Australian meat pie
Individual pies with a shortcrust base, beef in a thick gravy-style filling, and a puff pastry lid.
This Australian-style version pairs a shortcrust base with a puff pastry lid. The filling is made with minced beef, onion, stock, tomato sauce, and Worcestershire sauce; cool it before assembling the pies so it holds its shape.
Method
- 01
Soften the onion
Heat the olive oil in a saucepan and cook the chopped onion, stirring, until softened.
- 02
Brown the beef
Add the minced beef. Cook it, breaking it up with a spoon so that no large clumps remain.
- 03
Stir in the flour
Sprinkle the flour over the beef and stir it in. Cook for 1 minute, stirring continuously.
1 min - 04
Thicken the filling
Add the beef stock, tomato sauce, and Worcestershire sauce. Simmer gently for about 10 minutes, stirring to prevent sticking. Stir in the chopped parsley at the end.
10 min - 05
Cool the filling
Take the pan off the heat and let the filling cool before assembling the pies.
- 06
Assemble the pies
Preheat the oven to 200 °C. Use the shortcrust pastry to line the bases and sides of individual moulds. Divide the cooled filling among them, cover each pie with puff pastry, and press the edges to seal. Make small slits in the lids and brush them with the beaten egg.
- 07
Bake
Bake the pies at 200 °C for 10 minutes. Lower the temperature to 180 °C and bake for a further 20 minutes, until the pastry is well baked.
10 min - 08
Finish baking
Continue baking at 180 °C for 20 minutes, until the lids are golden and the pastry is well baked. Remove the pies from the oven.
20 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.