Ruqayyah Snyder
Australian meat pies are a beloved national dish, often eaten during sporting events or for a quick bite on the go. They are made with a flaky puff pastry lid and a shortcrust pastry base, encasing a thick gravy and chunky beef filling. While the pastry can be made from scratch, it is unnecessary as frozen pastry sheets are readily available in supermarkets. This introduction will cover the steps to making the dough for an Australian meat pie, including preparing the pastry, creating the filling, assembling the pie, and baking it to golden perfection.
| Characteristics | Values |
|---|---|
| Type of pastry | Shortcrust pastry and puff pastry |
| Pastry placement | Shortcrust on the bottom, puff on the top |
| Pastry preparation | Blind bake the shortcrust pastry |
| Filling | Meat (beef, chicken, lamb, or mince), gravy, vegetables (onions, mushrooms), cheese, beef stock, bouillon cubes, ketchup, Worcestershire sauce, oregano, black pepper, rosemary, red wine |
| Filling preparation | Slow-cooked, braised, shredded, or "pulled" |
| Cooking temperature | 180-220 degrees Celsius |
| Cooking time | 15-30 minutes |
| Cooking preparation | Grease the tin, brush pastry with egg wash, trim excess dough |
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What You'll Learn
Shortcrust pastry base
Australian meat pies typically have a shortcrust pastry base. This is a simple type of pastry that can be made at home or bought from a store.
To make the shortcrust pastry, you will need plain flour, butter, and cold water. The butter should be cubed and rubbed into the flour until the mixture resembles breadcrumbs. Then, gradually add the water and bring the mixture together to form a dough. Wrap the dough in clingfilm and leave it to rest in the fridge for at least 30 minutes.
Once the dough has rested, roll it out on a floured surface until it is about 3mm thick. Cut out circles that are slightly larger than the pie tins. Line each pie tin with the pastry circles, gently pressing the pastry into the base and sides of the tin. Trim any excess pastry from the edges.
To prevent the pastry base from going soggy, the pastry cases should be blind-baked. This involves lining the pastry with baking paper and filling it with baking beans or uncooked rice. Blind-baking the pastry base will ensure that it remains crisp and golden once filled.
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Filling with beef, gravy, and vegetables
The filling for an Australian meat pie is typically made with beef, gravy, and vegetables. Here is a step-by-step guide to making the filling:
Preparing the Meat
Start by cutting your chosen cut of beef into small chunks. You can also use ground beef or beef mince, but using chunks of beef will result in a more flavourful pie as you can brown the pieces to form the flavour base for the sauce. Season the beef with salt and pepper. Heat some oil in a large pot over high heat and brown the beef aggressively in batches, removing each batch from the pot once it is browned.
Cooking the Vegetables
Add your choice of vegetables to the pot. Commonly used vegetables include onions, mushrooms, carrots, peas, and garlic, but you can add or omit any veggies according to your preference. Dice the vegetables finely and cook them until they are softened and caramelized.
Making the Gravy
Add flour to the pot and stir it through, then slowly add beef stock while constantly stirring to create a thick sauce. You can also add other liquids such as wine, tomato paste, and Worcestershire sauce to enhance the flavour. Return the beef to the pot, cover, and adjust the heat to a gentle simmer. Simmer the mixture for at least an hour, stirring regularly, until the beef is tender and the liquid has reduced to a thick gravy.
Assembling the Pies
Once your filling is cooked and cooled, it's time to assemble your pies. Fill your pie crusts or pastry cases with the filling, leaving some space at the top. You can also add a cup of corn kernels or chopped mushrooms to the filling for some extra vegetables. Top each pie with a sheet of puff pastry, sealing the edges to the bottom crust. Brush the tops with beaten egg and, if desired, sprinkle with grated cheddar or grated potato for a unique twist.
