Aussie Meat Pie
Australia's iconic handheld pie - flaky puff pastry encasing a rich, savory beef mince filling in a thick gravy. Perfect for a hearty meal or a game day snack.
🧂 Ingredients
- 500g Beef mince (ground beef)(Choose a mince with around 15-20% fat for best flavor and texture.)
- 1 large Brown onion(Finely diced.)
- 2 cloves Garlic(Minced.)
- 400ml Beef stock(Good quality beef stock or broth.)
- 2 tbsp Worcestershire sauce(Adds depth and umami.)
- 2 tbsp Tomato paste(For richness and color.)
- 2 tbsp All-purpose flour(To thicken the gravy.)
- 1 tsp Vegemite(Optional, but highly recommended for authentic Australian flavor and umami.)
- 2 sheets Shortcrust pastry(Store-bought or homemade, enough to line 6 individual pie tins (approx. 12cm diameter).)
- 2 sheets Puff pastry(Store-bought or homemade, enough to cover 6 individual pie tins.)
- 1 Egg(Beaten with 1 tbsp water for egg wash.)
- to taste Salt and black pepper
- 1 tbsp Vegetable oil
- for serving Tomato sauce (ketchup)
👨🍳 Instructions
- 1
Heat vegetable oil in a large, heavy-based saucepan or Dutch oven over medium-high heat. Add the beef mince and cook, breaking it up with a spoon, until well browned all over. This browning is crucial for flavor. Drain off any excess fat and set the browned mince aside.
⏱️ 10-12 minutes - 2
Add the finely diced brown onion to the same pan (no need to clean it). Sauté the onion over medium heat, stirring occasionally, until softened and translucent, then continue cooking until it starts to turn golden brown and sweet. Add the minced garlic and cook for another minute until fragrant.
⏱️ 8-10 minutes - 3
Sprinkle the flour over the onions and garlic. Stir well and cook for 1-2 minutes, allowing the flour to cook out and coat the vegetables. This forms a roux that will thicken the gravy.
⏱️ 2 minutes - 4
Gradually pour in the beef stock, whisking constantly to prevent lumps. Stir in the Worcestershire sauce, tomato paste, and Vegemite (if using). Bring the mixture to a simmer.
⏱️ 3 minutes - 5
Return the browned mince to the pan. Stir everything together. Reduce the heat to low, cover the pan, and let the filling simmer gently for at least 30-40 minutes, or until the gravy has thickened considerably and the flavors have melded. Stir occasionally to prevent sticking. Season with salt and pepper to taste. The consistency should be thick enough to coat the back of a spoon without running off easily.
⏱️ 30-40 minutes - 6
Remove the filling from the heat and let it cool completely. This is a critical step; hot filling will melt the pastry. You can speed this up by transferring it to a shallow dish and refrigerating.
⏱️ At least 1 hour (or overnight) - 7
Preheat your oven to 200°C (400°F, Gas Mark 6). Lightly grease 6 individual pie tins (around 12cm/5-inch diameter).
- 8
Roll out the shortcrust pastry sheets slightly if needed. Cut circles to line the base and sides of each pie tin, pressing firmly into the corners. Trim any excess pastry.
⏱️ 10 minutes - 9
Spoon the cooled beef filling generously into each pastry-lined tin, filling them almost to the top.
⏱️ 5 minutes - 10
Roll out the puff pastry sheets. Cut circles slightly larger than the top of your pie tins. Place a puff pastry lid over each filled pie. Crimp the edges firmly to seal, using a little water if needed. Trim any excess puff pastry. Cut a small slit or 'vent' in the center of each puff pastry lid to allow steam to escape during baking.
⏱️ 10 minutes - 11
Brush the tops of the pies evenly with the beaten egg wash. This will give them a beautiful golden sheen.
⏱️ 2 minutes - 12
Place the pies on a baking tray. Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed, golden brown, and crisp, and the filling is bubbling hot.
⏱️ 25-30 minutes - 13
Carefully remove the pies from the oven. Let them cool in the tins for a few minutes before gently removing them. Serve hot, with a generous squeeze of tomato sauce (ketchup) on top. Enjoy your authentic Aussie Meat Pie!
⏱️ 5 minutes
💡 Pro Tips
- ✓Ensure the beef filling is completely cold before assembling the pies. This prevents the pastry from becoming soggy and ensures a crisp base.
- ✓Using shortcrust pastry for the base provides a sturdy foundation that holds the gravy well, while puff pastry on top offers a light, flaky finish.
- ✓Vegemite, while strong on its own, adds a complex savory depth (umami) to the gravy that is characteristic of traditional Australian meat pies.
- ✓Don't skip the steam vent in the puff pastry lid; it prevents the pastry from bursting unevenly.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Curry Pie: Add curry powder and a pinch of chili flakes to the mince mixture.
- Pepper Steak Pie: Replace some of the mince with diced steak and add cracked black pepper.
- Party Pies: Use mini muffin tins or patty pans for smaller, bite-sized versions.