Aussie Meat Pies
Serves: 20 or more small 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. Recipe with step-by-step photos.
Ingredients
For the Meat Pie Filling
- 1 brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 5 rashers bacon, thinly sliced
- 500 g (1 lb) minced beef, (ground beef)
- sea salt
- black pepper, freshly cracked
- 3 tablespoons Worcestershire sauce
- 1 tablespoon barbecue sauce
- 1 teaspoon curry powder, optional
- ½ teaspoon nutmeg, freshly grated
- 250 ml (1 cup) beef stock
- 1 tablespoon plain flour, (all-purpose flour)
For the Egg Wash
- 1 egg
- 1 tablespoon milk
To Assemble the Meat Pies
- shortcrust pastry
- puff pastry
- poppy seeds, or sesame seeds, optional
Instructions
To Make the Meat Pie 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 with some salt and pepper 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 (without fan).
- 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.
- Remove the muffin case and pie weights.
- Fill the pastry cases with some 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.
Kitchen Notes
- OVEN & STOVE TEMPERATURES
All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.