The Ultimate Plant-Based Beef & Vegemite Pies

Course Main Course, Mains, Snack
Cuisine Australian, Gluten Free, Vegan
Keyword Pie, vegan
Prep Time 10 minutes
Cook Time 1 hour
Servings 6
Author Simon Hall


  • 250 g fable Plant-Based Braised Beef
  • 1 small Onion sliced
  • 1 Carrot grated
  • 2 cloves Garlic minced
  • 1 cup Beef Stock Massel
  • 1 tbsp Vegemite Gluten-Free
  • 3 sheets gluten-free Puff Pastry Coles brand
  • 1 handful fresh thyme
  • 1 tbsp Tomato Paste
  • 1 tbsp Corn Flour mixed with 2 tbsp water
  • Nuttlex
  • 1 tbsp Olive oil


  1. Preheat your oven to 180 C

  2. Add your olive oil to the pan, then the fable Plant-Based Braised Beef, carrot, onion and lightly fry for 3 mins.

  3. Add the garlic, tomato paste, thyme, beef stock and vegemite. Stir to incorporate, then add the cornflour mixed with water.

  4. Let simmer for 15 mins. It will thicken slightly over this time.

  5. While it simmers, get your puff pastry and cut out six large circles to fit your muffin tin. Then cut out six smaller tops for your pies. The size will depend on the muffin tin you use. But you can grab glasses, mugs or small bowls for the different sizes to cut out.

  6. Use the Nuttlex to coat the muffin tin (to make sure they don't stick) and fill the tin with the larger puff pastry circles.

  7. If they don't fit perfectly, just press it in to make it fit.

  8. Fill each muffin hole with your beef mixture.

  9. Top with the smaller puff pastry circles and use a form to press around the edge and seal the pies.

  10. Use some baking paper or a pastry brush to lightly cover the tops of the pies with some Nuttlex and then place in the oven for 20 mins or golden brown.