Australian Meat Pie
Jump to recipeIngredients
- 18 oz beef mince
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp plain flour
- 1 cup beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 sheets frozen puff pastry, thawed
- 2 sheets frozen shortcrust pastry, thawed
- 1 egg, beaten for egg wash
- 2 tbsp vegetable oil
Instructions
- 1
Preheat oven to 200°C (180°C fan-forced). Grease 6 individual pie tins or a large pie dish.
- 2
Heat oil in a large pan over medium-high heat. Add onion and cook for 5 minutes until softened.
- 3
Add garlic and cook for 1 minute until fragrant.
- 4
Add beef mince and cook, breaking up with a spoon, until browned all over, about 8 minutes.
- 5
Stir in tomato paste and cook for 2 minutes.
- 6
Sprinkle flour over mixture and stir to combine. Cook for 1 minute.
- 7
Gradually add beef stock, stirring constantly to prevent lumps.
- 8
Add Worcestershire sauce, thyme, and bay leaf. Season with salt and pepper.
- 9
Bring to a boil, then reduce heat and simmer for 15 minutes until thickened. Remove bay leaf and cool completely.
- 10
Roll out shortcrust pastry and line pie tins, trimming excess. Fill with cooled meat mixture.
- 11
Roll out puff pastry and cut lids slightly larger than pie tops. Place over filling and crimp edges to seal.
- 12
Brush tops with beaten egg and cut small steam vents.
- 13
Bake for 25-30 minutes until pastry is golden brown and cooked through.
- 14
Cool for 5 minutes before serving.
- 15
"title": "Australian Meat Pie",
- 16
"total_time": "1 hour 15 minutes",
- 17
"prep_time": "30 minutes",
- 18
"photo_url": "https://images.unsplash.com/photo-1545668855-b923f0176935?w=1200&q=80&auto=format&fit=crop"