Ruqayyah Snyder
Meat pies are considered iconic in Australia, with the average Australian consuming up to 12 meat pies per year. The meat pie is a hand-sized pie containing diced or minced meat and gravy, sometimes with onions, mushrooms, or cheese. They are often consumed as a takeaway food snack and can be purchased at bakeries, bars, football games, and on the street. The history of the meat pie in Australia dates back to the arrival of the First Fleet, and it has since become a staple food, with various pie-makers across the country competing in annual competitions to be crowned the best.
| Characteristics | Values |
|---|---|
| Average meat pies consumed per person in Australia | 11-12 per year |
| Total meat pies consumed in Australia | 270 million per year |
| Popular fillings | Beef, lamb, chicken, pork, kangaroo |
| Minimum meat content | 25% |
| Popular accompaniments | Beer, flat white coffee, vanilla slice |
| Popular occasions | Lunch, road trips, Aussie Rules footy, house parties |
| Popular manufacturers | Four'n Twenty, Patties, National Pies, Sargents, Balfours, Vili's, Mrs Mac's Pies |
| Origin | Britain |
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What You'll Learn
The history of meat pies in Australia
In the early 19th century, roving pie sellers could be found on the streets of Australian cities, and the pie began to be associated with Aussie Rules football around the early 20th century. 'Pea and pie nights' became a tradition, often associated with fundraising activities and social clubs.
The meat pie was first industrialised in 1947, when L. T. McClure produced the well-known Four'n Twenty pie in a small bakery in Bendigo. Four'n Twenty has since become an iconic brand in Victoria, due to its association with Australian rules football. Other manufacturers predate this brand, such as Sargents, which began selling pies in 1891, and was served at the opening of Australia's first parliament house in Canberra.
Today, meat pies are considered one of Australia's national dishes, with an average of 12 pies consumed per person each year. They are often consumed as a snack at football games, bars, and even house parties. The annual Great Aussie Pie Competition was established in 1989 to promote higher-quality pie production and increase media attention to the dish.
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Meat pie variations
Meat pies are a staple of Australian cuisine, and there are several variations of the dish that are popular in the country. Here are some of the most common types of meat pies found in Australia:
Beef Mince Pies
The traditional meat pie recipe typically uses ground or minced beef, which is cooked with gravy and encased in flaky golden pastry. The beef is slow-cooked until it becomes tender, creating an intensely rich and flavourful gravy. This type of pie is often made with a shortcrust pastry base and a puff pastry lid.
Chunky Beef Pies
A variation of the traditional meat pie, this version uses larger chunks of beef instead of ground or minced meat. The beef is slow-cooked until it is tender, creating a mix of smaller pulled pieces and larger chunks. This results in a heartier texture and a deeper flavour.
Cottage Pies
Cottage pies are another variation of meat pies that are topped with mashed potato instead of pastry. They are typically rectangular in shape and filled with beef mince.
Railway Pies
Railway pies were once served on country trains and at refreshment rooms of the NSWGR. They gained a reputation for their high meat content and flavour. However, due to the long trips and lack of refrigeration, these pies sometimes reached customers past their prime condition.
Pork Pies
Pork pies are another popular variation, made with seasoned pork encased in puff pastry. While they are enjoyed by many, they are not considered as iconic as the plain meat pies.
Seafood Pies
Seafood pies are also gaining popularity in Australia, with variations such as the satay seafood pie and the amok pie, which is inspired by a classic Khmer fish curry laced with lemongrass, coconut milk, and chilli.
In addition to these variations, there are also vegetarian pies and mini meat pies, known as "party pies," which are perfect for snacks or appetizers.
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Meat pie consumption occasions
Meat pies are popular in Australia as a snack or meal, and they are often consumed at various events and occasions. One of the most iconic associations of meat pies in Australia is with Australian rules football. The Four'n Twenty pie, a well-known meat pie brand, has achieved iconic status in Victoria due to its connection with the sport. Meat pies are commonly sold at football games and are considered a staple food option for spectators.
In addition to football games, meat pies are also commonly consumed at house parties and bars in Australia. They are often paired with a cold beer, creating a classic combination. Meat pies are well-suited for these occasions as they are handheld, fuss-free, and convenient. Their small size makes them easy to eat without the need for utensils, and they can be easily purchased from local bakeries or even frozen at supermarkets.
Meat pies are also a popular choice for road trips and pit stops. They are widely available at service stations and corner stores, making them an accessible option for travellers. The handheld nature of meat pies also makes them ideal for eating on the go.
