Australian Meat Pie
Australian Meat Pie Say it: aw-STRAY-lee-uhn meet pye
The Australian meat pie is a hand-sized savory pie with a shortcrust base, a juicy minced-beef filling in rich gravy, and a golden puff-pastry lid. It is an everyday favorite sold at bakeries, footy grounds, and pie shops, and also baked at home for dinner. The filling is seasoned with onion, tomato paste, and Worcestershire sauce, while the pastry stays crisp beneath and flaky on top. Tomato sauce on top is the classic finish.
Australian Meat Pie
Australian Meat Pie
Pronounced aw-STRAY-lee-uhn meet pye
- Serves
- 4
- Prep
- 25 min
- Cook
- 50 min
- Total
- 1 hr 15 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg, fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Pastry
Filling
Method
Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 5 minutes until soft and translucent. Add the beef and cook for 6–8 minutes, breaking it up, until no pink remains and it is browned; stir in the garlic and cook for 1 minute.
Sprinkle the flour over the beef and stir for 1 minute. Add the tomato paste, Worcestershire sauce, beef stock, salt, and pepper, then bring to a gentle simmer. Cook for 8–10 minutes, stirring often, until the gravy is thick and glossy and a spoon leaves a brief trail.
Transfer the filling to a bowl and cool completely. Preheat the oven to 400°F (200°C) and lightly grease 4 individual pie tins (about 4 in/10 cm). Roll the shortcrust pastry on a lightly floured surface to 1/8 in (3 mm) and cut 4 circles about 5 in (13 cm) across; press into the tins and trim.
Divide the cooled filling among the pastry cases, mounding it slightly. Beat the egg with the milk and brush the pastry rims. Roll the puff pastry to 1/8 in (3 mm), cut 4 lids about 4 1/2 in (11 cm) across, place over the filling, press to seal, trim, crimp with a fork, brush with egg wash, and cut a small steam vent in each.
Bake for 25–30 minutes, until the pastry is deep golden and the filling bubbles through the vents. If the edges brown too fast, tent loosely with foil. Let stand for 5 minutes before serving.
Regional variant: Chunky Steak Pie
Use 1 lb (450 g) beef chuck cut into 3/4-inch (2 cm) cubes instead of mince. Brown the beef well, then simmer with the onion, stock, tomato paste, and Worcestershire sauce for 1 1/2–2 hours until tender; thicken with the flour paste at the end, cool completely, fill the pastry, and bake the same way.
Cook's notes
- Cool the filling completely before filling the pastry, or the shortcrust will soften and the lid may slip.
- Keep the pastry cold; work quickly and chill the lined tins for 10 minutes if the kitchen is warm.
- Do not overfill the cases; a mounded but level filling helps the lid seal and bake evenly.
Serve with
Mashed potatoes, mushy peas, or a simple green salad, with tomato sauce (ketchup) on the side.
Make ahead and storage
The filling can be cooked and chilled up to 2 days ahead; baked pies freeze well for up to 3 months and reheat at 350°F (175°C) until hot.
