The Great Australian Bake Off

These pasties won't leave mushroom for anything else. 


  • Filling

  • 50ml light extra virgin olive oil

  • 200g onions, finely chopped

  • 50ml dry red wine

  • 440g rump steak, cut into small cubes

  • 440g desiree potato, cut into small dice (5mm)

  • 220g carrots, cut into small dice (5mm)

  • 220g brown mushrooms, cut into cubes

  • Australian sea salt flakes

  • Ground black pepper

  • 40m Worcestershire sauce

  • Shortcrust pastry

  • 660g plain flour

  • 330g wholemeal flour

  • 20ml Australian sea salt flakes

  • 375g chilled vegetable shortening

  • 375g chilled unsalted butter

  • 325ml chilled water

  • 2 eggs, beaten with some water


  • 1.

    For the pastry, divide ingredients in half, then do two batches for the pastry. Pulse flours, salt, shortening and butter in a food processor until fine crumbs, then transfer to a large mixing bowl. Add most of the chilled water – use a knife to bring pastry together.

  • 2.

    Add more liquid as needed until combined. Gently bring pastry together on a floured surface into a smooth ball. Weigh dough, then divide into 12-14 even pieces. Shape each piece into a flat disc, wrap and chill for minimum 30 minutes.

  • 3.

    For the filling, while dough is resting, start making the filling. Heat oil in a large sauté pan and sauté onions. Add mushrooms, then brown lightly. Remove from pan to cool.

  • 4.

    Deglaze pan with red wine, then scrape into mixing bowl. Add cubed carrots, potato, steak and cooled onion and mushroom. Season to taste with salt, pepper and Worcestershire sauce.

  • 5.

    For the assembly, preheat oven to 190C. Roll and trim each piece of dough to about 15cm/6” diameter circle.

  • 6.

    Weigh batch of filling, then divide equally to match amount of dough circles. Neatly spoon the filling onto one side of the circle, allowing some room for the pastry to be folded over, sealed and crimped.

  • 7.

    Crimp pastry uniformly along edge, then place on baking sheet. Repeat for all pastries in a uniform manner.

  • 8.

    Brush with egg-wash, the bake for 30-40 minutes until cooked through


This recipe has not been edited or tested by the Bake Off Food Department.

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