Leslie Massey
Australian steak meat pies are a beloved national dish, often served at sporting events and enjoyed by people all over the country. Making them from scratch can be a lengthy process, but the results are well worth the effort. The process involves making a pastry base, preparing a beef filling, assembling the pies, and baking them to perfection. The pastry is typically a combination of shortcrust and puff pastry, with the shortcrust providing structure and the puff pastry adding a flaky, golden texture. The filling is typically made with beef, gravy, and a variety of vegetables, slow-cooked to create a rich and tender texture.
| Characteristics | Values |
|---|---|
| Type of pastry | Shortcrust pastry for the base, puff pastry for the top |
| Meat | Beef (chuck steak, brisket, or mince), or lamb, chicken, or pulled beef |
| Vegetables | Onion, garlic, corn, mushrooms, peas, carrots, potatoes |
| Seasoning | Pepper, sea salt, oregano, nutmeg, thyme, bay leaves, Vegemite |
| Sauce | Gravy, beef stock, flour, bouillon cubes, ketchup, Worcestershire sauce, milk, egg |
| Baking temperature | 220 degrees Celsius for 15 minutes, then 180 degrees Celsius for 25 minutes |
| Baking dish | Pie tins, muffin tins, ramekins, or a large dish for a giant pie |
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What You'll Learn
Prepare the shortcrust pastry base
To make the shortcrust pastry base for your Australian steak meat pie, you'll first need to decide whether to make your pastry from scratch or use store-bought pastry. If you're making it from scratch, you'll need to prepare the dough by mixing flour, butter, and water, and possibly other ingredients, depending on the specific recipe you're following.
Once you have your dough, roll it out on a floured surface. You want to create a circle that's larger than your pie tin, as the dough will need to cover the base and sides of the tin.
Lightly grease your pie tin before placing the rolled-out dough into it. Gently press the dough into the tin, ensuring it fits snugly against the base and sides, taking care not to stretch it too much, as this can cause shrinkage during baking.
Trim the excess dough from the edges, leaving about a 1-inch overhang. This excess will be used to crimp and seal the pie later.
At this point, you'll need to decide whether to blind bake the pastry base. Blind baking helps to ensure a crisp pastry base, especially if your filling is quite moist. To blind bake, line the pastry with parchment paper and fill it with pie weights or dried beans. Bake at a moderate temperature (around 350-375°F or 180-200°C) for about 15-20 minutes, or until the edges are lightly browned. Remove the weights and parchment and continue baking for a few minutes to fully cook the base.
If you're not blind baking, you can simply chill the unbaked pastry shell in the refrigerator for about 30 minutes before filling. Chilling helps to prevent shrinkage during baking.
Remember, the shortcrust pastry base is just one component of your Australian steak meat pie. Don't forget to prepare your filling and decide on a pastry topping, such as puff pastry, to complete your delicious creation!
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Make the gravy
Making the gravy for Australian steak pies involves browning the meat and flavouring it with various ingredients. Here is a step-by-step guide:
First, cut the chuck roast into 2-inch pieces. Heat some oil in a heavy-based pan and brown the beef in batches to avoid overcrowding, removing each batch with a slotted spoon and setting it aside. The browning process should take around 10-15 minutes per batch and will determine the colour of your gravy. Next, add the onions to the beef fat in the pan and cook for 3-5 minutes until softened. You can also add some garlic at this stage if you like. Then, add flour and cook for another minute.
Slowly whisk in the beef stock, ensuring there are no lumps. You can substitute the stock with water and bouillon cubes, or even use homemade beef stock for a healthier option. Now, add your preferred seasonings. Some popular options include Worcestershire sauce, Vegemite, salt, bay leaves, thyme, oregano, nutmeg, and pepper. You can also add a splash of red wine, ale, or Guinness for extra depth of flavour. Bring the mixture to a boil, then reduce to a simmer.
Cover the pot and let it simmer gently for about 2 hours, or until the meat is tender. Once tender, use a spoon or fork to break apart the meat into smaller pieces, creating a mix of pulled pieces and larger chunks. At this point, you can also add some vegetables like carrots, peas, corn, or mushrooms. Remember to let the gravy cool completely before filling your pastry cases.
