I have earned my stripes as a dinky di Australian. Recently I made my first Aussie Meat Pie. Seriously, I’ve been here nearly 20 years and I’ve never tried my hand at making the iconic Australian food.
It’s Aussie Rule Footy finals and both John and Rob enjoy watching the games. If you’ve never watched Aussie Rules football you’ll be in for a shock. In American football they rest while they huddle and between each play. Aussie Rules doesn’t stop. Ever. They run from beginning whistle to the end or a least that’s how it seems.
During footy matches there are traditional foods. Like baseball and hotdogs, Australian footy gives us meat pies and sausage rolls and both are served with tomato sauce (ketchup). It’s a trick to eat a meat pie with one hand but most every Australian can do it without spilling one drop of gravy.
I ate my first meat pie in the park at King’s Cross in 1994 and I spilled. I was a total pie failure.
Rather than start with minced beef or lamb, I took the high road and slowly braised the beef with some onion, a little bit of tomato paste and beef stock until the meat just fell apart. I dusted the meat with seasoned flour before quickly browning it so once the mixture had cooked down, it had its own gravy start.
Aussie meat pies traditionally have a shortcrust bottom and a puff pastry top and that’s the route I went. With both John and my father-in-law here who’ve eaten their fair share of meat pies, I knew I would be up to tough scrutiny. I wasn’t wrong. They both left me with suggestions for “next time, you could…’s”.
I’m sorry I’ve been a bit absent ’round these parts – my every other day posts have gone to 3 or 4 days. I’ve been a bit unwell and once all the details are sorted out, I’ll share. Suffice it to say that the food police I mentioned a while back was right. 🙂
- 1 onion finely chopped
- 1 small clove garlic finely sliced
- 500 grams beef cut into cubes
- 1 cup mushrooms sliced
- 2 tablespoons oil for frying
- 2 cups beef stock (low salt)
- 2 teaspoons Worcestershire Sauce
- 1 tablespoon tomato paste (or ketchup)
- ½ (barely) teaspoon oregano
- 1 pinch of nutmeg - just a hint
- 6 tablespoons flour
- 1 recipe shortcrust pastry (or use frozen sheets)
- 1 recipe puff pastry (or use frozen)
- 1 egg beaten
- Mix pepper with flour.
- Remove big chunks of fat from the beef and dust with flour/pepper mixture and set aside.
- Place onion and garlic in a skillet and saute on medium until onion is translucent. Add mushrooms. Do not burn the onion and garlic or it will make the filling bitter. Set aside.
- In a hot skillet with a little oil, brown the beef in small batches.
- Add all the browned beef, the onion, mushrooms and garlic, the tomato paste, Worcestershire sauce, oregano, nutmeg and stock and bring to a low simmer.
- Cook for at least an hour, checking often to see if you need to add water to keep from burning.
- In a jar with a lid, add ¼ cup beef stock and 3 tablespoons of flour and place the lid on shake really hard to combine.
- Add to beef mixture to get a nice gravy then set aside to cool.
- Preheat oven 400F/200C
- Place shortcrust pastry in the bottom of the small pie pans, add cooled beef mixture and wet the edges of the pastry.
- Cut an air vent in the puff pastry tops and cover the pie, pressing gently to stick the pastry together and place in preheated oven.
- After 15 minutes reduce heat to 350F/180C and bake another 30 minutes or so until the pies are golden brown.
- Serve with tomato sauce (ketchup)
- Brush the pie tops with beaten egg and place in
Here’s a video of an Aussie making his meat pie on a bbq!
If any of my Aussie friends have a pie recipe, please link your pie in the comments? I do NOT pretend for one minute to make the best pie. I loved this one but remember, this was my first.
Gosh, I hope you’re doing OK! Health issues stink. Anyway, lovely meat pie. I’ve never made one. Or barely eaten any, although I’ve had them a couple of times in pubs in London (I assume they’re similar to Aussie meat pies, although perhaps not). One of these days I’ll get around to doing this, but I first need to perfect my American pot pie recipe (those I have made, although not in years). I really like the idea of the shortcrust bottom, puff pastry top – that’s brilliant. Terrific stuff. Really like the 2nd picture (they’re all good, but that one I find particularly nice). Anyway, thanks for this, and hope you feel well soon.
They are sort of the same thing but not exactly. 🙂
Hester @ Alchemy in the Kitchen says
Yum, yum, yum, yum, yum, yum, yum. I’ll even watch footy in order to qualify for one of these gorgeous pies, Maureen. I am quite happy to practice my pie eating skills to perfect the no-spill technique.
I would love to practice with you
I have seen Aussie Rules and it wore me out just watching it! Crazy, crazy game!! In Louisiana the famous pies were Natchitoches meat pies and I loved them. I know I would love the Aussie meat pie as well. Nothing like a homemade meat pie no matter what part of the world you’re from. Yours look delicious!
