South Australian Beef Meat Pie
Rich, savoury beef mince in glossy brown gravy encased in crisp shortcrust pastry and topped with golden, flaky puff pastry.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •frypan
- •four 10 cm individual pie tins
- •baking tray
- •pastry brush
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 30 g
- carbs
- 44 g
- fibre
- 3 g
- protein
- 26 g
- calories
- 540 kcal
Instructions
- 1
Heat the oil in a frypan over medium heat.
- 2
Add the diced onion and garlic, cooking until soft and translucent.
- 3
Add the beef mince, breaking it up with a wooden spoon until browned.
- 4
Stir through the plain flour and cook for one minute.
- 5
Pour in the beef stock, Worcestershire sauce, Vegemite, and tomato paste.
- 6
Simmer gently for 15 minutes until the gravy is thick and glossy.
- 7
Remove from the heat and allow the filling to cool completely.
- 8
Preheat your oven to 200°C (180°C fan-forced).
- 9
Line four individual pie tins with shortcrust pastry and trim the edges.
- 10
Spoon the cooled beef filling evenly into each pastry base.
- 11
Top each pie with puff pastry, crimping the edges firmly to seal.
- 12
Brush the tops with beaten egg, cut a small vent, and bake for 25 minutes until golden.
Chef's tips
Always let the meat filling cool completely before filling the pastry, otherwise the pastry base will turn soggy. Traditional Australian bakeries use shortcrust pastry for the base to keep it sturdy and puff pastry on top for a flaky finish. Crimp the edges tightly with a fork to prevent the rich gravy from leaking out during baking.
Ingredient substitutions
- Vegemite → 1 tsp dark soy sauce or additional Worcestershire sauce
- beef mince → half beef mince and half finely diced beef chuck
- shortcrust pastry sheets → puff pastry sheets for both base and top
Storage
Store cooled pies in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.
Reheating
Reheat thawed pies in a 180°C oven for 15 to 20 minutes until the pastry is crisp and the centre is piping hot.
Common mistakes to avoid
- •Adding hot meat filling directly into raw pastry, which melts the pastry butter and causes a soggy bottom.
- •Not cutting a small steam vent in the pastry top, leading to uneven expansion or burst seams.
- •Simmering the filling too little, leaving runny gravy that makes eating by hand messy.
Serving suggestions
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