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Cook the beef
Cooking the beef is the most important part of making an Australian steak meat pie. The beef should be cooked long and slow so that it becomes ultra-tender and the sauce develops a deep, rich flavour.
To cook the beef, start by cutting your chosen cut of beef into 2-inch pieces. Chuck steak or chuck roast are popular choices. You can also use ready-diced stewing steak or Siedfleisch, which you can buy pre-cut from the supermarket or butcher.
Next, heat some oil in a large, heavy-based pan. Season the beef generously with sea salt and freshly ground pepper. It is important to brown the beef in small batches to avoid overcrowding the pan, which will cause the meat to steam instead of brown. This browning process will add a lot of flavour to the stew, so it is important to take your time with this step. Use a slotted spoon to remove each batch of browned beef to a large bowl, making sure to retain the juices in the bowl.
Once all the beef is browned, add the onions to the leftover beef fat in the pan and cook for 3-5 minutes until softened. You can also add other aromatics at this stage, such as garlic or carrots. Then, add flour and cook for another minute before slowly whisking in the beef stock. You can also add other liquids such as Guinness, red wine, or ale for additional flavour.
Finally, add your seasonings. This can include Worcestershire sauce, Vegemite, bay leaves, thyme, or pepper. Bring the mixture to a boil, then reduce to a simmer and place a lid on the pot. Leave the beef to cook for about 2 hours until it is completely tender. Once tender, use a spoon to break apart the larger pieces of beef to create a mix of smaller pulled pieces and larger chunks.
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Prepare the pie dish
To prepare the pie dish for your Australian steak meat pie, start by deciding on the size of your pie. You can make one large meat pie or several smaller, individual pies. The size of the pie will determine the type of dish you use. For a large pie, use a pie dish, and for smaller pies, you can use a muffin or cupcake tin.
Once you've chosen your dish, grease it with butter or cooking spray to ensure the pastry doesn't stick. If using a pie dish, line the bottom with a sheet of thawed shortcrust pastry. Cut the pastry to fit the dish, leaving some overhang, as the pastry may shrink during baking. If using a muffin or cupcake tin, cut the shortcrust pastry into rounds and press them into the bottom of each cup.
For a large pie, you can add your filling directly to the pastry-lined dish. If making individual pies, you may want to blind bake the pastry first to prevent it from getting soggy. To blind bake, prick the pastry all over with a fork, line it with parchment paper, and fill with pie weights or dried beans. Bake at 200°C for 10-15 minutes, then remove the weights and parchment and bake for another 5-10 minutes, or until golden. Allow the pastry to cool before filling.
Now your pie dish is ready for the filling and you're one step closer to enjoying your homemade Australian steak meat pie!
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Assemble the pie
Assembling your Australian steak meat pie is a simple process. First, prepare your pie dish by greasing it and lining it with your chosen pastry. Shortcrust pastry is a popular choice for the base, as it gives structure to the pie. Blind bake the shortcrust pastry to prevent it from turning soggy once the filling is added.
Next, prepare your meat filling. Brown your meat, which can be ground beef, cubed steak, or even lamb or chicken, in a pan with some oil. You can also add onions, garlic, and spices like sea salt and pepper at this stage for extra flavour. Once your meat is browned, add your liquid. This can be water, beef stock, or even Guinness for a rich flavour. You can also add Worcestershire sauce, Vegemite, and bay leaves for extra depth of flavour. Let the mixture simmer until the meat is tender. Thicken your gravy with a flour and water paste. Allow the mixture to cool before adding it to your pastry case.
If desired, you can add a layer of mashed potato or grated potato on top of the meat mixture before adding the pastry lid. This is an optional step, but it adds a delicious layer of flavour and texture to your pie.
Now, it's time to add the pastry lid. Use puff pastry for a soft and flaky texture. Brush the edges of the base pastry with milk or beaten egg, then carefully place the pastry lid on top. Press the edges together with a fork to seal the pie. Trim any excess pastry from the edges, and glaze the top with more milk or beaten egg.
Finally, bake your pie in a preheated oven at 220 degrees Celsius for 15 minutes. Then, reduce the heat to 180 degrees Celsius and bake for a further 25 minutes, or until the pastry is golden brown.
Your Australian steak meat pie is now ready to be served! Enjoy it as a snack or pair it with a crispy side salad, steamed vegetables, or fries for a heartier meal.
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