Australian-Style Meat Pie
Few foods are as iconic in Australia as the meat pie. Found everywhere from corner bakeries to football stadiums, this handheld classic is pure comfort food: a rich, savory meat filling encased in flaky pastry and topped with a crisp golden lid. Traditionally enjoyed hot with tomato sauce, Australian meat pies are hearty, satisfying, and deeply nostalgic.
This recipe stays true to the classic version—simple ingredients, bold flavor, and that unmistakable thick gravy filling that sets Australian meat pies apart from other savory pies.
What Makes an Australian Meat Pie Different?
Unlike many other meat pies, the Australian version features:
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Finely minced beef, not chunks
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Thick, rich gravy, not dry filling
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Shortcrust pastry base with puff pastry lid
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A compact, handheld size
It’s designed to be eaten out of hand—often with tomato sauce squeezed directly on top.
Ingredients (Makes 4 pies)
For the Filling
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1 lb (500 g) ground beef (80/20 preferred)
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1 tablespoon vegetable oil
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1 small onion, finely diced
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2 tablespoons all-purpose flour
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1½ cups beef stock
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2 tablespoons Worcestershire sauce
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2 tablespoons tomato paste
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½ teaspoon salt
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½ teaspoon black pepper
For the Pastry
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1 sheet shortcrust pastry (for bases)
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1 sheet puff pastry (for lids)
For Assembly
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1 egg, beaten (egg wash)
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Tomato sauce, for serving
Instructions
1. Make the Filling
Heat the oil in a saucepan over medium heat. Add the diced onion and cook for 3–4 minutes until soft and translucent.
Add the ground beef and cook, breaking it up with a spoon, until browned. Sprinkle the flour over the meat and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Slowly add the beef stock, stirring constantly to prevent lumps. Stir in Worcestershire sauce, tomato paste, salt, and pepper.
Reduce heat to low and simmer for 20–25 minutes, stirring occasionally, until the mixture thickens into a rich gravy. The filling should be thick, not soupy. Remove from heat and allow to cool completely.
2. Prepare the Pastry
Preheat oven to 400°F (200°C).
Cut circles from the shortcrust pastry to line the bases of greased pie tins or a muffin pan. Press gently into place and trim excess.
Spoon the cooled filling into each pastry base, filling nearly to the top.
Cut slightly larger circles from the puff pastry for the lids. Place on top, pressing edges to seal. Brush with beaten egg and cut a small slit in the center to allow steam to escape.
3. Bake
Bake for 25–30 minutes, or until the pastry is puffed and golden brown.
Remove from oven and allow pies to rest for 5 minutes before serving.
How to Serve Australian Meat Pies
Traditionally, Australian meat pies are served:
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Hot with tomato sauce
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At sporting events or casual gatherings
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With mashed potatoes and peas for a sit-down meal
They’re perfect for lunches, picnics, or comfort-food dinners.
Tips for the Best Meat Pies
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Cool the filling fully before assembling to avoid soggy pastry
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Use puff pastry only on top for the classic texture
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Don’t overfill or the pies may leak
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Bake hot for crisp pastry
Variations
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Cheese-Topped: Add shredded cheddar under the puff lid
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Pepper Steak Pie: Add cracked black pepper for heat
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Mushroom Pie: Mix in finely diced mushrooms
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Curry Pie: Add a mild curry powder for a bakery favorite
Storage and Reheating
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Refrigerator: Store baked pies for up to 3 days
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Freezer: Freeze unbaked or baked pies for up to 3 months
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Reheat: Oven at 350°F until heated through
Final Thoughts
The Australian-style meat pie is more than just a meal—it’s a cultural staple that delivers comfort, flavor, and nostalgia in every bite. With its flaky pastry and rich beef filling, this classic pie is easy to make at home and endlessly satisfying to eat.