The great Australian meat pie is a beloved classic that captures the essence of comfort food with its buttery shortcrust base, tender chunks of beef slow-cooked in a rich, savory gravy, and topped with a flaky puff pastry lid. It’s a handheld delight that’s perfect for any occasion, from a quick lunch on the go to a family dinner. This recipe will guide you through creating a legendary Aussie meat pie right in your kitchen.

Prepare to be amazed by the robust flavors created by the slow-cooked beef chuck, marinated in a blend of red wine, Worcestershire sauce, and beef stock. The hearty filling is encased in a homemade or store-bought shortcrust pastry, providing the perfect base for the flaky, golden puff pastry lid. Whether you’re a seasoned cook or a beginner, this recipe is designed to bring a piece of Australia to your table with every bite.

Let’s dive into the steps to make this savory pie, and soon, you’ll be enjoying one of Australia’s most iconic comfort foods, complete with a homemade touch that will have everyone asking for seconds.

Key Ingredients to Make Your Aussie Meat Pie

Beef Chuck – Provides a rich, meaty base; perfect for slow cooking until it falls apart.
Red Wine – Adds depth and complexity to the gravy; choose a full-bodied option like Shiraz or Cabernet Sauvignon.
Shortcrust Pastry – A buttery, crisp base for holding the hearty filling; can be homemade or store-bought.
Puff Pastry Sheets – Forms the golden, flaky top crust; lightly whisked egg helps achieve a beautiful color.
Onion and Garlic – Aromatics that enhance the base flavors of the gravy.
Tomato Paste – Adds a touch of sweetness and rich tomato flavor to the filling.
Worcestershire Sauce – Provides umami and a subtle tanginess that enhances the beefy flavor.
Bay Leaves – Adds a mild, earthy aroma to the simmering gravy.
Flour and Beef Stock – Thicken the gravy and give it a luscious, silky texture.

Step-by-Step Guide to Make Aussie Meat Pie

Begin by seasoning the beef with salt and pepper, then brown it in batches in a hot, oiled pot to develop a deep, caramelized flavor.
Sauté the onion and garlic until soft, then add flour and stir until it coats the ingredients evenly. Gradually pour in the beef stock, ensuring there are no lumps.
Add red wine, tomato paste, Worcestershire sauce, pepper, and bay leaves, stirring to combine. Return the beef to the pot, cover, and let it simmer for 1 hour and 45 minutes. Remove the lid and continue cooking until the beef is fork-tender and the gravy has thickened.
Allow the filling to cool completely, preferably overnight, to let the flavors meld together.
Preheat your oven to 180°C (350°F). Prepare the pie tins with shortcrust pastry, trimming any excess, and bake until the crust is light golden.
Fill each pie with the cooled beef mixture, ensuring it is slightly mounded.
Cut rounds from the puff pastry, place them over the filling, and seal the edges with a brush of whisked egg. Make a small incision on top to allow steam to escape.
Bake until the pastry is deep golden and puffed, then serve hot with a generous dollop of tomato sauce or ketchup.

Tips for a Perfect Aussie Meat Pie

Ensure Proper Browning: Browning the beef in batches is crucial for a deep, rich flavor.
Chill the Filling: Cooling the filling overnight enhances the flavor and ensures the gravy thickens perfectly.
Pre-Bake the Crust: Pre-baking the shortcrust pastry prevents a soggy bottom, crucial for handheld enjoyment.

Variations to Try

For a quicker version, substitute the beef chunks with beef mince, following the same steps but with a shorter cooking time. You can also add a twist by incorporating mushrooms, carrots, or peas into the filling for added texture and flavor. Alternatively, swap red wine for a dark ale to create a deliciously different gravy.

Storing Your Aussie Meat Pie

To store leftovers, keep the cooked pies in an airtight container in the refrigerator for up to five days. For reheating, use a microwave to warm the center, then crisp up the pastry in the oven at 180°C (350°F) for about five minutes. If freezing, wrap the pies individually in cling wrap and place them in a freezer-safe bag. Reheat directly from frozen in a preheated oven for about 20 minutes until piping hot in the center.

Enjoy your homemade Aussie meat pies, and don’t forget to share with friends and family!

Classic Meat Pie Recipe

A homemade rendition of the classic Australian meat pie, featuring a buttery shortcrust base filled with tender, slow-cooked chunks of beef immersed in a savory gravy and topped with puff pastry. This recipe creates an authentic meat pie experience, perfect for a main meal or a special gathering.

