For a delicious Aussie homemade meat pie, cook the beef filling until it’s thick and glossy. If the filling is loose, it can make the pastry undesirably soggy. It’s also important to let the filling cool completely before assembling the pies, as the heat softens the pastry before it’s cooked.
In the Aussie meat pie recipe above, we’ve recommended adding a small slit to the top of the pies to allow steam to escape and reduce pressure under the lid. A beaten egg brushed on top provides a deep golden, crispy finish.
Why the meat pie is Australia's national dish
This beef meat pie recipe has become an instantly recognisable everyday food in Australia, sold everywhere from bakeries to sporting grounds. The style of dish arrived in Australia with British settlers, but it developed its own identity with a rich minced-beef filling.
Its connection with Aussie rules football has also helped to solidify its place within Australian food culture. In 2003, it was officially recognised as an Australian national food icon, with regional bakeries and families owning their own versions and recipes.
For more iconic Australian dishes, try making a classic damper bread at home, a bush bread historically cooked in the embers of campfires.
Chunky beef or mince: two schools
Beef mince is the everyday choice for an Aussie meat pie as it’s economical and good at absorbing rich gravy flavour. Chunky beef creates a more substantial pie, using stewing beef that tenderises during slow cooking.
Bakery-style Aussie meat pies will usually feature minced beef, but chunky beef is perfect for a homemade version. Opt for well-marbled cuts such as beef chuck that stand up well to slow cooking. You can also make this meat pie using kangaroo meat as a different Australian take on the dish.
The two-pastry rule
The Australian meat pie uses two types of pastry. Shortcrust pastry is traditional for the base and puff pastry is usually added for the lid for its characteristic light, flaky, golden crust.
Make ahead and freezing
This is an easy recipe to make ahead of time as the filling can be prepared two days in advance. Once cooled, cover and keep it refrigerated until ready to assemble the pies.
The pies can also be frozen on a tray until solid, and then transferred to an airtight container to store. They can be baked directly from frozen, making this dish an easy choice for homemade party pies when hosting guests.
