Aussie Meat Pie Recipe – Australian Special
The Aussie Meat Pie is a quintessential Australian comfort food, beloved for its hearty, savory filling encased in a flaky, golden pastry. This classic dish features a rich mixture of minced beef, onions, garlic, and vegetables, simmered in a flavorful gravy and nestled inside a tender pie crust. Often enjoyed at sports events, picnics, or as a satisfying meal on a chilly day, the Aussie Meat Pie combines convenience with indulgence, making it a staple of Australian cuisine. Whether served with a side of tomato sauce or enjoyed on its own, this pie embodies the warm, hearty spirit of Australian home cooking.
- Prep Time30 min
- Cook Time20 min
- Total Time50 min
Aussie Meat Pie Ingredients:
- For the Filling: 1 lb (450 g) beef mince (ground beef)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, grated
- 1/2 cup (120 ml) beef or chicken broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp soy sauce
- 1 tsp dried thyme
- 1/2 tsp paprika
- 1/4 cup (30 g) plain flour
- Salt and pepper to taste
- For the Pastry: 1 package (14 oz or 400 g) refrigerated pie crusts or homemade pie dough
- 1 egg, beaten (for egg wash)
How to make Aussie Meat Pie:
Prepare the Filling: In a large skillet or frying pan, cook 1 lb of beef mince over medium heat until browned. Break up the meat with a spoon as it cooks.
Add 1 finely chopped onion and 2 minced garlic cloves to the pan. Cook until the onion is softened and translucent.
Stir in 1 grated carrot and cook for another 2 minutes.
Mix in 2 tbsp of tomato paste, 1 tbsp Worcestershire sauce, 1 tsp soy sauce, 1 tsp dried thyme, and 1/2 tsp paprika. Stir well to combine.
Sprinkle 1/4 cup of plain flour over the mixture and cook for 1-2 minutes, stirring constantly to avoid lumps.
Gradually add 1/2 cup of beef or chicken broth, stirring continuously until the mixture thickens and becomes saucy.
Season with salt and pepper to taste. Remove from heat and let the filling cool.
Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare the Pastry: Roll out the refrigerated pie crusts or homemade pie dough on a floured surface. If using store-bought dough, follow package instructions for rolling out.
Assemble the Pies: Cut circles of dough to fit into your pie tins or muffin pans. Gently press the dough into the tins.
Spoon the cooled meat filling into the dough-lined tins, filling each about 2/3 full.
Cut additional circles of dough to place on top of the pies. Seal the edges by pressing with a fork or crimping with your fingers.
Brush the tops with a beaten egg for a golden, glossy finish. You can also cut a small slit in the top of each pie to allow steam to escape.
Bake the Pies: Place the pies on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling.
Cool and Serve: Allow the pies to cool slightly before serving. They can be enjoyed warm or at room temperature.
Recipe Notes:
Beef Mince: Use lean beef mince for a less greasy filling. For extra flavor, you can mix beef with a bit of pork mince.
Vegetable Variations: Feel free to add other vegetables like peas, corn, or mushrooms to the filling for added texture and flavor.
Thickening the Filling: Ensure the filling is thick enough to hold its shape when cut. If it’s too runny, simmer it a bit longer or add a small amount of cornstarch mixed with water.
Pastry Tips: For a crispier crust, chill the pie shells before baking. If using store-bought pastry, follow the package instructions for best results.
Egg Wash: Brushing the top with beaten egg gives the pie a beautiful, golden finish. For a more savory touch, you can add a pinch of salt or herbs to the egg wash.
Freezing: These pies freeze well. To freeze, assemble and bake them, then let cool completely before freezing. Reheat in the oven at 350°F (175°C) until heated through.
Serving: Serve with traditional tomato sauce, or try a side of mashed potatoes or a simple green salad for a complete meal.
