Nothing is more Australian than an Aussie Meat Pie, and these party pies are a must at any gathering. An easy meat pie recipe using minced beef.
Aussie Meat Pies
You can’t get more Aussie than the meat pie.
Those who know me would probably be surprised that I would even venture near something that can only be applied to the face with your hands (no knife and fork, please), but the truth is, I have a soft spot for anything that has to do with puff pastry.
Bakeries throughout Australia serve up a variety of meat pies, typically made with a mince beef filling with some variations on offer, such as with mushrooms or onions, a cheesy pie lid, or perhaps with chunks of beef for something wonderful like a Beef and Guinness Pie.
As someone who grew up in a family-run bakery, I have sampled my fair share of meat pies and I like mine with a good amount of gravy in the filling (nevermind any dribbles – that’s what napkins are for), with some mushy peas under the lid and generous dollop of Heinz tomato sauce (ketchup) on top.
Australian Meat Pie Recipe
Since moving to Switzerland, the absence of meat pies at lunch has often been felt, despite the more healthy and equally delicious local fare on offer. So I like to make a batch of meat pies now and then, squirrelling some away in the freezer for those times when only a hot meat pie will do.
In experimenting with different meat pie fillings, I have found that most recipes require you to make a beef stew of sorts, so that you have nice chunks of meat in the filling. In fact, I quite often make meat pies from leftover beef stew.
But the more common Aussie meat pies, i.e. the ones that you are likely to find in most suburban bakeries in Australia, are made using minced beef (ground beef).
When I came across this particular recipe some time ago using a minced meat filling, I was a bit curious about the addition of curry powder as an ingredient. But it really works! It is the ingredient which lifts the beef mince filling to something on par with the iconic meat pie that you will find from any good bakery in Australia.
How to Make Aussie Meat Pies
The meat pie filling should be made ahead of time so that it has had a chance to cool down before you start assembling the pies.
Most savoury meat pies use a shortcrust pastry base, and topped with a puff pastry lid. At a pinch, you could use puff pastry for both the base and lid.
When making pies, it is always a good idea to blind-bake the pastry base first to ensure that the pastry will be cooked through when the pie is finished. You could possible skip this step for party pies or little meat pies, but I think blind-baking the pastry base tends to give better results in the end.
I blind-bake these party pies by slipping a paper cupcake case or muffin case into each pastry shell, and fill the cases with some baking beans or ceramic pie weights.
More Pie Recipes
For more pie recipes, you might also like:
Classic Meat Pies – recipe for chunky beef and Guinness pies with step-by-step photos.
Pie Maker Meat Pies – easy recipe to use with your pie maker with step-by-step photos.
Spinach and Feta Pies – easy puff pastry pies with spinach and feta.Print
Aussie Meat Pies
Nothing is more Australian than an Aussie Meat Pie, and these party pies are a must at any party. An easy meat pie recipe using minced beef.
- Prep Time: 40 mins
- Cook Time: 20 mins
- Total Time: 1 hour
- Yield: approx 20-24 party pies
- Category: Snacks
- Method: Oven
- Cuisine: Australian
To make the filling
- 1 brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 5 rashers of bacon, thinly sliced
- 500 g (1 lb) ground beef (minced beef)
- 3 tablespoons Worcestershire sauce
- 1 tablespoon barbecue sauce
- 1 heaped teaspoon mild curry powder (optional)
- 1 teaspoon freshly ground nutmeg
- Sea salt and ground white pepper
- 250 ml (1 cup) beef stock
- 1 heaped tablespoon plain flour (all-purpose flour)
To assemble the meat pies
To make the filling
- Heat a frying pan over medium heat.
- Gently cook the onions and garlic in some oil and with a sprinkle of sea salt until they have softened.
- Add the bacon and continue cooking until the bacon is crispy.
- Use a slotted spoon to remove the bacon and onion mixture to a bowl. Set aside.
- Add some more oil to the pan and cook the ground beef until it is well browned.
- Add the Worcestershire sauce, barbecue sauce, curry powder, ground nutmeg, salt and pepper.
- Return the bacon and onion mixture to the pan.
- Stir through the beef stock.
- Simmer for about 5 minutes.
- Sprinkle the flour over the mixture and then mix it in well.
- Simmer over low heat for 15 to 20 minutes.
- Taste for seasoning.
- The sauce should have thickened by this stage, but still have a slightly runny texture. If it is too dry, add some boiling water to create more sauce.
- Set aside to cool completely.
To assemble the meat pies
- Preheat the oven to 200°C (390°F).
- Cut the shortcrust pastry into rounds large enough to fill the muffin holes.
- Place the shortcrust pastry into the muffin holes and prick the base with a fork.
- Place a muffin case (preferably plain) on top of the shortcrust pastry and fill each muffin case with some baking beans or ceramic pie weights, or uncooked rice grains.
- Blind bake the pastry for about 10 minutes.
- Fill the pastry cases with the meat filling.
- Make an egg wash by lightly whisking together the egg with milk in a small bowl.
- Brush the edges of the pastry with some egg wash.
- Cut pastry lids from the puff pastry and place them on top of each pie. Gently pinch the edges to seal the pie together.
- Brush the top of each pie with some egg wash.
- If you wish, sprinkle the pies with some poppy seeds or sesame seeds.
- Bake for about 20 minutes or until golden.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
- Serving Size: Per pie
- Calories: 220
- Sugar: 1.7g
- Sodium: 346.3mg
- Fat: 13.3g
- Carbohydrates: 11.6g
- Fiber: 0.5g
- Protein: 12.8g
- Cholesterol: 48.9mg
This recipe was first published on 28 January 2012. It has been updated with new photos and more comprehensive recipe notes.