The Australian meat pie is a bakery and sporting-ground favorite: a handheld pastry filled with richly seasoned beef gravy and finished with tomato sauce.
A thick, savory filling keeps the pastry crisp and makes the pies easy to eat. Cooling the filling before assembly is the small step that makes the biggest difference.
The filling should be thick enough to mound on a spoon; if it is loose, simmer it a little longer before chilling.
Serving Suggestions
Serve hot with tomato sauce, peas, a simple green salad, or oven fries. Individual pies also travel well for picnics and packed lunches.
Recipe Notes
Make the filling up to two days ahead. Baked pies keep refrigerated for three days and reheat best in a hot oven so the pastry stays crisp.
Classic Australian Meat Pie
Bakery-style Australian meat pies filled with rich beef gravy and baked in flaky pastry.
Ingredients
Equipment
Method
Cook the Filling:
- Heat oil in a skillet and cook onion for 5 minutes until soft. Add garlic and cook for 30 seconds.
- Add beef and brown thoroughly, breaking it up as it cooks.
- Stir in flour, then add stock, tomato sauce, Worcestershire sauce, and Vegemite. Simmer for 10 to 12 minutes until thick.
- Cool the filling completely, then chill for 30 minutes.
Assemble and Bake:
- Heat the oven to 220°C / 425°F. Line pie tins with shortcrust pastry and fill with the chilled beef mixture.
- Top with puff pastry, press the edges to seal, cut a small vent, and brush with beaten egg.
- Bake for 15 minutes, reduce the oven to 190°C / 375°F, and bake for 30 to 35 minutes until deeply golden.
- Rest for 10 minutes and serve with tomato sauce.
Nutrition
Notes
- Cool the filling before it touches the pastry so the crust stays crisp.
- Use store-bought pastry for a practical weeknight version.
