australian meat pie

Recipe video above. Aussies love a good meat pie. We love the hand-held ones because we get the whole thing to ourselves. But when you&#39;ve got sharing vibes, this Family-size Meat Pie is the one you pull out. Shortcrust base, slow cooked fall-apart chunks of beef smothered in a rich gravy with a golden puff pastry lid.It&#39;s knee-shatteringly good comfort food!Workflow - I usually make the filling the day before, then refrigerate overnight. Then I do everything else on the day of serving.

Family Meat Pie

800 grams/ 1.6lb chuck beef

salt

tsp pepper

olive oil (, plus more as needed (or vegetable

/ 2tbsp unsalted butter

/ 7 oz mushrooms (, smallish, halved (larger ones quartered))

onion

garlic (, minced)

celery (,

carrot (, halved, 1cm/0.4" slices (quarter very thick end if needed))

milliliters / 11 oz Guinness ((Note 2))

beef stock (, homemade

water

tsp salt

tsp black pepper

tbsp flour

/ 4 tbsp unsalted butter (, softened)

quantity shortcrust pastry

puff pastry (, for lid (Note 6))

egg (, lightly whisked)

Ketchup or Aussie Tomato Sauce (, for serving)

Preheat oven to 180°C/350°F (160°C fan).

Brown beef: Sprinkle beef with 3/4 tsp salt and 1/2 tsp pepper. Heat oil in a large heavy based pot over high heat. Brown beef aggressively in 2 to 3 batches (do not crowd pot, else it gets watery instead of browning). Then remove beef into a big bowl.

Wipe down pot: Wipe pot clean of burnt bits, if needed.

Cook bacon: Cool pot, add bacon. Place pot back onto medium heat. When you see some fat starting to melt, turn heat up to medium high and cook bacon until golden. Then remove into bowl with beef.

Cook mushrooms: Melt 30g/ 2tbsp butter in the pot. Cook mushrooms until golden with a pinch of salt and pepper. Remove into separate bowl with slotted spoon.

Cook other vegetables: Add onion, garlic, carrot and celery then cook for 5 minutes until onion is soft and sweet, not too golden.  Add oil if needed, but bacon fat + residual butter should be enough.

Oven slow cook: Add beef, bacon, Guinness, water, stock, 1/4 tsp salt and 3/4 tsp pepper. Stir then bring to simmer. Cover with lid, then transfer to oven for 1 hour.

Add mushrooms, then continue cooking in the oven for a further 1 hour. Meat should be starting to be tender at this stage.

Stove reduce: Remove pot from oven. Remove lid, then simmer on low heat for 20 minutes to reduce sauce. Meat should now be &quot;fall-apart-tender&quot; but just holding form (not disintegrating).

Sauce thickener (Beurre Manié - Note 4): Mix together butter and flour until smooth.

Thicken sauce: Stir Beurre Manié into sauce. Once melted, leave on the stove for another 2 minutes. Sauce should be thicker than a normal stew, like a honey consistency. Sauce will not thicken any more in oven, so make it exactly what you want - Note 7. Also, there will be more sauce than you expect for a pie - some gets absorbed by pastry (but won&#39;t make it soggy).

Cool: Cover pot with lid, then let it cool completely, preferably overnight. (Note 8)

Thicken Sauce and Cool:

Shortcrust base: Make and blind bake Shortcrust Pastry per that recipe using a 23cm/9” pie dish, whether using homemade or store bought. Then let it cool for at least 15 minutes (stays crispier).

Preheat oven: Turn oven up to 200°C/390°F (180°C fan).

Fill pie: Bring filling to room temp, do not use fridge cold. (Note 9) Fill pie with filling (use it all, pack it in a level surface or have slight mound).

Puff pastry lid: Partially thaw puff pastry (do not cut). Brush lip of pie crust base with egg, then top with puff pastry sheet. Trim excess with scissors, press to adhere to edges. Then press the tip of a fork around the edge to make little crimps (to further adhere + decorative).

Egg wash: Brush top with remaining whisked egg, then make a 2.5cm / 1&quot; X incision in middle to allow steam to escape (stops lid doming).

Bake: Bake 45 - 50 minutes until top is super golden. Rest 5 minutes. Brag in comments below that you made this magnificent pie. Save Nagi a slice. Then serve remainder with ketchup or Aussie tomato sauce!

Assemble and bake:

Recipe video above. The great Australian meat pie - made at home! Buttery shortcrust base filled with slow cooked fall apart chunky beef smothered in a rich gravy, topped with puff pastry. Legendary! {See notes for beef mince version}Also see the Family Size Meat Pie, mini Party Pies and Sausage Rolls!

Aussie Meat Pie recipe

batches homemade shortcrust pastry

frozen shortcrust pastry sheets, thawed ((300 grams/10 ounces))

refrigerated pie crusts (US/Can)

puff pastry

beef

salt & pepper

olive oil

onion (, diced)

tbsp flour (, plain/all purpose)

tomato paste

Worcestershire sauce

bay leaves

Sprinkle beef with 1/2 tsp salt and pepper.

