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Meat Pie

Name: Meat Pie
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 500 g beef mince; 1 onion, finely diced; 2 garlic cloves, minced; 2 tbsp plain flour; 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; 400 ml beef stock; 1 tsp vegemite or marmite (optional, for depth); 1 tbsp vegetable oil; salt and pepper to taste; 2 sheets puff pastry (thawed); 1 sheet shortcrust pastry (for base); 1 egg, beaten (for glaze)

Classic Australian meat pie with rich beef gravy and flaky pastry. Australian recipe in the oven, with quantities that scale to your servings.

Ingredients

500 g beef mince

1 onion, finely diced

2 garlic cloves, minced

2 tbsp plain flour

2 tbsp tomato paste

1 tbsp Worcestershire sauce

400 ml beef stock

1 tsp vegemite or marmite (optional, for depth)

1 tbsp vegetable oil

salt and pepper to taste

2 sheets puff pastry (thawed)

1 sheet shortcrust pastry (for base)

1 egg, beaten (for glaze)

Method

Cook the filling: Heat oil in a pan. Fry onion for 5 minutes until soft. Add garlic, cook 1 minute.

Brown the mince: Add beef mince. Break up and cook for 6-8 minutes until well browned. Drain excess fat if needed.

Build the gravy: Stir in flour and cook 1 minute. Add tomato paste, Worcestershire sauce and vegemite if using.

Add stock: Pour in beef stock. Stir well, bring to a boil, then simmer for 20 minutes until thick and glossy. Season. Let cool completely.

Assemble pies: Preheat oven to 200°C (400°F). Line 4 pie tins with shortcrust pastry. Fill with cooled meat mixture. Top with puff pastry, trim edges, press to seal. Cut a small vent hole.

Glaze and bake: Brush tops with beaten egg. Bake for 25-30 minutes until golden brown and puffed.

Serve with tomato sauce (ketchup) on top — the Australian way.