These iconic Australian Meat Pies are comfort food at its finest! Packed with a flavorful filling of minced beef, onions, carrots, peas, and a rich gravy, all wrapped in a golden, flaky pastry shell. They’re perfect for a cozy meal or a fun, handheld treat.
Ingredients
For the Filling:
1 lb (450g) ground beef – The main protein for the filling.
1 tablespoon olive oil – For sautéing.
1 large onion (finely chopped) – Adds sweetness and flavor to the filling.
2 garlic cloves (minced) – For additional depth of flavor.
1 medium carrot (peeled and grated) – Adds texture and sweetness.
1/2 cup frozen peas – For a pop of color and sweetness.
2 tablespoons tomato paste – For richness and depth.
1 cup beef broth – The base for the gravy.
1/4 cup flour – To thicken the gravy.
1 tablespoon Worcestershire sauce – Adds savory depth.
1 teaspoon dried thyme – For herby flavor.
Salt and pepper – To taste.
For the Pastry:
1 package store-bought puff pastry (or shortcrust pastry) – For ease, or homemade if preferred.
1 egg (beaten) – For egg wash to give the pastry a golden color when baked.
Instructions
1. Prepare the Filling:
Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.
Add the ground beef to the skillet and cook, breaking it up with a spoon until browned and cooked through.
Stir in the tomato paste and cook for another minute, allowing it to caramelize and deepen the flavor.
Sprinkle the flour over the meat mixture and stir to combine. Cook for about 1 minute to form a roux.
Gradually add the beef broth, stirring constantly to avoid lumps. The mixture should start to thicken.
Add the Worcestershire sauce, dried thyme, carrot, and peas. Season with salt and pepper to taste.
Allow the mixture to simmer on low heat for about 10-15 minutes, until it thickens and the flavors meld together. Let the filling cool for a few minutes before using it to fill the pies.
2. Assemble the Meat Pies:
Preheat the oven to 375°F (190°C).
Roll out the puff pastry (or shortcrust) on a lightly floured surface. Use a round cutter or a bowl to cut out circles that are large enough to line your pie tins. You’ll need one larger circle for the base and a smaller circle for the top.
Press the larger pastry circles into individual pie tins or muffin tins to form the base. Gently press the edges so they fit well and leave room for the filling.
Spoon the cooled meat filling into each pie base, making sure it’s evenly distributed.
