Meat Pie Recipe

The great Australian Meat Pie!! Shortcrust pastry filled with slow cooked chunky pieces of beef in a rich gravy topped with golden puff pastry, this meat pie recipe requires patience but you will be regarded as a bloody legend by everybody fortunate enough to try one!

It’s way better than your everyday bakery and will rival some of the best meat pie makers in town – Bourke Street Bakery included! Bonus: old school beef mince meat pie recipe included. For a Family Size Meat Pie – see here!

Classic Meat Pie

This classic meat pie is what it’s called…CLASSIC. Oh my. So good. The pastry is incredible, as is the meat filling. Make this and enjoy!

Prep: 30min

Total: 60min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 418 kcal, servingSize 1 serving

Ingredients:

• 2 tbsp vegetable oil
• 1 lb ground beef
• 1 tbsp Kosher salt
• 1/2 tsp cayenne pepper
• 1 tsp smoke paprika
• 1 tsp chili powder
• 1 tsp cumin (ground)
• 1/4 tsp ground white pepper
• 1/2 tsp ground black pepper
• 1 small yellow onion (chopped)
• 1 green pepper (cored, seeded, and chopped)
• 1 jalapeno (stemmed, seeded, and chopped)
• 4 plum tomatoes (diced)
• 1 tsp dried thyme
• 4 fresh bay leaves
• 1/2 tsp Worcestershire sauce
• 2 tbsp all-purpose flour
• 2 tbsp water
• 1 bunch of scallions (thinly sliced, about 1/2 cup)
• 5 dashes of Louisiana hot sauce
• Pie Dough
• 1 eggs
• Vegetable oil (for frying)

Instruction:

1. Heat the oil in your deep fryer, or a 12-inch skillet over medium-high heat.
2. In a medium bowl, mix the salt, cayenne, paprika, chili powder, cumin, white pepper, and black pepper.
3. Sprinkle over the beef.
4. Cook in a large skillet or medium high heat heat for about 8 minutes.
5. Add the onion, bell pepper, jalapeno, tomatoes, dried thyme, bay leaves, and Worcestershire sauce and cook, stirring for an extra 15 minutes, until most of the juices have evaporated an the veggies have softened.
6. Dust the flour over the meat and add the water, stirring to combine (this will tighten up the mixture).
7. Stir in the scallion and hot sauce and transfer the mixture to a baking pan.
8. Line two baking pans with parchment paper and a dusting of flour.
9. Divide the dough into to four even sections.
10. Return the 3 sections back to the fridge.
11. Dust your counter with flour and roll out the first section until it’s just under a 1/4 inch thick.
12. Use a 4 inch biscuit cutter (or a lid of a jar) to cut the dough into rounds.
13. Lightly brush the outer edges of each round with the egg wash.
14. Place 1 to 2 teaspoons of the filling in the center of each round.
15. Fold the circle over the filling to make a half circle.
16. Using the back side of a fork, press around the edges to seal the pie.
17. Transfer the pies to the prepared baking sheet
18. Refrigerate for at least 30 minutes.
19. To fry the pies, heat your deep fryer, or, 2 1/2 inches of oil in a large case iron skillet to 350 F. (Or, heat your oven to 350° F.)
20. Fry the chilled pies in batches. (Or, bake in oven for 35 to 40 minutes, or until pies are golden brown and disregard the next two steps).
21. Drain on paper towels.
22. Keep warm in oven as you fry up the other pies.

Aussie Meat Pie recipe

Recipe video above. The great Australian meat pie – made at home! Buttery shortcrust base filled with slow cooked fall apart chunky beef smothered in a rich gravy, topped with puff pastry. Legendary! {See notes for beef mince version}Also see the Family Size Meat Pie, mini Party Pies and Sausage Rolls!

