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Australian Meat Pies

45m Total time
5m Prep
12 Serves
easy
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About

This is one of my favourite things to make for a hosting spread of nibbles and hand foods. These pies are super easy, very tasty and look very impressive with not a lot of effort.

Make for a weeknight dinner paired with mash potato, gravy and peas, to bring to a picnic or to add to a hobbit themed hosting spread. They’re best served warm but still taste great cold.

Method

  1. Sauté diced onion and garlic until translucent
  2. Add beef mince and cooked until browned and any excess water from the meat has cooked off
  3. Stir in the rest of the filling ingredients and let simmer for 15 minutes, stirring occasionally until thickened. Leave to cool slightly.
  4. Grease a muffin tray with butter. This is key to being able to remove your pies cleanly after cooking.
  5. Unroll your pastry sheets and using a pint glass or round cookie cutter of a similar size, cut out as many pastry circles as you can from the dough.
  6. Press a circle into each muffin cup, pressing lightly to form to the sides.
  7. Place a couple of spoonfuls of the beef filling into each pastry lined cup, filling them to 3/4 full.
  8. Cover each pie with another circle of dough and seal the edges using a fork to press the dough together. Brush the tops with a beaten egg wash.
  9. Bake at 200C for 20-25 minutes until golden. Allow the pies to cool slightly and then pop out with the help of a knife or fork.
  10. Serve warm, leaving any leftovers to cool fully on a wire rack.

Notes

  • these taste great cold (and keep for 3-4 days in the fridge) but if you’re like me and prefer hot food, pop them in the air fryer for 7-8 minutes at 200C to reheat and maintain their crispiness.