National Dishes of the World

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Meat pie
Photo: fir0002 flagstaffotos [at] gmail.com Canon 20D + Canon 17-40mm f/4 L, GFDL 1.2, Wikimedia Commons

main dish

Meat pie

A hand-sized pie of shortcrust and puff pastry filled with minced beef in thick gravy, eaten on the go with tomato sauce.

Eaten in: Australia, New Zealand

Prep
30 min
Cooking
55 min
Resting
30 min
Total
1 h 55 min
Servings
6

Jump to recipe

About the dish

In Australia and New Zealand the meat pie is food for every occasion: bought from a bakery for lunch, grabbed at a petrol station and eaten in the stands at a rugby or Aussie rules match. A shortcrust base holds minced or diced beef in a dark, thick gravy, topped with a flaky puff pastry lid. It is eaten by hand, with tomato sauce squeezed on top or through the hole in the lid. Bakeries compete with fillings from steak and cheese to curry and vegetarian versions, and both countries run contests for the best pie.

Main ingredients

  • minced beef
  • onion
  • beef stock
  • Worcestershire sauce
  • shortcrust pastry
  • puff pastry

Australia: In Adelaide it also comes as a pie floater, sitting in a bowl of thick pea soup.

New Zealand: Cheese versions such as mince and cheese or steak and cheese are firm favourites.

More: Wikipedia (en)

Recipe

Meat pie

https://foodmap.ominuvo.com/dish/meat-pie

Ingredients

6 servings

6 servings

Method

  1. Heat the oil in a saucepan and soften the onion. Add the mince and fry, breaking up the lumps, until no longer pink.

  2. Sprinkle the meat with flour and cook for another minute. Pour in the stock and add the Worcestershire sauce and tomato paste.

  3. Simmer gently for 20–25 minutes until the gravy is very thick. Season with salt and pepper and leave to cool completely.

  4. Heat the oven to 200°C. Line 6 greased pie tins, 10–12 cm across, with the shortcrust pastry.

  5. Fill the tins with the cold filling, cover with rounds of puff pastry and press the edges together. Cut a small vent in the middle.

  6. Brush the tops with egg and bake for 25–30 minutes until golden and crisp.

  7. Rest for 5 minutes, ease the pies out of the tins and serve with tomato sauce.

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