Aussie Meat Pie recipe
If you have a craving for a truly comforting and hearty dish, look no further than this classic Aussie Meat Pie recipe. Nothing beats tender, slow-cooked beef enveloped in flaky, buttery pastry—a beloved treat that encapsulates the spirit of Australian home cooking. This Aussie Meat Pie recipe brings everything you adore about rustic, meaty pies to your kitchen, with a rich wine-infused filling and a gorgeous golden crust that promises a perfect bite every time.
Ingredients You’ll Need
Creating an unforgettable Aussie Meat Pie recipe doesn’t require a long list of complicated ingredients. Each component plays an important role, from the rich, flavorful beef to the flaky pastry that encases it all. Together, these ingredients build the texture, color, and bold taste you expect from your favorite pie.
- Beef chuck (1.25 kg / 2.5 lb): Cubed for tender, melt-in-your-mouth meat after slow cooking.
- Frozen shortcrust and puff pastry sheets: Provides the perfect flaky and buttery pie base and lid.
- Onion (1, diced): Adds sweetness and depth to the beef filling.
- Garlic cloves (4, minced): Enhances aroma and savory richness.
- Flour (5 tbsp, plain/all-purpose): Thickens the luscious gravy filling beautifully.
- Beef stock (1 1/4 cups): Builds a rich base for the gravy.
- Red wine (3 cups, dry full-bodied): Brings complexity and depth to the filling.
- Tomato paste (2 tbsp): Provides a touch of acidity and color.
- Worcestershire sauce (1 tsp): Adds umami and a tangy kick.
- Olive oil (2-3 tbsp): For browning meat and sautéing vegetables.
- Egg (1, lightly whisked): For brushing the pastry to achieve a glossy golden finish.
- Salt & pepper (1/2 tsp each plus extra black pepper): Essential for seasoning at every step.
- Bay leaves (2): Infuse subtle herbal notes into the filling.
How to Make Aussie Meat Pie recipe
Step 1: Preparing and Browning the Beef
Start by seasoning the beef cubes with salt and pepper, which helps to draw out and enhance their natural flavors. Brown the beef aggressively in batches over high heat with some olive oil—this caramelization is crucial as it creates those deep, rich flavors that form the pie’s base. Taking the time to get a good sear on the meat sets you up for a filling packed with savory goodness.
Step 2: Building the Flavor Base
Lower the heat to medium-high and sauté diced onions and minced garlic in the same pot, letting their sweetness develop over a few minutes. Stir in the flour to coat the veggies, which will act as a thickening agent for your gravy. Pour in the beef stock gradually while stirring, ensuring a smooth mixture without lumps, then add the dry red wine, tomato paste, Worcestershire sauce, black pepper, and bay leaves. These layers of ingredients meld to create the deeply satisfying, complex gravy that’s the heart of this Aussie Meat Pie recipe.
Step 3: Simmering to Perfection
Return the browned beef to the pot, cover it, and let everything simmer gently for about 1 hour and 45 minutes. This slow-cooking process tenderizes the beef until fork-tender. After the initial simmer, uncover the pot and continue to reduce the liquid for another 30-45 minutes, stirring regularly. The goal here is a thickish gravy that just barely covers the beef, perfect for encasing in pastry without being too runny. Let the filling cool, ideally overnight, to let those flavors intensify even more.
Step 4: Preparing the Pastry Shell
Preheat your oven to 180°C (350°F). Cut out six rounds from the shortcrust pastry and carefully line your pie tins without stretching the pastry to avoid shrinkage during baking. Bake the pastry shells with pie weights for 20 minutes to create a crisp base, then remove the weights and bake for another 5 minutes until the base is lightly golden and dry. This step ensures your pies won’t get soggy from the juicy filling, setting the stage for the ideal texture contrast.
