- Prep Time:20 mins (plus 3 hrs cooling)
- Cook Time:55 mins
Australian Meat Pie
The humble meat pie has found its way into the hearts and bellies of many Australians. This home cooked version is full of everything you’ve come to expect – delicious pastry with a hearty beef filling. We’ve added in some mixed vegetables to step up this pie to be a meal in itself. Now the only thing left is to ask – sauce or no sauce?
Original recipe by Reader's Digest | 9.4.14
+1 1 Can (420g) Edgell Mixed Vegetables
- 2 tablespoon dripping or oil
- 1 onion peeled and finely chopped
- 500g lean minced beef
- 2 tablespoon plain flour
- 1¼ cup beef stock
- ⅓ cup bought tomato sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons chopped fresh parsley
- Salt & freshly ground black pepper
- 4 sheets ready-rolled frozen shortcrust pastry
- 4 sheets ready-rolled frozen puff pastry
- 1 egg beaten
Heat the dripping or oil in a medium frying pan. Add the onion and cook, stirring often, until the onion is soft. Add the minced beef, increase the heat to high and cook, stirring with a wooden spoon to break up any lumps for 6–8 minutes, or until the mince is brown.
Sprinkle the flour over the meat and cook for 1 minute. Add the beef stock, tomato sauce and Worcestershire sauce. Bring to the boil, reduce the heat to medium and simmer, stirring occasionally to prevent the meat from sticking to the base of the pan, for 10 minutes, or until the sauce is thick.
STIR IN DRAINED EDGELL MIXED VEGETABLES WITH PARSLEY AND SEASON WITH SALT AND PEPPER.
Remove from the heat and set aside to cool completely.
Preheat the oven to 200°C. Using a small plate about 17cm in diameter as a guide, cut four circles from the shortcrust pastry and use them to line the base and sides of four 1 cup pie tins. Fill the pastry with the meat mixture – avoid spilling any on the edges.
Using the same plate as a guide, cut four circles from the puff pastry. Brush the shortcrust pastry edges of the pies with water to moisten and top with the puff pastry circle. Press the pastry edges together to secure. Trim the excess pastry with a sharp knife and crimp the edges. Cut a small cross in the centre of each pie and brush the top with beaten egg.
Bake the pies in the preheated oven for 10 minutes, reduce the oven temperature to 180°C and bake for a further 20 minutes, or until the pastry is puffed and golden. Serve the pies immediately with some extra tomato sauce, if desired.
If you just can’t wait for the filling to cool on the bench for 3 hours, it’s fine to put the tray into the fridge or freezer to help speed up the process.
Don’t have a pie tin? You can use a muffin tin to make party sized pies instead. Cut the pastry for the base into 10cm rounds, and 8cm rounds for the top. Bake for 15 minutes.