Welcome to our fair dinkum Aussie meat pie recipe. There’s no need for fancy herbs or wine here, this is the real deal; beef mince simmered with tomato and Worcestershire sauces until thick and flavour-filled, then encased in crisp and flaky pastry. Perfect as is, or do as Hels21 does and turn into party pies.
How to make the best meat pie: key tips
Make sure you cool the cooked meat filling, as if it’s piping hot it will melt the pastry. After you’ve placed the puff pastry over the pie, trim away the excess pastry then press down the edges to seal. Then use the tip of a sharp knife to create a steam hole in the centre of the pie.
When cooking with puff pastry you need a really hot oven in order for the pastry to “puff”. We start at 230°C/210°C fan-forced for the first 15 minutes to really get that pastry rising.
Key ingredients in our homemade meat pie recipe
Use whatever starred mince you’d prefer. 3-star mince is the fattiest with 5-star being the leanest.
If you can find butter puff pastry, grab it. Most supermarket pastries are made with margarine whicc is completely fine, but butter is just that little bit tastier.
Make our easy meat pie recipe as part of an Australia Day food festival. Start with a batch of sausage rolls then heat up the barbie for some prawns and lamb. Finish the day with lamingtons and pavlova.
Recipe notes and testing by recipe tester Alison Adams.
Ingredients
- 1 onion finely chopped
- 500g Woolworths Beef Mince
- 1 cup water
- 2 beef stock cubes
- 1/4 cup tomato sauce
- 2 tsp Worcestershire sauce
- 1 pinch salt and pepper *to taste
- 3 tbs plain flour
- 1 sheet shortcrust pastry
- 1 sheet puff pastry
- 1 egg to glaze
Method
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Step 1Cook meat and onion until meat is well browned.
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Step 2Add ¾ cup water, stock cubes, sauces and seasonings.
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Step 3Bring to the boil and simmer for 15 minutes.
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Step 4Blend flour and the remaining water, add to meat, bring to the boil and simmer for 5 minutes. Cool.
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Step 5Line a pie plate with the shortcrust pastry.
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Step 6Spoon in the cooled meat mixture. Moisten edges of pastry with water.
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Step 7Top with puff pastry, pressing down to seal the edges, trim and glaze with egg.
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Step 8Bake at 230C for 15 minutes. Reduce heat to 190C and bake for a futher 25 minutes until golden.
Recipe Notes
How long can I store this pie?
This pie will last up to 3 months in the freezer and 3 days in the fridge. Reheat in the oven if you can.
Can you make this recipe in a pie maker?
Yes, you absolutely can. Just follow the same method except you’ll be building your pies in the pie maker instead of the dish. Then, follow normal pie cooking times as per your machine.
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