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Nutfruit Meat Pie

Juicy beef combined with vegetables 🥕🫑, spices 🌿, and a unique blend of textures from walnuts, prunes, and dried cranberries — all wrapped in a crisp shortcrust pastry. An irresistible fusion of savory and sweet flavors 😋.

Created by:
25 mins
Easy
4 SERVERS

Nutrition per serving

Energy

500 kcal

Fat

32.8 g

Saturates

9.6 g

Carbs

30.8 g

Sugars

15.5 g

Fiber

3.9 g

Protein

42 g

Salt

353.9 mg

Nutrition per serving

Energy

500 kcal

Fat

32.8 g

Saturates

9.6 g

Carbs

30.8 g

Sugars

15.5 g

Fiber

3.9 g

Protein

42 g

Salt

353.9 mg
0%

PREP TIME

15 mins

0%

COOK TIME

10 mins

0%

TOTAL TIME

25 mins

Ingredients

Method

    1. Dice the onion, carrot, and green pepper into small pieces.
    2. Heat a large pan with olive oil and sauté the onion, carrot, and pepper until golden.
    3. Add the ground beef to the pan and cook, stirring constantly, until the meat changes color. Season with salt and pepper to taste, and add the oregano and nutmeg.
    4. Add the chopped walnuts, chopped prunes, and dried cranberries to the meat. Mix well to fully incorporate these ingredients.
    5. In a small bowl, mix the cornstarch with the Worcestershire sauce, Vegemite, and a little water. Add this mixture to the pan and cook over medium heat until slightly reduced and all the flavors are well combined. Let the mixture rest for about 10 minutes.
    6. Preheat the oven to 180 °C (356 °F). Lightly grease individual ramekin molds. Cut the shortcrust pastry into circles and line the bottom and sides of the molds. Fill with the meat, vegetable, and fruit mixture. Cover with a second, smaller pastry circle, sealing the edges well.
    7. Brush the top of the pie with the beaten egg. Make a small incision in the center to allow steam to escape during baking. Place in the oven and bake for 35 minutes at 180 °C (356 °F), or until the pie is golden and fully cooked.
    •  

Tips

Make a small incision in the center of the pie to allow steam to escape during baking. For a decorative touch, place a sprig of fresh herbs right where the incision is — it makes for a lovely presentation.

Ingredients

Method

    1. Dice the onion, carrot, and green pepper into small pieces.
    2. Heat a large pan with olive oil and sauté the onion, carrot, and pepper until golden.
    3. Add the ground beef to the pan and cook, stirring constantly, until the meat changes color. Season with salt and pepper to taste, and add the oregano and nutmeg.
    4. Add the chopped walnuts, chopped prunes, and dried cranberries to the meat. Mix well to fully incorporate these ingredients.
    5. In a small bowl, mix the cornstarch with the Worcestershire sauce, Vegemite, and a little water. Add this mixture to the pan and cook over medium heat until slightly reduced and all the flavors are well combined. Let the mixture rest for about 10 minutes.
    6. Preheat the oven to 180 °C (356 °F). Lightly grease individual ramekin molds. Cut the shortcrust pastry into circles and line the bottom and sides of the molds. Fill with the meat, vegetable, and fruit mixture. Cover with a second, smaller pastry circle, sealing the edges well.
    7. Brush the top of the pie with the beaten egg. Make a small incision in the center to allow steam to escape during baking. Place in the oven and bake for 35 minutes at 180 °C (356 °F), or until the pie is golden and fully cooked.
    •  

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Copyright ©2025 International Nut & Dried Fruit Council. All rights reserved.
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Copyright © 2025International Nut & Dried Fruit Council. All rights reserved.
VISIT INC WEBSITE   | CONTACT   |   WHO WE ARE   |   LEGAL
Facebook Instagram Youtube Tiktok