Great Australian meat Pie! Shortcrust Pastry crammed with slow cooked chunky chunks of beef during a rich sauce topped with gold Puff Pastry, this pie recipe requires patience but you'll be considered a bloody legend by everyone lucky enough to undertake one!

That time once you bite through the butter, gold flakes Puff Pastry and liquid filling come seeping out, and you panic your mouth fans while muttering  "hot, hot, hot!!!  ", condemn yourself to not let it cool but on the opposite hand you only don't Bloody Care about the third level of mouth burns because Pie so so so good.


So today the pie recipe is devoted to all or any Aussies living abroad. you're hunting to repair the pie officially on top!!

Here is what happened within the pie content. this is often for the chunky meat pie-chunks of slow cooked beef until a soft mess that creates an intense, rich flavor of the sauce.

For the Mince version of the meat, simply swap the meat Chuck for Mince beef and skim the recipe notes for a way to tweak the recipe. The sauce needs a lump of flavor because it will disappear enhancing the flavour you get from the Browning cube of beef – This step is that the key to a really large pie sauce!



  • 1 1/2 batches homemade shortcrust pastry
  • 3 frozen shortcrust pastry sheets, thawed (300g/10oz)
  • 2 refrigerated pie crusts (US/Can)


  • 3 frozen puff pastry sheets, just thawed (300g/10oz) (Note 2)
  • 1 egg , lightly whisked


  • 1.25 kg / 2.5lb beef chuck , 2.5cm/1" cubes (Note 3)
  • 1/2 tsp each salt & pepper
  • 2 - 3 tbsp olive oil
  • 1 onion , diced
  • 4 garlic cloves , minced
  • 5 tbsp flour , plain/all purpose
  • 1 1/4 cups (315 ml) beef stock, low sodium (Note 4)
  • 3 cups (750 ml) red wine , dry full bodied (Note 5)
  • 2 tbsp tomato paste
  • 1 tsp Worcestershire sauce
  • 2 tsp black pepper , coarsely ground
  • 2 bay leaves


  1. Sprinkle beef with 1/2 tsp salt and pepper.
  2. Heat 1 tbsp oil in a large heavy based pot over high heat. Add 1/3 of the beef and brown aggressively all over, then remove. Repeat with remaining beef, adding more oil if needed.
  3. Turn stove down to medium high. Add garlic and onion, cook 3 minutes.
  4. Add flour, stir through.
  5. Slowly add beef stock while stirring constantly. Once flour is dissolved, add wine, tomato paste, Worcestershire, pepper and bay leaves.
  6. Return beef into pot, cover with lid, adjust heat so it's simmering gently.
  7. Simmer 1 hr 45 minutes. Remove lid, increase heat slightly and simmer 30 - 45 minutes, stirring regularly, or until beef is fork tender and liquid reduces down to a thickish gravy, just about covering beef (see video). Do not reduce liquid too much - thickens more as it cools & in pie.
  8. Remove from stove, cover and cool filling (I usually leave overnight).


  1. Preheat oven to 180C/350F.
  2. Cut out 6 rounds from the shortcrust pastry, then drape pastry into pie tins - don't stretch and pull pastry, causes shrinkage. (Notes 1 & 6)
  3. Place pies on tray. Top each pie with large sheets of parchment / baking paper and fill with pie weights (Note 7).
  4. Bake 20 minutes, remove, then use paper overhang to carefully remove pie weights.
  5. Return crusts into oven for 5 minutes or until base is light golden and dry (can skip, Note 8). Remove from oven.


  1. Fill pies with cooled filling, push down to fill. Should be slightly mounded.
  2. Cut rounds from partially thawed puff pastry - cut them slightly larger than the edge of the cooked pastry bases.
  3. Brush edge of pie crusts with egg, then place lid on filling, pressing edges to seal puff pastry to the shortcrust pastry.
  4. Brush lids with egg, then cut a 1cm / 0.5" incision in the middle using a small knife.
  5. Bake 30 minutes or until deep golden and puffed.
  6. Devour hot and fresh, topped with tomato sauce or ketchup if desired!

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