Aussie meat pies

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Australian meat pies are individual savoury pies with a rich beef filling and crisp pastry. They are hearty, familiar and ideal when you want a classic pie with a proper gravy-like centre.

Serves: 4 people

Preparation time: 20 min

Ingredients

• Olive oil – 1 tbsp
• Onion, finely chopped – 1
• Garlic cloves, chopped – 2
• Minced beef – 500 g
• Tomato paste – 1 tbsp
• Plain flour – 2 tbsp
• Beef stock – 250 ml
• Worcestershire sauce – 1 tbsp
• Tomato sauce or ketchup – 1 tbsp
• Salt and black pepper – to taste
• Shortcrust pastry – 1 sheet
• Puff pastry – 1 sheet
• Egg, beaten – 1

Method

1. Heat the oil and soften the onion and garlic. Add the beef and cook until browned, breaking it up well so the filling stays even.
2. Stir in the tomato paste and flour, then pour in the stock, Worcestershire sauce and tomato sauce. Simmer until the mixture becomes thick, glossy and spoonable rather than runny.
3. Let the filling cool a little. Line pie tins with the shortcrust pastry and divide the meat mixture between them.
4. Cover the pies with puff pastry, press the edges well and cut a small steam hole in each lid. Brush with beaten egg for colour.
5. Bake until the pastry is deeply golden and crisp. Rest the pies for a few minutes before serving so the filling settles and does not spill out too quickly.