📝 About This Recipe
An iconic cornerstone of Australian culinary culture, this meat pie features a rich, savory beef gravy encased in a dual-pastry shell for the perfect structural integrity. The bottom is lined with sturdy shortcrust to prevent the dreaded 'soggy bottom,' while the top is crowned with a golden, buttery puff pastry that shatters upon the first bite. It is a nostalgic, comforting masterpiece that captures the heart of a Melbourne footy match or a coastal bakery lunch.
🥗 Ingredients
The Meat Filling
- 500 grams Ground Beef (lean, high-quality beef)
- 1 medium Yellow Onion (finely diced)
- 2 cloves Garlic (minced)
- 1.5 cups Beef Stock (low sodium preferred)
- 2 tablespoons Worcestershire Sauce (for depth of flavor)
- 1 tablespoon Tomato Paste (concentrated)
- 1 teaspoon Vegemite (optional, for authentic umami color and saltiness)
- 1/2 teaspoon Dried Oregano
- 2 tablespoons Cornstarch (mixed with 3 tbsp water to make a slurry)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Pastry and Assembly
- 2 sheets Shortcrust Pastry (thawed, for the pie bases)
- 2 sheets Puff Pastry (thawed, for the pie tops)
- 1 large Egg (beaten with a splash of water for egg wash)
- 1 tablespoon Olive Oil (for sautéing)
👨🍳 Instructions
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1
Heat the olive oil in a large skillet or heavy-based saucepan over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened and translucent.
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2
Add the ground beef to the pan, breaking it up with a wooden spoon. Cook until the beef is thoroughly browned and no longer pink.
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3
Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant and the paste has darkened slightly.
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4
Pour in the beef stock, Worcestershire sauce, Vegemite (if using), oregano, and black pepper. Bring the mixture to a gentle boil, then reduce heat to low.
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5
Simmer the beef mixture uncovered for 10-15 minutes to allow the flavors to meld and the liquid to reduce slightly.
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6
Whisk the cornstarch and water together in a small bowl to create a smooth slurry. Slowly pour this into the beef mixture while stirring constantly.
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7
Continue to simmer for another 2-3 minutes until the gravy is thick and glossy. Remove from heat and let the filling cool completely (this is vital to prevent soggy pastry).
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8
Preheat your oven to 400°F (200°C). Grease four individual pie tins (approx. 12cm diameter) lightly with butter or oil.
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9
Cut circles out of the shortcrust pastry sheets to line the bottom and sides of the tins. Press the pastry gently into the corners and trim any excess.
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10
Spoon the cooled meat filling into the pastry-lined tins, filling them almost to the top.
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11
Cut circles out of the puff pastry sheets slightly larger than the diameter of the tins. Brush the edges of the shortcrust pastry with a little egg wash.
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12
Place the puff pastry circles over the filling. Press the edges of the shortcrust and puff pastry together firmly with a fork to seal the pie.
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13
Cut a small slit in the center of each pie lid to allow steam to escape. Brush the entire top of the puff pastry generously with the egg wash.
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14
Place the pies on a baking tray and bake for 25-30 minutes, or until the pastry is puffed up and a deep golden brown.
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15
Remove from the oven and let stand for 5 minutes before removing from the tins. Serve hot.
💡 Chef's Tips
Always let your meat filling cool completely before adding it to the pastry; a hot filling will melt the fat in the dough and cause a soggy crust. Using two types of pastry is the secret to a professional pie: shortcrust for a strong base and puff for a light, flaky top. If you don't have Vegemite, a teaspoon of soy sauce or a crumble of a beef bouillon cube adds that essential dark color and salty kick. Don't overfill the pies, or the gravy will boil over and break the seal of your pastry lid. For a truly glossy finish, use only the egg yolk mixed with a teaspoon of milk for your egg wash.
🍽️ Serving Suggestions
Serve with a generous squeeze of classic tomato sauce (ketchup) on top—it's the Australian way! Pair with a side of creamy mashed potatoes and mushy peas for a 'Pie Floater' style meal. A crisp green garden salad with a simple vinaigrette helps cut through the richness of the pastry. Enjoy with a cold Australian lager or a glass of robust Shiraz. For a bakery-style experience, serve with a side of thick-cut potato wedges and sour cream.