Traditional Australian Meat Pie
Traditional Australian Meat Pie
Ingredients
For the Filling
- 1 pound ground beef, lean
- 1 onion, medium, finely chopped
- 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 sheet puff pastry, thawed, for pie tops
- 1 sheet shortcrust pastry, thawed, for pie bases
- 1 egg, beaten, for egg wash
Instructions
- 1
Heat vegetable oil in a large skillet or pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 8 min
- 2
Add the chopped 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 let it cook for 15-20 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded. Season with salt and pepper to taste. Remove from heat and let cool slightly.
⏱️ 25 min
- 5
Preheat your oven to 400°F (200°C). Lightly grease four individual pie dishes or a 9-inch pie dish.
⏱️ 5 min•🌡️ 400
- 6
Roll out the shortcrust pastry and cut out four circles large enough to line the bottom and sides of your pie dishes. Press the pastry into the dishes.
⏱️ 5 min
- 7
Divide the cooled meat filling evenly among the pastry-lined dishes.
⏱️ 3 min
- 8
Roll out the puff pastry and cut out four circles slightly larger than the tops of your pie dishes. Place these puff pastry circles over the filling, pressing down the edges to seal them with 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 top 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. Serve hot.
⏱️ 25 min•🌡️ 400
Kitchen Tools
Nutrition Facts (per serving)
Traditional Australian Meat Pie
For the Filling
- 1 pound ground beef, lean
- 1 onion, medium, finely chopped
- 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 sheet puff pastry, thawed, for pie tops
- 1 sheet shortcrust pastry, thawed, for pie bases
- 1 egg, beaten, for egg wash
Instructions
- 1
Heat vegetable oil in a large skillet or pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 8 min - 2
Add the chopped 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 let it cook for 15-20 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded. Season with salt and pepper to taste. Remove from heat and let cool slightly.
⏱️ 25 min - 5
Preheat your oven to 400°F (200°C). Lightly grease four individual pie dishes or a 9-inch pie dish.
⏱️ 5 min•🌡️ 400 - 6
Roll out the shortcrust pastry and cut out four circles large enough to line the bottom and sides of your pie dishes. Press the pastry into the dishes.
⏱️ 5 min - 7
Divide the cooled meat filling evenly among the pastry-lined dishes.
⏱️ 3 min - 8
Roll out the puff pastry and cut out four circles slightly larger than the tops of your pie dishes. Place these puff pastry circles over the filling, pressing down the edges to seal them with 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 top 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. Serve hot.
⏱️ 25 min•🌡️ 400