Australian Meat Pie

A beef filling bound by a smooth brown gravy, encased in a golden puff pastry crust. The meat is tender, the pastry cracks under the teeth, and the smell of reduced juices fills the room.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 889
• Protein: 43 g
• Carbs: 68 g
• Fat: 47 g

Ingredients

• 500 g Ground beef 15% fat ( fresh )
• 1 piece Yellow onion ( finely diced )
• 1 piece Garlic ( minced )
• 30 g Wheat flour
• 250 ml Mineral water
• 1 tbsp soy sauce
• 1 piece Shortcrust pastry ( for the base )
• 1 piece Puff pastry ( for the lid )
• 1 piece Egg ( beaten for egg wash )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Worcestershire sauce
• 2 tbsp Ketchup
• 250 ml Beef stock

Instructions

1. Sear the meat

   Heat oil in a skillet. Sear the ground beef over high heat until well browned and the moisture has completely evaporated.

2. Sauté the aromatics

   Add the onion and garlic. Let them soften over medium heat without browning; they should become translucent.

3. Dust and deglaze

   Dust the meat with flour and stir. Pour in the beef broth, soy sauce, Worcestershire sauce, and ketchup. Simmer over low heat until the sauce thickens and coats the back of a spoon.

4. Line and fill

   Line the bottom of your molds with the shortcrust pastry. Pour the filling inside once it has cooled slightly.

5. Cover and glaze

   Cover with the puff pastry. Seal the edges by pressing with your fingers. Brush the top with beaten egg for a beautiful shine.

6. Baking

   Bake at 200°C. The pie is ready when the crust is golden brown, crispy, and the puff pastry has risen well.

Chef's tips

• The filling must be bound, not liquid: it should coat the back of a spoon.
• Let the meat cool before filling the pastry to prevent it from becoming soggy.
• Prick the lid slightly to allow steam to escape.

Storage

Keeps for 3 days in the fridge. Reheat in the oven at 180°C to maintain the pastry's crispness.