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Australian Meat Pies Recipe

Discover how to make authentic Australian Meat Pies with a flaky puff pastry top and buttery shortcrust base, filled with rich, savory minced beef in a thick, glossy gravy. This classic Aussie comfort food is perfect for family dinners, parties, or game days — hearty, flavorful, and satisfying every time.
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Prep Time 45 minutes
Cook Time 40 minutes
Course Main Course, Snack
Cuisine Australian
Servings 8
Calories 520 kcal

Ingredients
  

For the Meat Filling:

  • 900 g 2 lb beef mince or 600 g mince + 300 g diced chuck steak
  • 2 tbsp vegetable oil
  • 1 large onion finely diced
  • 2 carrots finely diced (optional)
  • 2 cloves garlic minced
  • 2 tbsp plain flour
  • 1 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 500 ml 2 cups beef stock
  • 1 tsp Dijon mustard optional
  • 1 tsp sugar
  • 1 bay leaf
  • 1 tsp soy sauce optional
  • Salt & black pepper to taste
  • 2 tbsp fresh parsley chopped (optional)

For the Pastry:

  • Shortcrust Base:
  • 350 g plain flour
  • 1 tsp salt
  • 225 g cold unsalted butter cubed
  • 1 large egg beaten
  • 2 –4 tbsp ice water
  • Puff Pastry Top:
  • 500 –700 g ready-rolled puff pastry

For Finishing:

  • 1 egg beaten with 1 tbsp milk (for egg wash)
  • Flour for dusting

Instructions
 

Step 1: Make the Shortcrust Pastry (Base)

  • Combine flour and salt in a bowl. Add cold butter cubes and rub into the flour until it forms coarse crumbs.
  • Stir in the egg and enough ice water to form a firm dough. Shape into a disc, wrap, and refrigerate for at least 30 minutes.

Step 2: Cook the Meat Filling

  • Heat oil in a skillet. Sauté onion and carrot until soft, then add garlic.
  • Add beef mince and brown well. Sprinkle over the flour and cook for 1–2 minutes.
  • Stir in tomato paste, Worcestershire sauce, soy sauce, mustard, and sugar.
  • Gradually pour in the beef stock, add bay leaf, and simmer for 15–20 minutes until thickened.
  • Season with salt and pepper; remove bay leaf and stir in parsley. Let cool slightly.

Step 3: Prepare Pastry Shells

  • Preheat oven to 200°C (400°F).
  • Roll out chilled shortcrust pastry to 3–4 mm thickness and line 8 pie tins.
  • Blind-bake the bases for 8–10 minutes (optional but helps crispiness).

Step 4: Assemble the Pies

  • Fill pastry shells with cooled meat mixture.
  • Cut puff pastry circles for the tops. Brush base edges with egg wash and seal lids over the filling.
  • Crimp edges, make a small vent in each top, and brush with egg wash.

Step 5: Bake

  • Bake at 200°C (400°F) for 20–25 minutes until golden and puffed.
  • Let rest 5–10 minutes before serving.

Notes

  • Storage: Store cooled pies in the fridge for up to 4 days or freeze for 3 months. Reheat in a 180°C (350°F) oven until warmed through.
  • Make-Ahead Tip: The filling can be made up to 3 days ahead. Chill before assembling.
  • Variations: Try steak & kidney, lamb, or curried versions for unique twists.
  • Serving Suggestions: Pair with mashed potatoes, peas, or tomato sauce (ketchup) for a true Aussie experience.
  • Chef’s Tip: Blind-bake the base and ensure the filling is thick to prevent soggy bottoms.