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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. 


Aussie Beef & Bacon Pasties
Preparation time
Cooking time


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 hand. It 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