  • 1 egg whisked


  • pot
  • camp oven



  • Heat the oil in a medium pot then add the onion and garlic. Cook while stirring until the onion is soft.
  • Add the beef while stirring to break up any lumps. It will take about 10 minutes for the beef to cook through.
  • Sprinkle the flour over the meat, then cook for 1 minute, this should act as a thickener making the mixture become dry and crumbly.
  • Add the ketchup, Worcestershire sauce, beef stock, and stock cube. Simmer while stirring for about 10 minutes until the sauce is thick. Season with salt and pepper then remove from the heat and cool completely.

To Assemble

  • Preheat the camp oven to 400 degrees F (200 degrees C). Grease the baking dish you choose (pie tin, pie plate, pie tray, or muffin tin).
  • Line the base of each pie with the shortcrust pastry.
  • Fill the pie with the filling.
  • Brush around the edge of each pie with the egg, top each pie with the puff pastry, crimping the edges together to seal.
  • Brush the top of each pie with the whisked egg. This helps create a golden brown color to the pie,
  • Bake the pies in the camp oven for 10 minutes, then reduce the temperature down to 350 degrees F (180 degrees C) and cook for an additional 15 minutes or until the pastry is puffed and golden brown. The cook time may vary based on the size of the pie you create.

Nutritional Information

Calories: 615kcalCarbohydrates: 37gProtein: 20gFat: 43gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 74mgSodium: 525mgPotassium: 390mgFiber: 1gSugar: 3gVitamin A: 71IUVitamin C: 2mgCalcium: 36mgIron: 4mg

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Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

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