Meat Pie
6 servings
30 minutes
Meat pie is an iconic dish of Australian cuisine, known for its heartiness and rich meat flavor. Its roots trace back to British gastronomy but has become an integral part of Australian culture, especially as a snack on the go. The crispy pastry hides a juicy filling of minced beef, bacon, and aromatic spices, creating a harmonious blend of textures and flavors. Worcestershire sauce and tomato paste add tangy notes while herbs and mustard enhance the depth of aroma. The pie is served as a standalone dish accompanied by sauce or a side of fresh vegetables. Perfect for a cozy home dinner or street snack – it’s convenient, tasty, and infused with the spirit of Australian traditions.
1
Mix all the flour, leaving 2 tablespoons of wheat flour, with the butter in a processor. Add 1 tablespoon of water and mix until smooth, adding more water if necessary. Shape the dough into a ball, wrap it in film, and refrigerate for 30 minutes. Roll out the dough on a baking paper to a size slightly larger than the pan in which your pie will be baked. Transfer to the pan and chill.
- Wheat flour: 100 g
- Self-raising flour: 40 g
- Butter: 90 g
- Wheat flour: 100 g
2
Heat some vegetable oil in a pan and sauté finely chopped bacon and onion for about 5 minutes. Add the minced meat and fry for another 4 minutes. Add 2 tablespoons of flour and stir for 1 minute.
- Bacon: 2 pieces
- Onion: 1 head
- Ground beef: 750 g
- Wheat flour: 100 g
3
Add broth, pasta, sauce, herbs, and mustard, and bring to a boil. Reduce heat and simmer, stirring constantly, for 8 minutes, until most of the liquid evaporates. Cool and spoon onto the dough in the form.
- Beef stock: 375 ml
- Tomato paste: 125 g
- Worcestershire sauce: 2 tablespoons
- Herbes de Provence: 2 teaspoons
- Mustard powder: 1 tablespoon
4
Preheat the oven to 210 degrees.
5
Roll out the puff pastry slightly larger than the size of the mold. Brush the edges of the bottom pastry with beaten egg and cover with a sheet of puff pastry. Pinch the edges tightly and create borders. Brush the top with beaten egg and bake for 15 minutes, then reduce the temperature to 180 degrees and bake for another 25 minutes.
- Yeasted puff pastry: 375 g
- Chicken egg: 1 piece
