Best 7 The Great Australian Meat Pie Recipes

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Get ready to tantalize your taste buds with a culinary journey into the realm of the iconic Australian meat pie. This savory and hearty dish, with its golden-brown crust encasing a rich and flavorful filling of tender meat, vegetables, and gravy, has earned a special place in the hearts of Australians and food enthusiasts worldwide. Join us as we explore the fascinating history of this beloved dish, uncover the secrets behind its irresistible appeal, and guide you on a quest to create the perfect great Australian meat pie in your own kitchen. With a few simple ingredients, a touch of patience, and our expert guidance, you'll soon be able to master this classic recipe and impress your friends and family with your culinary prowess.

Here are our top 7 tried and tested recipes!

AUSTRALIAN MEAT PIES



Australian Meat Pies image

These terrific little meat pies are often referred to as Australia's national food. Great for munching on during sporting events, or just for a fresh new dinner idea. Cool pies well before serving, as filling will be very hot. Eat by hand or with knife and fork, as desired.

Provided by TIARE1

Categories     Main Dish Recipes     Savory Pie Recipes     Meat Pie Recipes

Time 1h15m

Yield 12

Number Of Ingredients 13

1 pound ground beef
1 onion, chopped
¾ cup water
¼ cup ketchup
2 teaspoons Worcestershire sauce
2 cubes beef bouillon
½ teaspoon dried oregano
¼ teaspoon ground pepper, or to taste
¼ cup cornstarch
¼ cup cold water
1 (15 ounce) package refrigerated pie crusts for a double-crust pie
1 sheet frozen puff pastry, thawed
1 egg, beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
  • Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. (Drain and discard grease.) Add 3/4 cup water, ketchup, Worcestershire sauce, bouillon cubes, oregano, and black pepper. Bring to a boil, reduce heat, and simmer until combined, about 10 minutes.
  • Mix 1/4 cup cold water and cornstarch together in a bowl to form a paste; stir into meat mixture. Cook until thickened, about 5 minutes more. Remove from heat.
  • Use a 4-inch biscuit cutter to cut the pie crusts into 12 circles. Line each muffin cup with a circle, pressing into the bottom and sides. Fill each with the meat mixture. Use a 3-inch biscuit cutter to cut puff pastry dough into 12 circles. Top each filled muffin cup with with a circle and seal edges together. Brush pastry tops with beaten egg.
  • Bake in the preheated oven until crusts are brown and flaky, 15 to 20 minutes. Cool in pan before removing pies, about 10 minutes.

Nutrition Facts : Calories 376.9 calories, Carbohydrate 27.6 g, Cholesterol 38.8 mg, Fat 24.8 g, Fiber 1.7 g, Protein 10.4 g, SaturatedFat 7.1 g, Sodium 358.8 mg, Sugar 0.8 g

AUSTRALIAN MEAT PIE



Australian Meat Pie image

This is The Australian Traditional Meat pie! usually eaten for lunch for just watching the aussie rules footy. You can make 1 big meat pie or more little ones from this recipe!

Provided by elke7612

Categories     Lunch/Snacks

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

500 g minced beef
1 onion, chopped
1 cup water, divided
2 beef bouillon cubes
1/4 cup ketchup
2 teaspoons Worcestershire sauce
pepper
1/2 teaspoon oregano
1 pinch nutmeg
3 tablespoons plain flour
2 puff pastry sheets

Steps:

  • Pre-heat oven at 220 degrees Celsius.
  • Brown meat and onion.
  • Add 3/4 cup of the water, bouillon cubes, ketchup and Worcestershire sauce, pepper, oregano, and nutmeg.
  • Boil and cover for 15 minutes.
  • Blend flour with the remaining 1/4 cup water until it becomes a smooth paste; add to the meat mix.
  • Let cool.
  • Grease a pie dish and line with puff pastry.
  • Add the cooled filling mixture; brush edges of pastry with milk or beaten egg; put the pastry top on; press edges down with a fork.
  • Trim edges and glaze top with milk or beaten egg.
  • Bake in a very hot oven, 220 degrees Celsius for 15 minutes.
  • Reduce heat to 180 degrees Celsius and bake for 25 more minutes, or until golden brown.
  • Serve with veggies, fries, or salad.

THE GREAT AUSTRALIAN MEAT PIE



The Great Australian Meat Pie image

Here is a fantastic meat pie recipe. The filling also makes a great pasta sauce. I have a pie maker which I use to bake the pie, however I have given instructions for baking the pie in the oven. If you have a pie maker just place pastry in bottom pie shape fill with filling, place pastry lid on top and let the pie maker do all the work. I don't bother with the egg when using the pie maker. Do not use the conflour to thicken if you are using the filling as a pasta sauce.

