Recipes From Down Under

Whats for dinner?

Meat Pies August 25, 2010

Filed under: Appetizers,Beef,Main Dish — Aussies Kitchen @ 9:29 AM
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So ever since I left Australia 10,000 years ago I have always wanted to try and make a meat pie. Meat pies were my favourite snack back home, besides fish and chips. Yummmmm. I haven’t made them because I figured they would be to hard to recreate. Well, I tried them yesterday and they came out pretty ok. I couldn’t find the individual pie tins that I was looking for so instead I used a jumbo muffin pan. This worked out ok but I learned that I needed to use more pastry on a few of them, since they pretty much exploded when I took them out of the pan. So as a first time experiment I would give them a B-. I must say that the filling inside tasted wonderful and pretty dang close to the real deal. Oh and next time I wouldn’t use the puff pastry. Just stick with a pie crust.

Australian Meat Pies:


  • 1lb minced beef (I used 80/20)
  • 1 medium onion, diced finely
  • 2 cloves garlic, crushed
  • 1 cup water
  • 2 beef bouillon cubes
  • 1/4 cup ketchup (my favourite!)
  • 2 teaspoons Worcestershire sauce
  • pepper to taste
  • 1 1/2 teaspoon dried oregano
  • pinch of nutmeg
  • 3 tablespoons plain flour
  • 4 pie shells or 2 pie shells and 1 puff pastry, thawed
  • egg or milk wash


Preheat oven to 425 degrees.

Brown meat, onion and garlic in a skillet. Add 3/4 cup of water, bouillon cubes, ketchup, Worcestershire sauce, pepper, oregano and nutmeg. Bring to a boil and then cover and simmer for about 15 minutes.

Mix flour with remaining water until it becomes a smooth paste. Add this to the meat mixture and combine well.

Let meat mixture cool.

Meanwhile roll out pie crusts a little and cut circles to fit inside the pan. Be sure to cut them big enough that it will cover up the sides and hang a little bit over the top of the pan (This is what I failed to do on a few of the pies and they ended up falling apart). Place pastry in the pie tins. Fill tins with the meat mixture. Cut out pastry circles once again to fit on top of the pies. For my tops I used puff pastry but it should work with just pie crusts as well. Press sides together with a fork making sure the two pieces of pie pastry are pushed together well. Brush tops with beaten egg or milk.

Bake for about 15-20 minutes or until golden brown.

Eat with lots of tomato sauce! aka ketchup.

Adapted from


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