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Australian Meat Pie Recipe

Australian Meat Pie

iamwinfred
This Australian meat pie recipe gives you everything a proper Aussie pie should have: a crisp shortcrust base, a golden puff pastry lid, and a rich, meaty gravy filling packed with flavor. It is the kind of pie you would grab from a bakery window in Melbourne or Sydney, except now you can make it in your own kitchen.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine British
Servings 6 pies
Calories 460 kcal

Equipment

  • Individual pie tins or one 9 inch pie dish
  • Large skillet or saucepan
  • Rolling Pin
  • Pastry brush
  • Mixing bowls
  • Wooden spoon
  • Sharp knife
  • Non-Stick Individual Pie Pans optional, but recommended for classic hand pie shape
  • Enameled cast iron skillet optional, for even heat and proper thickening

Ingredients
  

  • 1 1/2 lbs ground beef 680g, or finely diced beef chuck
  • 1 tablespoon olive oil 15ml
  • 1 large onion about 1 cup or 150g, finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons all purpose flour 30ml
  • 1 tablespoon tomato paste 15ml
  • 2 tablespoons Worcestershire sauce 30ml
  • 1 1/2 cups beef stock 360ml
  • 1 teaspoon salt 5ml, or to taste
  • 1/2 teaspoon black pepper 2.5ml
  • 1 sheet shortcrust pastry thawed
  • 1 sheet puff pastry thawed
  • 1 egg beaten, for the egg wash
  • tomato sauce or ketchup for serving
  • creamy mashed potatoes for serving (optional)
  • mushy peas or buttered peas for serving (optional)
  • extra gravy for serving (optional)
  • green salad for serving (optional)

Instructions
 

  • Heat olive oil in a large skillet over medium high heat. Add beef and cook, breaking apart, until browned, about 8-10 minutes. Drain excess fat.
  • Add onion to the beef and cook 5 minutes until softened. Stir in garlic and cook 1 minute until fragrant.
  • Sprinkle flour over the mixture and stir to coat. Cook 1-2 minutes, stirring constantly. Stir in tomato paste and cook 1 minute.
  • Slowly pour in beef stock and Worcestershire sauce, stirring to prevent lumps. Bring to a boil, reduce heat, and simmer 10-15 minutes until thickened. Season with salt and pepper.
  • Transfer filling to a bowl and cool completely to room temperature, about 30-40 minutes.
  • Preheat oven to 400°F (200°C). Roll out shortcrust pastry and cut circles to line pie tins, pressing gently to remove air pockets.
  • Spoon cooled filling into pastry-lined tins. Brush edges with beaten egg. Top with puff pastry lids, crimp to seal, and trim excess.
  • Brush tops with egg wash and cut slits for steam. Bake 25-30 minutes until golden. Rest 5 minutes before serving.

Notes

  • Always cool the filling completely before assembling, or the pastry will become soggy from the inside out.
  • Do not overfill the pies or the tops will not seal properly.
  • Chill the assembled pies for 10 minutes before baking to help the pastry hold its shape.
  • Use two coats of egg wash for a deeper golden color.
  • Cut a proper vent in the top so steam does not blow out the sides.
  • Refrigerate baked pies in an airtight container for up to 4 days.
  • Freeze baked pies for up to 3 months, wrapped tightly in foil or plastic.
  • Reheat in the oven at 350°F (175°C) for 15-20 minutes. Avoid the microwave, which makes pastry soft.
  • Unbaked assembled pies can be frozen and baked straight from frozen, adding extra minutes to the bake time.
  • For a chunky beef version, use diced beef chuck and simmer longer until fork tender.
  • Add crumbled bacon and cheddar for a cheese and bacon pie, or curry powder for a curry meat pie.

Nutrition

Serving: 1pieCalories: 460kcalCarbohydrates: 30gProtein: 21gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 65mgSodium: 620mgPotassium: 350mgFiber: 2gSugar: 4gVitamin A: 2IUVitamin C: 4mgCalcium: 4mgIron: 15mg
Keyword aussie pie, australian meat pie, beef pie, hand pie, meat pie recipe
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