Meat Pie Recipe
Have you ever heard of an Aussie Meat Pie Recipe? Think of taking tender and delicious chunks of roast beef that have been cooked in a rich gravy sauce, then placed in a flaky shortbread crust with a puff pastry topping. It does take a bit of effort and time, but the result with recipes like this are worth it.
Servings: 6 Servings
Calories: 1421kcal
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Kitchen Essentials
Mini Pie Tin
Oval Casserole
Pie Weights
Pie Plate with Lid
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Ingredients
Meat Pie Base
- 2 Batches Short Crust Pastry Can use purchased pie crusts (see the homemade recipe)
Meat Pie Lid
- 3 Sheets Puff Pastry Thawed and cut to size (these I purchased)
- 1 Medium Egg Beat the egg slightly -this will be used to seal the edges of the pie.
Beef Filling
- 2 Tablespoons Oil
- 2 1/2 Pounds Beef Stew Meat Cut in Cubes
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1 Medium Onion Diced
- 4 Cloves Garlic Minced
- 5 Tablespoons All-Purpose Flour
- 1 1/4 Cups Beef Stock
- 3 Cups Red Wine
- 2 Tablespoons Tomato Paste
- 1 Teaspoon Worcestershire sauce
- 2 Bay leaves
- 1/2 Teaspoon Pepper
text ingredients
Instructions
Beef Filling Mixture
- Heat oil in a large heavy kettle. Mix the beef with the salt and pepper and add ¼ of the beef to the kettle at a time. Cook on medium-high to caramelize and brown, repeat this with each batch. Add more oil as needed.
- After the last batch of beef has been removed, add the onion and garlic. Cook a few minutes until translucent. Add the flour and stir to combine.
- Add the beef stock, wine, tomato paste, Worcestershire, bay leaves, and additional pepper.
- Return the beef to the kettle. Cover with the lid and reduce the heat to a gentle simmer. Continue simmering 2 hours. Then remove the lid and continue to cook until the beef is fork tender and the liquid starts to form a gravy. (The gravy will thicken as it cools and more when it is baked in the pie). Cool the filling and chill until cool to the touch. This can be refrigerated and made the day before.
Bottom Pastry Crust
- Preheat oven to 350 degrees Fahrenheit. Cut out 6 rounds from the short crust pastry, then drape pastry into pie tins. Gently pressing the pastry into the tins.
- Place the pie tins on a cookie sheet. Place a piece of parchment in each and fill with pie weights. Bake 25 minutes, then use the parchment paper to carefully remove the pie weights.
Assembling the Meat Pies
- Once the bottom pastry crusts are baked, fill with the cooled beef and gravy. Making sure to completely fill, a little mound on top is just fine.
- Thaw the puff pastry. Cut slightly larger than the pie tin size so they will hang over the edges slightly. Brush the pastry crust with the beaten egg. Add the puff pastry top and press down the edges slightly to seal the edges. Brush the tops of the pies with the remaining egg. This will help the tops bake into a lovely golden color.
- Bake at 350 degrees Fahrenheit for 30 minutes. When the inside is hot and the top is a deep golden color and puffed, they are done and ready to be enjoyed.
Video
Notes
This Aussie Meat Pie is meant to be eaten with your hands drizzled with ketchup.
Just wrap a piece of paper around the pie to keep all the goodness in.
Nutrition
Serving: 1meat pie | Calories: 1421kcal | Carbohydrates: 117g | Protein: 61g | Fat: 67g | Saturated Fat: 17g | Cholesterol: 144mg | Sodium: 1228mg | Potassium: 1148mg | Fiber: 4g | Sugar: 4g | Vitamin A: 121IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 11mg
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