Aussie Meat Pie
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The Tale of Aussie Meat Pie
Story updated
The meat pie arrived in Australia with British colonists, who brought their savory pastry tradition along with them. Adapted over generations into a handheld, sauce-topped staple, it's often called Australia's unofficial national dish and is closely tied to footy matches and cricket grounds.
Ingredients
Scale:· 6 servings
- 1 lb ground beef
- 1 onion, finely diced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 cup beef stock
- 2 tbsp cornstarch mixed with 3 tbsp water
- Salt and pepper, to taste
- 1 sheet shortcrust pastry
- 1 sheet puff pastry
- 1 egg, beaten
Instructions
- 1Brown the ground beef with the onion in a large skillet over medium-high heat.
- 2Stir in tomato paste, Worcestershire sauce, and beef stock; simmer for 10 minutes.
- 3Add the cornstarch slurry and stir until the filling thickens; season with salt and pepper, then cool completely.
- 4Line individual pie tins with shortcrust pastry and fill with the cooled meat mixture.
- 5Top each pie with a puff pastry lid, pressing the edges to seal and trimming excess.
- 6Brush the tops with beaten egg and cut a small slit for steam to escape.
- 7Bake at 400°F for 25-30 minutes, until the pastry is puffed and golden.
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