The great Australian Meat Pie!! Shortcrust pastry filled with slow cooked chunky pieces of beef in a rich gravy topped with golden puff pastry, this meat pie recipe requires patience but you will be regarded as a bloody legend by everybody fortunate enough to try one!
It’s way better than your everyday bakery and will rival some of the best meat pie makers in town – Bourke Street Bakery included! Bonus: old school beef mince meat pie recipe included. For a Family Size Meat Pie – see here!
Australian meat pie recipe!!
From midnight post-pub feasting to footy games, quick lunches on the run to essential road trip pit stops, Aussies never need an excuse to get stuck into meat pies!
That moment when you bite through the buttery, flaky golden puff pastry and the molten filling comes oozing out, and you frantically fan your mouth while mumbling “hot, hot, hot!!!”, cursing yourself for not letting it cool down but on the other hand you just don’t bloody care about third degree mouth burns because the pie is SO SO SO GOOD…..
That moment is something that every (non-vegetarian) Aussie is very familiar with.
And it’s a moment that Aussies who have moved abroad miss so much.
So today’s meat pie recipe is dedicated to all Aussies living overseas. Your hunt for a meat pie fix is officially over!!
How to make meat pies
It’s not the fastest recipe in the world – truthfully, it’s quite fiddly – but I absolutely promise it’s worth it. Here’s an overview – and the video below is quite helpful. 🙂
Pie crust base – shortcrust pastry (homemade or store bought) fitted into pie tins then blind baked so they don’t go soggy once filled. Don’t have pie tins? Use large muffin tins or ramekins, or make one giant pie! I got mine from Woolies.
Meat Pie Filling – just like making a beef stew, it’s cooked long and slow so the beef becomes ultra tender and the sauce develops incredible deep, rich flavours; and
Puff pastry pie topping – the crowning glory of the Aussie meat pie experience is that flaky golden puff pastry topping! Store bought, all the way for me. 🙂
Why two types of pastry?
I use shortcrust for the base because it won’t go soggy and has the strength so you can pick the pie up with your hands. Then puff pastry for that classic flaky meat pie lid we love and know so well!
Meat Pie Filling
Here’s what goes in the meat pie filling. This is for a chunky meat pie – pieces of beef slow cooked until fall apart tender which makes an intensely deep, rich flavoured gravy.
The old school version is made with beef mince (ground beef) but the flavour of chunky beef pies is better because you can brown the pieces beautifully which forms the flavour base for the sauce.
After an old school beef mince version?
For a beef mince version, just swap the chuck beef for beef mince and read the recipe notes for how to tweak the recipe. The sauce needs a flavour bump because it will be missing the flavour boost you get from browning cubes of beef – this step is key to a really great meat pie sauce!
Meat Pie pastry
The base of meat pies is made with shortcrust pastry and the lids are made with puff pastry. For convenience, use store bought for both if you wish. In Australia, shortcrust pastry comes frozen in square sheets. If you’re in the US or Canada, use refrigerated pie crusts (the rolled up type).
I like to make the shortcrust pastry because I feel like there’s high returns for small effort (using a food processor, it’s a 5 minute job).
But I always use store bought puff pastry – I’ve made it once, and it’s probably the only time I ever will in my life!
Meat Pie recipe tips
Brown the beef VERY well – this is key to ensure your filling has a rich complex flavour and is a deep dark brown colour. Brown in small batches – don’t crowd the pot otherwise the beef will stew in its own juices and will never brown! If this happens, just take some out.
Beef mince version – use recipe tweaks in the notes to give the sauce a flavour boost (because mince doesn’t brown like using cubes of beef)
Chunky vs beef mince – no question, chunky is superior in flavour and overall eating experience! Just can’t achieve the same sauce flavour using mince (but still so SO tasty!)
Start the day before – if you can. Firstly, it’s best for the filling to be fridge cold to ensure the meat pie base doesn’t go soggy. Secondly, as with all stews, the filling is even better the next day!
Don’t reduce the sauce too much. Some liquid evaporates while the filling is cooling and liquid gets absorbed by the pie crust. When you cut open the pie, you want the filling to ooze out and be nice and saucy, not dry.
Don’t make the pie crust too thin – if making your own shortcrust pastry, don’t make the base too thin otherwise it will break when the pie is picked up. Still tasty – but very messy!
To smear or not to smear?? To this day, I cannot believe there are people who eat meat pies without tomato sauce. I really try to respect personal preferences….. but I will never understand! 😂
Hands – or knife and fork? Knife and fork?? Shame on you! The Aussie meat pie is made for eating with your hands!!!🤣
Worth the effort!