Baking the Pies
Bake the pies in a preheated oven until the tops are golden brown and flaky. Let the pies cool before serving—the filling will be very hot! Australian meat pies are often served with ketchup or tomato sauce on top and paired with a side of steamed or stir-fried vegetables or a crispy side salad. Enjoy!
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Blind baking to prevent sogginess
Blind baking is a process that can be used to prevent the crust of your Australian meat pie from becoming soggy. It involves pre-baking the crust before adding any wet filling. This sets and crisps up the crust, ensuring it doesn't turn soggy once filled.
To blind bake, you can cover the pie crust with parchment or foil and weigh it down with pie weights to prevent the crust from bubbling up. You can either fully blind bake the crust until it's completely cooked or partially bake it before adding the filling and finishing the baking process.
Another way to prevent sogginess is to create a barrier between the crust and the filling. You can do this by brushing the surface of the unbaked crust with beaten egg or egg white mixed with water before adding the filling. As the pie bakes, the proteins in the egg will form a moisture barrier, protecting the crust from getting soggy.
Additionally, you can brush a fully blind-baked and cooled crust with melted chocolate before adding the filling. This method not only adds crispness to the crust but also provides a sweet chocolate layer.
If your pie crust is browning too quickly, you can start baking at a high temperature and then reduce it to 375°F (190°C) after 5 to 10 minutes. You can also tent the crust with foil if just the top is browning too much. Using a baking stone can also help regulate the oven temperature and ensure the bottom crust becomes golden brown and crisp.
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Puff pastry topping
The puff pastry topping is an essential component of the Australian meat pie, providing the classic flaky lid that is so beloved.
For the puff pastry topping, you can use store-bought or homemade puff pastry. If you are making it yourself, roll out the pastry to around 2-3mm thick. It is important that it is not too thin, or it will not be strong enough to hold the filling.
Cut the pastry into circles using a biscuit cutter or the top of a glass. The circles should be slightly larger than the top of your pie dish, allowing for some overhang. You can also cut the pastry into squares or rectangles, depending on the shape of your pie dish.
Place the puff pastry on top of the filled pie dish. Use a sharp knife to trim any excess pastry, and then seal the edges by pressing down with a fork. You can also crimp the edges with your fingers to create a decorative finish.
To create a glossy finish and help with browning, brush the top of the pastry with an egg wash (beaten egg). This step is optional but will give your pie a beautiful shine and golden colour.
Make a few small piercings in the pastry to allow steam to escape during baking. This will prevent your pastry from becoming soggy and ensure it stays nice and flaky.
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$2.08 $2.18
Egg wash for a golden finish
An egg wash is a mixture of beaten egg and, optionally, a small amount of liquid (such as milk or water). It is brushed onto the surface of a pastry before baking to give it a golden, glossy finish.
For an Australian meat pie, an egg wash can be applied to the top layer of puff pastry to achieve a golden finish. First, prepare the egg wash by beating an egg in a small bowl. You can add a small amount of milk or water to the beaten egg, but this is optional.
Before applying the egg wash, ensure that the edges of the pie crust and lid are sealed. You can do this by brushing the edges with the egg wash and then covering with the puff pastry top. Use a fork to press the edges and seal them together. Trim any excess dough and then brush the top of the puff pastry with the egg wash.
Finally, bake the pie in the oven until it is golden brown. The baking time and temperature will depend on the size of your pie and the specific recipe you are following, but it will typically take around 15 to 30 minutes at 180-220 degrees Celsius.
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Frequently asked questions
You will need shortcrust pastry for the base and puff pastry for the top. You can make these from scratch or buy them pre-made.
Cut the shortcrust pastry into circles using a 4-inch biscuit cutter. Line a muffin cup with the pastry, pressing it into the bottom and up the sides.
After filling the pastry-lined muffin cup with the meat mixture, cut the puff pastry into circles using a 3-inch biscuit cutter. Top the filled muffin cup with the puff pastry circle, sealing the edges with an egg wash.
