Meat Pie
A hand-sized pie containing minced meat and gravy, encased in a flaky pastry crust. It is an iconic Australian comfort food.
Origin & history
The Australian meat pie has evolved from British culinary traditions brought by settlers. It became a staple of the Australian diet in the 20th century, often associated with sporting events and quick lunches.
Ingredients
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Filling
Pastry
The method
Step by step
- 01
Prepare Filling
20 minBrown the ground beef in a pan. Add onions and garlic, then stir in the gravy. Simmer until thickened.
Let the filling cool before putting it in the pastry.
- 02
Assemble and Bake
25 minLine pie tins with shortcrust pastry. Fill with meat mixture. Top with puff pastry. Bake at 200°C until golden brown.
Brush the top with egg wash for a shiny finish.
Chef tips
- — Serve with tomato sauce.
Common mistakes
- — Filling is too hot when added to pastry, causing sogginess.
- — Pastry not sealed properly.
Substitutions
- Beef → LambA common Australian variation.
Storage & serving
Store in the refrigerator for up to 3 days; reheat in the oven.
Serve warm.
Food safety
Ensure meat is cooked to 165°F. Keep refrigerated.
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