📝 About This Recipe
An iconic staple of Australian culture, this meat pie features a rich, umami-packed gravy surrounding tender minced beef, all encased in a dual-pastry shell. The secret lies in the contrast between the sturdy shortcrust base and the shatteringly crisp puff pastry lid. It’s a comforting, savory masterpiece that brings the spirit of a Melbourne footy match or a coastal bakery right into your kitchen.
🥗 Ingredients
The Beef Filling
- 500 grams Lean Ground Beef (high quality, at least 90% lean)
- 1 Yellow Onion (finely diced)
- 2 cloves Garlic (minced)
- 1.5 cups Beef Stock (low sodium preferred)
- 2 tablespoons Worcestershire Sauce (for deep savory flavor)
- 1 tablespoon Tomato Paste
- 1 Beef Bouillon Cube (crumbled, for extra depth)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Cornstarch (mixed with 3 tbsp water to make a slurry)
The Pastry Shells
- 2 sheets Shortcrust Pastry (thawed, for the base and sides)
- 2 sheets Puff Pastry (thawed but cold, for the lids)
- 1 Egg (beaten with a splash of water for egg wash)
👨🍳 Instructions
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1
In a large skillet or heavy-based saucepan, heat a drizzle of oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon into fine crumbles.
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2
Add the diced onion and garlic to the beef. Sauté for 3-4 minutes until the onions are translucent and fragrant.
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3
Stir in the beef stock, Worcestershire sauce, tomato paste, crumbled bouillon cube, and black pepper. Bring the mixture to a gentle boil.
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4
Reduce the heat to low and simmer uncovered for 10-15 minutes. This allows the flavors to meld and the liquid to reduce slightly.
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5
Whisk the cornstarch and water together in a small bowl, then pour it into the beef mixture while stirring constantly. Simmer for another 2 minutes until the gravy is thick and glossy.
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6
Crucial Step: Remove the meat filling from the heat and let it cool completely. Placing hot filling into raw pastry will result in a 'soggy bottom'.
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7
Preheat your oven to 400°F (200°C). Lightly grease four individual pie tins (roughly 5 inches in diameter).
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8
Cut circles from the shortcrust pastry large enough to line the bottom and sides of the tins. Press the pastry gently into the corners and trim any excess.
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9
Divide the cooled beef filling equally among the four pastry-lined tins, filling them almost to the brim.
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10
Cut circles from the puff pastry that are slightly larger than the diameter of the tins. These will be your lids.
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11
Brush the edges of the shortcrust pastry with a little water or egg wash, then place the puff pastry lids on top. Press the edges together with a fork or your fingers to create a tight seal.
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12
Brush the tops of the pies generously with the beaten egg wash. Cut a tiny slit in the center of each lid to allow steam to escape.
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13
Place the pies on a baking sheet and bake for 25-30 minutes, or until the pastry is puffed and a deep golden brown.
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14
Remove from the oven and let the pies rest in their tins for 5 minutes before carefully removing them. This helps the filling set slightly so it doesn't run everywhere.
💡 Chef's Tips
Always use two types of pastry: shortcrust for the base provides structural integrity, while puff pastry on top gives that signature bakery crunch. Ensure your meat filling is cold before assembly; if it's warm, it will melt the fat in the pastry and prevent it from flaking. For a deeper color and richer flavor, add a teaspoon of Vegemite or dark soy sauce to the gravy. Don't overwork the pastry; handle it as little as possible to keep it light and tender. If you don't have individual pie tins, you can make one large family-sized pie, increasing the baking time by 10-15 minutes.
🍽️ Serving Suggestions
The 'Aussie Way': Serve hot with a generous squeeze of tomato sauce (ketchup) on top. Pair with a side of creamy mashed potatoes and mushy peas for a 'Pie Floater' style meal. A crisp, cold Australian Lager or a glass of Shiraz cuts through the richness of the beef perfectly. Serve alongside a simple garden salad with a sharp vinaigrette to balance the savory flavors. For a true bakery experience, serve in a paper bag for a handheld snack on the go.