It will take you the better part of a day to make homemade meat pies. It’s quite involved and they’re especially fiddly because we’re making individual pies rather than one large pie.
But you will be regarded as a bloody legend by everybody fortunate enough to put one of these pies in their pie-hole!
Are they as good as what you can buy? YES. Better than your everyday bakery by a long shot, even using store bought pastry. Way WAY better than the average frozen meat pies from the supermarket.
That moment when you pull these golden beauties out of the oven – you’ll feel both excited AND smug (as you should……)
But then, you smear the still-hot-from-the-oven meat pie with some tomato sauce, and take a huge bite….
O.M.G.
There are no words. (But I shall try)
You’ve got a mouthful of buttery shortcrust pastry that literally melts in your mouth, juicy fall apart beef smothered in a rich gravy with flavour money can’t buy, and the flaky crispy puff pastry…..
Be still my beating heart.
There is simply no question. It’s one of the best food experiences in the world! – Nagi x
🇦🇺More Aussie fare🇦🇺
Family Size Aussie Meat Pie – The giant form of these hand held meat pies!
Party Pies (Aussie Mini Beef Pies) – Mini meat pies!
Sausage Rolls – Seasoned pork mixture rolled up in puff pastry. We believe this rivals Bourke St Bakery too!😂
Lamingtons – Vanilla sponge cubes dipped in chocolate and coated with coconut
Anzac biscuits – Crispy, buttery, toffee flavoured oatmeal cookies
Pavlova!! – Crispy meringue on the outside, marshmallow on the inside, piled high with cream and fruit
Scones – Plus magic 3 ingredient Lemonade Scones (3 ingredients)
Watch how to make it
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Aussie Meat Pie recipe
Ingredients
Pie Base – Choose ONE (Note 1):
- 1 1/2 batches homemade shortcrust pastry
- 3 frozen shortcrust pastry sheets, thawed (300g/10oz)
- 2 refrigerated pie crusts (US/Can)
Pie Lid:
- 3 frozen puff pastry sheets, just thawed (300g/10oz) (Note 2)
- 1 egg , lightly whisked
Filling:
- 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
Instructions
Filling:
- Sprinkle beef with 1/2 tsp salt and pepper.
- 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.
- Turn stove down to medium high. Add garlic and onion, cook 3 minutes.
- Add flour, stir through.
- Slowly add beef stock while stirring constantly. Once flour is dissolved, add wine, tomato paste, Worcestershire, pepper and bay leaves.
- Return beef into pot, cover with lid, adjust heat so it’s simmering gently.
- 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.
- Remove from stove, cover and cool filling (I usually leave overnight).
Pastry:
- Preheat oven to 180C/350F.
- 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)
- Place pies on tray. Top each pie with large sheets of parchment / baking paper and fill with pie weights (Note 7).
- Bake 20 minutes, remove, then use paper overhang to carefully remove pie weights.
- Return crusts into oven for 5 minutes or until base is light golden and dry (can skip, Note 8). Remove from oven.
Assemble pies:
- Fill pies with cooled filling, push down to fill. Should be slightly mounded.
- Cut rounds from partially thawed puff pastry – cut them slightly larger than the edge of the cooked pastry bases.
- Brush edge of pie crusts with egg, then place lid on filling, pressing edges to seal puff pastry to the shortcrust pastry.
- Brush lids with egg, then cut a 1cm / 0.5″ incision in the middle using a small knife.
- Bake 30 minutes or until deep golden and puffed.
- Devour hot and fresh, topped with tomato sauce or ketchup if desired!
Recipe Notes:
- Brush with melted butter, sprinkle with cinnamon and sugar, cut sticks/shapes bake until golden. Try garlic butter, sprinkle with parmesan and pepper, or dukkdah or zaatar. Or just bake sticks plain and use as dippers with soups or stews.
- Cook onion and garlic, then add 1.3 kg / 2.6lb beef mince (ground beef) and brown
- Add flour and remaining ingredients per recipe including pepper but DO NOT ADD SALT
- Add 1 beef cube, crumbled
- Simmer gently, covered, for 1 hr 20 minutes
- Uncover and reduce for 20 minutes
- Add up to 1 tsp dark soy sauce to make the sauce colour a nice brown and add flavour (soy has more flavour than plain salt), simmer for 5 min. Add normal salt if you want it saltier.
- Cool then use as filling per recipe.
Nutrition Information:
Life of Dozer
Ironclad grip on both Dozer and coffee (equally important at early morning beach sessions)
At last, a brilliant, tasty pie recipe! Been wanting one for years!
Thanks Nagi!
Made this tonight, Amazing!
Did the final pie part in the air fryer to spead the process up!
