australian meat pie recipe
The Best australian meat pie recipe
Classic Australian Meat Pie
A hearty, savory meat pie with a buttery crust and rich tomato-based filling, perfect for a comforting meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup cold water
- 1 lb ground beef (80/20 mix)
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup tomato sauce
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tbsp olive oil
👨🍳Directions
-
1
Preheat oven to 400°F. In a bowl, mix flour, salt, sugar, and cold water until a dough forms. Knead lightly, then roll out to fit a pie dish. -
2
In a pan, sauté onion, carrots, and celery in olive oil until softened. Add ground beef, breaking it up, then cook until browned. Stir in tomato sauce, Worcestershire sauce, thyme, and rosemary. Simmer for 10 minutes. -
3
Roll out the dough, place it in a pie dish, and trim excess. Pour the meat filling into the crust, leaving a small border. Crimp the edges and cut slits for steam. -
4
Bake for 25–30 minutes until the crust is golden and the filling is bubbling.
🔧Equipment
- Mixing bowls
- Cutting board
- Measuring cups
- Rolling pin
- Meat grinder (optional)
- Baking tray
- Pie dish
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Australian Meat Pie Works
❓ Frequently Asked Questions About Australian Meat Pie
1. What is the best way to store leftover Australian meat pies?
Store leftovers in an airtight container in the fridge for up to two days. For longer storage, freeze them within 2 hours of cooking. Thaw overnight in the fridge before reheating. To reheat, warm in a preheated oven at 350°F (175°C) for 10–15 minutes or use a microwave on low power.
2. Can I make this recipe gluten-free?
Yes, you can adapt the crust by using a gluten-free pastry blend or a mix of almond flour and coconut flour. Ensure all fillings (like gravy or spices) are also gluten-free. The filling itself is naturally gluten-free, but check labels on any added seasonings or stock.
3. How do I ensure the crust stays crispy after baking?
Pre-bake the crust for 5–7 minutes at 425°F (220°C) before adding the filling. This helps prevent sogginess. Also, avoid overcrowding the oven, as this can lower the temperature. For extra crispiness, brush the crust lightly with melted butter before baking.
4. What can I substitute if I don’t have beef?
For a vegetarian version, use ground lamb or turkey as a direct substitute. For a plant-based option, blend cooked lentils or mushrooms with seasonings to mimic the texture of ground meat. Ensure the filling still reaches a safe internal temperature for cooking.
5. Why does my meat pie filling sometimes turn watery?
A watery filling often happens if the gravy isn’t reduced enough or if the meat isn’t cooked long enough to release moisture. To fix it, strain the gravy through a fine-mesh sieve to remove excess liquid. For the meat, simmer until the juices thicken slightly before combining with the gravy.
