📝 About This Recipe
An iconic pillar of Australian street food culture, this classic meat pie features a rich, savory beef gravy encased in a dual-pastry shell. We use a sturdy shortcrust base to prevent the 'soggy bottom' and a golden, buttery puff pastry lid for that signature flaky crunch. It is the ultimate comfort food, traditionally enjoyed at footy matches or local bakeries with a generous squeeze of tomato sauce.
🥗 Ingredients
The Meat Filling
- 500 grams Lean Ground Beef (high quality mince)
- 1 Yellow Onion (finely diced)
- 2 cloves Garlic (minced)
- 1.5 cups Beef Stock (reduced sodium preferred)
- 2 tablespoons Worcestershire Sauce (for umami depth)
- 1 tablespoon Tomato Paste
- 2 tablespoons Cornstarch (mixed with 3 tbsp water to make a slurry)
- 1 teaspoon Vegemite (optional, for authentic color and saltiness)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Pastry Shells
- 2 sheets Shortcrust Pastry (thawed, for the pie bases)
- 2 sheets Puff Pastry (thawed, for the pie tops)
- 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 up any large chunks with a wooden spoon.
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2
Add the diced onions 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 tomato paste, Worcestershire sauce, and Vegemite (if using), coating the meat evenly.
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4
Pour in the beef stock and black pepper. Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 10-15 minutes to let the flavors meld.
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5
Slowly stir in the cornstarch slurry. Continue to simmer for another 2 minutes until the gravy is thick, glossy, and coats the meat heavily. Remove from heat and let the filling cool completely (this is vital to prevent pastry melting).
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6
Preheat your oven to 400°F (200°C). Lightly grease a 6-hole jumbo muffin tin or individual pie tins.
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7
Cut circles out of the shortcrust pastry that are slightly larger than the diameter of your pie tins. Press them gently into the bottoms and up the sides of the tins.
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8
Divide the cooled meat filling equally among the pastry-lined tins, filling them almost to the top.
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9
Cut circles out of the puff pastry sheets to fit the tops of the pies. Brush the edges of the bottom shortcrust pastry with a little water or egg wash.
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10
Place the puff pastry lids over the filling. Press the edges together with a fork or your fingers to crimp and seal the pies tightly.
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11
Poke a small slit in the center of each lid to allow steam to escape. Brush the tops generously with the beaten egg wash for a golden finish.
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12
Bake for 25-30 minutes, or until the pastry is puffed and a deep golden brown.
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13
Allow the pies to rest in the tin for 5 minutes before carefully removing them. This helps the pastry set so they can be eaten by hand.
💡 Chef's Tips
Always let your meat filling cool to room temperature before filling the pastry to avoid a 'soggy bottom.' Using two types of pastry is the secret—shortcrust for structural integrity and puff for the light, crispy top. If you don't have Vegemite, a teaspoon of soy sauce or a beef bouillon cube provides a similar salty depth. Don't overfill the pies; leaving a tiny bit of headspace prevents the gravy from bubbling out and breaking the seal. For an extra-glossy crust, brush the egg wash on twice, 10 minutes apart during the baking process.
🍽️ Serving Suggestions
Serve hot with a generous 'dead horse' (Australian slang for tomato sauce/ketchup) on top. Pair with a side of creamy mashed potatoes and mushy peas for a 'Pie Floater' style meal. A cold Australian lager or a crisp Ginger Beer balances the richness of the beef perfectly. Serve alongside a simple garden salad with a vinaigrette to cut through the buttery pastry. For a true bakery experience, serve in a paper bag for easy handheld eating.