Meat Pie Recipe: An Aussie Favorite!

Ingredients

• 907 g (2 pounds)beef loin, choice sirloin tips or another sirloin cut
• 2 tablespoons (about 16 g)plain flour
• 1 teaspoonkosher salt
• 1 teaspoonfreshly ground black pepper
• 4 tablespoons, dividedolive oil
• about 225 g (1 1/2 cups)onion, diced very small
• about 180 g (1 1/2 cups)carrots, peeled and diced very small
• 227 g (8-ounce package)white button mushrooms, diced very small
• 1 tablespoonfresh garlic, minced
• A few grindsfresh nutmeg
• 1 tablespoontomato paste
• 2 tablespoonscider vinegar
• 2 tablespoonsWorcestershire sauce
• 946 ml (1 quart)beef stock
• 473 ml (2 cups)water
• about 333 g (2 2/3 cups)plain flour
• 227 g (2 sticks; 1 cup)cold butter, cut into pieces
• 1 1/2 teaspoonssalt
• 6–8 tablespoonsice-cold water
• 2 sheets (one 490 g/17.3-ounce pack; the pack yields 6 portions)puff pastry
• 1 egg beaten with 1 tablespoon wateregg and water, for egg wash

Instructions

1. 1

   Cut the beef

   Cut the beef into 5 cm (2-inch) cubes and put them in a medium bowl.

2. 2

   Coat the beef

   Toss the beef with the flour, salt and pepper until coated. Set it aside while you prepare the other ingredients.

3. 3

   Sear in batches

   Heat 1 tablespoon of oil in a 4.3–4.7 litre (4 1/2–5 quart) Dutch oven over medium-high heat. Once hot, sear one third of the beef, keeping the pieces apart, for 2–3 minutes total, turning to brown each side. Transfer to a dish or bowl and repeat with the remaining beef and 2 more tablespoons of oil, cooking in two batches.

4. 4

   Cook the vegetables

   When all the beef has been seared, add the remaining oil, onion, carrots, mushrooms, garlic and nutmeg. Cook for 3 minutes, stirring as you go.

5. 5

   Fry the tomato

   Make a space in the centre of the pot, add the tomato paste and cook for 1 minute.

6. 6

   Deglaze the pot

   Pour in the vinegar and stir, scraping up the browned bits. Add the Worcestershire sauce.

7. 7

   Simmer the filling

   Add the beef stock, water and reserved beef. Bring to the boil, then reduce to a low boil or high simmer and cook uncovered for 90 minutes.

8. 8

   Check the sauce

   During the final 30 minutes, check that the liquid has not all evaporated and the mixture is not sticking. Add a little more water as needed so the filling finishes with a thick sauce.

9. 9

   Cool if needed

   Take the pot off the heat. If making the filling ahead, let it cool, cover and refrigerate; reheat it before filling the ramekins.

10. 10

    Shred the beef

    Use a slotted spoon to lift out the large pieces of beef and put them in a food processor. Pulse 4–5 times briefly, just until the meat breaks into small shreds. Return it to the liquid and stir; the filling should be thick.

11. 11

    Make the pastry

    While the beef cooks, put the flour and salt for the bottom crust into a food processor with the cold butter. Pulse until the butter is in pea-sized pieces.

12. 12

    Bring dough together

    Add 5 tablespoons of water and pulse to combine. Slowly add more water as needed until the dough begins to come together but remains slightly crumbly.

13. 13

    Chill the dough

    Lay out a large piece of cling film and tip the dough into the centre. Use the edges of the film to push the dough into a ball, wrap it tightly, flatten it into a disc and refrigerate for 20 minutes.

14. 14

    Thaw the pastry

    If the puff pastry is frozen, take it out of the freezer and lay the sheets out to thaw.

15. 15

    Heat the oven

    Preheat the oven to 204°C (400°F). Put a rack in a baking tray and place it in the oven to heat along with the oven.

16. 16

    Prepare the dishes

    Use six ramekins of about 237 ml (8 ounces), 5 cm (2 inches) deep and 10.8 cm (4 1/4 inches) wide. Keep a seventh ramekin to use as a guide for cutting the pastry tops, and have an 20 cm (8-inch) circle, such as a soup bowl, ready for cutting the bases.

17. 17

    Roll the bases

    Flour the work surface and roll the bottom-crust dough to 66 x 46 cm (26 x 18 inches). Use the 20 cm (8-inch) bowl as a guide to cut out six circles.

18. 18

    Line the ramekins

    Press the pastry circles into the six ramekins, easing the overlapping dough against the sides. Leave the excess pastry hanging over the rims.

19. 19

    Fill the pies

    Spoon warm-to-hot filling into each ramekin, filling it to the brim.

20. 20

    Cut the lids

    Lay out the two puff pastry sheets. Using the seventh ramekin as a guide, cut three tops from each sheet.