Print Pin Rate

Course: Main Course

Cuisine: Australian

Prep Time: 40

Cook Time: 3 40

Cooling Time: 4

Total Time: 8 20

Ingredients

Pie Base – Choose ONE (See Note 1):

1 1/2 batches homemade shortcrust pastry
3 frozen shortcrust pastry sheets thawed (300g/10oz)
2 refrigerated pie crusts US/Can

Pie Lid:

3 frozen puff pastry sheets just thawed (300g/10oz) (Note 2)
1 egg lightly whisked

Filling:

1.25 kg / 2.5 lbs beef chuck cut into 2.5cm/1″ cubes (Note 3)
1/2 tsp salt
1/2 tsp pepper
2-3 tbsp olive oil
1 onion diced
4 garlic cloves minced
5 tbsp plain/all-purpose flour
1 1/4 cups 315 ml low-sodium beef stock (Note 4)
3 cups 750 ml dry, full-bodied red wine (Note 5)
2 tbsp tomato paste
1 tsp Worcestershire sauce
2 tsp coarsely ground black pepper
2 bay leaves

Instructions

Prepare the Filling: Season the beef chunks with 1/2 tsp of salt and pepper. In a large heavy-based pot, heat 1 tbsp of olive oil over high heat. Brown 1/3 of the beef until well caramelized on all sides, then remove from the pot. Repeat this process with the remaining beef, adding more oil if necessary.
Reduce heat to medium-high, add the minced garlic and diced onion, and cook for 3 minutes until softened. Stir in the flour, then gradually pour in the beef stock, stirring constantly until the flour is dissolved. Add the red wine, tomato paste, Worcestershire sauce, black pepper, and bay leaves.
Return the beef to the pot, cover, and adjust the heat to maintain a gentle simmer. Cook for 1 hour and 45 minutes. Remove the lid and continue to simmer for an additional 30 to 45 minutes, stirring occasionally, until the beef is tender and the liquid has reduced to a thick gravy that just covers the meat. Remove from heat, cover, and allow to cool. For best results, cool overnight.
Prepare the Pastry: Preheat the oven to 180°C/350°F. Cut out 6 rounds from the shortcrust pastry and carefully drape them into pie tins without stretching the dough to avoid shrinkage (See Notes 1 & 6). Place the pies on a baking tray, top each with large sheets of parchment paper, and fill with pie weights (Note 7). Bake for 20 minutes, then remove the weights using the overhanging paper and return the crusts to the oven for an additional 5 minutes, or until they are light golden and dry. You may skip this step if desired (Note 8).
Assemble the Pies: Fill each pie crust with the cooled filling, pressing down slightly to ensure they are filled generously. Cut rounds from the partially thawed puff pastry, slightly larger than the edges of the pie bases. Brush the edges of the pie crusts with the whisked egg, then place the puff pastry lids on top, pressing the edges to seal them together. Brush the tops with the remaining egg wash, and make a small 1 cm/0.5" incision in the center of each pie lid.
Bake for 30 minutes or until the tops are deeply golden and puffed. Serve hot, with tomato sauce or ketchup if desired.

Notes

Shortcrust Pastry Options:

For homemade shortcrust, prepare 1 1/2 batches, rolled out to 2-3 mm thickness. Avoid rolling too thin.

Frozen shortcrust sheets can be overlapped slightly to create a single large sheet.

For refrigerated pie crusts, such as those available in the US/Canada, pre-baking is advised to avoid a soggy base.

Puff Pastry: In Australia, puff pastry comes in 20 cm/8″ square sheets; each sheet can make two pie lids. Use leftover pastry creatively by making sweet or savory treats.

Beef: Chuck beef with a good amount of marbling works best. Boneless short rib is also a great alternative. Avoid lean cuts like gravy beef for this recipe.

Beef Stock: Limited use of beef stock is intentional to avoid overpowering flavors; the recipe relies on wine and beef browning for depth.

Red Wine: Select a full-bodied variety such as Merlot, Cabernet Sauvignon, Shiraz, Zinfandel, or similar. Avoid sweet or light wines.

Pie Tins: 10 cm/4″ tins work well, but ramekins, large muffin tins, or a single pie dish can also be used.

Pie Weights: Heatproof weights prevent the pastry from puffing up while baking; alternatives include dried rice or beans.

Pastry Second Bake: Optional step to ensure a crisp base; can be skipped if not necessary.

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Classic Meat Pie recipe