Australian Meat Pie
The iconic Australian meat pie — rich beef mince in savoury gravy enclosed in a golden, flaky pastry shell.
About This Recipe
The Australian meat pie is so culturally significant that it has been called Australia's national dish. Found at every sporting event, bakery and service station across the country, the humble pie holds a deep place in Australian identity. A proper meat pie features a crisp shortcrust base, a tender beef mince filling in thick, well-seasoned gravy, and a puff pastry lid that shatters satisfyingly with each bite.
Ingredients
Serves 6
- 500 gbeef mince(regular fat content, not lean)
- 1onion(finely diced)
- 2garlic cloves(minced)
- 250 mlbeef stock
- 2 tbsptomato paste
- 2 tbspWorcestershire sauce
- 1 tbspsoy sauce
- 2 tbspplain flour
- 1 tspdried thyme
- salt and pepper(to taste)
- 2 sheetsshortcrust pastry(store-bought or homemade)
- 2 sheetspuff pastry(for the lids)
- 1egg(beaten, for egg wash)
Instructions
- 1
Make and cool the filling
Cook onion in a little oil over medium heat for 5 minutes. Add garlic and beef mince, breaking it up, and brown well. Stir in flour, then add tomato paste, Worcestershire, soy sauce, thyme and beef stock. Simmer for 20 minutes until thick and glossy. Season generously. Cool completely.
The filling must be completely cool before going into the pastry or it will make the base soggy.
- 2
Prepare the cases
Preheat oven to 200°C (180°C fan). Cut shortcrust pastry into circles and press into greased muffin tins or individual pie tins. Blind bake for 8 minutes until just set.
- 3
Fill and lid
Spoon the cooled filling into the pastry cases. Cut puff pastry into circles slightly larger than the tin tops. Brush the pastry edges with egg wash, place lids over the filling and press to seal. Brush tops with egg wash. Cut a small steam vent in each lid.
- 4
Bake and serve
Bake for 25–30 minutes until the puff pastry lids are deeply golden and the bases are crisp. Serve hot with tomato sauce (ketchup) on top — this is non-negotiable in Australia.
Pro Tips
- →
Cool the filling completely — hot filling creates steam that makes the pastry soggy.
- →
Brush egg wash right before baking, not earlier, for the best golden colour.
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Use a good beef stock — the filling's depth of flavour depends on it.
Variations
- •
Chunky Beef Pie: replace mince with slow-braised beef chuck for a more premium, chunk-filled pie.
- •
Beef and Mushroom: add 200g sliced mushrooms to the filling for earthy depth.
Storage
Refrigerate for up to 3 days. Reheat in the oven at 180°C for 15 minutes to restore crispness. Freeze baked pies for up to 2 months.
History & Origin
The Australian meat pie is believed to have arrived with British settlers in the early 1800s. By the mid-20th century, the four-and-twenty pie had become a sporting icon. Australians eat approximately 270 million pies per year.
Frequently Asked Questions
Can I use store-bought pastry?
Absolutely — quality store-bought shortcrust and puff pastry produces excellent results and saves considerable time.
Is it supposed to have tomato sauce on top?
In Australia, yes — squeezing tomato sauce (ketchup) on top is traditional and considered essential by most Australians.
Nutrition Facts
Per serving (400g / 14.1 oz) · 6 servings total
Time Summary
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