Australia / Main
Australian meat pie
A hand-sized pie with a thick beef filling: shortcrust base, puff lid, tomato sauce on top.
Ingredients
- Beef, finely diced or minced800 g
- Onion2
- Beef stock500 ml
- Flour3 tbsp
- Worcestershire sauce2 tbsp
- Tomato paste2 tbsp
- Shortcrust pastry500 g
- Puff pastry400 g
- Egg, for glazing1
- Tomato sauce, to serve100 ml
- Vegetable oil40 ml
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Brown the beef in batches so it does not release its juices, and set it aside.
Fry the onion until soft, stir in the flour and cook it two minutes.
Return the meat, add the stock, Worcestershire sauce and tomato paste and stew forty minutes, until thick.
Cool the filling completely, ideally in the fridge.
Line the tins with shortcrust, trim the edges and fill them with the cold filling.
Cover with rounds of puff pastry, seal the edges and cut a vent in the middle.
Glaze with egg and bake at 200 °C for twenty-five minutes, to a deep golden lid.
