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Australian Meat Pie

A comforting classic, this Australian meat pie features a rich beef filling and flaky pastry, perfect for cozy nights.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 pies
Course: Comfort Food, Main Course
Cuisine: Australian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Filling
  • 500 g ground beef or a mix of beef and pork
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 tbsp flour for thickening
  • 1.5 cups beef stock
  • 1 tbsp Worcestershire sauce
  • to taste salt and black pepper
  • a pinch thyme or paprika optional
For the Pastry
  • 1 package shortcrust pastry for the base
  • 1 package puff pastry for the lid
  • 1 medium egg, beaten for egg wash

Method
 

Prepare the Filling
  1. Cook the onion in a bit of oil until soft, then add garlic for 30 seconds.
  2. Add the ground beef and brown it properly, breaking it up for flavor.
  3. Stir in the tomato paste and flour, cooking until combined.
  4. Slowly add the beef stock while stirring to avoid lumps.
  5. Add Worcestershire sauce, salt, pepper, and optional spices to taste.
  6. Simmer the filling until thickened, about 10-15 minutes, stirring occasionally.
  7. Let the filling cool while preparing the pastry.
Prepare the Pastry
  1. Preheat oven to 200°C (400°F).
  2. Cut rounds of shortcrust pastry and press into a greased muffin tin.
  3. Spoon in the cooled filling, leaving space for the lid.
  4. Cut puff pastry rounds for the top, cover, and seal using a fork.
  5. Brush the tops with beaten egg for a glossy finish.
  6. Cut slits in the tops for steam to escape.
Bake
  1. Place the muffin tin on a baking tray and bake for 20-25 minutes or until golden brown.
  2. Enjoy with tomato sauce.

Notes

Cool the filling to ensure flaky pastry. These pies can be frozen baked or unbaked, reheat in the oven to retain crispiness.