Australian meat pie
Individual pies with a shortcrust base, beef in a thick gravy-style filling, and a puff pastry lid.
This Australian-style version pairs a shortcrust base with a puff pastry lid. The filling is made with minced beef, onion, stock, tomato sauce, and Worcestershire sauce; cool it before assembling the pies so it holds its shape.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Soften the onion
Heat the olive oil in a saucepan and cook the chopped onion, stirring, until softened.
Ready to continue when: The onion is soft and translucent, without becoming deeply browned.
- 02
Brown the beef
Add the minced beef. Cook it, breaking it up with a spoon so that no large clumps remain.
Ready to continue when: The beef has changed colour and has some lightly browned areas, with no large clumps.
- 03
Stir in the flour
Sprinkle the flour over the beef and stir it in. Cook for 1 minute, stirring continuously.
Ready to continue when: The flour is distributed through the beef and has cooked for 1 minute, with no visible dry patches.
1 min - 04
Thicken the filling
Add the beef stock, tomato sauce, and Worcestershire sauce. Simmer gently for about 10 minutes, stirring to prevent sticking. Stir in the chopped parsley at the end.
Ready to continue when: The filling has simmered for about 10 minutes and the sauce is thick; a spoon drawn through it leaves a brief trail.
10 min - 05
Cool the filling
Take the pan off the heat and let the filling cool before assembling the pies.
Ready to continue when: The filling no longer gives off visible steam and can be handled without softening the pastry.
- 06
Assemble the pies
Preheat the oven to 200 °C. Use the shortcrust pastry to line the bases and sides of individual moulds. Divide the cooled filling among them, cover each pie with puff pastry, and press the edges to seal. Make small slits in the lids and brush them with the beaten egg.
Temperature: 200 °C / 392 °FReady to continue when: Each pie is covered, the edges are sealed, the lids have slits, and their surfaces are coated with egg.
- 07
Bake
Bake the pies at 200 °C for 10 minutes. Lower the temperature to 180 °C and bake for a further 20 minutes, until the pastry is well baked.
Temperature: 200 °C / 392 °FReady to continue when: 10 minutes at 200 °C have elapsed and the pastry is beginning to colour.
10 min - 08
Finish baking
Continue baking at 180 °C for 20 minutes, until the lids are golden and the pastry is well baked. Remove the pies from the oven.
Temperature: 180 °C / 356 °FReady to continue when: The lids are golden and the pastry looks cooked and firm.
20 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.