When it comes to typical Australia cuisine, you can’t go past a hot and steamy Aussie meat pie. In fact, former New South Wales premier, Bob Carr named the meat pie as “Australia’s national dish” in 2003. But it doesn’t stop there, we’ve been nailing the meat pie since 1974, it’s a staple at any sporting game around the country and a must-have at a weekend BBQ. So it comes as no surprise that it is estimated that each Australia consumes over 12 pies per year.
What is a meat pie?
So what truly is an Aussie meat pie? Like most things, we like to keep it simple with a pastry crust and a decadently rich meaty centre. Australians didn’t invent the meat pie, well it’s actually not certain who did. Almost every country around the world has its own national pie for Australians it’s usually beer or steak and kidney.
Nutritional Information
With a crisp and crunchy outside and an oozing centre meat pies are high in protein and calories alike. One 175g, Four’N Twenty pie contains:Calories: 445Fat: 23.9g (49%)Carbs: 41g (37%)Protein: 15.7g (14%)Different types of Australian Pies
Four ‘n’ Twenty’s Classic Meat Pie
Pot Pie
Chunky Beef
Steak and Kidney
Shepherds Pie
The Party Pie
Tiger Pie
Homemade meat pies
Feeling true blue and want to make your own meat pie at home? You’re in luck we have a bunch of delicious Aussie pie recipes. Plus, a few of these work perfectly in the famous Kmart Pie Maker.Aussie Meat Pie
Ingredients
- 800 g diced chuck beef
- ½ cup plain flour
- 3 Tbsp vegetable oil
- 2 white onions, finely sliced
- 2 cloves garlic, finely sliced
- ½ bunch thyme, chopped
- 4 Tbsp tomato paste
- 1 cup red wine
- 1 L beef stock
- 1 Tbsp Worcestershire sauce
- 2 Tbsp cornflour
- 4 Tbsp water
- Salt and pepper, to season
- 2 sheets frozen puff pastry
- 1 egg, lightly beaten
- ½ cup tomato sauce to serve
- 375 g plain flour
- 1 Tbsp unsalted butter
- 375ml boiling water
- 1 tsp fine salt
- Extra plain flour, to dust
- 1 bag frozen chips cooked to serve
Method
- 1. Preheat oven to 200°C. Toss beef in flour. Heat ½ the oil in
a large saucepan over a high heat. Add ½ the beef and cook until well browned and beginning to stick to bottom of pan. Transfer to a plate. Repeat with remaining oil and beef. Set aside. Add onion, garlic and thyme to pan and cook until onion has slightly softened. Add beef and tomato paste, and cook briefly. Pour in wine, stock and Worcestershire sauce.
2. Reduce heat to medium-low. Simmer for 2 hours, stirring occasionally, or until meat is tender. (You will need 2 cups of liquid in the pan after 2 hours.
If you don’t have enough, top up with water.) Mix cornflour and water in a jug, then whisk into pan. Simmer until thickened. Season, remove from heat. Let cool.
3. To make pastry, put flour, butter, boiling water and salt in
a large bowl and mix until a soft dough forms. Turn out dough onto a lightly floured surface
and knead until smooth. Set aside to cool completely, then roll out to 5mm thick. Using
a 12cm cutter, cut out 4 rounds from pastry and use to line four 3cm-deep pie tins.
4. Divide cooled beef mixture among pastry cases (about
½ cup each).
5. Cut out four 13cm rounds from puff pastry, then brush tops with egg. Arrange 1 round, egg-side down, on top of each pie. Press down and crimp edge with fingertips to seal. Brush tops with egg. Using a small sharp knife, cut a small steam vent into top
of each pie. Bake for 30 minutes or until pastry is deep golden and flaky. Serve pies with chips and tomato sauce on the side.
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