Meat Pie
The Australian meat pie is the country's most recognized food — an individual beef and gravy pie sold at football grounds, corner bakeries, and petrol stations throughout Australia. Eaten handheld with tomato sauce on top, it became central to Australian working-class food culture in the late nineteenth century. The double pastry construction is the defining feature: a shortcrust base that holds firm and a puff pastry lid that rises and crisps in the oven. The filling must be thick — a proper gravy rather than a broth. Flour cooked into the mince and stock creates the correct consistency: the filling should hold its shape when cut, not run. This is what separates a good pie from a wet one. The sauce-to-meat ratio and the brief resting time before slicing are equally important.
Rich in protein
Filling and nutritious
Can be frozen
Great for meal prep
Traditional recipe
Authentic taste
Ingredients 4 servings
- 375 g ready-made shortcrust pastry
- 250 g ready-made puff pastry
- 500 g lean beef mince
- 1 medium onion (about 150 g), finely diced
- 2 garlic cloves, minced
- 250 ml beef stock
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 tbsp plain flour
- 1 egg, lightly beaten, for brushing
- 1 tsp fine salt
- 1/2 tsp ground black pepper
How to make it
- 1Preheat the oven to 200°C (180°C fan).
- 2Heat a drizzle of oil in a large frying pan over medium-high heat, add the onion and garlic and cook for 3-4 minutes until softened.
- 3Add the beef mince and cook, breaking it up with a spoon, for 6-8 minutes until browned all over.
- 4Stir in the flour, cook for 1 minute, then add the stock, tomato paste, Worcestershire sauce, salt, and pepper; stir to combine.
- 5Simmer over medium heat for 12-15 minutes, stirring occasionally, until the gravy thickens to coat the back of a spoon — the filling should be moist but not runny; remove from heat and cool for 15 minutes.
- 6Roll out the shortcrust pastry and cut 4 circles to line 4 individual pie tins (about 12 cm diameter); press into the tins and prick the bases with a fork.
- 7Divide the filling evenly between the tins, top with puff pastry lids, press the edges to seal, and brush with beaten egg.
- 8Bake for 25-30 minutes until deep golden and the lids are puffed and crisp; rest for 5 minutes then serve with tomato sauce.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
