Aussie Meat Pie

Name: Aussie Meat Pie
Total time: 1 h 20 min
Yield: 2
Cuisine: Australian
Ingredients: 300g Minced (ground) beef; 1 (150g) Onion, finely chopped; 2 cloves (10g) Garlic, minced; 250ml Beef stock; 15ml Worcestershire sauce; 15g Tomato paste; 20g Plain flour; 1 sheet (about 250g) Shortcrust pastry; 1 sheet (about 250g) Puff pastry; 1 Egg, beaten; 15ml Neutral oil; to taste Salt and black pepper

The hand-sized icon of the Australian bakery and footy game: a shortcrust shell of thick, savoury minced-beef gravy under a golden puff-pastry lid, eaten hot with a squiggle of tomato sauce.

Fonte

Receita de Australian bakery tradition · 🏺 Tradicional · The quintessential Australian and New Zealand bakery pie

Australian bakery classic — The hand-held meat pie is so central to Australian food culture it's been called the country's 'national dish', sold at every bakery, service station and sporting ground. It is traditionally a plain minced-beef-and-gravy pie eaten with tomato sauce.

Contexto na Wikipédia ↗

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Backyard Chef OnePotChefShow Darren - WineRelique

⏱ 80 min🍽 2 porções🔥 560 kcal🇦🇺 Austrália

Modo de preparo

Warm the oil in a pan and cook the onion and garlic over medium heat for 4 minutes until soft.
Add the beef mince and brown it well, breaking up the lumps, until no pink remains and any liquid has cooked off.
Stir in the tomato paste and Worcestershire sauce and cook 1 minute, then sprinkle over the flour and stir for another minute.
Pour in the beef stock, stirring, and simmer 10–15 minutes until the gravy is very thick — thick enough to hold its shape on a spoon.
💡 A runny filling is the number-one meat-pie failure: it soaks the base to a soggy mess and floods out when you bite in. Reduce it until it's almost paste-thick. Season well, then cool completely.
Season the cooled filling generously with salt and pepper. It must be cold before it goes into the pastry.
Heat the oven to 200°C. Cut the shortcrust to line two individual pie tins (about 10cm), pressing it into the base and sides.
Spoon the cold filling into the shells, mounding it slightly but not overflowing.
Cut puff-pastry lids a little larger than the tins. Brush the shortcrust rims with beaten egg, lay the lids on and press the edges together to seal.
Trim the overhang, crimp the edges with a fork, and cut a small steam hole in the centre of each lid. Brush the tops with egg.
💡 The steam vent matters — without it, trapped steam puffs the lid off or makes it soggy underneath. The egg wash is what gives that deep bakery-gold shine.
Bake 25–30 minutes, until the puff lid is well risen and deep golden and the base is cooked through.
Rest the pies 5 minutes in the tins — the filling is lava-hot — then serve with a generous squiggle of tomato sauce.

💡 Dicas

Beginner's mistake: hot or runny filling. Both make the base soggy and the pie collapse. Cook the gravy down thick and chill it before assembling — this is the single biggest fix.
No pie tins? Use a muffin tray for smaller party pies, or a single dish for one big family pie — just add 10 minutes to the bake for the larger one.
Traditional pies use only beef and gravy — no vegetables. If you want to stretch it, finely diced carrot and a handful of peas cooked into the filling is a common home tweak.