Australian Meat Pies Recipe 🥧
Australian Meat Pies are a beloved classic, filled with savory minced beef, gravy, and aromatic seasonings, all wrapped in a flaky, buttery crust. They make for a delicious handheld snack or meal. Perfect for parties, picnics, or simply enjoying at home!
Ingredients:
✅ For the Meat Filling:
1 lb (450g) ground beef (or minced beef)
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon tomato paste
1/2 cup beef broth
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
1 tablespoon flour (to thicken)
1/4 cup heavy cream (optional for richness)
✅ For the Pie Crust:
2 sheets store-bought puff pastry or shortcrust pastry (depending on your preference)
Alternatively, use homemade pastry for an extra touch
✅ For the Egg Wash:
1 egg, beaten (for glazing the pie crust)
Instructions:
1️⃣ Prepare the Meat Filling:
In a large skillet, heat a tablespoon of oil over medium heat. Add the onion and garlic, cooking for about 3 minutes until softened and fragrant.
Add the ground beef to the pan and cook until browned, breaking it up with a spoon as it cooks.
Stir in the tomato paste, and cook for 2 minutes to deepen the flavor.
Add the beef broth, Worcestershire sauce, soy sauce, and season with thyme, oregano, salt, and pepper.
Bring the mixture to a simmer and let it cook for 10-15 minutes, stirring occasionally, until the liquid has reduced and the filling thickens.
If the filling is too thick, you can add a little more broth to reach your desired consistency. For a creamier texture, stir in heavy cream at the end.
Once thickened, remove from heat and set aside to cool.
2️⃣ Prepare the Pie Crust:
Preheat your oven to 375°F (190°C).
Roll out one sheet of puff pastry or shortcrust pastry onto a flat surface.
Using a round cutter (or a small bowl), cut out circles of pastry large enough to line the bottoms of your pie tins or muffin tray.
Press the pastry into the base of each pie tin, making sure to fit the edges.
3️⃣ Assemble the Meat Pies:
Spoon the cooled meat filling into each pastry-lined tin, filling each to the top.
Roll out the second sheet of pastry and cut out circles slightly larger than the pie tins.
Place the pastry lid over the filled pies and press down the edges to seal the pies. You can crimp the edges for a decorative look or use a fork to press the edges down.
4️⃣ Glaze the Pies:
Brush the top of each pie with the beaten egg to give them a golden, glossy finish.
5️⃣ Bake:
Place the pies on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and crisp.
6️⃣ Serve:
Allow the pies to cool for a few minutes before serving. They are delicious as is or served with some mashed potatoes, peas, or a side salad!
Tips:
Meat Variations: You can use other meats such as ground lamb, chicken, or pork for the filling.
Make Ahead: These pies freeze well! After baking, allow them to cool completely, then freeze. Reheat in the oven to bring back the crispy crust.
Extra Flavor: For a deeper flavor, add a little beer or red wine to the filling instead of some of the beef broth.
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