There’s much to miss when you leave your homeland & live abroad. The obvious things of course – family, old friends, familiarity &…the food. I miss Australian food A LOT. Aussie meat pies included. On a grey, chilly day nothing beats a hot pie & a cuppa. This is nostalgia: encased in buttery shortcrust pastry, a rich beef filling & a flaky pastry top.

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Requiring a few basic ingredients, these meat pies rely on a good beef filling & excellent pastry. Two pastries – homemade & store-bought. For the base I use hot water pastry because it’s robust enough to contain the beef filling. Yet buttery enough to be short & delicious. Relax, hot water pastry is easy to make, just follow my recipe below & you’ll have success.

The best Aussie meat pies are the ones from bakeries. Good bakeries. Small hole-in-the-wall bakeries. This one tastes true-blue, fair-dinkum, just-like- home to me. I’m certain if I gathered a room full of my fellow countrymen together, we’d each tout different ideas of what makes a meat pie great. This is my version.

Although enjoying these meat pies in my cozy house in the US isn’t quite the same as sitting outside a pie shop on Sydney’s northern beaches, balancing the pie, with its scalding filling on my lap, as I squirt the obligatory ketchup over the top, it does tastes like the real deal. But, if you’ve never been fortunate enough to enjoy a pie in Australia, you’re just going to have to take my word for it. Lovoni xo

Here’s the link for the pie pans I bought from Ace Hardware. Or use disposable ones, just make sure you order the right size (check recipe) – both work.

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Aussie Meat Pies

You will need 8 x 4 1/2-inch, (12cm) pie pans (re-useable or disposable, I’ve used both & both produce comparable results). Pie pans measure 5 inches (12.7cm) across the top, including the rim & about 3 inches (7.6cm) across the bottom. I bought the re-useable pie pans from Ace Hardware store for $1.99 each. Once cooked, the pies can be frozen & reheated in the oven from frozen for about 40 minutes on 375°F/190°C.

Prep Time1 hr

Cook Time1 hr

cooling1 hr

Total Time3 hrs

Course: Baking

Cuisine: Australia, Australian

Keyword: aussie meat pies, meat pies

Servings: 8

Author: Lovoni Walker

Equipment

individual pie pans

Ingredients

MEAT FILLING

1 tablespoon olive oil
1 cup diced onion
2 lbs ground beef (80/20) minced beef (907g)
1/4 cup all purpose flour
1 teaspoon salt
2 teaspoons freshly ground pepper
2 cups beef broth
2/3 cup tomato ketchup
3 tablespoons Worcestershire sauce
2 tablespoons tomato paste

HOT WATER PASTRY

1 1/2 sticks (3/4 cup) butter, chopped (6oz/170g)
1 cup water
2 2/3 cups all purpose flour, approximately plain flour
1/2 teaspoon salt

PUFF PASTRY TOPS

1 x 17.3 oz store-bought puffed pastry sheets, thawed according to package directions (490g)
1 large egg, lightly beaten
tomato ketchup, to serve

Instructions

To make the filling:

Heat the oil in a large frying pan over medium-high heat. Cook the onion for 5 minutes or until softened.
Add beef; cook, stirring occasionally, for 12 minutes or until browned.
Add flour, salt & pepper. Cook, stirring, for 1 minute to cook the flour.
Stir in broth, ketchup, sauce & tomato paste. Reduce heat to medium. Cook, stirring occasionally, for 10 minutes or until sauce is thickened; cool.

To make the hot water pastry:

Place butter & water in a large saucepan over high heat. Cook, stirring until butter is melted. Remove from the heat; gradually stir in flour & salt. Stir until a soft dough forms a ball. Turn the dough out onto a lightly floured surface; gently pressing to form a disc. Cut the dough in half & form two discs.
Roll out one half disc between 2 layers of floured parchment paper until 1/8 inch (2mm) thick. Cut four, 5 3/4-inch (14.5cm) circles from pastry; set aside. Repeat with remaining pastry half. Line eight, 4 1/2-inch, (about 12cm) lightly greased pie pans with pastry circles, gently pressing the pastry into the pans & onto the rim; set aside.

To make puff pastry tops:

Place a sheet of pastry on lightly floured surface. Cut four, 5-inch (12.7cm) rounds from pastry; repeat with remaining sheet of pastry.
Preheat oven to 400°F (200°C). Divide filling between the pie pans. Brush the edge of the puff pastry rounds with egg. Place, egg side down over filling. Press the pastry edges together with a fork to seal. Brush tops with egg. Cut a slit in top of each pie to allow steam to escape. Place pies on a baking sheet to catch any spillage. Bake on the bottom rack of preheated oven for 35 minutes or until pastry is cooked & golden. Serve with ketchup. Makes 8.