Classic Meat Pie Recipe

2023-07-12

By King´s Chef

Australian Cuisine

Main Course

Enjoy the classic Australian dish of Meat Pie with this recipe. 

British and Irish Influence on Australian Cuisine

A traditional Australian dish that has become a cultural icon in the country. It is believed that the dish was brought to Australia by British and Irish immigrants in the 19th century. 

Having another option for Meat Pie

Meat pies are essentially a savory pastry that is filled with meat and gravy. The most common filling for an Australian meat pie is minced meat, usually beef, but sometimes lamb or pork, along with vegetables such as onion, carrots and peas. 

Traditional Meat Pie Serving

Meat pies are widely popular and can be found in cafes, pubs, and bakeries throughout Australia. They are often served with tomato sauce, also known as ketchup, and can be eaten as a quick snack or as part of a meal. Made with minced beef, fresh vegetables and wrapped in puff pastry, this dish is perfect for a savory meal any time of the year.

Beer Pairing

 A meat pie has a rich umami flavor, which pairs well with the hoppy bitterness of Coopers Pale Ale. The tannins in the Margaret River Shiraz also work well with the savory flavors of the pie.

Pitfalls on Meat Pie

 Perfect pastry: The pastry is an essential part of the meat pie, and it needs to be just right. Ensure that the dough is chilled before rolling it out and that it's not overworked. Overworking the dough can result in a tough crust that doesn't have enough flakiness.

 Filling consistency: The filling of a meat pie needs to be just the right consistency. Too much liquid can result in a soggy pie, and too little can make it dry. Consider using a roux or adding bread crumbs to help thicken the filling if needed.

 Meat texture: The meat filling needs to be tender and juicy but not too dry. Choose a cut of meat suitable for slow-cooking, and let it cook thoroughly while retaining moisture. Pulses and mushrooms could also provide additional textures and flavors.

 Browning: Meat pies require perfect browning for visual appeal and flavor. Make sure your oven temperature is accurate, and brush the pie with an egg wash for even browning. You may also want to cover the edges of the pie with strips of foil to prevent over-browning while the filling is cooking.

 Serving temperatures: Meat pies are best served hot or warm but can quickly become dry if left for too long. Consider reheating the pie in the oven or microwave before serving to ensure it's piping hot. Avoid letting the pie sit out for too long or reheating it excessively.

Ingredients

• 1 lb minced beef

• 1 tbsp vegetable oil

• 1 onion chopped

• 1 carrot chopped

• 1 celery stalk chopped

• 2 tbsp flour

• 1 tbsp tomato paste

• 1/2 beef stock

• 1 sheet of puff pastry

• Salt and pepper to taste

Instructions

1. Preheat the oven to 200°C.

2. Heat the vegetable oil in a large saucepan and saute the onion, carrot and celery over low heat until softened but not brown.

3. Turn up the heat and add the minced beef. Cook, stirring occasionally until browned.

4. Sprinkle the flour over the meat and stir well until combined. Cook for 2 minutes.

5. Add the tomato paste and stir to combine. Pour in the beef stock and bring to a boil. Reduce the heat to low and simmer for 15 minutes.

6. Season with salt and pepper to taste.

7. Let the meat mixture cool while you prepare the crust.

8. Roll out the puff pastry sheet on a lightly floured work surface and cut out circles using a pastry cutter.

9. Place the circles in greased muffin tins. Spoon the meat mixture into each muffin tin filling it to the top.

10. Cut out smaller circles to place on top of each pie. Crimp the edges with a fork.

11. Bake in the oven for 20-25 minutes or until golden brown. Serve hot.

Preparation Time 30 min

Cook Time 1 hour

Total time 1 hour 30 min

Nutrition Facts

Calories: 400

Fat: 24 g

Saturated Fat: 9 g

Carbohydrates: 28 g

Fiber: 2 g

Sugar: 3 g

Protein: 18 g

Regional Ingredients Variations of Meat Pie

South Australian Meat Pie: Known as a "Frisbee Pie" due to its larger size, this version often features a filling of minced meat, onion, and gravy and is topped with either puff pastry or a shortcrust pastry.

Queensland Meat Pie: Also called "Beefy Pie", this version is made with a flaky shortcrust pastry and filled with chunks of beef, bacon, and vegetables in a savory gravy.

Western Australian Meat Pie: This variation is often called a "Chunky Pie" and is filled with large pieces of beef and vegetables in a rich gravy, with a puff pastry top.

Victoria Meat Pie: Known as an "Aussie Pie", this version often features a filling of beef, mushrooms, and onion in a savory gravy with a flaky shortcrust pastry top.

Tasmania Meat Pie: This version is often called a "Curried Beef Pie" due to the addition of curry powder in the beef filling. It may also include peas, carrots, and potatoes in the filling and is usually topped with puff pastry.

Northern Territory Meat Pie: Sometimes known as a "Crocodile Pie", this version is filled with minced crocodile meat, onion, and tomato in a tomato-based sauce and topped with a shortcrust pastry.

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