Classic Australian Meat Pie
Bakery-style Australian meat pies filled with rich beef gravy and baked in flaky pastry.
Equipment
- Large skillet
- Six 10 cm pie tins
- Rolling Pin
- Baking sheet
- Pastry brush
Ingredients
Beef Filling
- 1 tbsp neutral oil
- 1 medium yellow onion finely diced
- 2 cloves garlic minced
- 1 1/2 lb ground beef
- 2 tbsp all-purpose flour
- 1 cup beef stock
- 1/2 cup tomato sauce ketchup-style
- 1 tbsp Worcestershire sauce
- 1 tsp Vegemite optional
Pastry and Assembly
- 6 shortcrust pastry rounds about 12 cm wide
- 6 puff pastry rounds about 12 cm wide
- 1 large egg beaten for brushing
Instructions
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.
Notes
- Cool the filling before it touches the pastry so the crust stays crisp.
- Use store-bought pastry for a practical weeknight version.
Nutrition
Calories: 610kcalCarbohydrates: 48gProtein: 27gFat: 35gSaturated Fat: 14gCholesterol: 95mgSodium: 980mgFiber: 3gSugar: 7g