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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deborah hall says
Your pie mix looks divine! How do you prevent the mix sticking to the bottom of the pot? Ive been using a slow cooker now as the burnt bottom problem kept ruining my mixes. Help!!!
Nagi says
Hi Deborah, it could either be the heat you’re using (too high) or the type of pan you’re using. N x
Patrick Ryan-Parker says
Send me your address. I’ll send flowers.
Nagi says
😂 That’s so lovely of you Patrick, but hearing great feedback is all the thanks I need 🙂 N x
Michelle says
Thanks for sharing your recipes!!
Caron says
Hi Nagi.
I have Osso Bucco in my freezer, can I use that or is it too lean? I have made these before with chuck and they were delicious but just wanted to use what I already have if possible.
Thank you for another amazing recipe
CPTn. DAVE says
Best. Recipe. Ever. We make these Pies EVERY Saturday and eat whilst watching Lego Masters. Topo Notcho.
Emily says
Hi Nagi
I love the look of this recipe but I want to make it with leftover brisket. Any tips on achieving full bodied flavour as I won’t need to brown the meat as it’s already been smoked for 16 hours
Nagi says
Hi Emily, I wouldn’t reccomend using meat that’s already been cooked – you just won’t get the intense bed flavour you need. N x
Caroline says
Hi! I’d love to know where you got the pie tray (looks like a large muffing tray) to make these pies! Thanks so much
Nagi says
Hi Caroline, I’m using pie tins here (they are just sitting a baking tray) – N x
Vina Patel says
Hi Nagi, l don’t eat beef, could l use lamb leg pieces? Is there anything else l should adapt for lamb in terms of ingredients?
Steve Hall says
Sounds great pie recipe. My only concern is how can I crimp the pie case to the pie crust top, if the case has been blind baked and consequently dried out?
Nagi says
Hi Steve – I don’t crimp them together for this recipe, I glue the lid on with egg wash (you can see this in the recipe video) 🙂 N x
Mandy Da-Pra says
Hello, I made this recipe yesterday. The pie filling came out absolutely phenomenal. It is in the fridge waiting for me to turn into pies.
I’m in the US now and I do not like the short crust pastry or the puff pastry from the store here. Do you have a recipe for each that you like to use? I have google so many and just keep seeing so many mixed reviews
SOG says
Mandy,
you will find frozen puff pastry in the freezer section of most large supermarkets (Krogers, Shoprite, ShopandStop etc).
Its not the same as Aussie flaky Pastry but its good enough to get your pie fix.
Nagi says
Hi Mandy, the homemade shortcrust is linked in the ingredients, I don’t have a recipe for puff pastry just yet! N x
Adam says
So excited to find this recipe, after moving overseas I’ve been missing the classic meat pie. Nagi – could I ask what height the pie tins are that you use please? Thanks!
Nagi says
Hi Adam, approximately 1″ tins here – N x
Jus says
Any thoughts on doing the filling in a slow cooker/pressure cooker
Nagi says
Hi Jus, you really want this simmering so the sauce reduces and becomes thick – this recipe as written won’t work as well if done in slow/pressure cooker. N x
Cheri says
What can I use as a substitute for the red wine? Halaal diet.
Nagi says
Hi Cheri, unsweetened grape juice would work here. N x
sandra maher says
Made the meat pie, with ground mince. Yummy pie, although I reduce the sauce too much. Still very tasty! Thanks Nagi I love your recipes.
Michael P says
Can the filling be converted to use the instant pot? Seems like it would speed up the cooking time for the meat filling.
Dez says
Great recipe plus tips and so similar to my go to for homemade pies. The flavour profile is very much like bourguignon (albeit without the bacon but I also add that sometimes too). As for ‘it takes the better part of a day’ do not be scared off as with the tips and some shortcuts for me it’s one of the easiest meals with some quick mash and peas on the side. My 2c worth which works perfectly also… just use store bought shortcrust to save time. To eliminate any waste of square pastry sheets cut 1 into 4 even squares. Then line pie tin with baking paper and place/push square into tin once defrosted (4 corners will overlap tin and 4 edges will not quite reach over lip of tins). Fill as normal with pre made filling just under the lower edge’s of pastry in the tin (really this takes just half an hour of labour and then all oven slow cook time only). Do the same with the puff pastry sheet (divide into 4 even smaller squares). Lay puff over tins in opposite direction to shortcrust (making a star pattern I suppose). Push together around all edges and fold over the 4 long corners of shortcrust. No pre baking required… Place flat baking tray in oven and preheat to 220 degrees. Place 4 tins at a time onto hot tray and bake for 20-25 minutes (and depending on how good your oven is maybe a minute or two under the grill to brown tops more). Second stage of preparing pies is only another 10 minutes.
Mary Tognazzini says
WOULD A PIE CRUST TOP WORK JUST AS WELL?
Jo-Ann Gooden says
Hi Nagi. I made this pie last week and am still salivating from the memory of it. The filling was perfect. I followed the timing exactly, with the exact ingredients and it was wonderful. Certainly a keeper. Thanks.
Sherri says
I sometimes use both chunky beef and mince in the same dish. Works a treat. Just brown the mince to “burnt” point, and add it when adding beef in the recipe. I slightly reduce the beef chunks.
And if you don’t have red wine, I find Red Balsamic Vinegar works well.
I love your recipes, thank you Nagi.
Jenny says
Hi- can i get away with non alcoholic wine? Even though i know it will cook off, im pregnant and peak paranoia so just wondering 🙂
Nagi says
Yes 100% Jenny! N x
Susan Lopez says
Thanks for the meat pie recipe. My Aussie husband asked for these the day before Australia Day. We live in France so I ran around like crazy to make it happen.
I changed it up a bit by adding whole carrots to the stew and taking them out at the end. I also used veal stock (easy to find in France and has no salt). Excellent, best ever.