The great Australian Meat Pie!! Shortcrust pastry filled with slow cooked chunky pieces of beef in a rich gravy topped with golden puff pastry, this meat pie recipe requires patience but you will be regarded as a bloody legend by everybody fortunate enough to try one!
It’s way better than your everyday bakery and will rival some of the best meat pie makers in town – Bourke Street Bakery included! Bonus: old school beef mince meat pie recipe included. For a Family Size Meat Pie – see here!
Australian meat pie recipe!!
From midnight post-pub feasting to footy games, quick lunches on the run to essential road trip pit stops, Aussies never need an excuse to get stuck into meat pies!
That moment when you bite through the buttery, flaky golden puff pastry and the molten filling comes oozing out, and you frantically fan your mouth while mumbling “hot, hot, hot!!!”, cursing yourself for not letting it cool down but on the other hand you just don’t bloody care about third degree mouth burns because the pie is SO SO SO GOOD…..
That moment is something that every (non-vegetarian) Aussie is very familiar with.
And it’s a moment that Aussies who have moved abroad miss so much.
So today’s meat pie recipe is dedicated to all Aussies living overseas. Your hunt for a meat pie fix is officially over!!
How to make meat pies
It’s not the fastest recipe in the world – truthfully, it’s quite fiddly – but I absolutely promise it’s worth it. Here’s an overview – and the video below is quite helpful. 🙂
Pie crust base – shortcrust pastry (homemade or store bought) fitted into pie tins then blind baked so they don’t go soggy once filled. Don’t have pie tins? Use large muffin tins or ramekins, or make one giant pie! I got mine from Woolies.
Meat Pie Filling – just like making a beef stew, it’s cooked long and slow so the beef becomes ultra tender and the sauce develops incredible deep, rich flavours; and
Puff pastry pie topping – the crowning glory of the Aussie meat pie experience is that flaky golden puff pastry topping! Store bought, all the way for me. 🙂
Why two types of pastry?
I use shortcrust for the base because it won’t go soggy and has the strength so you can pick the pie up with your hands. Then puff pastry for that classic flaky meat pie lid we love and know so well!
Meat Pie Filling
Here’s what goes in the meat pie filling. This is for a chunky meat pie – pieces of beef slow cooked until fall apart tender which makes an intensely deep, rich flavoured gravy.
The old school version is made with beef mince (ground beef) but the flavour of chunky beef pies is better because you can brown the pieces beautifully which forms the flavour base for the sauce.
After an old school beef mince version?
For a beef mince version, just swap the chuck beef for beef mince and read the recipe notes for how to tweak the recipe. The sauce needs a flavour bump because it will be missing the flavour boost you get from browning cubes of beef – this step is key to a really great meat pie sauce!
Meat Pie pastry
The base of meat pies is made with shortcrust pastry and the lids are made with puff pastry. For convenience, use store bought for both if you wish. In Australia, shortcrust pastry comes frozen in square sheets. If you’re in the US or Canada, use refrigerated pie crusts (the rolled up type).
I like to make the shortcrust pastry because I feel like there’s high returns for small effort (using a food processor, it’s a 5 minute job).
But I always use store bought puff pastry – I’ve made it once, and it’s probably the only time I ever will in my life!
Meat Pie recipe tips
Brown the beef VERY well – this is key to ensure your filling has a rich complex flavour and is a deep dark brown colour. Brown in small batches – don’t crowd the pot otherwise the beef will stew in its own juices and will never brown! If this happens, just take some out.
Beef mince version – use recipe tweaks in the notes to give the sauce a flavour boost (because mince doesn’t brown like using cubes of beef)
Chunky vs beef mince – no question, chunky is superior in flavour and overall eating experience! Just can’t achieve the same sauce flavour using mince (but still so SO tasty!)
Start the day before – if you can. Firstly, it’s best for the filling to be fridge cold to ensure the meat pie base doesn’t go soggy. Secondly, as with all stews, the filling is even better the next day!
Don’t reduce the sauce too much. Some liquid evaporates while the filling is cooling and liquid gets absorbed by the pie crust. When you cut open the pie, you want the filling to ooze out and be nice and saucy, not dry.
Don’t make the pie crust too thin – if making your own shortcrust pastry, don’t make the base too thin otherwise it will break when the pie is picked up. Still tasty – but very messy!
To smear or not to smear?? To this day, I cannot believe there are people who eat meat pies without tomato sauce. I really try to respect personal preferences….. but I will never understand! 😂
Hands – or knife and fork? Knife and fork?? Shame on you! The Aussie meat pie is made for eating with your hands!!!🤣
Worth the effort!
It will take you the better part of a day to make homemade meat pies. It’s quite involved and they’re especially fiddly because we’re making individual pies rather than one large pie.
But you will be regarded as a bloody legend by everybody fortunate enough to put one of these pies in their pie-hole!
