Australian Meat Pie (Beef Pie with Gravy)
In short: A hand-held pie of beef mince in rich onion gravy under a flaky top, the classic Australian bakery and footy-match meal. It takes about 1 h 35 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 55 min
- Resting
- 30 min
- Total
- 1 h 35 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 550 kcal
The meat pie is a daily lunch for many Australians, bought hot from a bakery or eaten at the footy with tomato sauce on top. The classic filling is minced beef in thick, savory gravy, sealed in a short pastry base with a puff pastry lid. This version makes six individual pies in a muffin tin, with the gravy cooked down well so the filling stays put when you bite in.
Instructions
- Heat the oil in a large frying pan over medium heat. Cook the onion for 5 minutes until soft, then add the mince and break it up with a spoon.
- Brown the mince for about 8 minutes, until no pink remains and it reaches 71°C (160°F). Stir in the flour and cook for 1 minute.
- Add the stock, Worcestershire sauce, tomato paste, herbs, salt and pepper. Simmer for 15 minutes, stirring often, until the gravy is thick enough to hold a trail when you drag a spoon through it.
- Spread the filling on a plate and cool completely, about 30 minutes. Warm filling melts the pastry and makes soggy bases.
- Heat the oven to 200°C (400°F). Cut six 13 cm (5 in) rounds from the shortcrust pastry and press them into the holes of a greased 6-hole large muffin tin, working them into the corners. Prick the bases with a fork.
- Fill each case with the cooled mince mixture, nearly to the rim. Brush the pastry edges with beaten egg.
- Cut six 9 cm (3 1/2 in) rounds from the puff pastry for lids. Press them onto the edges to seal, brush with egg and cut a small slit in each top.
- Bake for 25 to 30 minutes until the tops are puffed and deep golden. Rest for 5 minutes, then ease the pies out and serve hot with tomato sauce. The filling stays very hot, so bite carefully.
Tips
- Make the filling a day ahead. Chilled gravy is thick and easy to spoon, and the flavor improves. Bake the pies straight from the fridge and add 5 minutes.
- For variations, add 100 g (3.5 oz) of diced mushrooms with the onion, or use diced chuck steak simmered for 90 minutes instead of mince for a steak pie.
Questions and answers
Can I freeze meat pies?
Yes. Freeze unbaked or baked pies on a tray, then wrap them. Bake from frozen at 180°C (350°F), about 40 minutes for unbaked pies and 25 minutes to reheat baked ones.
Why is my pie bottom soggy?
The filling was warm or too wet. Cool it completely, cook the gravy until thick, and bake the tin on a preheated tray so the base crisps.
What do you serve with an Australian meat pie?
Tomato sauce is the standard topping. For a full meal, add mashed potato and peas, or a simple green salad.
How long does it take to make Australian Meat Pie (Beef Pie with Gravy)?
About 1 h 35 min in total: 40 min of preparation and 55 min of cooking.
How many calories are in Australian Meat Pie (Beef Pie with Gravy)?
About 550 kcal per serving, with 22 g of protein, 43 g of carbohydrates and 32 g of fat. These values are estimates.
Nutrition per serving
| Calories | 550 kcal |
|---|---|
| Protein | 22 g |
| Carbohydrates | 43 g |
| Fat | 32 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
