Classic Australian Meat Pie

Classic Australian Meat Pie

A savory and comforting dish, this iconic Australian meat pie features a rich beef filling enclosed in a golden, flaky pastry. Perfect as a snack, lunch, or dinner, it’s best enjoyed with a dash of tomato sauce (ketchup)

 

Ingredients:
1 lb (500g) beef chuck or ground beef

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon olive oil

2  to tablespoons Worcestershire sauce

1  tablespoon tomato paste

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

1 cup beef stock

1 tablespoon cornstarch mixed with 2 tablespoons water

2 sheets store-bought puff pastry

2 sheets store-bought shortcrust pastry

1 egg, beaten (for egg wash)

Directions:
Heat olive oil in a pan over medium heat. Sauté the onion and garlic until softened.

Add the beef and cook until browned. Stir in Worcestershire sauce, tomato paste, thyme, salt, and pepper.

Pour in beef stock and bring to a simmer. Stir in the cornstarch slurry and cook until thickened. Let the mixture cool.

Preheat the oven to 375°F (190°C). Grease a muffin tin or small pie tins.

Cut shortcrust pastry into circles and press into the tins. Fill with the beef mixture.

Cover with puff pastry, seal the edges, and brush with beaten egg.

Bake for 25-30 minutes, or until golden brown.

Serve hot with a dollop of tomato sauce (ketchup) on top.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 480 kcal | Servings: 4 pies