Traditional Australian Meat Pie Recipe | Beef Gravy

Preparation Overview

Prepare the beef filling first so it has enough time to cool completely.

Keep both pastry types refrigerated until needed. Cold pastry holds its shape better and produces a crisper finish.

Brown the beef in batches instead of placing everything in the pan at once.

Reduce the gravy until it coats the beef without leaving loose liquid around the meat.

Grease the pie tins and prepare enough refrigerator space for the lined and assembled pies.

Preheat the oven fully before baking.

Method

1. Make the shortcrust pastry Combine the flour and salt in a large mixing bowl. Add the cold butter. Rub the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Add the ice-cold water gradually while mixing. Stop adding water once the dough holds together when pressed. Shape it into a flat rectangle, cover and refrigerate for 45 minutes. Brown the beef Heat the beef dripping or oil in a large heavy-bottomed pan over medium-high heat. Add the beef in three batches. Cook each batch for 5–7 minutes, breaking the mince into small pieces. Allow the beef to brown properly before stirring too frequently. Transfer each cooked batch to a tray. Soften the onions Reduce the heat to medium. Add the onions to the same pan. Cook for 8–10 minutes until soft and lightly golden. Scrape the browned beef residue from the bottom of the pan. Cook the tomato paste Add the tomato paste. Cook for 2 minutes while stirring. The paste should darken slightly and lose its raw aroma. Add the flour Return the browned beef and its resting juices to the pan. Sprinkle the flour evenly over the mixture. Stir continuously for 2 minutes until no dry flour remains. Build the gravy Add the beef stock gradually in several additions while stirring. Add the Worcestershire sauce, salt and black pepper. Bring the mixture to a gentle simmer. Reduce the filling Simmer uncovered over medium-low heat for 30–40 minutes. Stir regularly and scrape the bottom of the pan. The filling is ready when the gravy coats the beef and no watery liquid remains. Transfer it to a wide, shallow tray. Cool briefly, then cover and refrigerate for at least 90 minutes. Roll the shortcrust pastry Lightly flour the work surface. Roll the chilled shortcrust pastry to approximately 3 mm thick. Cut twelve rounds approximately 14 cm wide. Gather and reroll the pastry trimmings only once. Line the pie tins Grease twelve 10 cm metal pie tins with butter. Press one pastry round gently into each tin. Do not stretch the pastry. Leave approximately 5 mm extending beyond the rim. Prick each base three times with a fork. Refrigerate for 20 minutes. Fill the pies Divide the cold beef filling among the pastry shells. Use approximately 140–150 g filling per pie. Mound the filling slightly in the centre. Keep the pastry rims clean so the lids can seal properly. Prepare the puff-pastry lids Lightly roll the chilled puff pastry to approximately 3 mm thick if necessary. Cut twelve rounds approximately 11 cm wide. Return the rounds to the chiller if they begin to soften. Seal the pies Mix the beaten egg and milk. Brush the shortcrust rims lightly with egg wash. Place one puff-pastry round over each pie. Press firmly around the edges to seal. Trim and crimp the edges neatly. Cut a small steam vent in the centre of each lid. Brush the tops lightly with egg wash. Refrigerate for 20 minutes. Bake at high heat Preheat the oven to 220°C conventional or 200°C fan-forced. Place the pies on a large baking tray. Bake for 10 minutes. Finish the baking Reduce the temperature to 190°C conventional or 170°C fan-forced. Continue baking for 18–22 minutes. The lids should be deeply golden and crisp, and the filling should be steaming through the vents. Rest and serve Transfer the pies to a wire rack. Rest for 10 minutes before removing them from the tins. Serve hot with Australian-style tomato sauce.