Australian Meat Pie

Ingredients

• 1 package (2 crusts) refrigerated pie dough, or a double batch of homemade dough
• 1 1/2 lbs ground beef, 1 diced onion, 2 tbsp tomato paste, 1 cup beef broth, 2 tbsp Worcestershire sauce, 2 tbsp cornstarch slurry
• 1 egg, beaten (for egg wash)

Method

1. Preheat oven to 400°F (205°C) and line a baking sheet with parchment.
2. Cook the filling in a skillet until the meat is browned and any vegetables are softened; season well and let cool slightly.
3. Roll out the dough and cut into 5- to 6-inch rounds.
4. Spoon the filling onto one half of each round, fold over, and crimp the edges shut with a fork.
5. Arrange on the prepared sheet, brush with the egg wash, and bake for 20–25 minutes until deep golden brown.
6. Serve warm.

The Tale of Australian Meat Pie

Story updated September 15, 2026

The meat pie arrived in Australia with British and Irish settlers in the late 18th century, carrying forward a pastry tradition that itself stretched back to ancient Greek, Roman, and medieval European meat pies. It took root quickly in the colonies, and by the late 19th century bakers such as Sydney's Charles Savell, whose pies won a strong following from the 1870s onward, helped establish it as a popular commercial product rather than just a home-cooked dish. The pie became a genuine national symbol over the 20th century: it sustained Australian troops during both World Wars, and the rise of postwar takeaway culture in the 1950s and 60s turned it into the quintessential portable meal, sold from corner bakeries and footy-ground kiosks alike. Regional twists emerged too, like Adelaide's "pie floater," a meat pie served afloat in a bowl of pea soup. In 2003, New South Wales premier Bob Carr went so far as to call the meat pie Australia's national dish.