Australian Meat Pie

I had my first meat pie experience when I studied abroad in Melbourne, Australia in 2006. I ended up meeting an Aussie when I was there and marrying him in 2009.  Living overseas has taught us that there are certain staples that an Aussie ex-pat must have in his or her kitchen, and this is only one of many.

I’ll admit – I let my husband do most of the work when it comes to preparing this dish (I think it tastes better when a true-blue Aussie makes it) and I do most of the work eating it.  But regardless, there’s just nothing quite like having a piping hot pie to remind you of home.

Note:  We use Breville’s Personal Pie Maker to cook our pies, but I know that the majority of people don’t own one, so I’ll just post the original cooking directions.


  • 1 1/2  pounds beef chuck, diced 1/2-inch cubes
  • 1/4 cup flour
  • 1 1/2 tablespoons olive oil
  • 1 cloves garlic, chopped
  • 1/2 onion, diced
  • 1/2 tablespoon freshly ground black pepper
  • 2 tbsp Worcestershire sauce
  • 2 tbsp lite soy sauce
  • 2 cups beef or chicken stock
  • 4 sheets pie crust (We use Pillsbury refrigerated pie crust.)
  • 1 egg, beaten, to glaze crust


  1. Preheat oven at 400° F
  2. In a large bowl, mix beef with flour until evenly coated.
  3. Heat oil in a large skillet and transfer the beef and flour mixture to the skillet.  Cook for about 4 minutes until meat is browned.
  4. Add the garlic and onion and saute for about 4 more minutes.
  5. Add the spices, Worcestershire and soy sauce and cook until the liquid is almost reduced.
  6. Add the stock and cook until the gravy thickens and coats the meat. Transfer to a container and cool.
  7. Roll 2 sheets of the pie crust to desired thickness.   [Be wary of rolling the crust too thin.  The meat mixture is relatively thick and heavy, so you want to make sure the crust can withstand the weight.]
  8. Line the 9″ tart mold, or 4″ mini molds, with the rolled pie crust. Line the crust with tin foil and pre-bake for about 8 minutes.  Let cool.
  9. Roll out the remaining pie crust and cut lids for the pies. Fill baked shells with the meat mixture and cover with the cut pastry lids. Attach lids by brushing the lids and shells with the egg wash.
  10. Brush the tops with the remaining egg wash and sprinkle with black pepper.  [Brushing the top of the pies will give it a nice sheen.]
  11. Bake for 8 minutes or until golden brown.  Top with plenty of tomato sauce or ketchup and enjoy!

Source: Modified from The Food Network


Servings Per Recipe: 12 • Serving Size: 1 slice or 1 mini 4″ pie
Calories: 474.9 • Total Fat: 29.1 g • Cholesterol: 47.6 mg
Sodium: 612.5 mg • Carbs: 35.6 g • Dietary Fiber: 0.2 gProtein: 17.7 g

WeightWatchers® PointsPlus™: 13 per serving
*All nutritional info is estimated using Actuals may differ based upon product brand.


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