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Loading...The Australian meat pie is an iconic national snack, featuring tender minced beef in a rich, savory gravy encased in golden shortcrust pastry. Traditionally enjoyed at football matches and corner bakeries, this homemade version delivers the same flaky, comforting experience with a deeply seasoned filling.
Prep Time35 mins
Cook Time40 mins
Total Time75 mins
Servings4
Yield4 individual pies
Nutrition Facts
Per serving (estimated)
- 620 kcalCalories
- 32 gFat
- 16 gSaturated Fat
- 48 gCarbs
- 2 gFiber
- 3 gSugar
- 32 gProtein
- 720 mgSodium
- 480 mgPotassium
- 60 mgCalcium
- 4.5 mgIron
- 3 mgVitamin C
- 350 mcgVitamin A
Ingredients
For the shortcrust pastry
- 2 1/2 cups (315 g) plain flour
- 1 tsp fine sea salt
- 200 g cold unsalted butter, cubed
- 1/4 cup (60 ml) iced water, plus extra as needed
- 1 tsp white vinegar
For the beef filling
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- 500 g beef mince
- 2 tbsp plain flour
- 1 cup (240 ml) beef stock
- 2 tbsp tomato sauce (Australian-style)
- 1 tbsp Worcestershire sauce
- 1 tsp beef bouillon powder
- 1/2 tsp dried thyme
- 1 bay leaf
- 1/2 tsp freshly ground black pepper
For assembly
- 1 large egg, lightly beaten with 1 tbsp water
- 1 tbsp sesame seeds (optional)
Directions
- Make the pastry: Pulse flour, salt, and cold butter in a food processor until the mixture resembles coarse crumbs. Drizzle in the iced water and vinegar, then pulse just until the dough starts to clump. Turn out, shape into two discs, wrap in plastic, and chill for 20 minutes.
- Prepare the filling: Heat olive oil in a heavy saucepan over medium heat. Sauté the onion for 4 minutes until softened, then add the garlic and cook for 30 seconds. Add the beef mince and brown thoroughly, breaking it up with a spoon for 6 to 8 minutes.
- Build the gravy: Sprinkle the flour over the cooked beef and stir for 1 minute to cook out the raw taste. Pour in the beef stock, then add the tomato sauce, Worcestershire sauce, bouillon powder, thyme, bay leaf, and pepper. Simmer uncovered for 8 to 10 minutes until thickened enough to mound on a spoon. Remove the bay leaf and cool completely.
- Roll out two-thirds of the pastry on a floured surface to 3 mm thick and cut into four 14 cm rounds. Press each round into a greased 11 cm pie tin (or a muffin tin for smaller pies), trimming excess. Fill each shell with 2 to 3 heaped tablespoons of the cooled meat mixture.
- Roll out the remaining pastry and cut four 12 cm lids. Place a lid over each pie, press the edges firmly to seal, then crimp with a fork. Cut two small steam vents in the top of each pie and brush generously with the egg wash. Sprinkle with sesame seeds if using.
- Bake in a preheated 200°C (400°F) oven for 25 to 30 minutes, until the pastry is deep golden and the filling bubbles through the vents. Cool in the tins for 10 minutes, then carefully lift out and serve warm with tomato sauce on the side.
Cook’s Notes
- Keep the butter and water as cold as possible when making pastry for the flakiest, most tender crust.
- The filling must be completely cool before assembling; warm filling will melt the pastry and cause soggy bottoms.
- For an authentic Aussie touch, serve each pie with a generous squirt of tomato sauce (ketchup) squeezed on top rather than on the side.
- Dice chuck steak instead of mince for a chunkier, more traditional pub-style filling, simmering it for 45 minutes until fork-tender.
- Unbaked pies freeze beautifully for up to 2 months; bake from frozen, adding 10 minutes to the cooking time.
