Meat Pie

Australian Meat Pie

A true-blue Aussie icon: a sturdy shortcrust base, a top and lining of flaky puff pastry, and a filling of minced beef in a rich, thick gravy. Baked until deep golden and traditionally eaten by hand with a generous squeeze of tomato sauce.

Prep

35 min

Cook

40 min

Total

75 min

Serves

4 large pies (or 6 medium)

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) minced (ground) beef, around 15% fat for flavour
• •2 tbsp olive oil
• •1 whole (1 medium) brown onion, finely diced
• •1 small carrot, finely diced
• •1 stalk celery, finely diced
• •2 cloves garlic, minced
• •2 tbsp plain (all-purpose) flour
• •1 tbsp tomato paste
• •250 ml (1 cup) beef stock, low-sodium
• •60 ml (¼ cup) tomato sauce (ketchup-style), Australian-style, e.g. Heinz
• •1 tsp Worcestershire sauce
• •1 tsp dried oregano
• •1 bay leaf bay leaf
• •1 tsp salt, adjust to taste
• •0.5 tsp (½ tsp) black pepper, freshly ground
• •300 g (10½ oz) shortcrust pastry, 1 sheet, homemade or store-bought; for the base
• •400 g (14 oz) puff pastry, 1 sheet, all-butter if possible; for the top
• •1 whole (1 large) egg, beaten with 1 tbsp water, for wash
• •tomato sauce (ketchup-style), to serve, for squeezing on top

Steps

1. 1 Heat olive oil in a heavy saucepan over medium heat. Add onion, carrot and celery and cook for 5–6 minutes until softened and lightly golden. Stir in garlic and cook for 30 seconds.
2. 2 Increase heat to medium-high, add the minced beef and break it up with a wooden spoon. Brown for 6–8 minutes until all the liquid has evaporated and the meat is well caramelised.
3. 3 Sprinkle over the flour and stir for 1 minute to cook out the raw flour taste. Stir in the tomato paste, then pour in the beef stock, tomato sauce and Worcestershire. Add oregano, bay leaf, salt and pepper.
4. 4 Bring to a simmer and cook, stirring often, for 12–15 minutes until the gravy is thick enough to heavily coat the back of a spoon (it should mound rather than run). The filling will tighten further as it cools. Remove the bay leaf and taste for seasoning. Cool the filling completely, preferably to room temperature or chilled, before assembling.
5. 5 Lightly grease four 12 cm (4¾ in) pie tins (or six 10 cm / 4 in tins). On a floured surface, roll the shortcrust pastry to about 3 mm (⅛ in) thick and cut rounds large enough to line the base and sides of each tin with a small overhang. Press in firmly and trim.
6. 6 Roll the puff pastry to 3–4 mm (about ⅛ in) thick and cut lids the same diameter as the top of each tin. Keep cool so the butter stays firm.
7. 7 Spoon the cold meat filling into each pastry-lined tin, mounding slightly in the centre. Brush the exposed shortcrust rim with a little of the beaten egg.
8. 8 Place a puff lid on each pie, pressing firmly around the edge to seal. Trim with kitchen scissors so the top sits just inside the tin. Crimp the edge with a fork.
9. 9 Cut a small steam slit in the centre of each lid. Brush the tops generously with the egg wash (avoid the fork-crimped edge pooling, or dab it off). Rest in the fridge for 15 minutes to firm up the butter and prevent the pastry slumping.
10. 10 Bake in a preheated 220°C / 425°F (200°C fan) oven for 15 minutes, then reduce to 180°C / 350°F (160°C fan) and bake a further 20–25 minutes, until the puff pastry is deeply golden brown and the filling is piping hot right through (an instant-read thermometer pushed through the slit should read at least 75°C / 165°F in the centre).
11. 11 Rest the pies in their tins for 10 minutes, then carefully lift out. Serve warm, eaten by hand with a generous squeeze of tomato sauce.