Step 5: Assembling and Baking the Pies
Fill each prepared pastry shell with the cooled beef filling, mounding it ever so slightly. Cut puff pastry rounds for the lids, slightly larger than the base rounds, and brush the edge of the shortcrust pastry with whisked egg for a strong seal. Place puff pastry lids on top, pressing the edges firmly to adhere, then brush with more egg wash for a beautiful golden finish. Cut a small incision in the center of each lid to allow steam to escape while baking. Bake the assembled pies for about 30 minutes or until puffed and deeply golden.
How to Serve Aussie Meat Pie recipe
Garnishes
While this Aussie Meat Pie recipe is delightful on its own, adding a bit of fresh parsley or chives on top can provide a burst of color and fresh herbal brightness. For a truly classic touch, a generous dollop of tomato sauce or your favorite ketchup is a must—it’s like a warm hug for your taste buds.
Side Dishes
Although the pie is packed with hearty filling, pairing it with some green veggies like steamed peas or a simple garden salad balances out the richness beautifully. For something more indulgent, creamy mashed potatoes or hand-cut fries complement the pie and turn your meal into a feast.
Creative Ways to Present
Looking to impress guests? Serve individual mini Aussie Meat Pie recipes in small ramekins for a charming appetizer or party snack. You could also add a small side of homemade chutney or pickles to elevate the flavor profile. For a fusion twist, try serving it alongside a fresh slaw with a tangy dressing to cut through the richness.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which almost never happens!), store the pies tightly covered in the fridge for up to 3 days. The flavors deepen even more the next day, so your Aussie Meat Pie recipe can easily make for a next-day lunch or dinner treat.
Freezing
This Aussie Meat Pie recipe freezes wonderfully. Wrap each pie individually in plastic wrap and aluminum foil, then freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
To reheat, place the pies in a preheated oven at 180°C (350°F) for 20-25 minutes until warmed through and the pastry regains its crispness. Avoid microwaving to keep that beautiful flaky texture intact.
FAQs
Can I use other types of meat for the Aussie Meat Pie recipe?
Absolutely! While beef chuck works best for its tenderness and flavor after slow cooking, you can also use lamb or a mix of beef and pork. Just adjust cooking times accordingly to ensure the meat is tender.
Is it necessary to use red wine in the filling?
The red wine adds a wonderful depth and complexity to your filling, but if you prefer not to use alcohol, substituting with additional beef stock or a splash of balsamic vinegar can preserve richness.
Can I make the pastry from scratch for this recipe?
Yes! Homemade shortcrust and puff pastry can take your Aussie Meat Pie to the next level. If time permits, making your own pastry yields a lovely buttery texture and fresh taste that’s hard to beat.
How do I prevent the bottom pastry from becoming soggy?
Baking the shortcrust pastry bases with pie weights before filling is key to keeping the bottoms crisp. Also, allowing the filling to cool fully before assembling helps keep moisture at bay.
Can I prepare the filling and assemble the pies in advance?
Definitely. The filling can be made and refrigerated a day ahead. You can also assemble the pies and keep them in the fridge until you bake them, making this recipe perfect for meal prepping or entertaining.
Final Thoughts
Nothing compares to the satisfaction of biting into a warm, flaky Aussie Meat Pie that’s filled with tender, flavorful beef cooked to perfection. This Aussie Meat Pie recipe invites you to bring a touch of Aussie comfort into your kitchen and share a slice, or six, with loved ones. You’re going to love every delicious, hearty mouthful, so grab your apron and get ready to make some memories with this unforgettable classic!
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Aussie Meat Pie recipe
- Total Time: 3 hours
- Yield: 6 meat pies 1x
- Diet: Halal
Description
A classic Aussie Meat Pie featuring tender, slow-cooked beef in a rich red wine gravy encased in crispy shortcrust and puff pastry. Perfectly browned beef simmered with onions, garlic, and robust seasoning creates a hearty filling that is then baked inside homemade or store-bought shortcrust pastry bases topped with flaky puff pastry lids. A comforting, iconic Australian dish ideal for a satisfying meal.
