The Great Aussie Meat Pie: A Taste of the Outback
Forget what you know about handheld snacks—the Aussie Meat Pie isn’t just food; it’s a national institution. From the hallowed grounds of the MCG to the dusty corner bakeries of the bush, this is the ultimate comfort food for any true blue Australian.
This recipe delivers the quintessential “fair dinkum” experience: a rich, savory beef gravy encased in a duo of pastry perfection. We’re talking a sturdy shortcrust base to handle the heavy lifting and a golden, flaky puff pastry lid that shatters with every bite.
Aussie Mini Beef Pies
Ingredients
For the filling
- 3 tbsp Extra virgin olive oil
- 3 lbs Chuck Steak cubed into small 1/3 inch pieces
- 2 ea Yellow onions peeled and diced
- 3 Garlic cloves, minced
- 2 tbsp Worcestershire sauce
- 1 tbsp Vegemite or Marmite dissolved in 1/4 cup of boiling water.
- 4 cups Beef stock
- 1 cup Red wine
- 2 ea Bay leaf
- 1 1/2 tsp Salt
- 2 tsp Black Pepper
- 3 tbsp Cornstarch
- 4 tbsp Water
For the pastry
- 1 ea Eggs – large beaten
- 4 sheets Frozen shortcrust pastry thawed
- 3-4 sheets Frozen Puff pastry – thawed
Instructions
- In a large heavy pot heat 1 tbsp of olive oil to high heat. Add half of the beef and sear the outside until lightly brown. Remove the beef to a bowl and repeat with the remaining beef.
- Lower the heat to medium high and add the remaining olive oil. Add the onion and garlic. Saute until the onion is transluscent. This will take about 5 minutes.
- Return the beef to the pot along with all remaining ingredients except the cornstach and water. Mix well. There should be enough liquid to barely cover the beef with just a little showing above the liquid.
- Bring the pot to a boil then lower the heat to low/medium so it is barely simmeringAlloww to cook for 50 minutes to 1 hour giving it an occassional stir. If the liquid evaporates too quickly a a splash of water..
- When the beef is ready mix together the cornstarch and water. Add the mixture to the pot and stir in well. Cook for a further 5 minutes to thicken the sauce.
- Remove from the heat and set aside to cool. The sauce will thicken more as it cools.
To Make the Pies
- Preheat the oven to 350ºF.
- Spray 16 holes of a muffin tin (holes 3.2" diameter.
- Cut 16 bases from the shortcrust pastry using a 4" round cutter.
- Press the bases into the greased muffin tin holes and fill to the top with th filling.
- Cut 16 pie lids from the puff pastry. Use a 3.2" round cuter such as a scone cutter.
- Place the lids on top of the filled bases andsecure the lids to the bases with your fingers or the tines of a fork.
- Cut 3-4 slits in the tops to allow stream to escape. Brush with egg wash and bake for 20-25 minutes until a nice golden brown.
- Allow to rest for a few minutes before removing to a cooling rack. Serve warm