Damon Mcknight
The Australian meat pie is a classic savoury handheld pie, often referred to as Australia's national food. It is made with a flaky crust, a deep savoury filling, and topped with tomato sauce. The pastry is usually puff pastry, and the filling typically includes beef and gravy. The pies are baked in individual ramekins or muffin tins, and the pastry is often brushed with egg wash before baking.
| Characteristics | Values |
|---|---|
| Type of pastry | Puff pastry |
| Type of crust | Regular pie crust on the bottom, puff pastry on the top |
| Ingredients | Meat, onion, water, bouillon cubes, ketchup, Worcestershire sauce, pepper, oregano, nutmeg, flour, egg, milk, butter, salt |
| Oven temperature | 220 degrees Celsius |
| Baking time | 15 minutes at 220 degrees Celsius, then 25 minutes at 180 degrees Celsius |
| Accompaniments | Vegetables, fries, salad, mashed potatoes, ketchup/tomato sauce, beer |
| Variations | Vegan meat, vegan puff pastry, Vegemite, Guinness, bacon breadcrumbs |
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What You'll Learn
Choosing the right pastry
The pastry is a key component of the iconic Australian meat pie. The right pastry will be flaky, rich, and savoury.
A traditional Australian meat pie uses puff pastry for the top crust. This can be store-bought frozen puff pastry or made from scratch. Using puff pastry for the top of the pie creates a flaky, buttery texture and a golden brown colour when baked.
For the bottom crust, a standard pie crust or shortcrust pastry is used. This can also be store-bought or homemade. The bottom crust should be blind-baked to prevent it from becoming soggy from the meat filling.
For a vegan Australian meat pie, a vegan puff pastry can be used for the top crust. This can be store-bought or homemade, but it is important to ensure that it is truly vegan, as some pastries may contain animal products.
For a unique twist on the classic, you could try a sour cream pastry for the bottom crust, adding a rich and savoury flavour to the pie.
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Preparing the filling
Once you've gathered your ingredients, it's time to start cooking. Heat a large skillet over medium-high heat and add your beef and vegetables. Cook until the meat is browned, stirring frequently to ensure even cooking. This should take around 5 to 7 minutes. If using onion, you may want to cook it until it is translucent before adding the meat to the pan to avoid overcooking the beef.
After browning the meat and vegetables, it's time to add the liquids and spices. For a classic Australian meat pie, you'll need to add water, ketchup or tomato sauce, Worcestershire sauce, and a variety of spices such as bouillon cubes, oregano, black pepper, and nutmeg. You can also add flour to thicken the mixture and create a gravy-like consistency. Stir everything together and let it simmer for at least 15 minutes, adding more water as needed to prevent sticking or scorching.
At this point, you can taste and adjust the seasoning as needed. If you prefer a richer filling, you can add beef stock or stout to the mixture. You can also add diced potatoes at this stage if desired. Continue simmering until the potatoes are cooked through.
Once your filling is cooked to your liking, remove it from the heat and let it cool. It's important to let the filling cool down before adding it to your pastry to avoid soggy pastry and ensure the pie bakes properly.
Now your filling is ready to be used in your Australian meat pie!
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Assembling the pie
Next, place the dough circles into your pie dish or tin, pressing them into the bottom and sides of the dish. Fill the pie with your desired filling—a rich beef and stout-based sauce is a popular choice. Then, cover the pie with puff pastry, sealing the edges with a fork or your fingers.
Before placing the pie in the oven, brush the top with an egg wash (beaten egg and water) or milk. This will give the pastry a golden, glossy finish. You can also cut a few slits in the top of the pastry to allow steam to escape.
Bake the pie according to your recipe's instructions, and remember to allow it to cool before serving. Australian meat pies are often served hot with a side of ketchup, mashed potatoes, veggies, fries, or salad.
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Baking the pie
Now that you have your pastry and filling ready, it's time to assemble and bake your Australian meat pie!
First, roll out your pastry and cut it into circles. The size of the circle will depend on the size of your pie dish or ramekin. Remember, you'll need a larger circle for the base and a smaller one for the top. If you're making individual pies, you can use a muffin tin and cut the puff pastry with a 2.5-inch biscuit cutter. Place the larger circle at the bottom of your dish and fill it with your meat mixture.
Next, place the smaller circle on top and seal the edges. You can use a fork to press the edges down. If you're making one large pie, brush the edges of the bottom pastry with milk or beaten egg before placing the top pastry to help them stick together. For individual pies, brush the tops with beaten egg and water to seal and glaze.
Before placing your pies in the oven, remember to cut a few slits in the top of the pastry to allow steam to escape. Now, bake your pies! For one large pie, preheat your oven to 220 degrees Celsius and bake for 15 minutes. Then, reduce the heat to 180 degrees Celsius and bake for another 25 minutes, or until the pastry is golden brown. If you're making individual pies, bake them at 400 degrees Fahrenheit for about 20 minutes or until the pastry is brown and flaky.
Your Australian meat pie is now ready to be devoured! Don't forget to serve it with a generous helping of ketchup on the side. Enjoy!
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Serving the pie
Once your Australian meat pie is baked, it's important to let it cool down before serving. The filling will be very hot, so it's best to let the pie cool completely before digging in. You can eat it by hand or with a knife and fork, whichever you prefer.
Australian meat pies are often served with a generous topping of ketchup or tomato sauce. If you're feeling adventurous, you can even add a bacon topper for some extra flavour. Serve your pie with a cold beer, and you've got yourself a true Aussie experience.
For a more substantial meal, Australian meat pies go well with mashed potatoes and veggies, fries, or a salad on the side. These pies are commonly served as a handheld street food, wrapped in paper, so feel free to enjoy them as a portable snack or at a picnic.
If you've made a large batch, you can freeze the unbaked pies and bake them straight from frozen, or freeze the baked pies and reheat them in the oven when you're ready to serve.
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Frequently asked questions
You can use puff pastry for the top crust of an Australian meat pie, and a regular pie crust for the bottom. You can make your own pastry or use a pre-made, store-bought version.
To make the pastry from scratch, you'll need to roll out the dough and cut it into circles. For the flakiest crust, use cold ingredients, including frozen butter and ice water.
After preparing your pastry, fill each muffin tin with your desired filling. Top each tin with the pastry and pinch the edges together with a fork. Brush the pies with a mixture of egg and water, then make slits in the pastry to allow steam to escape.
