Road to Meat-Pie pt. 1 – Classic Australian Mince Meat Pie

This will be part 1 on a culinary rabbit hole down meat pies. This is basically the pilot episode showcasing the most basic standard version of a meatpie.

however standard, this version is amazing and as a weekend project can make easily heated lunch/dinners for the week!

meeeeeeeeaaaaaaaat piiiiiieeeeeeeeeeeeee

Australian Meat Pie

Savory beef/lamb pie with 2 crusts [pie crust on bottom and puff pastry on top]

I made the filling the day before as its a bit more manageable to do in 2 days, but the filling could be done the same time as the bottom pie crust

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Prep Time: 1 hour hour

Cook Time: 1 hour hour

Resting Time: 1 day day

Total Time: 2 days days

Course: Main Course

Cuisine: Australian

Keyword: Australian, Ground Beef, Meat Pie

Servings: 6 Pies

Equipment

• Oven
• 5 inch pie tins

Ingredients

Crust

• 10.5 oz Pre-Prepared Frozen Puff Pastry
• 2 cups AP Flour
• 10 tbsp Butter
• 1/2 cups Water start slow here

Filling

• 1 tbsp Oil
• 1 pound Ground Beef
• 1 pound Ground Lamb
• .5 medium White Onion
• 2 Jalapeño
• 2 tbsp Worcestershire sauce
• 2 tbsp Soy sauce
• 1.5 tsp Honey
• 1 cup Beef Stock
• 1.5 tsp Corn Starch
• 1 tbsp Spicy Mustard

Instructions

Day Before Service – Make Filling

• Prep Vegetables – fine chop white onion and jalapeño
• Brown Ground Beef and Lamb in deep pan or wide pot until liquid from beef has evaporated and then +5 min , making sure to break up meat into small mince with no big chunks
• Add onion, jalepeno, salt and black pepper, cook until softened – 3 minutes
• Add Worcestershire sauce, soy sauce, honey, corn starch, stock, and mustard – mix and cook for 20 min or until filling has become a viscous gravy
• Chill in fridge until ready to assemble pies

Hours Before Service – Make Bottom Pie Crust

• Freeze butter for 15 min
• Add flour to bowl and use a box grater to grate butter into flour through large holes
• Mix together butter and flour with only fingertips until butter is broken up into small crumbs that are incorporated into flour
• Add water to mix and knead with hands until combined into a cohesive dough. This dough should be a bit more sturdy than standard pie dough so overworking is less of a concern here
• Cover with plastic and fridge for at least an hour
• Defrost puff pastry

Assembly

• Prepare 6 5-inch pie tins [1 tin for each serving]
• Cut puff pastry into 6 squares and pie dough into 6 pieces evenly. Keep puff pastry in fridge during assembly as to not melt
• Roll pie crust thin enough to cover tin with overlap. For me this was the widest setting on my pasta roller, with additional rolling pin rolling to shape and thin a bit more
• Place pie crust onto pie tin
• Scoop even portion of filling into pie crust, filling to height of pan flatly
• Top with puff pastry and crimp together the 2 crusts
• When finished with each pie, place in fridge to keep cold

Cooking

• Preheat oven to 380F
• Freeze all pies for duration of pre-heat
• Bake pies on rimmed baking trays for 30-35 min or until crust is puffed and golden
• Rest for 10-15 min before eating with ketchup or gravy!
• Alternatively before cooking, wrap pies in tin foil and freeze for up to a week. For these bake 35-40 min

Tried this recipe?Let us know how it was!