Turned out great!
We loved this! My first time making a meat pie as an American, and my Kiwi (New Zealand) husband approved– yay!
I tried it in pie tins in the oven as written which turned out well. We also tested it in the electric pie maker which makes smaller pies. I put the pastry in raw, without pre-cooking it. Amazingly, these little pies without a prebake came out just as crispy and delcious as the oven pies. They also had a shorter cooking time. But in the oven obviously you can do all 6 at once, whereas I would have to do many batches of the small ones to cook all. Just wanted to add that option for others who might want to try their electric pie maker.
I enjoyed th we so much. They’re so savory and perfect. I love all your recipes. My third time making it. Thank you
I followed this recipe to the tee and it burnt horribly!! I don’t know what I did wrong but what a waste of food 🙁
Great recipe I prefer homemade shortcrust pastry. But really enjoyed the pie and I agree do use tomato ketchup!
Sorry, followed the recipe exactly as written, but after all that cooking, simmering, wine, etc… It was really bland. No offense or disrespect, but it was hard to eat.
This recipe is smashing!! I cook my beef in the slow cooker for 8 hours on low and the beef just falls apart!!
Hi Nagi…I’m an aussie living in The Netherlands…you can take the girl out of aussie but you can’t take aussie out of the girl… LOL …Am loving your recipes…they’re so easy to follow with the great outlay. So glad I stumbled across your site. :-))
I lived in Australia in 2010 and finally decided I would try to recreate the delicious pies I had there. This recipe took a long time with lots of steps but it was worth it! I used a 9” pie tin and made the short crust pastry from scratch with the linked recipe. Used a mix of elk and beef steak. Just reheated leftover piece in the oven and it was more delicious the next day!
Wow, great recipe.
Hi Nagi..I have been cooking with your recipes for a long time now. I have lived in Thailand for about 17 years and love to cook. My Son who lives in Perth put me onto you. Not once has a recipe of yours let me down. This morning I made for the first time ever for me Aussie chunky beef and mushroom pies. Never cooked a pie before. Simply sensational 👏.
Thank you for your recipes Nagi and Dozer 🐕
We love them very much.
PS. Just had our water delivered and the delivery guy gave me the thumbs 👍 up for the aromas in the house. 😋 😋
The best pie recipe ever! ❤
Thank you so much for sharing this recipe. I was a little reticent at first, as I had never made a two pastry pie before. The combination is my favourite, but we don’t have this combination in the UK.
May I say as this juncture, the recipe was methodical and comprehensive. You covered all the bases. ❤
I followed it almost to the letter. I changed the quantity of meat, by using Beef Skirt and added more stock, which gave me a ready-made stock.
It tasted divine!
Again, thank you so much.
Hi there. I just wondered, do you have to use shortcrust pastry for the base of the pie or can you use puff pastry for that as well?? Also, can the pie cooked and then frozen?? If so what’s the process please and cooking times etc?? Many thanks in advance ☺
Thank you Nagi! This is delicious! The cooking aromas are sensational too.
I dearly appreciate your explicit directions and precise cooking times. The fact that you test your recipes so many times also helps keep me on track. No need to think ‘maybe this or maybe that’.
Your freezing, storage and substitutions are enormously helpful as well. In short and long, I appreciate you very much.
You say in the assemble step to bake for 30 minutes but don’t list a temperature. still 350? help!
Hello Ana. In the pastry section, Nagi writes to preheat oven to 350 degrees. Since there was no further mention of oven temp, I left mine at 350 degrees and cooked for the stated 30 minutes. Because I used a short bread crust on top that was a little thicker than puff pastry, I discovered my pies needed to be baked about 5 minutes longer. They were delicious. I hope this is helpful for you.
I’ve made this a few times. First time I did exactly as stated. But I found that chuck steak really isn’t the best. Due to the fat content it becomes way to soft and mushy. When it comes to a chunky beef pie I like the meat to have just a tiny little chew to it not mush. So second time I substituted it with what you said not to, gravy (shin) beef and it was actually much better. Only other changes were I used a lot more pepper. I like pepper steak pies. And sorry, pinot noir was much nicer than Merlot. I also floured the beef directly before browning it. But this is a great recipe for chunky beef pie. Thank you Nagi. Please don’t be offended by by changes. All palettes are different.
I made the filling with ground beef and added diced carrots. I added it over mashed potatoes. SO good! I loved it! Thanks for the recipe!
Hi Nagi,
I made these pies last night and they were so good!
When you’ve made the meat filling, on your wesbite, you say you leave overnight. Do you put it in the fridge, or do you leave at room tempratrue? I kind of confused on this. Thank you.