Provided by Wendys Kitchen

Categories     Lunch/Snacks

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 onion, chopped
1 garlic clove, minced
650 g minced steak
1 cup beef stock
1/4 cup Worcestershire sauce
1/4 cup tomato sauce (ketchup)
425 g tomato puree
1/4 cup frozen peas (optional)
2 tablespoons cornflour
2 tablespoons water
2 sheets frozen shortcrust pastry, thawed
2 sheets frozen puff pastry, thawed
1 egg, lightly beaten

Steps:

  • Heat oil in pan, add onion and garlic stirring until soft.
  • Add meat and cook until browned.
  • Add stock, sauces and puree. Bring to boil and simmer for 20 minutes.
  • Stir through peas and conflour blended with water, bring to the boil and boil for 2 minutes until thickened.
  • Cut 8 12cm circles from shortcrust pastry. Line 8 greased pie tins with pastry, lightly prick with a fork. Cover with non-stick baking paper and fill with rice to blind bake in 200°C oven for 8 minutes. (Place pie tins on baking sheets).
  • Remove paper and rice and bake a further 6 minutes. Cool.
  • Divide filling mixture amongst shells and then cut out 8 10cm rounds from the puff pastry.
  • Brush edges of pies with egg and press pastry lids on top. Cut two slits on top to allow steam to escape. Brush tops with egg.
  • Cook in 190°F oven for a further 20 minutes.

THE GREAT AUSSIE MEAT PIE



The Great Aussie Meat Pie image

Contemplating making a Pie Floater? Well here is the recipe for the pie. Posted in response to a request for Aussie recipes. Times are guesses.

Provided by Missy Wombat

Categories     Lunch/Snacks

Time 1h30m

Yield 1 batch

Number Of Ingredients 10

1 egg yolk
1 1/2 lbs beef or 1 1/2 lbs sheep mince
2 beef bouillon cubes
salt and pepper
1 1/2 cups water
2 tablespoons plain flour
1/4 cup of extra water
1 teaspoon Worcestershire sauce
1 small onion
frozen pie crust (top and bottom)

Steps:

  • Brown mince.
  • Add onion finely diced and brown.
  • Drain off fat.
  • Add stock cubes crumbled, 1-½ cups of water, salt and pepper and stir until boiling.
  • Reduce heat and cover, simmering for an additional 30 minutes.
  • Remove from heat.
  • In a cup combine flour and extra water and stir until smooth.
  • Add flour mixture to meat and stir until combined.
  • Return to heat, stir until it comes to a boil and is thickened.
  • Add Worcestershire sauce.
  • Simmer uncovered for 10 minutes then remove from heat and refrigerate.
  • Once cool fill in bottom of piecrust.
  • Put top on and pierce the centre with a knife.
  • Combine egg yolk with a bit of water and brush over the top.
  • Follow directions on frozen pie crusts or bake at 400 for 5 minutes (or until golden brown) then reduce heat to moderate (200) and cook for an additional 10 minutes.

Nutrition Facts : Calories 4754.8, Fat 488.1, SaturatedFat 202.6, Cholesterol 841.4, Sodium 2293.3, Carbohydrate 22.5, Fiber 1.6, Sugar 5.7, Protein 62.6

THE FAMOUS AUSSIE MEAT PIE



The Famous Aussie Meat Pie image

I had these when I was last in Australia - just north of Sydney in a place called Parramatta......there was a bakery which specialised in making these; they baked them at least three times a day.....my idea of what they should be like! Simple, no frills - a great meat pie! Traditionally topped with lashings of tomato sauce!

Provided by French Tart

Categories     Savory Pies

Time 2h40m

Yield 3-4 Individual Pies, 3-4 serving(s)

Number Of Ingredients 7

500 g chuck or 500 g blade steaks
2 tablespoons flour
fresh ground black pepper
1 teaspoon salt
1/2 cup water
1 (375 g) packet frozen puff pastry, thawed
beaten egg, to glaze

Steps:

  • Trim gristle and fat from steak, cut into thin shreds, then chop very finely. Dust with flour, salt and pepper and place in the top of a double boiler or pudding pan.
  • Place enough boiling water to come halfway up sides of bowl, simmer for 2 hours or until the meat is very tender. Replace water in saucepan as necessary to maintain level.
  • Allow to cool completely.
  • Roll out pastry dough thin and cut 3/4 of it to fit individual round, oblong or square pie tins. Line tins with dough, and fill about 3/4 full with meat filling. Cut lids from remaining dough, dampen edges and put into place .
  • Cut a vent in the top of each pie for steam to escape. Chill for 15 minutes, then brush with beaten egg. Bake in a preheated hot oven (200 C / 400 F) for 25 minutes or until pastry is puffed and golden. Serve with tomato sauce (ketchup).

