Traditional Aussie Meat Pie with Mince
The Traditional Aussie Meat Pie, a staple Down Under, is a cherished icon filled with rich, savory meat. Perfect for a comfort meal, this pie harmonizes flaky pastry with deliciously seasoned beef mince, delivering an authentic taste of Australia. Ideal for gatherings or a satisfying meal, this pie brings Aussie spirit to your table.
Ingredients
Pie Crust
2 cups all purpose flour (plain flour Australia and UK) - best quality
150 grams unsalted butter - chilled and diced
⅓ cup water - cold, adjust as needed
Filling
500 grams ground beef (minced beef) - high-quality grass-fed
1 medium onion - finely chopped
2 cloves garlic - minced
2 tablespoons tomato paste
1 cup beef stock- 2 tablespoons all purpose flour (plain flour Australia and UK) - for thickening
1 teaspoon Worcestershire sauce
1 teaspoon salt - to taste
½ teaspoon ground black pepper - freshly ground
1 large egg - beaten for egg wash
Instructions
- Prepare the pastry by sifting 2 cups of all-purpose flour into a large mixing bowl. Incorporate 150 grams of chilled, diced unsalted butter with your fingertips, creating a breadcrumb-like texture. Gently bind with 1/3 cup of cold water, forming a soft dough. Wrap in cling film and refrigerate for 30 minutes.
- In a large skillet over medium heat, sauté 1 finely chopped onion and 2 minced garlic cloves until fragrant and translucent.
- Add 500 grams of beef mince, browning thoroughly. Stir in 2 tablespoons of tomato paste, blending well.
- Blend in 2 tablespoons of all-purpose flour, stirring for 1-2 minutes to remove raw flour taste. Gradually add 1 cup of beef stock, deglazing the pan. Mix in 1 teaspoon of Worcestershire sauce, 1 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper. Simmer until thickened, approximately 15 minutes. Let the mixture cool.
- Preheat your oven to 200°C (392°F). Roll out the pastry dough on a floured surface to fit your pie tins or one large pie dish. Line the dish with pastry, fill with the cooled mince mixture, and cover with another layer of pastry. Trim and crimp the edges.
- Brush the top with a beaten egg for a glossy finish. Make a small slit for steam to escape.
- Bake for 25-30 minutes, or until the crust is golden brown. Serve hot.
Notes
For a lighter option, consider using ground turkey. Caramelize the onion first for an extra layer of sweetness.
Nutrition
Calories: 777kcalCarbohydrates: 56gProtein: 36gFat: 45gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 208mgSodium: 891mgPotassium: 752mgFiber: 3gSugar: 3gVitamin A: 1130IUVitamin C: 4mgCalcium: 61mgIron: 7mg
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