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Aussie Beef & Bacon Pasties

What a wonderful wholesome treat for the whole family especially when used with MidWest Meats freshly minced local, grass fed beef mince and pork mince.

Easily to reheat, for a quick family meal or lunch box treat.

1 batch = 12 bite size pasties, or 6 larger bakery size as pictured. 



Category: Country Baking
Cuisine Type Australian Country Cooking


For 1 Dozen(s)


750 grams MWM Beef Mince
250 grams MWM Sausage Mince
0.5 cup(s) Bacon Diced
0.5 cup(s) Peas
0.5 cup(s) Corn Kernals
0.5 cup(s) Carrot Diced
2 Eggs lightly beaten
2 teaspoon(s) Milk
1 teaspoon(s) White Pepper
1 teaspoon(s) Keens Curry Poweder
1 tablespoon(s) Tomato Sauce
1 tablespoon(s) Worcestershire Sauce

Aussie Beef & Bacon Pasties Directions

    1. Heat oven to 180°C

    2. Use a small bowl or large cup to cut the thawed puff pastry into circles.  I use the back of a funnel and get 4 circles per sheet.
    3. With the exception of one of the beaten eggs, put all ingredients into a large bowl and mix by handIt is the only way to accomplish the bind successfully. 

    4. Baste a little egg wash around your circles to help the pastry stay together when cooked, then place an equal amount of filling, a little under 1 dessertspoon on one half of the circle and fold over.

    5. Pinch the pastry together around the sides to combine & create little folds. Make sure the pasty is sealed together and there are no splits.

    6. Press a fork tip twice into each pasty, baste a little egg wash on each pasty & sprinkle a little extra breadcrumb on top, ¼ teaspoon max. Put pasties on greased & baking paper lined trays.

    7. Bake in the oven for 25 – 30 minutes until golden brown.

    8. Cool on baking rack

Recipe notes

If using gloves to bind the filling make sure they fit tightly or you will lose them. As the mixture binds it gets sticky.

Nutrition facts

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