Australian Meat Pie
The hand-sized beef pie sold in every Australian bakery: a sturdy shortcrust base, thick peppery beef gravy filling and a puff pastry lid baked until deep gold.
- Prep
- 35 min
- Cook
- 105 min
- Total
- 140 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •heavy saucepan
- •pie tins
- •oven
- •rolling pin
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 30 g
- carbs
- 42 g
- protein
- 24 g
- calories
- 540
Instructions
- 1
Heat the oil in a heavy saucepan over high heat and brown the diced beef in batches. Set the browned meat aside.
- 2
Lower the heat, add the onion and cook for 5 minutes until soft.
- 3
Return the beef, sprinkle over the flour and stir for 1 minute.
- 4
Add the stock, tomato sauce, Worcestershire sauce, Vegemite if using, and a good grind of pepper.
- 5
Simmer uncovered for 75 minutes until the beef is tender and the gravy is very thick. Cool completely — warm filling makes soggy pastry.
- 6
Heat the oven to 200°C. Line six pie tins with shortcrust pastry and trim the edges.
- 7
Fill each with cold beef mixture, brush the rims with egg and lay a puff pastry lid on top. Press to seal and cut a small steam vent.
- 8
Brush the tops with egg and bake for 25–30 minutes until deep golden.
- 9
Rest for 5 minutes before turning out, so the gravy sets enough to hold.
Chef's tips
Cool the filling completely, ideally overnight in the fridge. It is the single biggest difference between a bakery pie and a soggy one.
Ingredient substitutions
- Beef chuck → Beef gravy steak or lamb shoulder
- Vegemite → A teaspoon of soy sauce
Storage
Keeps 3 days covered in the fridge, or freeze baked pies for 3 months.
Reheating
Reheat in a 180°C oven for 15 minutes; microwaving softens the pastry.
Serving suggestions
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