This Australian meat pie recipe gives you a thick, rich beef filling, a crisp shortcrust base and a flaky golden puff pastry lid. It makes 4 individual pies or one large 23 cm pie.
Store-bought pastry works perfectly here. The filling uses everyday supermarket ingredients and takes about 25 minutes.
Most pie problems come down to three things: a runny filling, a soggy base or pastry that shrinks. Each one has a simple fix.
Table of Contents
The three rules of a good meat pie
The Aussie meat pie is a hand-sized pie of minced or diced meat in gravy. To get one that holds together and stays crisp, follow these three rules.
- Thick filling: reduce the stock by half, then thicken with a cornflour slurry so it holds its shape when cut.
- Cold filling: let it cool completely before it goes into the pastry. Warm filling steams the base from the inside.
- Hot tray: blind bake the bases for 10 minutes, then bake the pies on a tray that heated up with the oven.
Shortcrust is used for the base because it’s firm enough to hold the filling. Puff pastry goes on top for the flaky, golden lid.
Mince or chuck steak?
| Beef mince | Chuck steak | |
|---|---|---|
| Texture | Smooth, classic bakery style | Chunky, pub style |
| Filling time | About 25 minutes | 1 1/2 to 2 hours of slow simmering |
| Tip | Use regular mince, not extra lean, for flavour | Cut into small cubes and brown in batches |
| Best for | Weeknights | A slow Sunday |
Australian Meat Pie Recipe
Course: MainCuisine: AustralianDifficulty: Easy4
pies20
minutes45
minutes580
kcal65
minutes1
hour5
minutesA classic Aussie meat pie with a thick, rich beef filling, a buttery shortcrust base and a golden puff pastry lid. Makes 4 individual pies or one large pie.
Ingredients
- Filling
500 g beef mince
1 brown onion, finely diced
2 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 cup beef stock
2 tablespoons cornflour mixed with 3 tablespoons cold water
Salt and black pepper to taste
- Pastry
2 sheets shortcrust pastry, thawed
2 sheets puff pastry, thawed
1 egg, beaten
Directions
- Heat olive oil in a large pan over medium-high heat. Cook onion for 3 minutes until soft and golden.
- Add garlic and cook 30 seconds until fragrant.
- Add beef mince. Leave for 1 minute to brown before breaking up. Cook until no pink remains and edges are golden.
- Stir in tomato paste and cook 1 minute until it darkens slightly.
- Add Worcestershire sauce, soy sauce and beef stock. Bring to a simmer and cook 15 minutes until reduced by half.
- Stir in cornflour slurry and cook 2 minutes until thick and glossy. Season with salt and pepper. Cool completely.
- Preheat oven to 200 degrees Celsius fan-forced. Place a flat baking tray inside to heat up.
- Line greased pie tins with shortcrust pastry. Prick bases with a fork. Blind bake 10 minutes.
- Fill each base with cooled filling. Top with puff pastry lids, seal edges and brush with egg wash. Cut a small slit in each lid.
- Place tins on the hot baking tray and bake 25 to 30 minutes until deep golden. Rest 5 minutes before serving.
Notes
- Chunky version: replace the mince with 500 g diced chuck steak. Brown it in batches, then slow cook in the filling liquid for 1.5 to 2 hours until tender.
- Mushrooms: add 150 g finely chopped mushrooms with the onion for extra depth.
- Quick shortcrust: rub 125 g cold butter into 250 g plain flour with a pinch of salt until it looks like breadcrumbs. Add 2 to 3 tablespoons ice cold water and bring it together. Rest 30 minutes in the fridge before rolling.
- Freezer friendly: freeze baked pies individually wrapped. Reheat from frozen at 180°C for 20 minutes.
Australian meat pie recipe troubleshooting
The base is soggy.
The filling went in warm or runny, or the base wasn’t blind baked. Cool the filling fully, keep it thick, and bake on the preheated tray.
The filling is runny when cut.
It needed more reducing or more cornflour. Simmer until the stock is reduced by half before adding the slurry.
The pastry shrank from the edges.
It was stretched to fit. Press it in gently without pulling, and chill the lined tins for 10 minutes before blind baking.
The lid puffed up and split.
Cut a small slit in the centre of each lid so steam can escape.
Gravy leaks out the sides.
The pies were overfilled or the edges weren’t sealed. Leave a small border and press the edges together firmly with a fork.
Filling variations
- Chunky steak: use diced chuck steak and slow cook it until it breaks apart with a spoon.
- Cheese and bacon: cook 2 chopped bacon rashers with the onion and stir a handful of grated cheddar through the cooled filling.
- Mushroom and beef: add 150 g finely chopped mushrooms with the onion.
- Pepper steak: stir in 1 teaspoon cracked black pepper and a splash of cream at the end.
- Party pies: use a muffin tin and smaller pastry circles. Bake at 200°C for 15 to 18 minutes.
What to serve with meat pies
Tomato sauce on top is the classic. For a full dinner, add buttery mashed potato with gravy and some steamed peas.
A green salad or coleslaw keeps it a bit lighter. For a footy day spread, serve them with sausage rolls and plenty of sauce for dipping.
Make ahead and freezing
| Option | How long | How to cook |
|---|---|---|
| Filling in the fridge | Up to 3 days | Assemble and bake as normal |
| Unbaked pies, frozen | Up to 3 months | Bake from frozen at 180°C for 35 to 40 minutes |
| Baked pies, frozen | Up to 3 months | Reheat from frozen at 180°C for 20 minutes |
| Leftover baked pies | 2 to 3 days in the fridge | Reheat in the oven, not the microwave, to keep the pastry crisp |
Wrap each pie well in cling wrap before freezing so the pastry doesn’t dry out.
Recipes you might like
Frequently asked questions
Can I use store-bought pastry for this Australian meat pie recipe?
Yes. Use store-bought shortcrust for the base and puff pastry for the lid. Thaw both in the fridge before using.
Why is my meat pie base soggy?
The filling was warm or too runny, or the base wasn’t blind baked. Cool the filling completely, keep it thick, and blind bake the base for 10 minutes.
Can I make mini meat pies in a muffin tin?
Yes. Use the same filling with smaller pastry circles and bake at 200°C for 15 to 18 minutes.
Can I use jarred gravy instead of making the filling?
You can in a pinch, but browning the mince and reducing the stock gives a much richer flavour for only about 20 minutes more work.
Can I freeze this Australian meat pie recipe?
Yes, baked or unbaked. Bake unbaked pies from frozen at 180°C for 35 to 40 minutes, or reheat baked pies from frozen at 180°C for 20 minutes.
This Australian meat pie recipe is all about a thick filling and a crisp base. Cool the filling, use a hot tray, and you’ll pull out a batch of golden pies every time.
Cheers,
Ella x
