Australian Meat Pies
Australian Meat Pies
Ingredients
For the Meat Filling
- 1 onion, diced
- 2 garlic, cloves, minced
- 1 tablespoon olive oil, as needed to coat the pan
- 2 pounds lean ground beef
- 1 tablespoon tomato paste
- 1 tablespoon BBQ sauce
- 1/2 tablespoon Worcestershire sauce
- 3/4 cup chicken stock
- 1/2 tablespoon cornstarch, or 1 packet gravy mix
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For Assembly
- 12 empanada dough discs, for baking, not frying
- 1 1/2 cups mashed potatoes, prepared
Instructions
- 1
Coat a large pan with olive oil and heat over medium-high heat. Add the diced onion and minced garlic to the pan and sauté until softened, about 3-5 minutes.
⏱️ 5 min
- 2
Add the lean ground beef to the pan. Break up the ground beef with a wooden spoon, ensuring there are no large chunks. Cook until browned, about 5-7 minutes.
⏱️ 7 min
- 3
Once the ground beef is browned, drain any excess fat. Stir in the tomato paste, BBQ sauce, Worcestershire sauce, salt, and black pepper. Mix all ingredients thoroughly until fully combined.
⏱️ 3 min
- 4
In a measuring cup, whisk together the chicken stock and cornstarch until smooth. Alternatively, if using a gravy packet, sprinkle it directly over the meat.
⏱️ 1 min
- 5
Pour the chicken stock and cornstarch mixture into the pan with the meat. Stir continuously until the mixture thickens and is fully cooked, about 3-5 minutes. Remove from heat.
⏱️ 5 min
- 6
Preheat your pie maker according to manufacturer instructions, or preheat your oven to 375°F (190°C) if using disposable mini pie tins.
⏱️ 2 min•🌡️ 375
- 7
Place six empanada dough discs into the molds of your pie maker or into the mini pie tins.
⏱️ 2 min
- 8
Add a layer of prepared mashed potatoes into each dough cup. Then, spoon a generous amount of the meat mixture on top of the mashed potatoes, filling each pie well.
⏱️ 3 min
- 9
Place the remaining six empanada dough discs on top of the filling to close each pie, gently pressing the edges to seal.
⏱️ 2 min - 10
Close the pie maker and cook until the pies are golden brown, typically 8-12 minutes. If baking in the oven, bake for 15-20 minutes, or until golden brown and heated through.
⏱️ 10 min
- 11
Carefully remove the golden brown pies from the pie maker or oven using tongs. Let them cool slightly before serving. Cut in half to reveal the filling, and serve with ketchup if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Australian Meat Pies
For the Meat Filling
- 1 onion, diced
- 2 garlic, cloves, minced
- 1 tablespoon olive oil, as needed to coat the pan
- 2 pounds lean ground beef
- 1 tablespoon tomato paste
- 1 tablespoon BBQ sauce
- 1/2 tablespoon Worcestershire sauce
- 3/4 cup chicken stock
- 1/2 tablespoon cornstarch, or 1 packet gravy mix
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For Assembly
- 12 empanada dough discs, for baking, not frying
- 1 1/2 cups mashed potatoes, prepared
Instructions
- 1
Coat a large pan with olive oil and heat over medium-high heat. Add the diced onion and minced garlic to the pan and sauté until softened, about 3-5 minutes.
⏱️ 5 min - 2
Add the lean ground beef to the pan. Break up the ground beef with a wooden spoon, ensuring there are no large chunks. Cook until browned, about 5-7 minutes.
⏱️ 7 min - 3
Once the ground beef is browned, drain any excess fat. Stir in the tomato paste, BBQ sauce, Worcestershire sauce, salt, and black pepper. Mix all ingredients thoroughly until fully combined.
⏱️ 3 min - 4
In a measuring cup, whisk together the chicken stock and cornstarch until smooth. Alternatively, if using a gravy packet, sprinkle it directly over the meat.
⏱️ 1 min - 5
Pour the chicken stock and cornstarch mixture into the pan with the meat. Stir continuously until the mixture thickens and is fully cooked, about 3-5 minutes. Remove from heat.
⏱️ 5 min - 6
Preheat your pie maker according to manufacturer instructions, or preheat your oven to 375°F (190°C) if using disposable mini pie tins.
⏱️ 2 min•🌡️ 375 - 7
Place six empanada dough discs into the molds of your pie maker or into the mini pie tins.
⏱️ 2 min - 8
Add a layer of prepared mashed potatoes into each dough cup. Then, spoon a generous amount of the meat mixture on top of the mashed potatoes, filling each pie well.
⏱️ 3 min - 9
Place the remaining six empanada dough discs on top of the filling to close each pie, gently pressing the edges to seal.
⏱️ 2 min - 10
Close the pie maker and cook until the pies are golden brown, typically 8-12 minutes. If baking in the oven, bake for 15-20 minutes, or until golden brown and heated through.
⏱️ 10 min - 11
Carefully remove the golden brown pies from the pie maker or oven using tongs. Let them cool slightly before serving. Cut in half to reveal the filling, and serve with ketchup if desired.
⏱️ 5 min