Aussie Meat Pie Recipe – Australian Special
Discover this Aussie meat pie recipe, a beloved handheld beef pie that’s a national icon down under. Filled with slow-simmered beef—either chunky or minced—in a rich gravy filling, and cocooned in a mix of buttery shortcrust base and flaky puff pastry top, it’s iconic Australian comfort food best enjoyed warm with tomato sauce on the side.
- 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:
To prevent soggy bottoms, blind bake crust before filling—it ensures a crisp, sturdy base.
For ease and enhanced flavor, make make-ahead filling the day before—cool it completely before filling the pies.
These are traditionally serve with tomato sauce—a squirt or side of ketchup provides that authentic Aussie finishing touch.
