The classic Aussie Meat Pie

An Australian classic: this Aussie Meat Pie recipe has a rich and flakey crust, deep savoury filling – topped off with tomato sauce and an added a bacon topper for extra oomph.

This post was originally written back several years ago, but has been updated substitutions and an improved recipe.

I’ve been fascinated by Australia for years. Having never visited, I’ve always pictured it as being a cross between Canada and the UK. What is undeniable is that there is a huge foodie culture there (looking at you Melbourne), evidenced by the sheer popularity of Masterchef and the MKR. Recently our household has become slightly addicted to eating the Australian classic; the meat pie.

To indulge in all things Australian I’ve subscribed to Coles in-store magazine when it was available in the UK, read News.com.au daily and occasionally the Sydney Morning Herald, and wherever possible watch Masterchef Australia and MKR. If you have never watched Masterchef Australia, you need too. Of all the international versions they are far superior. Luckily, Amazon Prime now lets me watch many of the earlier seasons of Masterchef.

In any case, it is hard to appreciate local food without having visited. Instead, I’ve had to rely on what Australian imports to indulge. Let’s face it if you’ve ever had TimTams you know how good food from that part of the world is. Well, rely on imports and making Aussie recipes. One that our household has fallen in love with is the Aussie Meat Pie. 

To make this I trolled the web and came across a variety of recipes, taking bits and pieces to create my Aussie Meat Pie. For the crust, I used Chef Gary Mehigan (and Masterchef hosts) recipe for Sour Cream Pastry, a revelation for any future savoury pie. For the beef filling, I used advice from across the web, and my own herb garden. The result was a rich beef and stout based sauce. On the top, I stole from my early Mac and Cheese recipe and added a bacon breadcrumb salt. Finally when fully baked, top with Tomato Sauce (just to be clear, this is Aussie Tomato Sauce, which is essentially ketchup, although my Aussie readers will probably tell me off for that statement!). 

 I made a batch of 10. There were no survivors.

Australian Meat Pie Ingredients

•         Flour
•         Eggs
•         Butter
•         Sour cream
•         Ground beef (see below for Vegan alternatives)
•         Ketchup
•         Vegemite
•         Garlic
•         Carrots
•         Thyme
•         Stilton or other blue cheese
•         Onion
•         Olive Oil
•         Cornflour
•         Guinness Stout
•         Beef stock (see below for Vegan alternatives). 

What equipment do you need

•         Mixing bowl
•         Pie pan, or a muffin pan (as used here)
•         Rolling pin
•         Saucepan for making the beef mixture

We’re making Aussie Meat Pies

1. Make the sour cream pastry, and let sit in the fridge to harden up for at least 30min, but ideally an hour.
2. Heat ½ the oil in a saucepan over medium-high heat. Add onion, garlic. Cook for 15 minutes or until onions have started to turn nice and brown (early caramelization). Add the carrots and cook for a few more minutes. Remove to the side, and wipe out the dish
3. Add the remaining oil to the pan and when hot add the ground beef. Cook for 4 minutes, stirring with a wooden spoon, or until browned. Drain much of the fat from the meat. Return the onion mixture to the meat. Stir to combine.
4. Mix cornflour and 1 tablespoon of stock to form a paste and then add the remaining hot stock. Add stock/paste mixture, ketchup, Worcestershire, Guinness and Vegemite to mince. Bring to the boil. Reduce heat to medium-low and chuck in the cheese (if using). Simmer for 20-30 minutes or until thick. Cool completely.
5. Heat the oven to 425F, roll out the cold pastry and line your pie dish with the pastry. Leave enough pastry to top. The pastry should be about 3-5mm thick. Fill each pie with some of the beef mixture, brush edges with water, then top each with a pastry lid and crimp the edges to seal in the filling. Beat the egg and brush the top of the pie. 
6. Finally, if you are using it, dust the top with the bacon breadcrumbs. Bake until golden then top with ketchup. Eat warm.

Can you make Australian meat pies vegan?

Yes, but you will need to make a few substitutions. Firstly, you need a vegan puff pastry and this one form Heart of a baker should work fine or possibly check store made pastry as sometimes it is vegan-friendly. 

Secondly, you need to substitute the beef for a vegan alternative. Luckily, both Vegemite and Guinness are vegan suitable, so no need to change. You should also leave out the stilton and egg wash. Finally, use a vegan ‘beef’ broth like this one from Vegan Kitchen Magick

Obviously don’t add the bacon breadcrumbs, but don’t forget the ketchup/tomato sauce. Double-check it is vegan (most should be).

Pairings

Drinks

         Well, beer of course. Get a proper cold beer, and enjoy. Victoria Bitter if you can find it!

Music

         Check out the Music section of Total Feasts for some ideas. I’d suggest Kitchen Rock myself. 

Like this pie? Check out these

• Tourtiere – A Canadianian meat pie!
• Welsh Rarebit – A Welsh comfort food

Aussie Meat Pies

Matt

An Australian classic: the Aussie Meat Pie. Rich and flakey crust, deep savoury filling – topped off with tomato sauce. We've added a bacon topper for extra oomph.

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

Course Main Course

Cuisine Australian

Ingredients

  

Sour Cream Pastry

• 2 sticks chilled unsalted butter chopped
• 2 cups plain flour plus extra for dusting
• ½ cup sour cream

Meat Filling

• 1 lb lean beef mince
• 1 tablespoon olive oil
• 2 large brown onion finely chopped
• 1 tablespoon cornflour
• 3/4 cup beef stock
• 1/2 cup ketchup
• 2 tablespoons Worcestershire sauce
• 200 ml Guinness Stout
• 1 teaspoon Vegemite or Marmite
• 1 carrot – peeled and finely chopped
• 2 garlic cloves finely chopped
• 2 tablespoons stilton
• 3 sprigs of thyme
• 1 bay leaf
• 1 egg

Instructions

 

Sour Cream Pastry

• Start by making the sour cream pastry. Place the butter and flour in the bowl of an electric mixer with a paddle or food processor, then blend until the mixture resembles large breadcrumbs. Add a pinch of salt, and then gradually add the sour cream, mixing until the pastry just comes together.
• Shape into a disc, then wrap in plastic wrap then chill for at least 30 minutes.

Aussie Meat Pie

• Heat ½ the oil in a saucepan over medium-high heat. Add onion, garlic. Cook for 15 minutes or until onions have started to turn nice and brown (early camarlising). Add the carrots and cook for a few more minutes. Remove to the side, and wipe out the dish.
• Add the remaining oil to the pan and when hot add beef mince. Cook for 4 minutes, stirring with a wooden spoon, or until browned. Drain much of the fat from the meat. Return the onion mixture to the meat. Stir to combine.
• Mix cornflour and 1 tablespoon of stock to form a paste and then add remaining hot stock. Add stock/paste mixture, ketchup, worcestershire, Guinness and Vegemite to mince. Bring to the boil. Reduce heat to medium-low and chuck in the cheese (if using). Simmer for 20-30 minutes or until thick. Cool completely.
• Heat the oven to 425F, roll out the cold pastry and line your pie dish with the pastry. Leave enough pastry to top. The pastry should be about 3-5mm thick.
• Fill each pie with some of the beef mixture, brush edges with water, then top each with a pastry lid and crimp the edges to seal in the filling. Beat the egg and brush the top of the pie. Finally, if you are using it, dust the top with the bacon breadcrumbs. Bake until golden then top with ketchup. Eat warm.