Australian Meat Pie
Slow-braised beef in thick, rich gravy, baked between a shortcrust base and a puff pastry lid — a British import reshaped into Australia's national dish, traditionally eaten with a squeeze of tomato sauce.
Meat
⚠ Contains: Gluten, Dairy, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cold butter, cubed
- 1/4 cup ice water
- 1 sheet puff pastry
- 1 lb beef chuck, diced
- 1 onion, chopped
- 2 tbsp flour
- 2 cups beef stock
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- Salt and pepper, to taste
- 1 egg, beaten, for egg wash
Steps
- Make the shortcrust by cutting the cold butter into the flour until crumbly, then bringing it together with ice water. Chill for 30 minutes.
- Brown the beef in a pot, then add the onion and cook until softened.
- Sprinkle in the flour and stir to coat, then gradually whisk in the beef stock.
- Stir in the Worcestershire sauce and tomato paste, season with salt and pepper, and simmer, covered, for 45-60 minutes until the beef is tender and the gravy is thick. Let cool.
- Roll out the shortcrust and line individual pie tins, then fill with the cooled beef filling.
- Top with rounds of puff pastry, sealing the edges, and brush with beaten egg.
- Bake at 400F for 25-30 minutes until the pastry is puffed and deep golden.