Australian Meat Pie

Australia''s iconic handheld pie — rich beef filling in flaky pastry.

Ingredients

• Filling: 1.5 lbs ground beef, 1 onion diced, 2 garlic cloves, 1 tbsp flour, 1 cup beef stock, 2 tbsp Worcestershire, 1 tbsp tomato paste, 1 tsp thyme, salt, pepper
• 2 sheets puff pastry (store-bought)
• 1 sheet shortcrust pastry (for the base)
• Egg wash
• Tomato sauce (ketchup) for serving

Method

1. Filling: brown beef with onion. Add garlic, flour — stir 1 min. Add stock, Worcestershire, tomato paste, thyme. Simmer 15 min until thick. Cool completely.

2. Line a pie dish (or individual pie tins) with shortcrust pastry. Fill with cooled beef mixture.

3. Top with puff pastry. Seal edges, trim. Cut a steam vent. Brush with egg wash.

4. Bake 400°F for 25-30 min until golden and puffed.

5. Serve with tomato sauce (ketchup — the Australian way).

What You're Practicing

• The filling MUST be completely cool before topping with pastry — hot filling melts the puff pastry.
• Shortcrust on the bottom (sturdy), puff pastry on top (flaky) — the combination is traditional.