andrejthechef
InternationalBreadLunch

Aussie Meat Pie

Australia’s hand-held icon: chunky beef in dark gravy (with the secret teaspoon of Vegemite), shortcrust base, puff lid, sauce on top.

prep
40 min
cook
45 min
total
1 h 25 min
serves
6
level
medium
Meat Pie, a classic from Australia.

The Aussie meat pie is football food elevated to national symbol: beef in dark gravy inside a two-pastry shell, shortcrust below for structure, puff above for glory, eaten from the hand with tomato sauce squeezed on top.

The gravy’s secret is a teaspoon of Vegemite, which never announces itself and makes everything beefier. Consider it this recipe’s homage to the toast we politely declined to cover.

Aussie Meat Pie is one of the world's classic dishes from 67 countries.

method

  1. Brown the beef hard in oil, then soften the onion with it.

  2. Add the stock, Worcestershire, Vegemite and tomato paste and simmer, covered, for 45 minutes (15 for mince) until tender.

  3. Thicken with the cornstarch slurry to a gravy that holds its shape on a spoon. Season and cool completely.

  4. Line pie tins with shortcrust, fill with the cold filling, egg-wash the rims, and lid with puff. Crimp, vent, and egg-wash the tops.

  5. Bake at 200°C (400°F) for 25 to 30 minutes until the puff is tall and bronzed.

  6. Rest 10 minutes, then apply tomato sauce to the lid as tradition demands.

chef's tips

  • Cold filling into raw pastry; warm filling melts the base before the oven can set it.
  • The Vegemite teaspoon is undetectable and essential; this is how Australians season gravy.
  • They freeze baked; 20 minutes in a hot oven resurrects them completely.