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–+ servings
A delicious, nourishing Aussie Meat Pie... doesn't get more delicious than this!

Aussie Meat Pie

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Servings: 4
This Aussie Meat Pie is based on one my dear Nan and I used to make when I was a kid. She always used shortcrust for her pies (no fancy puff pastry in those days) so I've done the same here.

Ingredients

  • 2 tbsp extra virgin olive oil
  • 2 red onion/s - diced
  • 4 clove/s garlic - minced
  • 500 g beef mince
  • 1 tsp dried thyme
  • 1 tbsp dijon mustard
  • 2 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 1 tsp balsamic vinegar
  • 1 tbsp white miso paste - optional or Vegemite
  • 200 ml stock or broth - beef or chicken is fine
  • 1 tbsp true arrowroot flour  - or cornflour - mixed to dissolve with 1 - 2 tbsp more broth or water
  • 1 carrot/s - grated
  • 30 g baby spinach - finely chopped, approx (1 cup)

Pastry

  • 450 g wholemeal spelt flour
  • 180 g butter
  • 3 tbsp water

Instructions

Meat filling

  • In a medium sized fry pan, soften the onion in the olive oil over a medium high heat for 2-3 minutes.
  • Add the garlic, beef mince and thyme and fry, stirring until the beef has browned and any liquid has mostly reduced.
  • Add the mustard, Worcestershire sauce, tomato paste, balsamic vinegar and optional miso. Then add the stock (or broth), arrowroot slurry and carrot.
  • Simmer for 10 minutes or until the pie filling has a nice 'pie' consistency.
  • Turn off the heat and mix in the spinach. It doesn't matter if it wilts completely as it will when you cook the pie.
  • While the sauce is simmering, make the pastry.

Pastry

  • Note - If using your Thermomix, start with the pastry (wrap and rest in the fridge) then use it to chop the onion, garlic, carrots and spinach.
  • In a food processor add the flour and butter and process until it comes together in a coarse crumb (you can also do this by hand by rubbing the butter into the flour mix). Thermomix 10 seconds, speed 6.
  • Add the water and process until the dough starts to come together, then gently knead it for a minute (to just bring it together, don't overwork it). Thermomix 10 seconds, speed 6, then 30 seconds, wheat symbol (to knead).
  • Add extra water if necessary teaspoon by teaspoon until it is the proper consistency (see the note about consistency below).

Pie Construction

  • If you are baking your pies in the oven, preheat oven to 180°C/350°F (fan forced). Grease and / or line your pie dishes (single serve or large) with parchment paper. I make long strips and place in the base like a cross. I like to sit my individual pie dishes on a tray so that they are easy to get in and out of the oven.
  • Roll out the pastry - see note below.
  • Use the pie dish of choice to cut circles on the pastry for the bases and lids. Place the base pastry in the dish, fill with the meat and place lid on top, pressing down edges with a fork or spoon to seal the edges. Prick the centre of the pie.
  • Bake in the oven for approximately 20 minutes or until golden.
  • If you have a pie maker, preheat it while using the cutter to cut the bases and lids for your pies. Working quickly, place the pastry bases in the pie maker. Fill with the pie filling just over the top, then place lids on. Close the pie maker lid and cook until pastry is golden.

Serve

  • With salad, vegetables and mash.

Make-ahead

  • Re-heat in a low oven until just hot.

Store

  • Store in an airtight container in the fridge or freezer.

Notes

Vegetarian

Replace the mince with 1 can brown lentils (drained and rinsed), 200 g mushrooms (finely chopped or pulsed in a food processor) and vegetable stock. 

Garlic-free

Omit or replace with garlic oil if tolerated.

For Dairy and Gluten-free

Click HERE to use this pastry casing instead.

Flaky top

If you'd prefer a puff pastry top, have the pastry amount and top with an all-butter puff pastry instead.

A note about pastry consistency

As all whole flours are slightly different in their consistency/texture, you will need to judge how much water is needed yourself for all types of pastry. The consistency you are after is that the dough should easily come together in a firm, slightly sticky ball (but not stick to your hands or the bowl). If it cracks as you roll it, it needs more water. If your kitchen is hot (during summer) you will need to work quickly to assemble.

A note about rolling pastry

Personally, I find the cleanest and most foolproof way to roll pastry is to roll it between two pieces of parchment or baking paper. Remove the top piece of paper and invert the pastry into the pan before peeling off the bottom layer.

Baking note

Always bake pastry items like pies and quiche on the bottom shelf of the oven (makes for a crisper pastry).
 
 
 
 

Enjoy this delicious Aussie Meat Pie inspired by my Nan.