Shortcrust pastry filled with slow cooked chunky pieces of beef in a rich gravy topped with golden puff pastry, this meat pie recipe requires patience but you will aussie pot pies regarded as a bloody legend by everybody fortunate enough to try one! Bonus: old school beef mince meat pie recipe included.
And it’s a moment that Aussies who have moved abroad miss so much. So today’s meat pie recipe is dedicated to all Aussies living overseas. Your hunt for a meat pie fix is officially over! Use large muffin tins or ramekins, or make one giant pie!
Aussie meat pie experience is that flaky golden puff pastry topping! Store bought, all the way for me. I use shortcrust for the base because it won’t go soggy and has the strength so you can pick the pie up with your hands. Then puff pastry for that classic flaky meat pie lid we love and know so well! After an old school beef mince version? For a beef mince version, just swap the chuck beef for beef mince and read the recipe notes for how to tweak the recipe.
I’ve made it once, and it’s probably the only time I ever will in my life! Firstly, it’s best for the filling to be fridge cold to ensure the meat pie base doesn’t go soggy. Secondly, as with all stews, the filling is even better the next day! Don’t reduce the sauce too much. Some liquid evaporates while the filling is cooling and liquid gets absorbed by the pie crust.