Last updated on February 27th, 2017

Global Gourmet: How to make Australian Meat Pie at home
Global Gourmet: How to make Australian Meat Pie at home

Our Global Gourmet recipe series is designed to bring the foods we loved while traveling into our own kitchens and onto our own dinner tables. And since no meal is ever complete without a glass of wine to go with it, we’ve included wine, beer or spirit pairings as well. 

The key to recreating International dishes at home is to start with an authentic recipe, adapt it to substitute ingredients you can’t find or don’t know how to work with, and simplify difficult techniques. Then it becomes more approachable and possible to make and enjoy at home.

This month’s Global Gourmet recipe is a dish we fell in love with while traveling in Australia.

Australian Meat Pie

The Australian Meat Pie is very popular in households around Australia, especially while watching Australian Football. Unlike a pot pie in the U.S., which has a saucier filling, the meat pie is meant to be picked up and eaten with your hands, so it’s a really convenient on-the-go snack or lunch. They’re also super easy to make at home and don’t require ingredients you won’t be able to find in your grocery. You can make them with a traditional filling of ground beef, onion and tomato sauce, or you can get creative and stuff them with just about any ingredients you desire. I’m thinking shortrib and mushrooms!

Australian Meat Pie with Shiraz
Australian Meat Pie with Shiraz

The best way to make these pies is to whip together a regular pie crust (or buy ready-made from the store) for the bottom and then top it with a puff pastry round. Using puff pastry for the entire pie will leave the crust greasy and limp, which isn’t at all what we’re looking for here. A typical pie crust makes for a nice, sturdy and crunchy base, so the pie can be picked up and eaten.

Pairing Australian Meat Pie with Wine

I’ll admit that wine probably isn’t the go-to drink to pair with a meat pie. If you’re sitting around watching footie and snacking on pies, you’re probably drinking beer. But that doesn’t mean you can’t pair a wine with your meat pie, and I think it’s a great way to class up the dish for dinner.

Australian Shiraz is just the wine to stand up to the hearty, richness of a typical meat pie filling, like the one we’re making today. It has ground beef, tomato sauce and Worcestershire sauce, which requires a big, bold wine. Shiraz is intense and fruity and pairs well with these flavors.


Try to find a wine from Australia to pair with this dish. Central Victoria (one of the top wine growing regions in Australia), is a good place to start. You might find that the grape varietal Durif shows up in some of these Australian wines. I hadn’t heard to the Durif varietal before, until I looked it up and realized that it’s often classified as Petite Sirah.

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Making the Australian Meat Pie

Australian Meat Pie can be picked up and eaten with your hands. It's often served with a dollop of ketchup on the top.
Australian Meat Pie can be picked up and eaten with your hands. It’s often served with a dollop of ketchup on the top.

As I said before, it’s really easy to make these tasty pies. And I think the best part is that you can decide what shape and size you want too. You could make mini-pies in a cupcake pan or one large pie in a regular-sized pie pan. I like to make them in my 8-ounce ramekins. You could also grab some disposable 5-inch tins if you want them to look more like traditional pies. These reusable mini pie tins can be purchased on Amazon and they are perfect for hand pies.

The first thing you need to do is make the bottom pie crust. It’s super simple to mix together a pie crust, so don’t be intimidated to make your own. If you don’t have time or just don’t want to make it, you can purchase a ready-made pie crust. Basically all you do is mix the flour and salt together, then use a fork or a dough cutter to cut in the shortening until a crumble forms. Add ice-cold water and form a ball from the dough. It’s best to refrigerate it for a short time, so it has time to rest.

Bottom pie crust for the meat pie
Bottom pie crust for the meat pie

The recipe below will make at least 6 bottom crusts, perhaps more. So take a chunk off the ball and roll it out on a floured surface until you have a 6-inch circle that is about 1/8 inch thick. Add that crust to the bottom of your pie pan and form it around the area to fit.

Meat Pie filling ingredients
Meat Pie filling ingredients

Now for the beef filling. Add some oil to a pan over medium heat and sweat the onions a bit before adding the ground beef. Break up the beef as it cooks to the size you want. I like to leave it in a medium crumble, rather than completely mince it up.

When the meat is done, mix together the corn starch and a bit of broth to form a paste and stir it into the meat. This will allow the sauce to thicken so it sets up inside the pie and doesn’t make the crust soggy. Finally, add the remaining ingredients and simmer for a few minutes until the filling has thickened. All the meat filling to cool before spooning it into the pie crusts. If the filling goes in hot, the crust won’t have enough time to fully cook.

Assembling the meat pie
Assembling the meat pie

To cut a round for the top crust of the pie, use the pie pan you’ve chosen to cut the puff pastry sheet to the right size. Once the pie has been filled, place the puff pastry round over the top and press to seal the two crusts together. I like to brush on an egg wash to the top pastry so it browns up nice and pretty. Stick it in the oven for about 40 minutes, keeping an eye on the top crust to make sure it doesn’t burn. It’s ready when the top crust has turned a nice golden brown.

Disclaimer: This post includes affiliate links to products on Amazon.com that I used while making this recipe.

Australian Meat Pie

Prep Time: 30 minutes

Cook Time: 40 minutes

Yield: 6 pies

1 pie

Australian Meat Pie

Australian Meat Pie

Ingredients

    For the Pie Crust
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 cup shortening
  • 1/2 cup water
    For the Meat Filling
  • 1 lb lean ground beef
  • 1 tbsp vegetable oil
  • 1 small onion, finely diced
  • 1 tbsp cornstarch
  • 1/4 cup beef stock
  • 3/4 cup tomato sauce
  • 1/2 cup Worcestershire sauce
  • 1 tablespoon bbq sauce
  • salt and pepper to taste

Instructions

    For the Pie Crust
  1. Combine the flour and salt in a medium bowl. Cut in the shortening until coarse crumbs form. Stir in the water until a cohesive ball of dough can be formed. Wrap the ball of dough in plastic and refrigerate for at least 1 hour.
  2. On a floured counter or board, roll the dough into a 6-inch circle, about 1/8 inch thick.
    For the Meat Filling
  1. Pre-heat oven to 350 degrees. Heat oil in a medium sauté pan over medium heat. Add onion and cook for until soft. Add ground beef and cook until browned, breaking up the pieces into a crumble.
  2. Mix corn starch with 1 tbsp of stock to form a paste; add to the beef mixture and stir.
  3. Add remaining stock and sauces to beef mix. Bring to a boil. Reduce heat and simmer for 5 minutes or until thick. Allow the mixture to cool.
  4. Once cool, spoon the filling into each pie pan. Place pre-cut puff pastry round on top of each. Place pies in the oven for approximately 40 minutes or until the puff pastry is golden brown.
https://www.savoredjourneys.com/food-wine-pairing-recipe-australian-meat-pie-shiraz/

14 thoughts on “Global Gourmet: How to Make Australian Meat Pie

    • Laura Lynch says:

      You can make these pies with any type of filling though. It doesn’t have to be meat. It could be made with mushroom or eggplant, or really any veggie you like.

  1. Mel Jones @ Footsteps on the Globe says:

    Hey Laura, cool recipe! Unfortunately I’m veggie so I wouldn’t be able to eat it but my boyfriend would certainly appreciate this with a glass of wine when it’s my time to cook 😉 I could make it with lentils though maybe? Hmmmm, might need to experiment, thanks for the inspiration 🙂

  2. Sophie says:

    I absolutely adore the Australian meat pie – I remember having my first one at an AFL match years ago. I am also a big fan on the Australian Shiraz.

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