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World War Z; Biohazard Zombie Meat Pies


Units Scale
  • 68 sheets savoury puff pastry (You can make two individual pies per sheet)
  • one small onion, finely chopped
  • 500g beef mince
  • 1/3 cup tomato sauce/ ketchup
  • 2 tbsp worchershire sauce
  • pinch of salt
  • sprinkling of pepper
  • 1 tbsp vinegar
  • 2 tbsp fresh parsley, finely chopped
  • 1 beaten egg (optional for glaze)


  1. Mix together all the ingredients, excluding the pastry.
  2. Use your pie tin as a template (we had smaller individually sized ones), cutting a circle out of the pastry, 1 cm away from the pie tin edge. You’ll be able to cut out 4 circles per sheet. Take one of the cut circles of pastry and place it into the pie tin. Fill with the meat mixture.
  3. To make the top of these pies, you need the biohazard symbol printed out first. See above this recipe for template. If you can cut the paper design out, awesome. I misplaced my scissors (as always), so laid it over the pie crust and poked holes along the edge, then took off the paper and used a small sharp knife to cut out the sections. Also, the broken circle behind the menacing curves, I made shorter so the crust wouldn’t fall apart. You can also switch it so you cut out the design from pastry and lay it on top the pie crust, but I like the cut out version. It’s more graphic. Now, this works out all well and dandy if you’re only making one or two of these. But if you’re making them up for a party, I’d suggest making your own biohazard cookie cutter (check out this DIY guide to making cookie cutters from Sweet Sugarbelle using aluminium oven liners), otherwise your hands are going to be cramped.
  4. With your pie crust top cut out, place it on top of the meat filled pie tin. Take a knife and cut off the excess around the edge, and use a fork to press down the edges all the way around. Bake in a preheated oven at 180C/ 355F for ~15 minutes, until the pastry is becoming golden on top (larger pies will take longer).