21. 21

    Seal the pastry

    Beat the egg with the water. Brush the overhanging pastry edges on each ramekin with egg wash, then place a puff pastry lid on top and press the two pastry layers together. Trim excess pastry with scissors and brush away any loose flour.

22. 22

    Vent the lids

    Brush the tops with egg wash, then use a paring knife to cut a vent hole in each one.

23. 23

    Bake until golden

    Open the oven and place the pies on the preheated rack and tray. Bake for 10 minutes, then reduce the heat to 177°C (350°F) and bake for a further 15–25 minutes, until the tops are puffed and golden brown.

24. 24

    Serve the pies

    Remove the pies from the oven and serve hot, with ketchup on the side for a traditional accompaniment.

What is an Australian meat pie?

The Australian meat pie is a hand-held savoury pie tradition, usually built around meat in gravy beneath pastry. This version is baked in individual ramekins, with a homemade buttery base and puff pastry lids.

Beef, finely diced vegetables and a long simmer make a substantial filling, while shredding the cooked beef helps it sit neatly beneath the pastry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1299 calories, 52g protein, 94g carbs, 80g fat.

The beef supplies much of the protein, while the pastry flour and vegetables contribute carbohydrates. Butter, olive oil and puff pastry are the main sources of fat; serve a pie with a generous portion of vegetables or salad to balance the plate.

Building a savoury filling

Beef: Sirloin is cut into cubes, coated lightly in seasoned flour and browned in batches. Keeping the pieces apart helps them sear rather than steam.

Vegetables: The onion, carrots and mushrooms are diced very small so they soften into the gravy. Tomato paste, vinegar, Worcestershire sauce and nutmeg add savoury depth and balance.

Getting the gravy right

Slow simmer: The beef cooks uncovered for 90 minutes, giving it time to become tender as the stock reduces. Keep an eye on the pot during the final 30 minutes and add a little water if it is drying out or sticking.

Shredded beef: A few short food-processor pulses break the large pieces into small shreds. Avoid processing for too long, which can make the meat too fine.

Making the pastry base

Cold butter: Pulse it with the flour and salt until the pieces are about the size of peas. Add the ice-cold water gradually; stop when the dough starts to clump but still looks a little crumbly.

Chilling: Flatten the wrapped dough into a disc and refrigerate it for 20 minutes. This gives you a firmer dough to roll out and line the ramekins.

Filling and sealing each pie

Pastry fit: Leave the bottom crust hanging over each rim, then fill the ramekins to the brim with warm-to-hot filling. Brush the pastry edges with egg wash before adding the puff pastry lid.

Sealing: Press the base and lid together, trim the excess and brush the top with egg wash. A small vent in each lid lets steam escape as the pies bake.

Baking to a golden finish

Hot start: A preheated oven and tray give the pastry an immediate blast of heat. Bake at 204°C (400°F) for 10 minutes, then lower the oven to 177°C (350°F).

Doneness: Bake for a further 15–25 minutes, watching for puffed, golden tops. The pies are served hot, so allow care when handling the ramekins.

What to serve alongside

Classic pairing: Serve the pies hot with ketchup on the side, as suggested in the recipe.

For a fuller table, add a crisp green salad or simply prepared vegetables to contrast with the rich filling and pastry.

Recipe notes & tips

• Dice the onion, carrots and mushrooms very small so they soften evenly during the simmer.
• Sear the beef in three batches and leave space between the pieces for better browning.
• Check the pot during the final 30 minutes of simmering and add water if the filling is becoming too dry.
• Pulse the cooked beef only 4–5 times to break it into shreds without making it too fine.
• Add the ice-cold water to the pastry dough gradually, stopping when it just begins to come together.
• Thaw frozen puff pastry before cutting the lids and assembling the pies.

Variations

• Add peas: Stir them into the filling near the end of cooking so they retain their shape.
• Use another cut: Choose another sirloin cut as suggested, and cut it into even-sized cubes.
• Change the mushrooms: Use chestnut mushrooms in place of white button mushrooms, diced just as finely.
• Add herbs: Stir chopped thyme into the filling for an aromatic variation.
• Serve with greens: Pair the pies with a crisp salad or simply cooked vegetables.

Common mistakes to avoid

• Crowding the beef: The pieces may steam instead of sear; brown them in three batches with space between.
• Letting the filling dry out: It can stick during the long simmer; check it during the final 30 minutes and add water as needed.
• Over-processing the beef: It can become too fine; use only 4–5 quick pulses.
• Adding too much pastry water: The dough should remain a little crumbly; add the water slowly until it starts to come together.
• Skipping the vent: Steam needs an escape route; cut a small hole in each pastry lid.
• Filling cold pastry with a cold mixture: The recipe calls for warm-to-hot filling; reheat it before filling the ramekins if it was made ahead.

How to store

Cool leftover pies, cover and refrigerate, and eat within 3 days. Reheat in the oven until hot all the way through and the pastry is crisp again; the recipe also allows the cooked filling to be cooled, covered and chilled ahead of assembly.

Frequently asked questions