I hope what sounds like digestive issues get resolved, Maureen, and you feel better.
Meat pies are pretty tricky to get right it seems. I think yours looks delicious and the pretty ‘oak’ (?) leaf cut out makes it all look very professional. I’m glad you were kind enough to listen to their ‘next time’ suggestions. Depending on how much effort I have put into producing a dish, my response to those kinds of comments are sometimes ‘next time YOU can make it’. 🙂
My first meat pie was a very less than successful pork tourtiere. I’m Canadian though not from Quebec where that kind of pie is a tradition but from Ontario where we’re not so fussy, I think. In any case, my pastry was so tough I could barely cut through it. In fact I tossed the whole tourtiere uneaten.
Was browsing comments on Not Quite Nigella’s Apple Slab Pie & saw you mention a drag queen strip club in Phx. Would that have happened to be Pumphouse? If so, small world! I went there too when I lived in AZ to see a friend perform in drag.
Cheers, Heather @ findthatwarmfuzzyfeeling.com
Hi Heather, I can’t remember the name but it was a gay place with a dance floor where they performed and all sort of naughtiness ensued in the room behind me. Some gay guy offered me a lap dance. That’s when I decided I was really tired. 🙂
Lizzy (Good Things) says
Maureen, firstly hope you are resting, my dear friend. Darn those food police!! And next, your meat pie looks marvellous… I could eat one, sans sauce, right this moment. Your photographs are gorgeous and I love the little cutout pie vent. Very stylish. I’m not a huge fan of pies and pastry overall, but would happily give your recipe a whirl. As it happens, I bought some mini pie dishes the other day (I’m going to make some smaller meals in our efforts to regain our health and fitness, too). Sending massive hugs, please let me know if I can do anything to help. xoxo
You need to take care of you or we’re going to be in twin beds at the hospital 🙂
Kitchen Butterfly says
I hope you’re feeling better soon!
Interesting about the different crusts for the one pie.
I think I’d love it – I’m a meatpie fiend! Stay well
the two types of crust is traditional. I checked it out with the Country Women’s Association and they are the keepers of the rules. 🙂
Glamorous Glutton says
Oh the pressure! Your pie looks delicious and I’m sure was a perfect Aussie rules snack. I’ve seen people eat these one handed and im amazed it doesn’t all end up down their front. GG
okay that’s what happened to my first pie.. all over my ‘shelf’
Maureen, you might not think it’s the best meat pie ever, but I think it might be the prettiest I’ve ever seen! What a genius way to cut an air hole in the pastry, I’m going to try it with my next pie, thank you! I’m sorry you’ve been crook, get well soon darling.. x
I had seen a crust for an apple pie made with leaf cutouts so I thought I’d give it a try with just one hole. I’m going to try a crust of them now 🙂
Cute crust decorations!
Peter G | Souvlaki For The Soul says
I LOVE meat pies. Adore them! I am impressed with your efforts Maureen. Well done! Hope you’re feeling better soon.
Thanks Peter. I’m doing as I’m told!
Joanne T Ferguson says
G’day! First of all, hope you are feeling just that little bit better today, true!
More important than any blog post too!
Your Aussie meat pie looks terrific and love the leaf decoration…brightened my day!
AUSSIE AUSSIE AUSSIE YANK YANK YANK, is what I can say lol
LOL have you made many meat pies and sausage rolls?
The Café Sucre Farine says
Very impressive Maureen. They have something very similar in England and we eat ourselves silly on it every time we’re there. I love that shortcrust and your pictures of the crust are so pretty!
John thought my bottom crust was too fancy.. he said he thought it needed to be less fussy and more “manly”. 🙂
You could NEVER be a pie failure Maureen, NEVER!
Kudos to you for taking the leap. I think you did a great job especially for your first time. I’m not a big sports fan so I would really know the difference in games, lol…I do know I would love a smidgen of that Aussie Meat Pie though.
Thank you so much for sharing…I’m sorry to hear you are not feeling well. You take it easy and let us know what we can do:)
Dear Maureen, I hope that you are feeling better! Please remember to rest and relax a bit.
I think this sounds delightful! I remember my mom made pot pies. Yours meat pies look so pretty.
Please feel better soon. Blessings dear and hugs, Catherine xo
P.S. I wish I could make you a nice cup of tea!
Such a pretty looking pie. Interesting to know that the topping is different from the bottom. You take care of yourself, health definitely comes first. Hugs
Lorraine @ Not Quite Nigella says
I love the little leaf motif in the middle of the pie Maureen!
Claire @ Claire K Creations says
Well now you’ve got me craving a meat pie. This looks wonderful and you’ve definitely earned your Aussie badge.
