Aussie Meat Pie recipe
Total Time
4 hours and 20 minutes
Prep Time
40 minutes
Cook Time
3 hours and 40 minutes
Rating
4.98 out of 5 stars
(104)
Ingredients
6 servings
- 1 1/2 batches homemade shortcrust pastry
- 3 frozen shortcrust pastry sheets, thawed (300g/10oz)
- 2 refrigerated pie crusts (US/Can)
- 3 frozen puff pastry sheets, just thawed (300g/10oz) (Note 2)
- 1 egg (, lightly whisked)
- 1.25 kg / 2.5lb beef chuck (, 2.5cm/1" cubes (Note 3)
- 1/2 tsp each salt & pepper
- 2 - 3 tbsp olive oil
- 1 onion (, diced)
- 4 garlic cloves (, minced)
- 5 tbsp flour (, plain/all purpose)
- 1 1/4 cups (315 ml) beef stock, low sodium (Note 4)
- 3 cups (750 ml) red wine (, dry full bodied (Note 5)
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 2 tsp black pepper (, coarsely ground)
- 2 bay leaves
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Preparation
Step 1
Filling:
Step 2
Sprinkle beef with 1/2 tsp salt and pepper.
Step 3
Heat 1 tbsp oil in a large heavy based pot over high heat. Add 1/3 of the beef and brown aggressively all over, then remove. Repeat with remaining beef, adding more oil if needed.
Step 4
Turn stove down to medium high. Add garlic and onion, cook 3 minutes.
Step 5
Add flour, stir through.
Step 6
Slowly add beef stock while stirring constantly. Once flour is dissolved, add wine, tomato paste, Worcestershire, pepper and bay leaves.
Step 7
Return beef into pot, cover with lid, adjust heat so it's simmering gently.
Step 8
Simmer 1 hr 45 minutes. Remove lid, increase heat slightly and simmer 30 - 45 minutes, stirring regularly, or until beef is fork tender and liquid reduces down to a thickish gravy, just about covering beef (see video). Do not reduce liquid too much - thickens more as it cools & in pie.
Step 9
Remove from stove, cover and cool filling (I usually leave overnight).
Step 10
Pastry:
Step 11
Preheat oven to 180C/350F.
Step 12
Cut out 6 rounds from the shortcrust pastry, then drape pastry into pie tins - don't stretch and pull pastry, causes shrinkage. (Notes 1 & 6)
Step 13
Place pies on tray. Top each pie with large sheets of parchment / baking paper and fill with pie weights (Note 7).
Step 14
Bake 20 minutes, remove, then use paper overhang to carefully remove pie weights.
Step 15
Return crusts into oven for 5 minutes or until base is light golden and dry (can skip, Note 8). Remove from oven.
Step 16
Assemble pies:
Step 17
Fill pies with cooled filling, push down to fill. Should be slightly mounded.
Step 18
Cut rounds from partially thawed puff pastry - cut them slightly larger than the edge of the cooked pastry bases.
Step 19
Brush edge of pie crusts with egg, then place lid on filling, pressing edges to seal puff pastry to the shortcrust pastry.
Step 20
Brush lids with egg, then cut a 1cm / 0.5" incision in the middle using a small knife.
Step 21
Bake 30 minutes or until deep golden and puffed.
Step 22
Devour hot and fresh, topped with tomato sauce or ketchup if desired!
Step 23
Save recipe for the next time?
