Australian Meat Pie recipe

Meat pies are a staple in the diet of many in Australia and nearly 300 million of them are consumed there yearly. While there is nothing special about the Australian meat pie as far as ingredients and they are not that different from those made in the UK and North America, they are one of the most popular dishes in that country.

Here is a recipe for basic Aussie meat pies that unlike many served in their home country do in fact contain actual meat.


12 or more store bought frozen tart crusts (number depends on size of cups, start with a dozen)


  • 3 lb lean ground beef
  • 1 large onion, sliced thin
  • 4 beef stock cubes, crushed
  • ½ tsp salt
  • 2 tsp pepper
  • 3½ cups water, divided
  • 1 tsp nutmeg
  • 4 tbsp flour
  • 2 tsp soy sauce
  • 1 tsp worcestershire sauce

For Tops:

  • 2-12 oz packages puff pastry
  • 2 egg yolks
  • 2 tsp water


  1. In a large frying pan brown beef over medium heat. Add onion and cook until clear. Drain off any excess fat.
  2. Add stock cubes, 3 cups water, salt, pepper and nutmeg, stir until boiling.
  3. Reduce heat to low, cover and simmer for 20 minutes. Remove from heat.
  4. Combine remaining water and flour stirring until mixture is smooth.
  5. Add flour mixture to meat, stir until combined. Return to medium heat, bring to boil and stir until thickened.
  6. Reduce heat to low, stir in soy and worchestershire sauces, simmer uncovered for 5 to 10 minute. Remove from heat and cool.
  7. Combine egg yolks with 2 teaspoons water, mixing well.
  8. Roll puff pastry out on a lightly floured surface.
  9. Using a tart cup as a guide cut out rounds for top of pies.
  10. Wet edges of base pastry, and gently press tops into place, trim around edges with a sharp knife. Brush tops with yolk mixture and slit centers to allow steam to escape.
  11. Heat oven to 350°F.
  12. Place in oven and bake for 15-18 minutes until tops are golden brown

Serve hot with a tomato sauce (ketchup).


2 responses to “Australian Meat Pie recipe

  1. Can this pie get even better?
    The olive oil will assure a profund and long lasting taste and combined with parsley will make for a wonderful dish.
    I could try to cook it under steam, or with a pan, of course not a teflon pan as teflon is toxic if over heated. But none the less a great recipe.
    I will for sure make this recipe tomorrow morning, and will let you know how that goes.

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