Classic Aussie Meat Pies
Golden pastry pies filled with rich beef gravy. An Australian icon from footy matches to bakeries, this family recipe perfected over decades.
The Story Behind This Recipe
My grandfather's bakery recipe - Jack Thompson
In Australia, the meat pie isn't just food - it's a cultural institution. From the MCG to country footy grounds, from servo bakeries to artisan pie shops, the humble meat pie is as Australian as... well, meat pies. My Pop ran a bakery in Bendigo from 1965 to 1998, and his meat pies were legendary. People would drive from Melbourne, an hour and a half away, just for his pies.
Pop's secret wasn't complicated - it was consistency, quality meat, a rich gravy that didn't run when you bit into it (but wasn't stodgy either), and pastry that shattered at the first bite yet held its structure. He'd wake at 3am every day to start the pastry, refusing to use bought stuff. "Anyone can fill a bought shell," he'd say, hands deep in flour. "But a real pie starts with real pastry."
This recipe is his, painstakingly recorded by my grandmother who finally convinced him to write it down in 1992. He was old-school - measurements were "a good handful" or "until it looks right." It took months of watching him work to translate his intuition into actual measurements. The key is the slow-cooked filling, cooled completely before filling the pastry (hot filling makes soggy bottoms), and the egg wash for that glossy golden finish.
Pop passed in 2005, but every time I make these pies - especially on Grand Final day - I feel him there, critiquing my crimping technique and reminding me that "a pie without sauce is like a dog without a bone, mate." These pies represent Australian working-class comfort food at its finest, and every bite is a connection to my Pop's legacy.
"Every recipe tells a story, and every story brings us closer to the heart of home."
Adjust Servings
Scaled Ingredients:
💡 Tip: Cooking times may need adjustment when scaling. Larger batches may take longer, smaller batches may cook faster.
Ingredients
For the Filling
For the Pastry
Pro Tips
- • The filling must be completely cold before filling the pastry - this is non-negotiable for crispy bottoms.
- • Don't skip browning the meat - that caramelization creates the foundation of flavor.
- • Use good quality beef stock - it makes a massive difference to the gravy.
- • The Vegemite adds depth without tasting like Vegemite - trust the process.
- • For extra flaky pastry, freeze butter for 10 minutes before rubbing into flour.
- • Individual pies are traditional, but you can make one large pie in a 23cm pie dish - adjust baking time to 40-45 minutes.
Storage
Uncooked filled pies freeze brilliantly for up to 3 months. Freeze on a tray, then wrap individually. Bake from frozen, adding 10 minutes to cooking time. Cooked pies keep refrigerated for 3 days - reheat at 180°C for 15 minutes.
Instructions
- 1
Start with the filling as it needs to cool completely. Toss the diced beef in flour, shaking off excess. Heat oil in a large heavy-bottomed pot over high heat. Brown the beef in batches, don't overcrowd - you want good caramelization. Set browned beef aside.
10 minutes - 2
Reduce heat to medium. In the same pot, add onion and cook for 5-6 minutes until softened. Add garlic and cook for another minute. The fond (brown bits) from the beef will add incredible flavor to your gravy.
7 minutes - 3
Return the beef to the pot. Add beef stock, tomato paste, Worcestershire sauce, Vegemite, bay leaves, and thyme. The Vegemite is Pop's secret - it adds umami depth without tasting yeasty. Season with salt and pepper.
- 4
Bring to a boil, then reduce to the lowest simmer. Cover and cook for 1.5 hours, stirring occasionally, until the beef is very tender. You should be able to break it apart with a spoon. Check liquid levels - add a splash of water if it's getting too dry.
1 hour 30 minutes - 5
Mix cornflour with water to make a slurry. Stir into the beef mixture and cook for another 5 minutes until the gravy thickens beautifully. It should coat the back of a spoon but still flow - not too runny, not too thick. Taste and adjust seasoning.
5 minutes - 6
Remove from heat, discard bay leaves, and transfer filling to a shallow dish. Cool to room temperature, then refrigerate for at least 2 hours or overnight. This step is crucial - hot filling = soggy pastry. Cold filling = crispy, flaky perfection.
2 hours - 7
Make the pastry. Combine flour and salt in a large bowl. Add cold butter cubes and rub together with your fingertips until the mixture resembles breadcrumbs. Work quickly - you don't want the butter to warm up.
8 minutes - 8
Add cold water gradually, mixing with a knife until the dough just comes together. You might not need all the water. Turn onto a lightly floured surface and knead gently just until smooth - about 30 seconds. Overworking makes tough pastry. Wrap in plastic and refrigerate for 30 minutes.
30 minutes - 9
Preheat oven to 200°C (180°C fan-forced). Grease six individual pie tins (about 10cm diameter) or use a muffin tin for smaller pies. Divide pastry into two portions, one slightly larger than the other.
- 10
Roll out the larger portion of pastry to 3-4mm thickness. Cut six circles large enough to line your pie tins with overhang. Press pastry into tins, letting excess hang over edges. Don't trim yet.
- 11
Spoon the cold filling into each pastry case, filling generously but not overfull - leave about 5mm from the top. The filling should dome slightly in the center.
- 12
Roll out remaining pastry and cut six lids. Brush the edges of the bottom pastry with egg wash. Place lids on top and press edges firmly to seal. Trim excess pastry with a knife, then crimp edges decoratively with a fork or your fingers. This seal is important - you don't want gravy leaking out.
- 13
Cut a small steam hole (or make a decorative pattern) in the top of each pie. Brush the tops generously with egg wash - this gives that beautiful glossy, golden finish. Be generous but don't let it pool in the decorative cuts.
- 14
Place pies on a baking tray (in case of leaks) and bake for 30-35 minutes until deep golden brown. The pastry should be crisp and the filling should be bubbling hot. If the tops brown too quickly, cover loosely with foil.
35 minutes - 15
Let pies rest in their tins for 5 minutes before carefully removing. This prevents the base from breaking. Serve hot with tomato sauce (ketchup) on the side - or do it the footy way and squeeze sauce directly on top. Pop would approve either way.
5 minutes
Ingredient Substitutions
Nutrition Information
Per serving (approximate)
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