A staple amongst Australian families, the humble meat pie is a delicious, hearty and satisfying meal. Here, we honour Aussie tradition by including Vegemite and beer! If you don’t have Vegemite on hand (oh, the horror), then you may just want to up the salt level. If you do add the Vegemite, pare back on the salt. If you’ve ever had it, you’ll know what I mean.
Enjoy your meat pie, mate!
Aussie Meat Pie
TOTAL TIME: 1 HR 50 MIN
PREP: 20 MIN | COOK: 1 HR 30 MIN
YIELD: 4 SERVINGS
3 pounds/1 1/2 kg beef chuck, diced into 1/2-inch cubes
1/2 cup plain (all purpose) flour
3 tablespoons olive oil
2 cloves garlic, chopped
1 onion, diced
1 tablespoon freshly ground black pepper
1 tablespoon celery seed
2 teaspoons fresh thyme
1/4 cup Worcestershire sauce
1 tablespoon Vegemite (if you don’t have it, don’t worry)
3 cups beef or chicken stock
1 cup ale, porter or stout beer
4 sheets puff pastry
1 egg, beaten, to glaze crust
Preheat oven to 400F/205C.
Dredge beef in flour and sear in oil in a hot pan. Add the garlic and onion and saute for 4 minutes. Add the spices, Worcestershire and Vegemite and cook until the liquid is almost dissolved. Add the stock and beer, and cook until the meat is coated in thick gravy. Reduce heat and simmer for about an hour; until meat is tender.
Cut the shortcrust pastry sheet into quarters. Line 4 round pie tins/ramekins with shortcrust pastry, allowing the sides to overhang. Line the pastry with foil and pre-bake for about 6 minutes. Let cool.
Roll out the remaining pastry sheets and cut lids for the pies. Fill baked shells with the meat mixture and cover with the cut pastry lids. Attach lids with egg wash. Brush the tops with the remaining egg wash.
Bake for 8 minutes or until golden brown.
Freeze for up to 3 months. To reheat, preheat oven to 400F/205C. Bake the frozen pies for 20-25 minutes.