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Australian Meat Pie

Australia · Oceania

The Australian meat pie is a national icon — a hand-sized pastry shell packed with rich, meaty gravy filling and topped with a golden puff pastry lid. Eaten at football matches, bakeries, and petrol stations across the country, it is comfort food in its purest form. Best enjoyed with a squeeze of tomato sauce (ketchup) on top.

Prep Time

20 min

Cook Time

50 min

Servings

Difficulty

Medium

Ingredients

2 sheets shortcrust pastry
2 sheets puff pastry
500g minced beef
1 large onion, finely diced
2 cloves garlic, minced
2 tablespoons plain flour
1½ cups beef stock
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
Salt, pepper, and thyme
1 egg, beaten (for egg wash)

Instructions

1
Brown the mince in a hot pan, breaking it up well. Drain excess fat.
2
Add the onion and garlic and cook until softened.
3
Stir in the flour and cook for 1 minute.
4
Add the stock, Worcestershire sauce, tomato paste, thyme, salt, and pepper. Bring to a boil, then simmer for 15–20 minutes until thickened into a rich gravy. Allow to cool completely.
5
Preheat oven to 200°C/390°F. Grease 4 individual pie tins.
6
Line the tins with shortcrust pastry, pressing into the sides. Trim the edges.
7
Fill each pie case with the cooled meat filling.
8
Top with puff pastry circles, pressing the edges to seal. Brush with beaten egg.
9
Cut a small steam vent in each lid. Bake for 25–30 minutes until deeply golden.
10
Serve with tomato sauce (ketchup).

Chef's Tips

The filling must be completely cool before filling the pastry cases, otherwise the base will become soggy. Make the filling the night before for best results.