Meat pie – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Australia Servings: Serves 4
Australia Servings: Serves 4The Australian meat pie, a beloved national dish, embodies the tradition of hearty and portable meals for everyone from workers to sports fans. With roots tracing back to the British Empire, this savory pastry has become uniquely Australian, celebrated for its flaky crust and flavorful meat filling. Typically enjoyed as a snack or meal on the go, the meat pie is popular at sporting events and family gatherings, showcasing Australia’s culinary adaptability and flair for turning simplicity into taste-bud delight.
Ingredients
- olive oil – 2 tablespoons
- onion, finely chopped – 1 medium
- ground beef – 500 g / 1 lb
- beef stock – 1 cup / 240 ml
- Worcestershire sauce – 2 tablespoons
- tomato paste – 2 tablespoons
- plain flour – 2 tablespoons
- salt – 1 teaspoon
- black pepper – 1/2 teaspoon
- puff pastry sheets – 2 sheets
- egg, beaten – 1 large
Instructions
- Preheat your oven to 200°C (400°F).
- Heat olive oil in a pan over medium heat. Add onion and cook until soft.
- Add ground beef, cook until browned, breaking up with a spoon.
- Stir in flour, then gradually add beef stock, Worcestershire sauce, and tomato paste.
- Simmer for 15 minutes until thickened. Season with salt and pepper.
- Cut puff pastry into circles to fit your pie tins. Place pastry into the tins.
- Fill with beef mixture. Top with another pastry round.
- Seal edges with a fork and brush with beaten egg.
- Bake for 25-30 minutes or until golden brown.
Substitutions
- ground beef -> ground lamb
- beef stock -> chicken stock
- puff pastry -> shortcrust pastry
Enhancements in the Next Evolution
- Add herbs like thyme or rosemary for more depth of flavor.
- Incorporate a splash of red wine for richness in the filling.
- Use a mix of beef and pork mince for varied texture.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