I hope you’re taking it easy xxx
My kitchen stories says
I heard you’ve been unwell and my thoughts have been with you. Bloging can be stressful because its a constant deadline. Better take some time off. Love your pies u are a true aussie … Now
InTolerant Chef says
Very yummy sounding Maureen, and that pinch of nutmeg is a great addition! Hope you feel better soon, my posts have suffered a bit lately from health issues too 🙁 Hope you’re back on track soon
Let’s hope we all are!
Christine @ Cooking Crusade says
Hope you’re feeling better soon Maureen! These pies look wonderful and I love the leaf cutout! So cute!
Lisa the Gourmet Wog says
Your dogs eye looks gorgeous Maureen, just needs a bit of dead horse and she’ll be right hahahaha you might need to google that one xx
LOL I’m Aussie enough to get that, Lisa!! My meat pie needs some tomato sauce. Clever, eh?
Lisa the Gourmet Wog says
Good job!! I’m a Sydneysider born and bread and had you said that to me 6 months ago, I’d be like “huh? speak English!!”
There’s nothing like a good mea pie, Maureen. In Northern Michigan, they make a meat pie, though it’s half-moon shaped and nowhere near as pretty as those you made. Hard to believe these were your first. Sorry to read that you’re been unwell and hope it’s nothing serious. Get well soon.
Perfectly made down to the gorgeous vent!!! Bill would be thrilled if I made these beauties 🙂
It’s getting to that time of year when the tolls of running ourselves ragged all year start to materialise and slow us down. I do hope you’re ok, that the boys are looking after you appropriately, and that you get the occasional sympathy snuggle from Charlie 🙂 You’re more aussie than I it seems – I am not a meat pie girl at all. But your pies look gorgeous and it’s very hard to resist something as pretty as they are!
These hand pies look so delectable. I wanted to put my hand into the screen and just grab one!
Pamela @ Brooklyn Farm Girl says
What a great job at these pies, I love your attention to detail! Also I’m sincerely hoping you’re feeling better! All the best to you.
Donalyn@The Creekside Cook says
So sorry to hear that you have been unwell, Maureen, and certainly hoping you are soon well again. Been going through a bit of the same myself – I guess we have to watch out better once the years start to add up on us! The meat pies look really delicious and something I plan to try soon.
Dedy@Dentist Chef says
Shame on me, i espected some kangoroo meat for this aussie meat pie…hehehe
Good luck for your digestive issues Maureen, i hope you’re got well soon…
My Aussie husband would be thrilled with a good meat pie! I have made him sausage rolls which he thought were pretty close to the ones back home, but have not attempted the meat pie.
BTW…Aussie Rules are crazy…..I had a hard time figuring out what was going on because they never stop!
I know! “Don’t they ever huddle?” I said during my first game on tv. John said, “Huddles are for wimps.” LOL
Nusrat Azim says
I used to ‘nom nom’ meat pies every single day during my 5 years stay in Australia 🙂
Thank God you shared this lovely, delightful, fragrant recipe; I believe its time for me to get back to pie-days again 🙂
Loved the touch of Oregano and nutmeg.
Appetizing pictures 🙂
Hotly Spiced says
I certainly hope you are on the mend. I just love your meat pies and the fancy pattern in the middle. I have pinned these to make when I purchase some pie moulds! I don’t know how those AFL players do it. It’s such a long, long, long game and they don’t play on a field but on an oval so they have to run enormous distances. They must be the fittest footballers on the planet xx
Laura (Tutti Dolci) says
I love the festive leaf on your pie! Hope you are feeling better!
Yum I have yet to try a meat pie. I love the leaf shaped cutter. Very cute 🙂
Jenny @ Ichigo Shortcake says
Your pie looks gorgeous 😀 I’ve had my fair share of pies but never have I tried to make one. I guess I can’t really call myself Aussie until I do! Giving me inspiration. 😉
Well you are a true aussie now!
Your pie looks amazing… now you need to try making one with kangaroo 😉
Kari @ bite-sized thoughts says
Maureen, I have never tried making these either, and I grew up here! Dinky di Aussie indeed – well done!
Eva Taylor says
I’ve never been a big fan of meat pies, but I know I’d love this one! The meat sounds so tender and the gravy sounds incredibly rich.
I do hope everything turns out OK for you; sending positive thoughts to you down there!
Helene D'souza says
Oh those are adorable and for your first time they look very much perfect Maureen!
Is that rugby (looks like rugby to me)? those game names are really confusing…. I watched that yesterday on the Australian network =P But we didn’t understand the rules, they just kept whistling for no apparent reason but I like it, it’s a very fast game.
For someone who made the pie for the very first time, it looks perfect!! But then little you do that is not perfect 😀 Hope you feel sunny soon!
This meat pie looks so delicious! Wondering whether it’s possible to make shortcrust pastry at home. It’s difficult to find it in the supermarket here.
