Flaky Australian Meat Pies
Classic Aussie Hand Pies with a Buttery Crust & Hearty Beef Filling!
Nothing says comfort food quite like a warm, flaky Australian Meat Pie. These handheld savory pies are a staple down under—filled with rich, beefy goodness and wrapped in golden, buttery pastry. Whether you’re craving a cozy snack or planning a party spread, these homemade Aussie meat pies are guaranteed to impress!
Why You’ll Love This Recipe
- Buttery homemade pastry—flaky and golden
- Rich, savory ground beef filling with optional veggies
- Perfectly portioned for handheld snacking or meals
- Freezer-friendly and great for meal prep
Ingredients
For the Pastry:
- 2 cups all-purpose flour
- ½ tsp salt
- ½ cup cold unsalted butter, cubed
- ¼ cup cold water (plus more if needed)
For the Filling:
- 1 tbsp vegetable oil
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 1 lb ground beef
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 cup beef stock
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
- Salt and pepper to taste
- Optional: ½ cup frozen peas or diced carrots
For Assembly:
- 1 egg, beaten (for egg wash)
Instructions
1. Make the Pastry:
In a large bowl, whisk together flour and salt.
Add cubed cold butter and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Gradually drizzle in cold water, mixing just until the dough holds together. Add a tiny splash more if it feels too dry.
Shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes to 1 hour.
2. Prepare the Filling:
In a large skillet, heat oil over medium heat.
Add chopped onion and sauté for 5 minutes, until soft and fragrant.
Stir in garlic and cook for 1 minute more.
Add ground beef, breaking it up with a spatula, and cook until browned.
Stir in tomato paste and Worcestershire sauce. Pour in beef stock and bring to a simmer.
Let it bubble for a few minutes, then stir in the cornstarch slurry.
Cook for another 3–5 minutes, until the filling thickens.
Season with salt and pepper to taste. Mix in peas or carrots if using.
Remove from heat and let it cool to room temperature.
3. Assemble the Pies:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll out the chilled dough on a floured surface to about ⅛ inch thick.
Cut into circles (about 4–5 inches wide) for individual hand pies.
Spoon a couple tablespoons of filling onto one half of each circle.
Fold over to create a half-moon shape, pressing the edges to seal.
Crimp the edges with a fork.
Place the pies on the baking sheet and brush with egg wash for a beautiful golden finish.
Use a small knife to cut a tiny slit on top for steam to escape.
4. Bake:
Bake for 25–30 minutes, or until golden brown and crisp.
Let cool slightly before serving.
Serving Suggestions
- Serve warm with ketchup, HP Sauce, or a dollop of chutney
- Pair with mashed potatoes and peas for a full Aussie-style meal
- Great for lunchboxes, picnics, or football game snacks!
Storage Tips
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze baked or unbaked pies for up to 2 months. Reheat from frozen at 350°F until heated through.
Final Thoughts
These Australian Meat Pies bring flaky pastry and rich, meaty flavor together in one irresistible package. They’re just as delicious fresh from the oven as they are reheated for a busy weekday lunch.
So grab a fork—or just use your hands—and enjoy a little taste of Aussie comfort wherever you are!
