The World Cook

Australia

Group C | Asia

Australian Meat Pie

Some might say hand pies are a more common site at Australian sporting grounds than Tim Cahill is, which is probably true, even though he is going to his fourth World Cup this year.

You'll be kicking and hopping like a Socceroo to get your hands on one of these mini meat pies from The Spruce Eats. We use prepared dough for these pies to ease the stress and keep the cook time quick and easy. You'll need a set of mini pie dishes, but don't get daunted by the assembly.

Time 1hr 10mins
Makes 4
Difficulty Professional
Units Imperial Metric

Ingredients

1 tbsp Olive oil
1 tbsp

1 tbsp

Olive oil
1 Onion
1

1

Onion finely chopped
450g Ground beef
1lb

450g

Ground beef
1 tbsp Cornstarch
1 tbsp

1 tbsp

Cornstarch
175ml Beef stock
3/4 cup

175ml

Beef stock
2 tbsp Tomato paste
2 tbsp

2 tbsp

Tomato paste
1 tbsp Worcestershire sauce
1 tbsp

1 tbsp

Worcestershire sauce
1 tsp Vegemite
1 tsp

1 tsp

Vegemite
2 Pastry sheets
2

2

Pastry sheets
1 Egg
1

1

Egg beaten

1

Start making the filling by heating the olive oil in a skillet or frying pan to a medium heat. Add the onion and fry for 5 minutes.
2

Add the beef and start breaking it up with a wooden spoon until it is in small bits and browned. While the beef is cooking, in a small bowl combine 1 tbsp of cornstarch and 1 tbsp of beef stock and set aside.
3

Once browned, add the beef stock, tomato paste, worcestershire sauce, vegemite and stir everything together. Finally add the cornstarch mixture. Bring to a simmer and cook for 15 minutes.
4

Preheat the oven to 425°F220°C. Roll out the pastry over a lightly floured surface. Space out four pie tins and use the outer edge as a guide to cut circles for the pie tops. Set the tops to the side.
5

Roll out a second sheet of pastry dough, using the pie tins as a guide again, cut four circles, larger than the first set. These will serve as the base of the pies.
6

Place the larger base circles into the pie tins and press down and up the sides. Fill with the meat mixture, about 4-5 tbsp each.
7

Brush the rims of the pies with water and place the pie tops over the meat. Use your fingers to press the edges together and seal the pie.

Coach's tip Use the extra dough on the pie bottoms to make the seal extra secure.

Coach's tip Use the extra dough on the pie bottoms to make the seal extra secure.
8

Using a knife cut slits into the tops of the pies. Brush the top of the pies with a beaten egg.
9

Place the pies on a baking tray and bake for 20 minutes.