Classic Aussie Meat Pie

About this dish

There is a reason the meat pie is the unofficial national dish of Australia. Whether grabbed from a bakery on a road trip or made from scratch on a rainy Sunday, the combination of flaky pastry and rich gravy is pure comfort.

Ingredients

• 500g beef mince (20% fat keeps it juicy)
• 1 brown onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp plain flour
• 1½ cups beef stock
• 2 tbsp tomato sauce
• 1 tbsp Worcestershire sauce
• 1 tsp Vegemite (our secret umami bomb)
• Salt and black pepper
• 2 sheets frozen puff pastry, thawed
• 1 sheet shortcrust pastry
• 1 egg, beaten (for glaze)

Method

1. Heat a large frying pan over medium-high heat. Brown the beef mince, breaking it up with a wooden spoon. Remove and set aside.
2. In the same pan, sauté the onion and garlic until softened, about 5 minutes.
3. Return the beef to the pan and sprinkle over the flour. Cook, stirring, for 1 minute.
4. Gradually add the beef stock, tomato sauce, Worcestershire sauce and Vegemite. Simmer for 10–15 minutes until thick and glossy. Season well. Cool completely.
5. Preheat oven to 200°C (180°C fan-forced). Grease a 12-hole muffin tin or 4 individual pie tins.
6. Line the bases with shortcrust pastry and the lids with puff pastry. Fill each case with the cooled meat mixture.
7. Top with puff pastry lids, crimp the edges and brush with beaten egg. Cut a small steam hole in each.
8. Bake for 25–30 minutes until deep golden. Rest for 5 minutes before serving with tomato sauce.

Chef's tips

Cool the filling completely before assembling — warm filling will make the pastry soggy. For an extra-flaky top, use butter puff pastry.