Classic Australian Meat Pie
Classic Australian Meat Pie
Ingredients
For the Filling
- 1 pound ground beef, lean
- 1 yellow onion, finely diced
- 2 cloves garlic, minced
- 1 1/2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon vegetable oil
For the Pastry
- 1 pound shortcrust pastry, store-bought, or homemade
- 1 pound puff pastry, store-bought, or homemade
- 1 egg, beaten, for egg wash
Instructions
- 1
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 10 min
- 2
Add the diced onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 6 min
- 3
Sprinkle the flour over the beef and onion mixture, stirring well to coat. Cook for 1 minute to cook out the raw flour taste.
⏱️ 2 min
- 4
Gradually stir in the beef broth, tomato paste, and Worcestershire sauce. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes, stirring occasionally, until the sauce has thickened. Season with salt and pepper to taste. Remove from heat and let the filling cool completely. This cooling step is crucial to prevent soggy pastry.
⏱️ 20 min
- 5
Preheat your oven to 400°F. Lightly grease four individual pie dishes or a 9-inch pie dish.
⏱️ 5 min•🌡️ 400
- 6
On a lightly floured surface, roll out the shortcrust pastry to about 1/8-inch thickness. Cut out four circles large enough to line your individual pie dishes, or one large circle for a 9-inch dish. Press the pastry into the dishes, trimming any excess.
⏱️ 5 min
- 7
Spoon the cooled meat filling evenly into the pastry-lined dishes.
⏱️ 3 min
- 8
Roll out the puff pastry to about 1/8-inch thickness. Cut out four circles slightly larger than the tops of your individual pie dishes, or one large circle for the 9-inch dish. Place the puff pastry circles over the filling, pressing the edges firmly to seal them to the shortcrust pastry. You can crimp the edges with a fork for a decorative finish.
⏱️ 5 min
- 9
Cut a small slit in the center of each pie lid to allow steam to escape during baking. Brush the tops of the pies with the beaten egg wash.
⏱️ 2 min
- 10
Bake for 20-25 minutes, or until the pastry is golden brown and puffed. If the tops are browning too quickly, you can loosely cover them with aluminum foil.
⏱️ 25 min•🌡️ 400
- 11
Remove from the oven and let the pies rest for 5-10 minutes before serving. This allows the filling to set and prevents burns.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Australian Meat Pie
For the Filling
- 1 pound ground beef, lean
- 1 yellow onion, finely diced
- 2 cloves garlic, minced
- 1 1/2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon vegetable oil
For the Pastry
- 1 pound shortcrust pastry, store-bought, or homemade
- 1 pound puff pastry, store-bought, or homemade
- 1 egg, beaten, for egg wash
Instructions
- 1
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 10 min - 2
Add the diced onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 6 min - 3
Sprinkle the flour over the beef and onion mixture, stirring well to coat. Cook for 1 minute to cook out the raw flour taste.
⏱️ 2 min - 4
Gradually stir in the beef broth, tomato paste, and Worcestershire sauce. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes, stirring occasionally, until the sauce has thickened. Season with salt and pepper to taste. Remove from heat and let the filling cool completely. This cooling step is crucial to prevent soggy pastry.
⏱️ 20 min - 5
Preheat your oven to 400°F. Lightly grease four individual pie dishes or a 9-inch pie dish.
⏱️ 5 min•🌡️ 400 - 6
On a lightly floured surface, roll out the shortcrust pastry to about 1/8-inch thickness. Cut out four circles large enough to line your individual pie dishes, or one large circle for a 9-inch dish. Press the pastry into the dishes, trimming any excess.
⏱️ 5 min - 7
Spoon the cooled meat filling evenly into the pastry-lined dishes.
⏱️ 3 min - 8
Roll out the puff pastry to about 1/8-inch thickness. Cut out four circles slightly larger than the tops of your individual pie dishes, or one large circle for the 9-inch dish. Place the puff pastry circles over the filling, pressing the edges firmly to seal them to the shortcrust pastry. You can crimp the edges with a fork for a decorative finish.
⏱️ 5 min - 9
Cut a small slit in the center of each pie lid to allow steam to escape during baking. Brush the tops of the pies with the beaten egg wash.
⏱️ 2 min - 10
Bake for 20-25 minutes, or until the pastry is golden brown and puffed. If the tops are browning too quickly, you can loosely cover them with aluminum foil.
⏱️ 25 min•🌡️ 400 - 11
Remove from the oven and let the pies rest for 5-10 minutes before serving. This allows the filling to set and prevents burns.
⏱️ 10 min