Heat 1 tbsp oil in a large heavy based pot over high heat. Add 1/3 of the beef and brown aggressively all over, then remove. Repeat with remaining beef, adding more oil if needed.

Turn stove down to medium high. Add garlic and onion, cook 3 minutes.

Add flour, stir through.

Slowly add beef stock while stirring constantly. Once flour is dissolved, add wine, tomato paste, Worcestershire, pepper and bay leaves.

Return beef into pot, cover with lid, adjust heat so it's simmering gently.

Simmer 1 hr 45 minutes. Remove lid, increase heat slightly and simmer 30 - 45 minutes, stirring regularly, or until beef is fork tender and liquid reduces down to a thickish gravy, just about covering beef (see video). Do not reduce liquid too much - thickens more as it cools &amp; in pie.

Remove from stove, cover and cool filling (I usually leave overnight).

Filling:

Preheat oven to 180C/350F.

Cut out 6 rounds from the shortcrust pastry, then drape pastry into pie tins - don't stretch and pull pastry, causes shrinkage. (Notes 1 &amp; 6)

Place pies on tray. Top each pie with large sheets of parchment / baking paper and fill with pie weights (Note 7).

Bake 20 minutes, remove, then use paper overhang to carefully remove pie weights.

Return crusts into oven for 5 minutes or until base is light golden and dry (can skip, Note 8).&nbsp;Remove from oven.

Pastry:

Fill pies with cooled filling, push down to fill. Should be slightly mounded.

Cut rounds from partially thawed puff pastry - cut them slightly larger than the edge of the cooked pastry bases.

Brush edge of pie crusts with egg, then place lid on filling, pressing edges to seal puff pastry to the shortcrust pastry.

Brush lids with egg, then cut a 1cm / 0.5" incision in the middle using a small knife.

Bake 30 minutes or until deep golden and puffed.

Devour hot and fresh, topped with tomato sauce or ketchup if desired!

Assemble pies:

This Australian meat pie recipe is a modern version of an age old favourite.

Australian Meat Pie Recipe

ready-rolled shortcrust pastry, thawed

beef (beef mince) ((750 grams))

oz diced tomatoes (tinned is fine) ((400 grams))

garlic, crushed

onion,

egg, whisked

beef stock

gravy powder

salt and pepper,

Preheat oven to 400 degrees Fahrenheit (200 degrees Celcius).

Cut two x 6 inch (14cm) circles from each of 6 sheets of pasty. These will form the pie bases.

Cut four x 4 inch circles from each of 3 sheets of pastry. These will form the pie tops.

Line the base and sides of 12 x ¾ cup-capacity large muffin pan holes with the pastry bases.

Place the muffin pan in the freezer for approx 10 minutes.

In a large saucepan, heat oil over a medium heat, then add garlic and onion. Cook for 5 minutes, or until the onion is soft.

Add in the tomato paste and cook - while stirring - for another minute.

Increase heat to high, then add the ground (minced) beef.

Remove the muffin pan from the freezer and pop into the oven for approximately 8 minutes, or until golden brown.

Cook for 8 minutes or until browned, stirring occasionally.

Remove muffin pan from the oven and set aside. Increase oven temperature to 430 degrees Fahrenheit (220 degrees Celcius).

Add beef stock and diced tomatoes to the mixture on the stove, and bring mixture to the boil. Sprinkle in the gravy powder, and salt and pepper to taste, and mix well.

Reduce heat to medium-low, and simmer for 10 minutes, or until mixture has thickened slightly.

Fill each pastry case approx ¾ full with the ground (minced) beef mixture.

Place the round pastry pie tops onto the meat mixture. Pinch lightly in a few places around each pie to lightly secure the pastry top to the sides.

Brush each pie top lightly with whisked egg, then pierce the top so steam can escape while baking.

Bake for approx 12 minutes, or until the top of each pie is crisp and golden.

Serve immediately while hot. Australians always add tomato sauce to the top of their meat pies!

looking for a mince and kidney pie recipe with flakey pastry

Always very nice pie for my family. We don't like option pea - instead try mix mushroom.

I have a few 'Aussie' friends living here and have invited them to celebrate their national independence day with us this coming weekend. I made your Australian pies last night to try them out, and they're perfect (and easy - which is even more perfect!). Thank you. BTW: Do you have a dessert recipe that is typically Australian?

Mate, these are little ripper aussie meat pies!  Me and Sheila are going to make these every week now.

https://www.youtube.com/watch?v=sVLjh-P-5bc

Learn how to make these delicious meat pies at home.

Australian Meat Pies

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Top 3 australian meat pie recipes from across the web

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Family Meat Pie

Aussie Meat Pie recipe

Australian Meat Pie Recipe

The most viewed australian meat pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine