Classic Australian Beef Pie
Classic Australian Beef Pie
Ingredients
For the Shortcrust Pastry
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, cold, cubed
- 1/4 cup ice water, plus more as needed
- 1/2 teaspoon salt
For the Beef Filling
- 1 1/2 pounds beef chuck, cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Assembly
- 1 egg, beaten, for egg wash
Instructions
- 1
Prepare the shortcrust pastry: In a large bowl, whisk together the all-purpose flour and salt. Add the cold, cubed unsalted butter and cut it into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 10 min
- 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min
- 3
While the pastry chills, prepare the beef filling: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef chuck cubes with salt and pepper. Brown the beef in batches until nicely seared on all sides, then remove from the pot and set aside.
⏱️ 15 min
- 4
Add the chopped yellow onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 8 min
- 5
Stir in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Whisk in the beef broth, tomato paste, and Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
⏱️ 5 min
- 6
Return the browned beef to the pot. Add the dried thyme, salt, and black pepper. Reduce the heat to low, cover, and simmer for 45-60 minutes, or until the beef is very tender and the sauce has thickened. Stir occasionally to prevent sticking. Taste and adjust seasonings as needed. Let the filling cool slightly before assembling the pies.
⏱️ 60 min
- 7
Preheat your oven to 400°F (200°C). Divide the chilled pastry dough into 8 equal pieces (4 for the bases, 4 for the tops). On a lightly floured surface, roll out 4 pieces of dough into circles large enough to line individual pie dishes or ramekins (about 4-inch diameter). Press the dough into the dishes.
⏱️ 10 min•🌡️ 400
- 8
Fill each pastry-lined dish with the cooled beef filling. Roll out the remaining 4 pieces of dough for the pie tops. Place a pastry top over each filled pie, pressing the edges to seal them to the bottom crust. Trim any excess pastry.
⏱️ 10 min
- 9
Cut a small slit in the center of each pie top to allow steam to escape. Brush the tops of the pies with the beaten egg wash.
⏱️ 3 min
- 10
Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling. If the crust is browning too quickly, you can loosely tent the pies with aluminum foil.
⏱️ 30 min•🌡️ 400
- 11
Remove from the oven and let the pies rest for 5-10 minutes before serving. Serve hot, perhaps with a side of mashed potatoes or green peas.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Australian Beef Pie
For the Shortcrust Pastry
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, cold, cubed
- 1/4 cup ice water, plus more as needed
- 1/2 teaspoon salt
For the Beef Filling
- 1 1/2 pounds beef chuck, cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Assembly
- 1 egg, beaten, for egg wash
Instructions
- 1
Prepare the shortcrust pastry: In a large bowl, whisk together the all-purpose flour and salt. Add the cold, cubed unsalted butter and cut it into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 10 min - 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min - 3
While the pastry chills, prepare the beef filling: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef chuck cubes with salt and pepper. Brown the beef in batches until nicely seared on all sides, then remove from the pot and set aside.
⏱️ 15 min - 4
Add the chopped yellow onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 8 min - 5
Stir in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Whisk in the beef broth, tomato paste, and Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
⏱️ 5 min - 6
Return the browned beef to the pot. Add the dried thyme, salt, and black pepper. Reduce the heat to low, cover, and simmer for 45-60 minutes, or until the beef is very tender and the sauce has thickened. Stir occasionally to prevent sticking. Taste and adjust seasonings as needed. Let the filling cool slightly before assembling the pies.
⏱️ 60 min - 7
Preheat your oven to 400°F (200°C). Divide the chilled pastry dough into 8 equal pieces (4 for the bases, 4 for the tops). On a lightly floured surface, roll out 4 pieces of dough into circles large enough to line individual pie dishes or ramekins (about 4-inch diameter). Press the dough into the dishes.
⏱️ 10 min•🌡️ 400 - 8
Fill each pastry-lined dish with the cooled beef filling. Roll out the remaining 4 pieces of dough for the pie tops. Place a pastry top over each filled pie, pressing the edges to seal them to the bottom crust. Trim any excess pastry.
⏱️ 10 min - 9
Cut a small slit in the center of each pie top to allow steam to escape. Brush the tops of the pies with the beaten egg wash.
⏱️ 3 min - 10
Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling. If the crust is browning too quickly, you can loosely tent the pies with aluminum foil.
⏱️ 30 min•🌡️ 400 - 11
Remove from the oven and let the pies rest for 5-10 minutes before serving. Serve hot, perhaps with a side of mashed potatoes or green peas.
⏱️ 10 min