Leslie Massey
The Australian meat pie is a hand-held, flaky, buttery pastry filled with slow-cooked, chunky beef, and gravy. It is considered Australia's national dish and is often consumed as a snack or at football games. The meat pie is an iconic symbol of Australia, with various pie-makers competing annually in the Great Aussie Pie Competition to promote higher-quality pie production. When eating an Australian meat pie, some people deconstruct their pie and perform culinary surgery by placing the pie lid next to the pie and using tomato or barbecue sauce as a condiment.
| Characteristics | Values |
|---|---|
| Type of meat | Beef, kangaroo meat, or beef sirloin |
| Other ingredients | Vegetables (carrots, onions, mushrooms), stock, seasonings, gravy, puff pastry |
| Preparation | Meat is dredged in flour and caramelized, vegetables are diced finely, meat and vegetables are braised, baked, and wrapped in pastry |
| Temperature | Best served hot |
| Condiments | Tomato sauce/ketchup, but not barbecue sauce or mustard |
| Eating style | Deconstructing the pie and eating with a knife and fork, or eating by hand |
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What You'll Learn
Choosing the meat: beef, kangaroo, or other?
Choosing the meat is an important step in making an Australian meat pie. The most traditional choice is beef, which can be used in either mince or chunky form. The latter is considered superior in flavour and overall eating experience, as browning the beef creates a richer flavour base for the sauce. However, beef mince is a good alternative if you're short on time, as it doesn't require the same lengthy cooking process as chunky beef.
If you're looking for something a little different, kangaroo meat is sometimes used as a leaner alternative to beef. Other meats that can be used include buffalo, camel, venison, goat, hare, pork, poultry, rabbit and sheep. These options are less common, and pie manufacturers that use these meats will typically list the ingredient as simply 'meat' rather than specifying the type.
In addition to the type of meat, the cut of meat is also important. For beef stews, which are commonly used in meat pies, cuts such as Siedfleisch or ready-diced stewing steak are good choices. These cuts ensure the meat becomes tender and flavourful during the slow cooking process.
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Making the pastry: shortcrust, puff, or sour cream?
The Australian meat pie is a classic dish that combines a savoury meat filling with a flaky, buttery pastry. The type of pastry you choose for your pie can vary depending on your preferences, and there are several options to consider: shortcrust, puff, or sour cream.
Shortcrust pastry is a popular choice for the base of Australian meat pies. It provides a sturdy and reliable foundation that won't go soggy, making it easy to pick up and eat with your hands. Shortcrust pastry can be made at home or purchased from stores, and it can also be made dairy-free by using olive oil instead of butter. To make the shortcrust pastry, simply roll out the dough, cut it into circles, and place it into your pie dish.
Puff pastry is typically used for the lid of the pie, creating a flaky and golden topping that complements the rich filling. While it is possible to make puff pastry from scratch, it can be a time-consuming process, so many opt for store-bought options. When working with puff pastry, it's important to keep it cold before baking to ensure it puffs nicely in the oven and showcases all the layers.
Sour cream pastry is another option that is mentioned by some sources. It is described as quick and easy to make, and it can be a great choice for those who prefer a more savoury flavour in their pastry.
Regardless of the type of pastry you choose, it's important to work with cold pastry and handle it quickly to prevent it from becoming too soft and warm. Additionally, brushing the edges of the pastry with water can help to seal in the filling and create a cohesive pie.
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Filling: chunky or minced meat?
The classic Australian meat pie is made with minced beef. However, some recipes call for chunky meat, which is considered superior in flavour and overall eating experience.
The process of browning the meat is key to creating a rich, complex flavour and a deep, dark brown colour. This is best achieved with chunky meat, as the pieces can be beautifully browned to form the flavour base for the sauce. When using minced meat, the sauce may need additional flavouring, such as curry powder, to match the intensity of flavour achieved with chunky meat.
To make chunky meat pies, large pieces of beef are slow-cooked until they are fall-apart tender, resulting in an intensely deep, rich gravy. This method of cooking the meat creates a more flavourful and juicy filling compared to using minced meat. The slow-cooked chunks of beef can be shredded or pulled apart to create a mix of smaller pieces and larger chunks, ensuring a hearty and satisfying bite in every pie.
On the other hand, minced meat pies have their own advantages. They are typically quicker and more economical to make, making them a popular choice for bakeries and home cooks alike. The minced meat filling also has a consistent texture and can be seasoned uniformly, resulting in a pie with a more standardised taste and appearance.
Ultimately, the decision between chunky or minced meat comes down to personal preference and the desired flavour profile, convenience, and cost. Both options are widely recognised as iconic components of the beloved Australian meat pie.
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Sauces: tomato, Worcestershire, or gravy?
Sauces are an essential part of the Australian meat pie experience. While some people prefer to eat their pies without any sauce, most Aussies like to add a generous amount of their favourite condiment. So, which sauce is the best?
Tomato sauce is a classic choice and is often used to add a bit of extra flavour to the pie. It can also help to cool down the pie if it's straight out of the oven. Some people like to add ketchup, which is similar to tomato sauce but usually sweeter and less tangy. Others prefer to use Worcestershire sauce, which has a bolder, more savoury flavour. This is also a popular choice for seasoning the meat filling.
If you're feeling adventurous, you could try making your own gravy to go with the pie. A beef gravy sauce can add a rich, meaty flavour that complements the pie perfectly. You could even add a bit of wine to the gravy for an extra touch of sophistication. However, some people argue that a pie already has its own gravy, so adding extra sauce is unnecessary.
Ultimately, the best sauce to use is the one you like the most. Whether you prefer tomato, Worcestershire, gravy, or even something else entirely, the important thing is to enjoy your Australian meat pie to the fullest. So, go ahead and smear, squirt, or pour your favourite sauce on that pie and dig in!
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Eating: deconstruct or eat whole?
There are two schools of thought when it comes to eating an Australian meat pie: those who deconstruct and those who eat it whole.
Deconstructing
Some people prefer to deconstruct their pie before eating it. This involves performing a sort of "culinary surgery" by placing the pie lid next to the pie and using a knife and fork to cut the pie open. This method can be messier and more time-consuming, but it allows you to inspect the filling and ensure that it is cooked through. It also gives you more control over the filling-to-pastry ratio in each bite.
Eating Whole
Others prefer to eat their pie whole, picking it up with their hands and biting into it directly. This method is faster and more convenient, especially when eating on the go. It also allows you to experience the full flavour and texture of the pie, with the flaky pastry, tender meat, and rich gravy all combined in each bite. However, eating an Australian meat pie whole can be messy, especially if the filling is too juicy or the pastry is too thin.
Ultimately, the decision of whether to deconstruct or eat an Australian meat pie whole comes down to personal preference. Both methods have their pros and cons, and there is no "wrong" way to enjoy this delicious and iconic dish.
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Frequently asked questions
Australian meat pies are often handheld and wrapped in paper. They can be eaten straight out of the oven or reheated, but be careful not to burn your mouth!
Australian meat pies are made with a flaky, buttery shortcrust pastry base, filled with slow-cooked chunky pieces of beef, and topped with puff pastry. Some recipes include onions, mushrooms, cheese, and gravy.
Australian meat pies can be found at local bakeries, pubs, and food trucks in Australia. They are also available at some supermarkets and corner stores, especially in Western Australia.