Are they as good as what you can buy? YES. Better than your everyday bakery by a long shot, even using store bought pastry. Way WAY better than the average frozen meat pies from the supermarket.
That moment when you pull these golden beauties out of the oven – you’ll feel both excited AND smug (as you should……)
But then, you smear the still-hot-from-the-oven meat pie with some tomato sauce, and take a huge bite….
O.M.G.
There are no words. (But I shall try)
You’ve got a mouthful of buttery shortcrust pastry that literally melts in your mouth, juicy fall apart beef smothered in a rich gravy with flavour money can’t buy, and the flaky crispy puff pastry…..
Be still my beating heart.
There is simply no question. It’s one of the best food experiences in the world! – Nagi x
🇦🇺More Aussie fare🇦🇺
Family Size Aussie Meat Pie – The giant form of these hand held meat pies!
Party Pies (Aussie Mini Beef Pies) – Mini meat pies!
Sausage Rolls – Seasoned pork mixture rolled up in puff pastry. We believe this rivals Bourke St Bakery too!😂
Lamingtons – Vanilla sponge cubes dipped in chocolate and coated with coconut
Anzac biscuits – Crispy, buttery, toffee flavoured oatmeal cookies
Pavlova!! – Crispy meringue on the outside, marshmallow on the inside, piled high with cream and fruit
Scones – Plus magic 3 ingredient Lemonade Scones (3 ingredients)
Watch how to make it
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Aussie Meat Pie recipe
Ingredients
Pie Base – Choose ONE (Note 1):
- 1 1/2 batches homemade shortcrust pastry
- 3 frozen shortcrust pastry sheets, thawed (300g/10oz)
- 2 refrigerated pie crusts (US/Can)
Pie Lid:
- 3 frozen puff pastry sheets, just thawed (300g/10oz) (Note 2)
- 1 egg , lightly whisked
Filling:
- 1.25 kg / 2.5lb beef chuck , 2.5cm/1″ cubes (Note 3)
- 1/2 tsp each salt & pepper
- 2 – 3 tbsp olive oil
- 1 onion , diced
- 4 garlic cloves , minced
- 5 tbsp flour , plain/all purpose
- 1 1/4 cups (315 ml) beef stock, low sodium (Note 4)
- 3 cups (750 ml) red wine , dry full bodied (Note 5)
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 2 tsp black pepper , coarsely ground
- 2 bay leaves
Instructions
Filling:
- Sprinkle beef with 1/2 tsp salt and pepper.
- Heat 1 tbsp oil in a large heavy based pot over high heat. Add 1/3 of the beef and brown aggressively all over, then remove. Repeat with remaining beef, adding more oil if needed.
- Turn stove down to medium high. Add garlic and onion, cook 3 minutes.
- Add flour, stir through.
- Slowly add beef stock while stirring constantly. Once flour is dissolved, add wine, tomato paste, Worcestershire, pepper and bay leaves.
- Return beef into pot, cover with lid, adjust heat so it’s simmering gently.
- Simmer 1 hr 45 minutes. Remove lid, increase heat slightly and simmer 30 – 45 minutes, stirring regularly, or until beef is fork tender and liquid reduces down to a thickish gravy, just about covering beef (see video). Do not reduce liquid too much – thickens more as it cools & in pie.
- Remove from stove, cover and cool filling (I usually leave overnight).
Pastry:
- Preheat oven to 180C/350F.
- Cut out 6 rounds from the shortcrust pastry, then drape pastry into pie tins – don’t stretch and pull pastry, causes shrinkage. (Notes 1 & 6)
- Place pies on tray. Top each pie with large sheets of parchment / baking paper and fill with pie weights (Note 7).
- Bake 20 minutes, remove, then use paper overhang to carefully remove pie weights.
- Return crusts into oven for 5 minutes or until base is light golden and dry (can skip, Note 8). Remove from oven.
Assemble pies:
- Fill pies with cooled filling, push down to fill. Should be slightly mounded.
- Cut rounds from partially thawed puff pastry – cut them slightly larger than the edge of the cooked pastry bases.
- Brush edge of pie crusts with egg, then place lid on filling, pressing edges to seal puff pastry to the shortcrust pastry.
- Brush lids with egg, then cut a 1cm / 0.5″ incision in the middle using a small knife.
- Bake 30 minutes or until deep golden and puffed.
- Devour hot and fresh, topped with tomato sauce or ketchup if desired!
Recipe Notes:
- Brush with melted butter, sprinkle with cinnamon and sugar, cut sticks/shapes bake until golden. Try garlic butter, sprinkle with parmesan and pepper, or dukkdah or zaatar. Or just bake sticks plain and use as dippers with soups or stews.
