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Aussie Meat Pie

Name: Aussie Meat Pie
Prep time: PT30 minutes
Cook time: PT1 hour 15 minutes
Total time: PT1 hour 45 minutes + cooling time
Yield: 6
Cuisine: Australia
Ingredients: 500g undefined Beef mince (ground beef) (Choose a mince with around 15-20% fat for flavour.); 1 large undefined Brown onion (Finely diced.); 2 cloves undefined Garlic (Minced.); 400ml undefined Beef stock (Good quality stock will enhance the flavour.); 2 tbsp undefined Worcestershire sauce; 2 tbsp undefined Tomato paste; 2 tbsp undefined Plain flour (all-purpose flour); 1 tsp undefined Vegemite (This is the 'secret ingredient' for authentic umami depth. Do not skip!); to taste undefined Salt; to taste undefined Black pepper (Freshly ground is best.); 2 sheets undefined Shortcrust pastry (Store-bought or homemade. For lining the pie tins.); 2 sheets undefined Puff pastry (Store-bought or homemade. For the pie lids.); 1 undefined Egg (Beaten with 1 tbsp water for egg wash.); for serving undefined Tomato sauce (ketchup)

Classic

The iconic Australian meat pie - flaky pastry shell filled with rich, gravy-soaked beef mince. A staple at sporting events, bakeries, and a true taste of Australian comfort food.

準備時間30 minutes

調理時間1 hour 15 minutes

合計時間1 hour 45 minutes + cooling time

分量6

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Heat a large, heavy-based saucepan or pot over medium-high heat. Add the beef mince and cook, breaking it up with a spoon, until deeply browned and no pink remains. This browning is crucial for flavour. Drain off most of the excess fat, leaving about 1 tablespoon in the pan. Remove the browned mince from the pan and set aside.
⏱️ 10-12 minutes
2
Reduce the heat to medium. Add the finely diced brown onion to the same pan and sauté, stirring occasionally, until softened and translucent, about 8 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the plain flour and cook for 1 minute, stirring constantly, to cook out the raw flour taste.
⏱️ 10 minutes
3
Return the browned beef mince to the pan. Pour in the beef stock, Worcestershire sauce, and tomato paste. Add the Vegemite. Stir everything together well, ensuring the Vegemite and tomato paste are fully incorporated.
⏱️ 5 minutes
4
Bring the mixture to a simmer, then reduce the heat to low. Let it simmer gently, uncovered, for 30-40 minutes, stirring occasionally. The sauce should thicken considerably to a rich, gravy-like consistency. It should not be watery, but also not dry and crumbly. Taste and season generously with salt and freshly ground black pepper. Remove from heat and allow the filling to cool completely. This is vital for preventing the pastry from becoming soggy.
⏱️ 40 minutes + complete cooling time (at least 1 hour)
5
Preheat your oven to 200°C (180°C fan/400°F). Lightly grease 6 standard pie tins (approx. 12cm diameter). Line each tin with a sheet of shortcrust pastry, pressing it gently into the base and up the sides. Trim any excess pastry from the rim. Prick the base of each pastry case a few times with a fork to prevent puffing during baking.
⏱️ 15 minutes
6
Once the meat filling is completely cold, spoon it generously into each prepared shortcrust pastry case. The filling should come up to just below the rim of the pastry.
⏱️ 10 minutes
7
Cut circles or shapes from the puff pastry sheets to fit as lids for your pies. Place the puff pastry lids over the filling, pressing the edges firmly onto the shortcrust pastry rim to seal. Trim off any excess pastry. You can use a fork to crimp the edges if desired. Cut a small 'X' or slit in the centre of each lid to allow steam to escape. Brush the tops evenly with the prepared egg wash for a golden, glossy finish.
⏱️ 15 minutes
8
Place the pies on a baking tray and bake in the preheated oven for 25-30 minutes, or until the puff pastry is dramatically puffed, deeply golden brown, and crisp. The shortcrust base should also be cooked through. Let the pies rest for a few minutes before serving. Serve hot with a generous squeeze of tomato sauce (ketchup) directly onto the pie – the authentic Aussie way!
⏱️ 25-30 minutes

調理履歴を記録する

💡 プロのコツ

✓Ensure the meat filling is completely cold before assembling the pies. This is the most crucial step to prevent a soggy bottom.
✓Using shortcrust pastry for the base and puff pastry for the lid provides the perfect texture contrast.
✓Don't be tempted to omit the Vegemite; it adds a unique savoury depth that defines an authentic meat pie.
✓These pies are traditionally eaten by hand, making them perfect for picnics or watching sports.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a pinch of chilli flakes to the filling for a spicy kick.
For a curry pie, add curry powder and a little diced apple to the filling.
Make mini 'party pies' using smaller tins or muffin trays.
Experiment with other fillings like steak and mushroom, or chicken and vegetable.