Aussie Meat Pie Recipe

27 March 2020 Bookmark • 0

The terrific Australian meat pie - made at home! Buttery shortcrust base full of gradual cooked crumble chunky pork smothered in a wealthy gravy, crowned with puff pastry.

The super Australian Meat Pie!! Shortcrust pastry packed with slow cooked chunky pieces of pork in a rich gravy crowned with golden puff pastry, this meat pie recipe calls for endurance but you may be seemed as a bloody legend by using everyone fortunate enough to try one!

Aussie Meat Pie Recipe

It’s manner higher than your normal bakery and could rival some of the great meat pie makers on the town – Bourke street Bakery protected!

From nighttime put up-pub feasting to footy video games, short lunches on the run to crucial road trip pit stops, Aussies never need an excuse to get caught into meat pies!

The old school model is made with red meat mince (ground red meat) but the flavour of chunky pork pies is better due to the fact you may brown the pieces beautifully which forms the flavor base for the sauce.

INGREDIENTS :

PIE BASE - CHOOSE ONE (NOTE 1) :

1 1/2 batches homemade shortcrust pastry
3 frozen shortcrust pastry sheets, thawed (300g/10oz)
2 refrigerated pie crusts (US/Can)

PIE LID :

3 frozen puff pastry sheets, just thawed (300g/10oz) (Note 2)
1 egg , lightly whisked

FILLING :

1.25 kg / 2.5lb beef chuck , 2.5cm/1" cubes (Note 3)
1/2 tsp each salt & pepper
2 - 3 tbsp olive oil
1 onion , diced
4 garlic cloves , minced
5 tbsp flour , plain/all purpose
1 1/4 cups (315 ml) beef stock, low sodium (Note 4)
3 cups (750 ml) red wine , dry full bodied (Note 5)
2 tbsp tomato paste
1 tsp Worcestershire sauce
2 tsp black pepper , coarsely ground
2 bay leaves

INSTRUCTIONS :

FILLING :

Sprinkle beef with 1/2 tsp salt and pepper.
Heat 1 tbsp oil in a large heavy based pot over high heat. Add 1/3 of the beef and brown aggressively all over, then remove. Repeat with remaining beef, adding more oil if needed.
Turn stove down to medium high. Add garlic and onion, cook 3 minutes.
Add flour, stir through.
Slowly add beef stock while stirring constantly. Once flour is dissolved, add wine, tomato paste, Worcestershire, pepper and bay leaves.
Return beef into pot, cover with lid, adjust heat so it's simmering gently.
Simmer 1 hr 45 minutes. Remove lid, increase heat slightly and simmer 30 - 45 minutes, stirring regularly, or until beef is fork tender and liquid reduces down to a thickish gravy, just about covering beef (see video). Do not reduce liquid too much - thickens more as it cools & in pie.
Remove from stove, cover and cool filling (I usually leave overnight).

PASTRY :

Preheat oven to 180C/350F.
Cut out 6 rounds from the shortcrust pastry, then drape pastry into pie tins - don't stretch and pull pastry, causes shrinkage. (Notes 1 & 6)
Place pies on tray. Top each pie with large sheets of parchment / baking paper and fill with pie weights (Note 7).
Bake 20 minutes, remove, then use paper overhang to carefully remove pie weights.
Return crusts into oven for 5 minutes or until base is light golden and dry (can skip, Note 8). Remove from oven.

ASSEMBLE PIES :

Fill pies with cooled filling, push down to fill. Should be slightly mounded.
Cut rounds from partially thawed puff pastry - cut them slightly larger than the edge of the cooked pastry bases.
Brush edge of pie crusts with egg, then place lid on filling, pressing edges to seal puff pastry to the shortcrust pastry.
Brush lids with egg, then cut a 1cm / 0.5" incision in the middle using a small knife.
Bake 30 minutes or until deep golden and puffed.
Devour hot and fresh, topped with tomato sauce or ketchup if desired!