Nutrition Facts : Calories 708.9, Fat 47.8, SaturatedFat 12.1, Sodium 1088.2, Carbohydrate 60.5, Fiber 2, Sugar 0.9, Protein 9.7

AUSTRALIAN MEAT PIE



Australian Meat Pie image

Provided by Food Network

Categories     main-dish

Time 50m

Yield Two 8-inch meat pies

Number Of Ingredients 14

3 pounds beef chuck, diced 1/2-inch cubes
1/2 cup flour
3 tablespoons vegetable oil
2 cloves garlic, chopped
1 onion, diced
1 tablespoon freshly ground black pepper
1 tablespoon ground coriander
1 tablespoon celery seed
1/4 cup Worcestershire sauce
1/4 cup soy sauce
4 cups beef or chicken stock
4 sheets puff pastry
1 egg, beaten, to glaze crust
Black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Dredge beef in flour and sear in oil in a hot pan. Add the garlic and onion and saute for 4 more minutes. Add the spices, Worcestershire and soy sauce and cook until the liquid is almost dissolved. Add the stock and cook until the meat is coated in thick gravy. Transfer to a container and cool.
  • Roll 2 sheets of pastry to 1/2-inch thickness. Line 8-inch tart molds with the rolled pastry. Line the pastry with tin foil and prebake for about 8 minutes. Let cool.
  • Roll out the remaining pastry sheets and cut lids for the pies. Fill baked shells with the meat mixture and cover with the cut pastry lids. Attach lids with egg wash. Brush the tops with the remaining egg wash and sprinkle with black pepper.
  • Bake for 8 minutes or until golden brown.

GOOD OL' AUSSIE MEAT PIE



Good Ol' Aussie Meat Pie image

a real winner on a cold night. you can make it in advance and leave in the frige till your ready to cook. i've been making this for many years and my family still love it. just make sure your meat filling is very thick, otherwise it wont cut properly.

Provided by HAPPY TRACE

Categories     Savory Pies

Time 1h

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 12

1 onion, chopped
500 g minced beef
1 cup water
2 beef bouillon cubes
1/4 cup tomato sauce
1/2 teaspoon ground oregano
2 teaspoons Worcestershire sauce
1/4 teaspoon nutmeg
4 tablespoons plain flour
1 sheet shortcrust pastry
1 sheet puff pastry
milk, for glazing

Steps:

  • cook onion and minced beef over high heat till brown.
  • add 3/4 cup water, stock cubes,sauces and seasonings.
  • bring to the boil and cover. simmer for 15 minutes.
  • blend flour with remaining water to make a paste.
  • add to meat and bring back to the boil, stirring constantly.
  • boil for a further 5 minutes till nicely thickened.
  • take off the heat and allow to cool completely.
  • pre-heat oven to 230c.
  • line a greased pie plate with the short pastry and spoon in filling.
  • cover with the puff pastry and trim.
  • glaze with milk.
  • bake for 15 minutes then reduce the temperature to 190c and cook for a further 25 minutes.
  • serve with green peas and mash potatoes.
  • gla.

Nutrition Facts : Calories 885.4, Fat 57.4, SaturatedFat 17.1, Cholesterol 85.2, Sodium 884.8, Carbohydrate 59, Fiber 3.5, Sugar 3, Protein 32

Tips:

  • Use high-quality ingredients, especially for the meat filling. Grass-fed beef or lamb will give the best flavor.
  • Don't overwork the pastry. Overworking will make the pastry tough.
  • Chill the pastry before rolling it out. This will make it easier to work with.
  • Use a sharp knife to cut the pastry. A dull knife will tear the pastry.
  • Brush the pastry with egg wash before baking. This will give it a golden brown color.
  • Bake the pies at a high temperature for the first 10-15 minutes. This will help the pastry to rise.
  • Reduce the temperature to moderate for the remaining baking time. This will help the filling to cook through without overcooking the pastry.
  • Let the pies cool slightly before serving. This will make them easier to handle.

Conclusion:

The great Australian meat pie is a classic dish that is enjoyed by people of all ages. It is a versatile dish that can be served as a main course, a snack, or a side dish. With so many different recipes to choose from, there is sure to be a meat pie that everyone will love.

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