Classic Chunky Aussie Meat Pies Recipe
Flaky Pastry Meets Hearty Filling: The Ultimate Comfort Food Classic
There’s something undeniably comforting about a classic Aussie meat pie. Picture this: a flaky golden pastry encasing a rich, savoury filling of tender, chunky beef in a thick, flavorful gravy. It’s a national favourite for a good reason—perfect for a quick snack, an easy lunch, or a hearty dinner. These pies are versatile and work well for casual family meals or gatherings with friends.
Packed with protein and iron from the beef and enriched with the flavour of onions, Worcestershire sauce, and a touch of tomato paste, these pies deliver comfort and nutrition. Sear the beef: Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the beef cubes in a single layer, and cook for 2–3 minutes on each side until browned.
Work in batches if needed to avoid overcrowding the pan. Remove the beef and set aside. Cook the onions and garlic: In the same pan, reduce the heat to medium. Add the chopped onion and sauté for 3–4 minutes until softened. Add the minced garlic and cook for another minute, stirring often. Thicken with flour: Sprinkle 2 tablespoons of flour over the onion and garlic mixture, stirring well to coat everything.
Cook for 1–2 minutes to remove the raw flour taste. Add liquids and seasonings: Gradually pour in 1 cup of beef stock, whisking constantly to avoid lumps. Add Worcestershire sauce, tomato paste, thyme, pepper, and salt. Stir everything together. Return the browned beef cubes to the pan.
Reduce the heat to low, cover the pan, and simmer for 1 hour, stirring occasionally, until the beef is tender and the gravy is thickened. If the mixture looks too dry, add a splash of water or extra stock. Preheat the oven: Preheat your oven to 200°C (400°F).
Line the pie tins: Cut the shortcrust pastry into circles slightly larger than your pie tins. Gently press the pastry into each tin, ensuring there are no air bubbles. Trim any excess. Fill the pies: Spoon the cooled beef mixture into each pastry shell, filling them almost to the top.
Add the puff pastry lid: Cut the puff pastry into circles large enough to cover each pie. Place the pastry lids over the filled pies, pressing the edges to seal. Trim the excess pastry and crimp the edges with a fork for a decorative touch.
Egg wash: Brush the tops of the pies with beaten egg for a glossy, golden finish. Use a sharp knife to cut a small slit or poke a few holes in the top of each pie to let steam escape. Bake: Place the pies on a baking sheet and bake for 25–30 minutes, or until the pastry is puffed and golden brown. Cool slightly: Allow the pies to cool for 5 minutes before serving.
Expert Tips for Success;
Keep the pastry cold: Work with cold pastry to prevent it from becoming too soft and difficult to handle. If it starts to warm up, place it in the fridge for a few minutes.
Use the right cut of beef: Opt for chuck steak or another cut suited to slow cooking. These cuts become tender and flavorful when simmered.
Check the gravy consistency: The filling should be thick but not dry. If it’s too runny, simmer uncovered to reduce it. If it’s too thick, add a small amount of water or stock.
Prevent soggy bottoms: Brush the base of the shortcrust pastry with egg white before filling. This creates a barrier and keeps the base crisp.
Customization Ideas and Variations;
Change up the protein: Replace the beef with lamb or chicken for a twist on the classic meat pie. For a vegetarian option, use diced mushrooms and lentils.
Spice it up: Add a pinch of cayenne pepper, smoked paprika, or even a splash of hot sauce to the filling for a little kick.
Dairy-free option: Swap the egg wash for plant-based milk or melted vegan butter to make the recipe suitable for dairy-free diets.
Add veggies: For a heartier filling, include diced carrots, peas, or potatoes. These additions add extra flavour, texture, and nutrition.
Mini pies: Use muffin tins to create individual-sized meat pies—great for kids or entertaining.
Serving Suggestions;
Classic Aussie meat pies pair perfectly with:
Mashed potatoes: Creamy mashed potatoes balance the richness of the pie.
Mushy peas: A popular side dish in Australia, mushy peas add freshness and flavour.
Tomato sauce (ketchup): Drizzle some on top of the pie for a true Aussie experience.
Side salad: A crisp green salad with a tangy vinaigrette adds balance to the meal.
Chips (fries): Serve with a pile of hot, crispy chips for the ultimate comfort-food combination.
Storage, Reheating, and Make-Ahead Tips;
Storage: Allow the pies to cool completely, then store them in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 180°C (350°F) for 15–20 minutes to keep the pastry crisp. Avoid microwaving, as it can make the pastry soggy.
Freezing: Wrap the cooled pies tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months.
Make-ahead tips: Prepare the filling a day ahead and store it in the fridge. Assemble and bake the pies when ready to serve.
These classic chunky Aussie meat pies are a true crowd-pleaser, packed with rich, hearty flavours and surrounded by perfectly flaky pastry. Whether you’re serving them at a backyard barbecue, enjoying them as a weeknight dinner, or taking them along on a picnic, these pies are sure to satisfy.
Best of all, they’re customizable to suit your tastes or dietary needs. So, gather your ingredients, roll up your sleeves, and give this recipe a go—you won’t regret it.
Ingredients;
- 1 tbsp olive oil
- 500 g (1 lb) beef chuck or stewing steak, cut into 1.5 cm (½ inch) cubes
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup (250 ml) beef stock
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- ½ tsp dried thyme
- ½ tsp black pepper
- ½ tsp salt (or to taste)
- 2 sheets of puff pastry (thawed if frozen)
- 1 sheet of shortcrust pastry (thawed if frozen)
- 1 egg, lightly beaten (for egg wash)