Australian Meat Pie
Rich minced beef in a savoury gravy encased in crisp shortcrust pastry and topped with flaky puff pastry. An Aussie classic.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 520 kcal
Equipment
- •frypan
- •four 12 cm pie tins
- •pastry brush
- •baking tray
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 26 g
- carbs
- 42 g
- fibre
- 3 g
- protein
- 28 g
- calories
- 520 kcal
Instructions
- 1
Heat the olive oil in a frypan over medium heat.
- 2
Add the diced onion and garlic, cooking until soft and translucent.
- 3
Add the beef mince and cook until browned, breaking up any lumps with a wooden spoon.
- 4
Stir in the plain flour and cook for one minute.
- 5
Pour in beef stock, tomato paste, Worcestershire sauce, and Vegemite, stirring well.
- 6
Simmer for fifteen minutes until the gravy is thick, then cool completely.
- 7
Preheat the oven to 200 degrees C (180 degrees C fan-forced).
- 8
Line four 12 cm pie tins with the shortcrust pastry sheets.
- 9
Spoon the cooled meat filling evenly into the pastry bases.
- 10
Top with puff pastry rounds, crimping the edges firmly to seal.
- 11
Brush the pastry tops with beaten egg and cut a small slit in each.
- 12
Bake for thirty minutes until the pastry is puffed and deep golden brown.
Chef's tips
Always let the meat filling cool completely before filling the pastry to avoid soggy bottoms. Press the edges firmly with a fork to ensure a tight seal.
Ingredient substitutions
- Vegemite → dark soy sauce
- beef mince → finely diced beef chuck steak simmered until tender
Storage
Store leftover baked pies in an airtight container in the fridge for up to three days.
Reheating
Reheat pies in an oven at 180 degrees C for twenty minutes until hot and crisp throughout.
Common mistakes to avoid
- •Adding hot filling to cold raw pastry which ruins the crisp texture.
- •Forgetting to cut a steam vent in the top puff pastry lid.
Serving suggestions
Cooked Australian Meat Pie?
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