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Prep 1hr (+ 2hr cooling and pastry making time)Bake 45-50minMakes 12 small pies
Meat pies are the quintessential Aussie bakery favourite... But they are even better when homemade!
3 quantities Basic Shortcrust Pastry, each quantity shaped into a disc before wrapping and chilling as directed
1 egg, lightly whisked
Sesame seeds, to sprinkle (optional)
35g (1¼ oz/¼ cup) plain flour
Salt and freshly ground black pepper, to taste
1kg (2lb 3oz) trimmed chuck steak, cut into 2cm (¾in) pieces (see Baker's Tips)
60ml (2fl oz/¼ cup) olive oil
1 large brown onion, chopped
1 celery stalk, trimmed and diced
1 carrot, peeled and diced
2 garlic cloves, finely grated or chopped
1 tablespoon tomato paste
250ml (9fl oz/1 cup) good-quality beef stock
500ml (17fl oz/2 cups) water
1 tablespoon Worcestershire sauce
- Season the flour with salt and pepper. Place in a large bowl with the diced steak and toss to coat.
- Heat 1 tablespoon of the oil in a large heavy-based saucepan over a high heat and cook half the diced steak, stirring occasionally, for about 5 minutes or until sealed. Remove from the pan, scraping any cooked-on bits from the base, and set aside. Repeat with another tablespoon oil and the remaining steak.
- Clean the pan. Add the remaining 1 tablespoon oil, onion, celery and carrot and cook over a medium heat, stirring occasionally, for 10 minutes or until the onion starts to soften. Add the garlic and cook for a further 1 minute, stirring occasionally, or until aromatic. Add the tomato paste and cook, stirring for 1 minute. Return the steak to the pan with the stock, water and Worcestershire sauce and bring to a simmer.
- Reduce heat to low, cover with a piece of baking paper and simmer, covered, for 1 hour, stirring occasionally. Uncover and then simmer for a further 1 hour, stirring frequently or until the meat is tender and the liquid has reduced to a thick sauce consistency. Transfer the mixture to a heatproof bowl, cover loosely and place in the fridge, stirring occasionally, until cooled to room temperature (this will take about 2 hours).
- When ready to assemble the pies, preheat oven to 200°C/400°F (180°C/350°C fan-forced). Unwrap one of the pastry discs and place on a lightly floured, cool bench top. Use a lightly floured rolling pin to roll the pastry disc until about 3mm (1⁄8 in) thick. Use a 14cm (5½in) pastry cutter, saucer or upturned bowl as a guide to cut out 6 rounds, re-rolling any leftover pastry if necessary. Gently ease the pastry discs into the holes of an ungreased 12-hole 80ml (2¾fl oz/1⁄3 cup) muffin tray to line six holes. Use your fingertips to press it gently into the corners without stretching it – the pastry will reach above the top of the muffin pans and buckle slighlty. Repeat with another pastry disc to make 12 pastry cases in total. Divide the steak mixture between the pastry cases to fill (you may have a little mixture left over).
- Roll out the remaining pastry to about 3mm (1⁄8in) thick and use a 7cm (2¾in) round pastry cutter to cut out 12 lids. Use a small sharp knife to cut a small steam hole in the centre of each round (see Baker’s Tips). Place a lid over the mixture to cover each pie, brush each lid with the whisked egg and then fold the excess pastry from the bases over the top of the lids, crimping and pressing together to seal. Brush the top of each pie with some more of the remaining egg wash and sprinkle with sesame seeds, if using.
- Bake the pies in preheated oven for 45-50 minutes or until the pastry is cooked through and golden. Stand the pies in the tin for 5 minutes before turning out and serving.
- You will need about 1.5kg untrimmed chuck steak for this recipe.
- You can also make the steam holes in the pastry lids by using a 1cm piping nozzle to cut a hole in the centre of each lid before placing it on top of the pies.
- These pies will keep in an airtight container in the fridge for up to 2 days. Reheat in an oven preheated to 160°C/315°F (140°C/285°F fan-forced) for 10-15 minutes or until heated through.
- To freeze, wrap individually in plastic wrap and then seal in an airtight container or freezer bag and freeze for up to 3 months. Thaw in the fridge before reheating (see above tip).