Description
The Classic Australian Meat Pie is a flaky, golden pastry filled with a rich and savory beef gravy. This iconic Aussie dish is perfect for a snack, lunch, or dinner. Made with shortcrust pastry for the base and puff pastry for the top, these handheld pies are a true comfort food best enjoyed with tomato sauce (ketchup) on top.
Ingredients
Units
Scale
For the Filling:
- 1 lb (500g) beef chuck or ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef stock
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For the Pastry:
- 2 sheets store-bought puff pastry
- 2 sheets store-bought shortcrust pastry
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Filling: Heat olive oil in a pan over medium heat. Sauté onion and garlic until softened.
- Add the beef and cook until browned. Stir in Worcestershire sauce, tomato paste, thyme, salt, and pepper.
- Pour in beef stock and bring to a simmer. Stir in the cornstarch slurry and cook until thickened. Let the mixture cool.
- Preheat the Oven: Set oven to 375°F (190°C). Grease a muffin tin or small pie tins.
- Assemble the Pies: Cut shortcrust pastry into circles and press into the tins. Fill with the beef mixture.
- Cover with puff pastry, seal the edges, and brush with beaten egg.
- Bake: Place in the oven and bake for 25-30 minutes, or until golden brown.
- Serve: Enjoy hot with a dollop of tomato sauce (ketchup) on top.
Notes
- Use store-bought or homemade pastry based on preference.
- For a richer filling, swap ground beef for diced chuck steak and slow-cook it.
- Add a pinch of nutmeg or a splash of beer for extra depth of flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course / Snack
- Method: Baking
- Cuisine: Australian
