Go Back
–+ servings
Print Recipe
No ratings yet

Classic Aussie Meat Pies

Prep Time40 minutes
Cook Time50 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Australian
Servings: 12 pies

Ingredients

  • 1 kg beef chuck, diced 1cm
  • 2 tbsp olive oil
  • 1 brown onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 500 mL beef stock
  • 1 tbsp Vegemite
  • 3 tbsp plain flour
  • 60 mL cold water
  • 4 sheets shortcrust pastry
  • 4 sheets puff pastry
  • 1 egg, beaten
  • Salt and pepper

Instructions

  • Heat oil in a heavy pot. Brown the beef in batches, 3 minutes per batch. Set aside.
  • Cook onion 5 minutes. Add garlic, tomato paste, Worcestershire, Vegemite. Stir 60 seconds.
  • Return beef. Add stock. Bring to a simmer. Cover. Simmer 1.5 hours until beef is tender.
  • Whisk flour with cold water in a small bowl until smooth. Stir into the simmering pot. Cook 5 minutes until thick. Cool completely.
  • Preheat oven to 200°C fan.
  • Cut shortcrust to fit pie tins. Fill with cooled beef mixture. Top with puff pastry. Crimp edges. Egg wash.
  • Cut a small steam vent in each top. Bake 25-30 minutes until puffed and deeply golden.
  • Serve with tomato sauce. Or HP. The eternal debate.