Aussie Meat Pie
Australia's national hand pie: minced beef simmered in a rich gravy, packed into crisp pastry and baked golden. Flaky outside, savory and saucy inside. Store-bought pastry makes it easy at home — serve with ketchup for the true Aussie way.
Ingredients
- Ground beef500 g
- Onion · diced1
- Beef stock1.5 cups
- Tomato ketchup2 tbsp
- Worcestershire sauce1 tbsp
- Flour · to thicken2 tbsp
- Cooking oil1 tbsp
- Salt & pepper · to taste
- Pastry
- Shortcrust pastry · for the base, store-bought1 sheet
- Puff pastry · for the lid, store-bought1 sheet
- Egg wash · for glaze1
Steps
- ⏲ 6 min
Heat the oil and cook the onion, then add the ground beef and brown it.
- ⏲ 8 min
Sprinkle in the flour, then add the stock, ketchup, and Worcestershire and simmer until thick. Season and let it cool.
- ⏲ 3 min
Heat the oven to 200C/400F. Line muffin or pie tins with the shortcrust and fill with the cooled beef.
- ⏲ 3 min
Top with puff pastry lids, press the edges to seal, cut a slit in each, and brush with egg wash.
- ⏲ 30 min
Bake at 200C/400F until the pastry is golden and puffed, 25-30 minutes.
- ⏲ 5 min
Cool slightly, lift from the tins, and serve with tomato ketchup.
Tips & Variations
Variations
- Steak & cheese: Add cheese over the filling.
- Curry pie: Stir curry powder into the filling.
- Sausage rolls: Roll the same filling in puff pastry into logs.
- Party pies: Make them small for bite-size pies.
Tips
- Cool the filling fully before filling so the pastry doesn't go soggy.
- Simmer the filling thick so it doesn't leak and cuts cleanly.
- Shortcrust base and puff lid is the classic combo.
- Cut a slit in the lid so steam escapes and it puffs evenly.
- Serve hot with tomato ketchup, the Aussie way.
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