Traditional Australian Meat Pie
Traditional dish · Australian
The quintessential Australian meat pie, featuring a rich, savory mince beef filling encased in a flaky, golden pastry. A true comfort food classic.
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Ingredients
- Beef mince500g
- Onion1 large
- Garlic2 cloves
- Beef stock250ml
- Tomato paste2 tbsp
- Worcestershire sauce1 tbsp
- Flour2 tbsp
- Butter30g
- Shortcrust pastry500g
- Puff pastry500g
- Egg1 (for wash)
- Saltto taste
- Black pepperto taste
- Vegetable oil1 tbsp
Steps
- 1
Finely chop onion and garlic.
- 2
Heat vegetable oil in a large pan over medium heat. Add onion and cook until softened, about 5 minutes.
- 3
Add garlic and cook for 1 minute more until fragrant.
- 4
Add beef mince to the pan and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- 5
Stir in tomato paste and cook for 1 minute.
- 6
Sprinkle flour over the mince and stir well to coat. Cook for 1 minute.
- 7
Gradually pour in beef stock and Worcestershire sauce, stirring constantly until the mixture thickens.
- 8
Bring to a simmer, then reduce heat, cover, and cook for at least 30 minutes, or until the sauce has thickened and the flavors have melded. Season with salt and pepper to taste.
- 9
Preheat oven to 200°C (180°C fan/Gas Mark 6).
- 10
Grease and line 4 individual pie dishes with shortcrust pastry.
- 11
Divide the mince filling evenly among the pastry-lined dishes.
- 12
Brush the edges of the shortcrust pastry with water. Place puff pastry lids on top, pressing the edges to seal. Trim any excess pastry.
- 13
Cut a small slit in the center of each lid to allow steam to escape. Brush the tops with beaten egg wash.
- 14
Bake for 20-25 minutes, or until the pastry is golden brown and puffed.
