The Great Australian Bake Off

The little beauties are made with beef, caramelised onions, mashed potatoes and red wine, and served with chilli relish. 


  • Pastry

  • 230g salted butter

  • 120g copha (vegetable shortening)

  • 640g flour plain

  • 2 tbs sugar caster sugar

  • 1 tsp table salt

  • 4 tsp lemon juice

  • 175ml cold water

  • 1 egg yolk for egg wash

  • Meat Filling

  • 2 brown onions cut finely

  • 1 garlic clove

  • 500g good quality minced beef

  • 250g or 1 large carrot grated

  • 500g or 2 large zucchinis

  • 3 heaped tsps Chicken stock powder

  • A pinch of table salt

  • 5-10 grinds freshly ground pepper

  • ¾ cup red wine Cabernet Merlot

  • 3 tbs plain flour

  • A good swig or approx 4tbs extra virgin olive oil

  • ¼ cup water approximately

  • Mashed Potatoes

  • 1kg red Pontiac potatoes (large potatoes)

  • 4 grinds freshly ground pepper

  • 1 tsp table salt

  • 100g salted butter

  • 50ml milk

  • Caramelised Onions

  • 800g brown onions

  • 30-60ml 4 leaf balsamic vinegar

  • 4tbs Extra Virgin Olive Oil

  • Chilli Relish

  • 4 red onions

  • 2 bull horn capsicums

  • 1 red mildly hot chilli long red

  • 75g dark brown sugar

  • 75ml balsamic vinegar

  • ½ tsp ground cinnamon

  • Ground pepper

  • 1 tbs extra virgin olive oil

  • Equipment

  • 1 non stick Deep pie dish 12cm in diameter (13cm with lip)


  • Pastry:

  • 1.

    Grate butter and copha with a food processor

  • 2.

    Transfer into stainless steel bowl

  • 3.

    Place all dry ingredients in food processor and pulse for a few seconds until mixed

  • 4.

    Add butter and copha and pulse until breadcrumbs are formed

  • 5.

    Add water and lemon juice and pulse until pastry comes into a ball

  • 6.

    Turn on to work surface and make into a smooth ball

  • 7.

    Roll out to 8mm thick and cut with an 18cm ring cutter to line the tin base

  • 8.

    When filling has cooled place in pie tins lined with the uncooked pastry

  • 9.

    Mix one egg yolk and one tbs of water together in a cup and brush the rim of the pastry with the egg

  • 10.

    Cover with the pastry lid cut with an 11cm ring cutter

  • 11.

    Paint pastries with egg wash

  • Meat Filling:

  • 1.

    Finely chop 2 onions and grate garlic with a Micro-plane and cook until clear

  • 2.

    Add meat to pan and brown

  • 3.

    Once browned, add carrots and zucchinis and chicken stock powder

  • 4.

    Cook down a little and then add wine

  • 5.

    Add salt and pepper to taste

  • 6.

    Add 3 tbs of flour to thicken

  • 7.

    The meat needs to have a little gravy so if the mixture is too thick add some water

  • 8.

    Allow to cool before adding to pastry

  • Mashed Potatoes:

  • 1.

    Peel and dice potatoes

  • 2.

    Boil until very tender approx. 20 minutes

  • 3.

    Drain and return to pan

  • 4.

    Mash as smoothly as possible

  • 5.

    Add butter, salt, pepper and milk

  • 6.

    Allow to cool before adding to pastry

  • Caramelised Onions:

  • 1.

    Peel onions, cut in half then slice finely

  • 2.

    Cook until brown and caramelised looking approx. 15 minutes

  • 3.

    Add balsamic vinegar

  • 4.

    Stir for a further 3-5 minutes

  • 5.

    Cool onions before adding to pastry

  • Chilli Relish:

  • 1.

    Blacken capsicums

  • 2.

    Peel, deseed and chop

  • 3.

    Fry chilli and caramelise onions in olive oil

  • 4.

    Add capsicums and cook down until thick

  • 5.

    Add brown sugar and vinegar cinnamon and season to taste

  • 6.

    Place the chilli relish in a side dish and serve with pies

  • Assemble:

  • 1.

    Once pastry cases are formed, place a layer of mash potatoes, a layer of meat and a layer of the caramelised onions evenly

  • 2.

    Egg wash edges and cover with pastry lid

  • 3.

    Decorate to suit

  • 4.

    Egg wash decorations and the pastry lid

  • 5.

    Bake in a 220C oven, check after 20 minutes

  • 6.

    If browning too quickly turn the oven down to 200C

  • 7.

    Cook for approx. 40 minutes

Nutritional information

Nutritional analysis per serving (28 servings)

  • Energy 326kj
  • Fat Total 17g
  • Saturated Fat 8g
  • Protein 7g
  • Carbohydrate 33g
  • Sugar 8g
  • Sodium 283mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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