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Meat Pies
Recipe

Meat Pies

Whip up this Australian classic with a juicy beef mixture cased in a crispy pastry. It’s best served with tomato sauce to add extra flavour.

Prep:
50 min
Cooking:
40 min
Serves:
4
Ingredients Method

  •  1 tbsp olive oil

  •  ¾ cup tomato sauce

  •  1 tsp vegemite

  •  1 tbsp cornflour

  •  1 large brown onion, finely chopped

  •  2 sheets frozen puff pastry, thawed

  •  2 sheets frozen shortcrust pastry, thawed

  •  1 Pace Farm egg, beaten

  •  500g lean beef mince

  •  ¾ cup beef stock

  •  2 tbsp Worcestershire sauce

  •  1 tbsp barbecue sauce

  1. Heat oil in a saucepan over medium-high heat. Add onion. Cook for 3 minutes or until soft. Add mince. Cook for 4 minutes, stirring with a wooden spoon, or until browned.

  2. Mix cornflour and 1 tablespoon of stock to form a paste. Add remaining stock. Add stock, sauces and Vegemite to mince. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minutes or until thick. Cool.

  3. Preheat oven to 220°C. Place a baking tray into oven. Grease 4 x 8cm base measurement pie pans.

  4. Cut 4 x 15cm circles from the shortcrust pastry to line bases and sides of pans. Fill with mince. Brush rims with water. Cut 4 x 15cm circles from puff pastry. Place over meat. Press to seal. Trim excess pastry. Brush with egg.

  5. Place the pies onto a hot tray and bake for about 25 minutes or until golden. Serve with tomato sauce