Meat Pies are an Australian icon. A delicious, thick, meaty filling is enveloped in a shortcrust pastry base and a puff pastry lid. Easy to make and quick to cook, you’ll never go back to the frozen pies again – give it a go!
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RECIPE FACT SHEET
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INGREDIENTS IN THIS DISH:
2 Sheets of Frozen Shortcrust Pastry (thawed)
2 Sheets of Frozen Puff Pastry (thawed)
500g Beef Mince
1 Brown Onion (chopped)
1 Tablespoon of Oilve Oil
1 Tablespoon of Cornflour (Corn Starch)
2 Tablespoons of Worcestershire Sauce
3/4 Cup of Beef Stock
3/4 Cup of Tomato Ketchup
1 Egg (lightly beaten)
Salt and Pepper
Preparation Time: About 10 minutes
Cooking Time: About 1 hour
MAKES 4 PIES
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)
More cooking videos at:
http://www.onepotchefshow.com
Music Track:
“Bright Wish” and “Peppy Pepe”
by Kevin MacLeod
http://incompetech.com
Royalty Free Music – Used with Permission under Creative Commons license.
let’s make an australian icon beautiful
flaky pastry on the outside and a
delicious meat filling on the inside
doesn’t get much more true blue than
that let’s make some aussie meat pies on
the one part chef
the saucepan i’ve got a little bit of
olive oil and to that i’m adding in one
onion which i’ve just chopped just using
a brown onion today
and we’re just going to cook our onion
over a medium to high heat for about two
to three minutes or until the onions
have softened to that i’m adding in 500
grams of beef mince or ground beef
and we’re just going to cook this
stirring for about four minutes or until
the meat has started to brown
next i’m adding in a tablespoon of corn
flour that’s cornstarch to my american
friends
three quarters of a cup of beef stock
give it a good stir
good splash of worcestershire sauce
probably about two tablespoons
three quarters of a cup of tomato sauce
or ketchup
season with a bit of salt
and some pepper give it a good stir
reduce the temperature down until it’s
just simmering and then allow it to
simmer for about eight minutes or until
the mixture thickens that’s looking
absolutely perfect lovely and thick so
we’re going to take this off the heat
and set it aside to cool while we work
on our pastry i’ve got some frozen
pre-roll pastry here i’ve got some short
crust pastry for the base and i’ve got
some puff pastry for the tops now just
using these little pie plates that i
bought from the kitchen shop i’m going
to use them as a guide and i’m just
going to cut some circles out in the
pastry
i’ve lightly greased the pie tins and so
we’re just going to add in the short
crust pastry and just gently press it
into the tins divide the meat mixture
between the four pies
i’ve beaten an egg in a cup and just
using a pastry brush i’m just going to
brush a little bit of that egg around
the edge of the pastry and place our
pastry lids on top and just press down
around the edges
and just using a knife we’re just going
to
cut a little vent hole in the top of
each pie
and brush the pastry with that remaining
egg
i’ve got a metal oven tray here and all
i’m going to do is place it into the
oven then preheat the oven to 220
degrees celsius then we can place the
pies in and bake them for about 20 to 25
minutes or until the pastry on top is
nice and puffed and gold our aussie meat
pies have come out of the oven they are
piping hot and looking absolutely
sensational leave them in the pie tins
for at least five minutes or so just to
let them finish cooking because they are
still cooking and then we can take them
out and serve them up and no aussie meat
pie would be complete without a splash
of tomato sauce on top
let’s have a taste
hmm
yum
it’s seriously hot
beautiful beautiful flaky pastry on top
and you’ve got that delicious
gravy meat mixture on the inside and
that lovely firm pastry on the base
absolutely amazing true blue well i hope
you enjoyed this recipe check out my
other videos at onepotchefshow.com
and until next time
see you later
[Music]
36 Comments
Great work. But you ARE 'Camp as a row of tents' 🙂
Have you ever tried bagging these, then freezing them and heating them up in the microwave? I'd like to try but I feel like it would come out of the microwave too soft and yucky. Anybody try it?
This recipe is amazing!!! The sweeteness of the ketchup balances so well with the meat saltiness, wow just wow , and so easy to put together. Just have a couple of questions: how do you do to make the pastry attach together and the bottom a bit more hard ?
Yummmm I miss those so much …. And to your Aussie 🇭🇲 Canadian friends too haha 🇨🇦
They look good 👍
been in aus for 7 years yet to find a pie maker that rattles my cage, most are pathetic, some are acceptable but none are yum
Bookmarked, thank you!!!
Tomato sauce?? Black (Worcestershire) sauce and get the aroma lifting off the pie which stirs up the hunger pangs.
as an aussie living the last few years in france, this was exactly what I miss about home. Recipe turned out perfect. Also another suggestion is frying some button mushrooms before and adding them in with the broth to have a traditional beef and mushroom pie!
nice
Aussie Aussie Aussie😝 I’m a Chinese living in melb, my hubby just said yesterday he was to cook meat pie. I’m gonna try this out.‘thank you
……………………another good one Chef, thank you xx Jean from Scotland.
this is so good! tastes just like the bakerys pies 🙂
Where do you get short crust pastry in the US? They have no idea what it is when you mention it
Thank you I’m eager to try your recipe. The last couple I made smelt like dog food. I think it was the cut of meat. I used brisket.
yum!!
Willow is the one that you guys bye love you love and me love love miss love
Honestly, I watched ramsay and said I need to see what thus actually should be, I do not regret watching, looks amazing how you did it
Thanks chef
Your pastry sounds real flaky it sounds delicious
I may have to try this as an aussie living in the USA I miss my meat pie. I dont know why these aren't popular in the US as they like to go food and the meat is contained in the casing so it is portable. They kill the utterly disgusting pot pies.
I am hungry
Can you use potato starch instead of corn???
Hey One Pot Chef…r u still alive after 10 years , l wonder 🤔
you rule hope your keeping well again.
I'm so hungry right now
Thanks handsome!
So simple and Yummy! Taste better than the frozen ones at woollies
Definitely a staple recipe to keep
Thanks David 👍👍🫶🏼 🤗
that's dodgy mate
Making this recipe today.🥧🇦🇺🇺🇸🙏🏻🥰
looks amazing
Tried out many, yours beats all. Like being back home.
Love the videos,simple,easy to follow instructions,well presented and very tasty,hats off to you.
Sloppy joes in pastry dough
Looks great, just missing the bit where you cut into the pie and show us how meaty the contents are
The best meat pie I ever have eaten is in Queensland Australia by a company called big Dave’s. They were huge, and absolutely delicious.