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–+ servings

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
Cook Time 1 hour
Resting Time 1 day
Total Time 2 days
Course Main Course
Cuisine Australian
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
Keyword Australian, Ground Beef, Meat Pie
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