Ingredients
Pastry
- 1 1/2 batches homemade shortcrust pastry or 3 frozen shortcrust pastry sheets, thawed (300g/10oz) or 2 refrigerated pie crusts (US/Can)
- 3 frozen puff pastry sheets, just thawed (300g/10oz)
- 1 egg, lightly whisked
Filling
- 1.25 kg / 2.5lb beef chuck, cut into 2.5cm / 1″ cubes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2–3 tbsp olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 5 tbsp plain/all purpose flour
- 1 1/4 cups (315 ml) low sodium beef stock
- 3 cups (750 ml) dry, full-bodied red wine
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 2 tsp coarsely ground black pepper
- 2 bay leaves
Instructions
- Season the beef: Sprinkle the beef cubes with salt and pepper evenly to ensure even seasoning in every bite.
- Brown the beef: Heat 1 tablespoon of olive oil in a large heavy-based pot over high heat. Add one-third of the beef cubes and brown aggressively on all sides to develop a rich flavor. Remove browned beef and repeat with remaining beef, adding more oil if needed.
- Sauté aromatics: Reduce heat to medium-high. Add minced garlic and diced onion to the pot and cook for 3 minutes until softened and fragrant.
- Add flour: Stir in the flour thoroughly to coat the onions and garlic, cooking for a minute to eliminate raw flour taste.
- Add liquids and seasoning: Slowly pour in the beef stock while constantly stirring to prevent lumps. Once the flour dissolves, add the red wine, tomato paste, Worcestershire sauce, black pepper, and bay leaves, stirring to combine.
- Simmer the filling: Return the browned beef to the pot. Cover with a lid and adjust heat to maintain a gentle simmer.
- Cook until tender: Simmer covered for 1 hour and 45 minutes. Remove the lid, increase heat slightly, and simmer an additional 30-45 minutes, stirring often. The beef should be fork tender and the liquid reduced to a thick gravy that just covers the beef.
- Cool the filling: Remove the pot from heat, cover, and allow the filling to cool completely, ideally overnight for best flavor development.
- Preheat oven: Set oven temperature to 180°C (350°F).
- Prepare pastry bases: Cut out 6 rounds from shortcrust pastry and gently drape them into pie tins without stretching to avoid shrinkage.
- Blind bake crusts: Place pies on a tray, cover with parchment paper, and fill with pie weights. Bake for 20 minutes, then carefully remove weights and parchment using the paper overhang.
- Dry bake bases: Return crusts to oven for 5 minutes until light golden and dry. Remove from oven.
- Fill pies: Spoon the cooled beef filling into the pastry bases, slightly mounding to fill fully.
- Prepare pastry lids: Cut rounds from partially thawed puff pastry slightly larger than the pie bases to allow for sealing.
- Seal pies: Brush edges of the shortcrust pastry with whisked egg. Place puff pastry lids on top and press edges firmly to seal.
- Vent pies: Brush the puff pastry lids with egg wash. Cut a 1cm (0.5 inch) incision in the center of each pie to allow steam to escape.
- Bake pies: Bake for 30 minutes or until the tops are deep golden and puffed.
- Serve: Enjoy the meat pies hot and fresh, topped with tomato sauce or ketchup if desired.
Notes
- Use homemade shortcrust pastry for best texture, or quality store-bought for convenience.
- Red wine should be dry and full-bodied to enrich the gravy without sweetness.
- Do not over-reduce the filling liquid; it will thicken further as it cools and bakes inside the pie.
- Blind baking the shortcrust ensures a crisp bottom and prevents sogginess.
- Allow the filling to cool completely before assembling pies to prevent soggy pastry.
- Avoid stretching the pastry when lining the tins to prevent shrinkage during baking.
- Pie weights can be ceramic beads or dried beans used to keep pastry shape when blind baking.
- The optional 5-minute dry bake after removing pie weights helps ensure a crisp base but can be skipped.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Baking, Simmering
- Cuisine: Australian
Nutrition
- Serving Size: 1 pie (approx. 230g)
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
Keywords: Aussie meat pie, beef pie, Australian recipe, shortcrust pastry, puff pastry, meat pie filling, classic Aussie pie