Hope you are feeling better. And this is a nice pie to get better with. Did not know about the use of 2 crusts. We have a place that opened up in Montreal a couple of years back that specialize in Australian Pies, bet yours is even better.
Kitchen Belleicious says
you totally outdid yourself with this one! The leaf design on the pie crust is exceptional and it looks and sounds absolutely amazing
Kitchen Belleicious says
okay I have no idea why my comments are doing this today on blogs but just in case the last one didn’t go through i will make this comment short and sweet and say AMAZING!
Nami | Just One Cookbook says
I love eating pies (love the flaky part) and would love to make one myself because I want to do the decorative design part… Your leaf one is SUPER cute, and I just love how they are baked and turned into golden leaf! So cute!
Georgia @ The Comfort of Cooking says
Pure comfort food, I love it! I bet this makes your home smell incredibly delicious, too. Great recipe, Maureen.
That is one gorgeous meat pie!! I love the leaf… it looks so pretty!! This may be your first meat pie… it was a total success!
erin @ she cooks, she gardens says
I’m sorry to hear you’ve been crook, Maureen. I hope you’re on the up really soon. Great work on the meat pies though, they look excellent.
I hope you are feeling better Maureen…this meat pie looks so good, and braised beef? You sure put a lot of work…and they are so cute with the leave on top…such a comfort meal.
Again, I hope you feel better 😀
GiGi Eats Celebrities says
Never had a meat pie like this before, but it sounds great!!!
They are deeeelicious! I was in OZ 10 years ago…spent almost 3 months there… I ate meat pies, vegemite, LOTS of fish and chips, and had a GREAT time! And Aussie Rules is brutal.
I understand, luv. I’ve been going through similar upheavals myself and can only blog once or twice a week. I’m so glad you were feeling well enough to do this post and wish you healing and strength very, very soon. 🙂 I think your pies are gorgeous. 🙂 I only ever made big, pie-plate sized meat pies before I came to Oz. 🙂
Bam's Kitchen says
Maureen, I am sorry to hear that you are unwell. I hope everything gets sorted soon, sending some positive thoughts your way. Everytime I visit your site my hungry teenage boys are looking over my shoulder asking me mom why can’t you make that? see now the pressure you have created?!?! LOL I thought it might be easier if I just sent them over for a few days. All kidding aside these look like fabulous Auzzie meat pies for your first attempt with a nice girly touch with the leaf stamped on top. Take care of your self! BAM
Oh my, but I am sorry to hear you have been unwell. I hope everything is straightened out, and that soon you will soon be fit a a fiddle. This sounds wonderful – my husband will flip for this one. And your pies are beautiful. Take care, I am sending good thoughts your way!
Thank you, Adri! I’m not sure about beautiful but we all enjoyed them. 🙂
Can’t beat a good meat pie – I reckon you’re a qualified rinkydink Aussie now. So sorry the food police hope you’re feeling better soon x
Oh my are these fabulous!!! I have been dreaming (for some strange reason) of making some kind of savory pie since last winter (honest)… but these have me hooked. The braised beef sounds gorgeous and the pies just look beautiful. I fantastic recipe, Maureen, and one I’ll make very soon. I love the decor…
Kim | a little lunch says
Maureen, I’m a bit behind the times with my comment (apologies…) — are you alright? Your meat pies definitely look alright (never mind the “you should’s”) and your pre-baked photo is spectacular. Hope all is well.
Iron Chef Shellie says
oh man, I could sure go a meat pie right now. haven’t had one in yonks! I don’t watch the footy, so with the grand final on next week it should be a great time to go shopping whilst the shops are quite! oh and scoff a meat pie!
Karen (Back Road Journal) says
So sorry to read that you have not been well…I hope you will be back to your healthy self as soon as possible. The food police are sometimes a necessary evil. 🙂 You Aussie meat pie sounds wonderful, especially with two kinds of pastry.
Mary Frances says
Oh Maureen, please take care of yourself. I hope all is well. This pie is definitely something I will try when it gets a little colder here.
Kim Beaulieu says
I need these in my life right now. I mean talk about comfort food. And so cute. Me likey!
Why is it that almost every Aussie pie recipe on the Internet uses puff pastry for the lids? Virtually no pie you buy in a shop or bakery use it. Puff pastry is too light. A proper Aussie pie uses flakey short crust pastry for the lid 🙂
Wow, I have only lived in Australia for 20 years but in that time, virtually every meat pie has a short crust bottom and a puff pastry top.
All of them couldn’t be wrong. Not Valli Little, Donna Hay, Neil Perry or Stefano Di Pieri? Now the next question is, can you eat an Aussie meat pie with one hand and not spill any?
What kind of beef did you use for this dish? Thanks for sharing!
I used chuck