How to Make Lucky’s Dad’s Football pies

Score yourself a goal with These footy-shaped pies inspired by Lucky’s Dad!

Approved by Lucky’s Dad, these delicious footy-shaped pies are packed with beef, peas, and herbs—just watch out for any sneaky Bandits! Follow along with this recipe by Ella’s Play Bakes.

You will need:

Note: A grown-up should handle all preparation and baking, but budding chefs can help – under supervision, of course!

• 1 tbsp olive oil 
• 900g steak, cut into bite-sized cubes 
• 1 onion, finely diced 
• 2 carrots, diced small 
• 1 tsp garlic powder 
• 2 tbsp plain flour 
• 3 cups beef or chicken stock  
• 2 tsp Worcestershire sauce 
• 1 tsp smoked paprika 
• 1 tsp dried thyme 
• Salt & pepper, to taste 
• 1 cup frozen peas 
• 2 sheets puff pastry  
• 1 egg, beaten (for brushing pastry) 

Method:

Step One: The Filling

1. Heat olive oil in a large pot, season the beef cubes, and sear in batches until golden. Remove and set aside. 
2. In the same pot, add onion, carrots, and garlic. Cook for 5–6 minutes until softened. 
3. Sprinkle flour over the vegetables and stir for 1–2 minutes. 
4. Pour in stock, Worcestershire sauce, smoked paprika, and thyme. Bring to a simmer, then return the beef to the pot. 
5. Cover and cook gently for 1–2 hours until the beef is tender and the sauce has thickened. Add extra stock if needed. 
6. Stir through the peas at the end, then remove from the heat and let the filling cool. 

Step Two: Pastry and shaping

1. Lightly flour your countertop and grab puff pastry, baking paper, scissors, and a pencil. On the baking paper, draw a football shape about the size of your palm and cut it out to use as a template. 
2. Stack two sheets of puff pastry together. Place the template on top and cut around it carefully to make football shapes. You should get 12 in total (six pairs). 
3. Place six pastry footballs on a lined baking tray. Spoon a tablespoon of filling into the centre of each one, dampen the edges with a little water, and press a second pastry football on top to seal. 
4. Using a sharp knife, slice a line across the middle of each pie, then use pastry scraps to cut three thin strips and press them on top to look like stitches. 
5. Freeze the pies for at least 30 minutes so they hold their shape. 
6. Preheat the oven to 200°C. Brush the tops with beaten egg and bake for 20–25 minutes until golden and puffed. 
7. Let cool slightly before serving (but not too long — they’re best eaten warm!)