- Cook onion and garlic, then add 1.3 kg / 2.6lb beef mince (ground beef) and brown
- Add flour and remaining ingredients per recipe including pepper but DO NOT ADD SALT
- Add 1 beef cube, crumbled
- Simmer gently, covered, for 1 hr 20 minutes
- Uncover and reduce for 20 minutes
- Add up to 1 tsp dark soy sauce to make the sauce colour a nice brown and add flavour (soy has more flavour than plain salt), simmer for 5 min. Add normal salt if you want it saltier.
- Cool then use as filling per recipe.
Nutrition Information:
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Al Wilson says
Hello!! I love your recipes! I have tried several, including this one. The filling was delicious!!, and I made the short crust just like you explained. When it comes to the top covering, it keeps cracking and splitting. Any suggestions on what I’m doing wrong? Thank you so much.
Olivia E says
Hey Nagi! Any tips on how to make this a pepper steak pie? They’re my favourite but I cannot find a reliable recipe for it.
Nagi says
One to add to my recipe request page Olivia!! N x
Gillian says
Can you had bacon to this
Nagi says
You sure can Gillian!! N x
Jenny says
I have not made this one yet, but I plan to and I am sure it will be as fanstastic as all the other recipes I have made of yours. Just wanted to post an official “thank you” for your website. I love every recipe I have made. I love the instructions and alternatives offered.. A hearty😉thank you and shout out from Sydney’s upper north shore!
Gillian says
Hi can i just make one big pie just come across is recipe doing it for a party
Nagi says
Hi Gillian sure can! https://www.recipetineats.com/family-meat-pie/ N x
Anna says
I was working from home so my husband made these and he’s definitely not an experienced cook and even forgot to brown the onions but it was still so delicious but it did take a while so next time we’ll make the filling the day before.
Rebecca says
Hi Nagi!
I just wondered where I could find the pie moulds?!
So keen to make them but I don’t have anything to make them in!
Thanks!
Vicky says
Everything about this Pie was delicious the slow cooking of the chuck steak my hubbys top shelf red wine which obviously absorbs the alcohol with the slow cooking plus i added a tablespoon of chilli oil was mouth watering. Another winner.
Genevieve says
Wow!! This recipe is absolutely a winner 😍
I love to cook but have not cooked with wine, and was nervous with the amount but OMG such a beautiful flavour! The shortcrust pastry is so good too..
Will definitely make the filling the day before as I started the process a bit late in the day and taking into account the cooling time of the filling etc..
I also love your tips, the obvious questions that someone would ask.. it’s all there! Muchas gracias 😉
Annie says
Hi Nagi,
Can I use brisket?
Nagi says
Sure can Annie! N x
Jue says
Hi Nagi, Can I make this without the wine please?
Lindi Sheehan says
HI, can this recipe convert into one large family size pie?
Carla says
Hi Nagi
I made these pies today, great recipe it made 12 pies in my pie maker..
Carla
Carla says
Sorry that should have been 5 stars not 1 🙄🙄
Ange says
Hello Nagi, I made these pies today. They were delicious. Mince ones have been requested. Can I please clarify something with the mince option. Do you add the low sodium beef stock, wine and the extra stock cube? Just wanted to make sure I’m not doubling up with the beef stock.
Jason says
Hi, if adding mushroom, what variety do you recommend for classic aussie steak and mushroom pie? Thanks
Alex says
I live in the USA. Where do I buythese pie tins (they are not on Amazon US or OZ)?
Jeffrey Platts says
Search Victoria’s Basement or Peters at Kensington for the pie tins etc
Kaye says
Hi Nagi, can i make these in a pie maker?
Mel says
I made these today and they were absolutely fabulous! Beautiful beefy flavour. I put the filling in a pressure cooker to speed up the process and it worked very well. Will definitely make it again
Nagi says
That’s great Mel!! N x
Mary Tognazzini says
LOVE MEAT PIES. AND DOZER, LUCKY SPOILED DOG.
Reet says
Hello Mary,
I don’t drink alcohol either, however I have discovered non-alcoholic wines. They look & taste exactly like the alcoholic ones & are great to cook with.
Hope this helps.
With kindest regards
Reet
Nora maj says
Hi Nagi,
Please help what is a substitute for red wine as I don’t drink alcohol. Thank you
Andrew says
Alcohol (ethanol) has a boiling point of ~78 degC.
You’re simmering for 1hr 45min, which means you’re keeping the liquid at a temperature between 80 and 100 degC for 1hr 45min.
After that amount of time above its boiling point the alcohol will be gone.
It should also be noted that, much like puddles of water which are below 100 degC, liquids tend to evaporate over time even below their boiling point.
You ought to be fine.
debbie says
I would like to try making the pies without any pie dish, will using flaky pastry work.
Thanks
Nagi says
Hi Debbie, like a pot pie with just a lid? That will work perfectly. N x