These Aussie Meat Pies are the quintessential Australian comfort food – individual pastry cases filled with rich, savory minced beef and gravy that’s perfect for eating by hand. Often called the national dish of Australia, these pies are a staple at football games, bakeries, and family dinners across the country. What makes them special is the combination of flaky, buttery pastry encasing a hearty filling of seasoned ground beef in a thick, flavorful gravy. Unlike British meat pies that often contain chunks of meat, Australian meat pies feature finely minced beef that creates a smooth, cohesive filling that won’t fall out when you bite into it. The secret is in the gravy – it needs to be thick enough to hold everything together but still moist and flavorful. This recipe makes 12 individual pies, serving 6 people with 2 pies each, making them perfect for lunch boxes, casual dinners, or whenever you want authentic Australian comfort food that you can hold in your hands.
Prep Time: 45 minutes (plus 30 minutes chilling time)
Cook Time: 35 minutes
Total Time: 1 hour 50 minutes
Serves: 6 people (makes 12 individual pies)
What You’ll Need
For the Pastry:
- 3 cups plain flour
- 200g cold butter, cubed
- 1 egg yolk
- 3-4 tablespoons cold water
- 1 teaspoon salt
- 1 egg, beaten (for egg wash)
For the Meat Filling:
- 2 pounds ground beef (not too lean, 80/20 is perfect)
- 2 tablespoons vegetable oil
- 1 large onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 cups beef stock
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Making the Perfect Pastry
Start by making the pastry, as it needs time to chill. In a large bowl, rub the cold butter into the flour and salt using your fingertips until the mixture looks like coarse breadcrumbs. Make a well in the center and add the egg yolk and 3 tablespoons of cold water. Using a knife, cut through the mixture until it starts to come together, adding the extra tablespoon of water if needed. Gather the dough into a ball, wrap in plastic wrap, and chill for at least 30 minutes.
Creating the Meat Filling
Heat the oil in a large, heavy-bottomed pan over medium-high heat. Add the diced onion, carrots, and celery, cooking for 5-6 minutes until softened. Add the garlic and cook for another minute. Add the ground beef, breaking it up with a wooden spoon, and cook for 8-10 minutes until well browned. The key is to let it brown properly without stirring too much initially.
Building the Gravy
Stir in the tomato paste and cook for 2 minutes until it darkens slightly. Add the Worcestershire sauce, thyme, and bay leaf. Pour in the beef stock and bring to a simmer. Let it cook for 15-20 minutes, stirring occasionally, until the liquid reduces by about half.
Thickening the Filling
Mix the cornstarch with 2 tablespoons of cold water to create a smooth paste. Stir this into the meat mixture and cook for another 3-4 minutes until the filling thickens considerably. It should be thick enough that a spoon stands up in it briefly. Remove the bay leaf and season with salt and pepper. Let the filling cool completely before assembling the pies.
Preparing Your Pie Tins
Heat your oven to 400°F. Grease 12 individual pie tins or muffin cups. If you don’t have individual tins, you can make one large pie in a 9-inch pie dish, though cooking time will increase to about 45 minutes.
Rolling and Cutting the Pastry
Divide the chilled pastry into two portions, one slightly larger than the other. Roll out the larger portion on a floured surface to about 1/8 inch thick. Using a round cutter or small bowl, cut circles about 4 inches across for the bases. Press these into your pie tins, leaving a slight overhang.
Filling the Pies
Spoon the cooled meat filling into each pastry case, filling them about 3/4 full. Don’t overfill or the pies will burst during baking. Roll out the remaining pastry and cut smaller circles for the tops, about 3 inches across.
Sealing and Finishing
Place the pastry lids on top of each pie and press the edges together to seal, crimping with a fork or your fingers. Trim any excess pastry. Cut a small slit in the top of each pie to allow steam to escape. Brush the tops with beaten egg for a beautiful golden finish.
Baking to Golden Perfection
Bake for 25-30 minutes until the pastry is golden brown and crispy. The filling should be bubbling hot throughout. If the tops brown too quickly, cover loosely with foil for the last 10 minutes of baking.
Serving Like a True Aussie
Let the pies cool for 5 minutes before removing from the tins – they’ll be extremely hot inside. Traditionally, Aussie meat pies are served with tomato sauce (ketchup), but they’re also great with mushy peas, mashed potatoes, or a simple salad.
The Perfect Picnic Food
These pies are fantastic for picnics, lunch boxes, or any time you want a hearty meal you can eat with your hands. They travel well and taste great at room temperature too.
Make-Ahead Tips
You can assemble the pies completely and freeze them unbaked for up to 3 months. Bake directly from frozen, adding an extra 10-15 minutes to the cooking time. The filling can also be made up to 2 days ahead and kept refrigerated.
Storage Notes
Baked pies keep in the refrigerator for up to 3 days and can be reheated in a 350°F oven for 10-15 minutes until heated through. Avoid microwaving as it makes the pastry soggy.