Prep: 40min

Total: 260min

Serving Size: 1 serving

Nutrition Facts: calories 825 kcal, Carbohydrate 43 g, Protein 46 g, Fat 41 g, Saturated Fat 14 g, Cholesterol 165 mg, Sodium 759 mg, Fiber 1 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 1 1/2 batches homemade shortcrust pastry
• 3 frozen shortcrust pastry sheets, thawed ((300g/10oz))
• 2 refrigerated pie crusts (US/Can)
• 3 frozen puff pastry sheets, just thawed ((300g/10oz) (Note 2))
• 1 egg (, lightly whisked)
• 1.25 kg / 2.5lb beef chuck (, 2.5cm/1″ cubes (Note 3))
• 1/2 tsp each salt & pepper
• 2 – 3 tbsp olive oil
• 1 onion (, diced)
• 4 garlic cloves (, minced)
• 5 tbsp flour (, plain/all purpose)
• 1 1/4 cups (315 ml) beef stock, low sodium ((Note 4))
• 3 cups (750 ml) red wine (, dry full bodied (Note 5))
• 2 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 2 tsp black pepper (, coarsely ground)
• 2 bay leaves

Instruction:

1. Remove from stove, cover and cool filling (I usually leave overnight).
2. Return crusts into oven for 5 minutes or until base is light golden and dry (can skip, Note 8). Remove from oven.
3. Devour hot and fresh, topped with tomato sauce or ketchup if desired!

Meat Pies

Total: 0 3h50min0

Yield: 20 meat pies

Serving Size: 1 of 20 servings

Nutrition Facts: servingSize 1 of 20 servings, calories 217, Fat 11g, Saturated Fat 4g, Carbohydrate 17g, Fiber 1g, Sugar 2g, Protein 11g, Cholesterol 31mg, Sodium 225mg

Ingredients:

• 20 frozen unbaked dinner rolls, such as Rhodes
• All-purpose flour, for rolling
• 2 eggs mixed with 2 tablespoons water, for an egg wash
• 1 tablespoon vegetable oil
• 2 poblano peppers, seeded and chopped
• 1 onion, chopped
• 1/2 teaspoon red pepper flakes
• 4 cloves garlic, chopped
• 1 1/2 pounds ground beef
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• Kosher salt and freshly ground black pepper
• 3 tablespoons tomato paste
• 1 cup grated pepper Jack cheese
• 1/2 cup chopped fresh parsley

Instruction:

1. For the crust: Put the frozen rolls on a baking sheet. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
2. For the filling: Add the oil to a large skillet and set it over medium heat. Cook the peppers and onion until soft, about 5 minutes. Add the red pepper flakes and garlic, then cook for another minute. Transfer to a bowl or plate and set aside.
3. Put the same skillet over medium-high heat, add the beef and cook, breaking up any lumps. Add the chili powder, cumin and 3/4 teaspoon salt and cook until the meat is no longer pink, 5 to 7 minutes. Add the tomato paste and 1/4 cup water and stir until combined. Mix in the cooked vegetables. Transfer to a bowl and set aside to cool. When the meat is cool, add the cheese and parsley, then season with salt and pepper.
4. Preheat the oven to 400 degrees F.
5. To form: Roll out each dinner roll on a lightly floured surface into a 4-inch circle about 1/4 inch thick. Put 1 1/2 tablespoons of the meat mixture in the center of each circle. Brush around the outside of the circles with the egg wash and fold over the dough to form half-moon shapes. Press the edges together and crimp them with a fork. Put on a parchment-lined baking sheet and brush the tops with the egg wash.
6. Bake until golden brown, 10 to 12 minutes.

HOW TO MAKE MEAT PIE

FAQ

What are the method of making meat pie?

1. Heat up the oil. …
2. Boil the minced meat with seasoning cube for about 10 minutes. …
3. Add water to the flour, baking powder, butter and mix properly.
4. Knead the dough then place the dough on a flat surface. …
5. Add the meat pie filling inside the dough then close it up.

What is a meat pie called in America?

What is the best thickener for meat pies?

How do you keep the bottom of a meat pie from getting soggy?