Another occasion where meat pies are commonly consumed is during pie nights or pie-eating contests. "Pie nights" have been a tradition in Australia, where people gather to indulge in pie-eating and sometimes include coffee to wash down the pastry. Pie-eating contests have also been documented, adding an element of competition to the consumption of meat pies.
Furthermore, meat pies are a popular choice for lunch, especially during the winter months. Australians often opt for a lunchtime pie, either as a convenient takeaway option or a homemade meal. The versatility of meat pies allows for various fillings and flavours, making them a desirable choice for those seeking a hearty and satisfying meal during the colder season.
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Meat pie consumption frequency
Meat pies are extremely popular in Australia, with Australians consuming an estimated 270 million meat pies annually, or nearly 11 per person. According to a 2003 study, the average Australian consumes more than 12 meat pies each year. Another source claims that Aussies eat an average of 11 pies per year.
The popularity of meat pies in Australia can be attributed to various factors. Firstly, the country has a strong bakery culture, with even the tiniest country towns having at least one bakery. Secondly, meat pies are convenient and portable, making them ideal for grab-and-go snacks or meals. They are often consumed at sporting events, such as Australian rules football games, where they are considered a staple. The association between meat pies and football dates back to the early 20th century, with "pea and pie nights" becoming a tradition in Yorkshire, linked to fundraising and social clubs.
Meat pies are also a versatile dish, allowing for various flavours and fillings. While the classic choice used to be a steak and kidney pie, bakeries are constantly innovating and experimenting with new ideas. For example, Cambodian migrant brothers Chan and Ryan Khun won the annual Great Aussie Pie Competition with their satay seafood pie, a fusion of creamy coconut milk, crunchy prawns, smooth peanut butter, and curry spice.
The history of meat pies in Australia is also worth noting. The pie arrived in Australia with the First Fleet, and pies were served at Sydney's first official banquet in June 1788. In the early 19th century, street vendors sold pies, and the meat pie became a popular convenience food for the masses. The Four'n Twenty pie, first produced in 1947, became an iconic meat pie brand in Australia, especially in Victoria due to its association with Australian rules football.
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Meat pie production
Meat pies are considered Australia's "national dish", and Australians eat an estimated 270 million meat pies every year, or nearly 11 per person annually. Meat pies are made in numerous neighbourhood bakery shops in Australia, and many pies are sold ready-to-eat at smaller outlets and are sold unbranded. Some pies may be locally produced by a brand-name vendor, or even imported.
Before the industrialisation of meat pies, most were cooked by hand in bakeries. Today, most pies sold in Australia are made in factories, frozen, and then shipped across the country. However, there are still many pie shops that make their pies on the premises, and small pie companies that are mechanised but only make a small number of pies.
The meat pie was first developed as far back as the second century AD as a way to hold cooked meat. The pastry provided a container to cook the meat in. In the Middle Ages, pie vendors sold pies in the streets. The meat pie hit Australian shores at the same time as the First Fleet, and people started making pies in Sydney very early on due to the abundance of meat.
The annual Great Aussie Pie Competition began in 1989 to promote higher-quality pie production and increase media attention on the meat pie as a foodstuff. The contest attracts various pie-makers from all over Australia, and the pies are judged anonymously to avoid bias. The competition includes categories for gourmet pies, with fillings such as chicken, seafood, and even vegetarian pies.
In terms of the production process, recipes for Australian meat pies typically involve browning meat and onion, then adding water, bouillon cubes, ketchup, and sauces and spices like oregano, nutmeg, and pepper. Flour is then blended with water to form a paste, which is added to the meat mix. A pie dish is then greased and lined with puff pastry, and the filling mixture is added. The edges of the pastry are brushed with milk or beaten egg, and the pastry top is put on and pressed down with a fork. The edges are trimmed and the top is glazed with milk or beaten egg. The pie is then baked in the oven until golden brown.
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Frequently asked questions
Meat pies are considered a national dish in Australia, and are a staple at football games, bars, and even house parties. They are convenient, versatile, and delicious.
The meat pie arrived in Australia with the First Fleet and the first colonists. It has been on menus in Australia since the late 18th century, and was sold by street vendors in the early 19th century.
Australian meat pies are usually filled with beef, lamb, chicken, or pork. They are often served with gravy, and sometimes with onion, mushrooms, or cheese.
Meat pies in Australia are typically made in factories, frozen, and then shipped across the country. However, there are also many pie shops that make their pies on-site, and small pie companies that produce handmade pies.
The best meat pie in Australia is a matter of opinion, but there are several famous pie makers in the country. Some well-known pie makers include Four'n Twenty, Patties, National Pies, and Sargents.
