The Famous Aussie Meat Pie
Savor the taste of Australia with "The Famous Aussie Meat Pie," a timeless classic packed with rich, savory flavors. This hearty recipe features a golden, flaky puff pastry lid and a tender shortcrust pastry base, encasing a delectable filling of seasoned beef mince simmered with garlic, onions, Worcestershire sauce, and tomato paste. Perfectly thickened with a touch of flour and enhanced by a splash of beef stock, this filling is pure comfort food. Quick to prepare and baked to golden perfection in just 30 minutes, these pies are ideal for everything from family dinners to game-day snacks. Serve hot with a dollop of ketchup for the ultimate Australian experience! Perfectly portioned for individual servings or prepared as one impressive centerpiece, this dish is sure to impress pie lovers everywhere.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 500 grams beef mince
- 0.75 cup beef stock
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 2 tablespoons plain flour
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 sheets shortcrust pastry, defrosted
- 2 sheets puff pastry, defrosted
- 1 large egg, beaten
Instructions
Preheat your oven to 200°C (180°C fan-forced or 400°F).
Heat the olive oil in a large frying pan over medium heat. Add the onion and garlic, cooking for 2-3 minutes until softened.
Add the beef mince to the pan, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes.
Stir in the flour, ensuring the beef is coated evenly, and cook for 1-2 minutes to remove the raw flour taste.
Add the beef stock, Worcestershire sauce, and tomato paste. Stir to combine, then season with salt and black pepper.
Reduce the heat to low and let the mixture simmer for 10-15 minutes until it thickens. Remove from heat and allow to cool slightly.
Grease four individual pie tins or one large pie tin. Line the base and sides with the shortcrust pastry. Trim any excess pastry.
Fill the pastry-lined tins with the cooled meat mixture, leaving a small gap at the top to prevent overflow.
Cut rounds from the puff pastry sheets large enough to cover the pies. Place them on top of the filled pies, gently pressing the edges to seal.
Brush the puff pastry tops with the beaten egg to create a golden finish.
Use a small knife to cut a few slits in the top of each pie to allow steam to escape.
Bake the pies in the preheated oven for 25-30 minutes, or until the tops are golden and flaky.
Let the pies cool slightly before removing from the tins and serving hot.
Nutrition Facts
Calories |
1414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.5 g | 115% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 1423 mg | 62% | |
| Total Carbohydrate | 107.3 g | 39% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 7.8 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 85 mg | 7% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 387 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
