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Delicious homemade meat pie with beef and potatoes in flaky pastry crust.

Australian Meat Pie

A classic Australian meat pie with a rich beef filling and a golden pastry that’s simple to make and sure to be a hit.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dinner, Main Course
Cuisine: Australian
Calories: 350
Ingredients Method Notes

Ingredients
  

Meat Pie Filling
  • 1 lb Ground beef Or minced beef
  • 1 medium Onion, chopped
  • 2 cloves Garlic, minced
  • 1 cup Beef broth or stock
  • 2 tbsp Tomato paste
  • 1 tbsp Worcestershire sauce For added flavor
  • 3 tbsp Flour or cornstarch To thicken
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 pinch Dried thyme
Pastry
  • 1 pkg Puff pastry For the lid
  • 1 pkg Shortcrust pastry For the base, or use puff for both
  • 1 large Egg For brushing on top

Method
 

Prepare the Filling
  1. Cook the onion in a little oil until soft, then add garlic for about 30 seconds.
  2. Add ground beef and cook until it is no longer pink, breaking it up as you go.
  3. Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
  4. Sprinkle flour over the beef mixture and stir it in, cooking for a minute to eliminate the raw flour taste.
  5. Pour in beef broth slowly while stirring, and let it simmer until thick, like a spoonable gravy.
  6. Allow the filling to cool completely.
Assemble and Bake
  1. Line your muffin tin or pie dish with the pastry, pressing gently into place.
  2. Spoon in the cooled filling, being careful not to overfill.
  3. Top with puff pastry and seal the edges with a fork.
  4. Brush the top with beaten egg for a golden finish.
  5. Bake at 400°F (200°C) for 20 to 25 minutes, or until golden.

Notes

For a crisp base, consider pre-baking the bottom pastry for about 8 minutes before adding the filling. Unbaked pies can be frozen on a tray until solid, then stored for later baking.