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Golden Australian meat pies with flaky pastry, rich beef filling, and tomato sauce.

Classic Australian Meat Pie

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Bakery-style Australian meat pies filled with rich beef gravy and baked in flaky pastry.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling 30 minutes
Total Time 1 hour 30 minutes
Servings: 6 pies
Course: Main Course
Cuisine: Australian
Calories: 610
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large skillet
  • Six 10 cm pie tins
  • Rolling Pin
  • Baking sheet
  • Pastry brush

Method
 

Cook the Filling:
  1. Heat oil in a skillet and cook onion for 5 minutes until soft. Add garlic and cook for 30 seconds.
  2. Add beef and brown thoroughly, breaking it up as it cooks.
  3. Stir in flour, then add stock, tomato sauce, Worcestershire sauce, and Vegemite. Simmer for 10 to 12 minutes until thick.
  4. Cool the filling completely, then chill for 30 minutes.
Assemble and Bake:
  1. Heat the oven to 220°C / 425°F. Line pie tins with shortcrust pastry and fill with the chilled beef mixture.
  2. Top with puff pastry, press the edges to seal, cut a small vent, and brush with beaten egg.
  3. Bake for 15 minutes, reduce the oven to 190°C / 375°F, and bake for 30 to 35 minutes until deeply golden.
  4. Rest for 10 minutes and serve with tomato sauce.

Nutrition

Calories: 610kcalCarbohydrates: 48gProtein: 27gFat: 35gSaturated Fat: 14gCholesterol: 95mgSodium: 980mgFiber: 3gSugar: 7g

Notes

  • Cool the filling before it touches the pastry so the crust stays crisp.
  • Use store-bought pastry for a practical weeknight version.