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Aussie Meat Pies are filled with beef and vegetables in a rich and delicious gravy. The entire family is sure to love this hearty and delicious comfort food!

Aussie Meat Pies

We’ve officially turned on the heat at our house (now that our abnormally warm Fall has turned cold and chilly outside), and all I can think of is comfort food. These delicious Aussie Meat Pies fit the bill perfectly!

My husband Jack was recently browsing through some of the cooking magazines we saved from the last few years, when he ran across an article that talked about Aussie Meat Pies.


Aussie Meat Pies

Referred to as Australia’s ‘national dish’ – Aussie Meat Pies are essentially Australian street food. The pies are often sold from food trucks at outdoor fairs and markets, and they are eaten hand-held and wrapped in paper, sometimes with ketchup on top.

For our version, we adapted the idea slightly – serving our Aussie Meat Pies out of individual ramekins – more akin to an individual American pot pie.

Aussie Meat Pies


How to you make Aussie Meat Pies?

Traditionally, Aussie Meat Pies are made with beef sirloin, minced quite small along with other vegetables such as onions, carrots and mushrooms. (Although some Aussie Meat Pie are just onions and beef.)

For our recipe, we went with beef loin choice sirloin tips – keeping the beef in larger chunks for cooking.  After a quick sear on the outside (this extra searing step gives the beef a richer caramelized flavor!), the sirloin tip chunks braise in beef stock along with the vegetables until fall-apart tender. Then, the mixture is shredded in a food processor to get the small-cut consistency for the filling.

Aussie Meat Pies

You’ll nestle the bottom crust into each ramekin, then fill with that delicious meat and vegetable mixture. Finally, place a round of puff pastry on top and give it a quick brush of egg wash before baking.

Once your Assie Meat Pie is hot and bubbly and the puff pasty is crispy and golden – serve immediately and dig in!  There’s a perfect amount of rich, beefy filling and crispy crust in every delicious bite.

Aussie Meat Pies


You may enjoy these other delicious Comfort Food recipes:


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Aussie Meat Pies

Aussie Meat Pies

  • Author: A Family Feast
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 40 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 6 pies
  • Category: entree
  • Method: braise, bake
  • Cuisine: Australian



2 pounds beef loin choice sirloin tips, or other sirloin cut

2 tablespoons all-purpose flour

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

4 tablespoons olive oil, divided

1 ½ cups onion, diced very small

1 ½ cups carrots, peeled and diced very small

8-ounce package white button mushrooms, diced very small

1 tablespoon minced fresh garlic

Few grinds fresh nutmeg

1 tablespoon tomato paste

2 tablespoons cider vinegar

2 tablespoons Worcestershire sauce

1 quart beef stock

2 cups water

Bottom crust

2 2/3 cups all-purpose flour

2 sticks cold butter cut into pieces (1 cup)

1 ½ teaspoons salt

68 tablespoons ice cold water

Top crust

2 puff pastry sheets (one box will yield 6 portions) – we used a Pepperidge Farm 17.3 ounce package

1 egg beaten with 1 tablespoon water


Cut the beef into 2” cubes and place in a medium bowl.

Cover with the flour, salt and pepper and toss to coat. Set aside while you work on prepping the other ingredients.

In a medium to large Dutch oven (4 ½ to 5 quart), heat 1 tablespoon of the oil over medium high heat and once hot, sear one third of the beef, keeping the pieces from touching each other. Sear on each side for 2-3 minutes total, then remove to a dish or bowl. Then repeat two more times with the remaining beef and two more tablespoons of oil.

Once all of the beef has been seared, add the remaining oil along with onion, carrots, mushrooms, garlic and nutmeg and cook for three minutes, stirring as you go.

Clear a spot in the center and add tomato paste and cook for one minute.

Add vinegar and stir, scraping up and brown bits, then add Worcestershire sauce.

Add beef stock, water and reserved seared beef, bring to a boil then lower to a low boil or high simmer for 90 minutes uncovered.

During the final 30 minutes, make sure that the water doesn’t all evaporate. (You don’t want the mixture to stick.) Add a little more water as needed to finish with a thick sauce.

Remove from heat. If making ahead, cool, cover and chill. But reheat before filling ramekins.

Pick out the large pieces of beef with a slotted spoon and add to food processor and pulse 4-5 quick pulses to break the meat up into small shreds. Do not pulse too long, just enough to break up the meat. Add back to the liquid and stir. The filling should be thick.

While the beef is cooking, make the bottom crust by adding flour to a food processor along with the salt and cold butter pieces. Pulse to break up the butter into pea sized pieces.

Add 5 tablespoons of water and pulse to combine and then slowly add more water as needed until the dough starts to come together but is still a little crumbly.

Lay out a large piece of plastic wrap and pour dough contents into center. Then use edges of plastic to push the sides into a ball. Wrap tightly and flatten into a disc and refrigerate for 20 minutes.

If frozen, remove pastry sheets from freezer and lay out to thaw.

Preheat oven to 400 degrees F. and place a rack in a sheet pan and place into the oven to heat up along with the oven.

We used 8-ounce ramekins that were 2” deep and 4 ¼” wide. You will need six of these plus one more to use as a guide to cut out the tops. Also have on hand a circle that is 8” across to cut out the bottoms. I used a soup bowl.

Flour your counter and roll out the bottom crust dough 26”x18”. Then use the 8” bowl as a guide and cut out six circles.

Press these into the six ramekins pressing the overlapping dough into the sides. Let the excess flop over the top.

Fill each ramekin up to the brim with warm to hot filling.

Lay out the two pastry sheets and using the seventh ramekin, cut out three tops on each sheet.

Beat the egg with the water and brush over each overhanging edge of each ramekin then top with a puff pastry top and squeeze the two doughs together until they stick. Use a pair of scissors and cut around the edge to remove excess dough. Use a brush and brush off any excess flour.

Brush the tops with the egg wash then using a paring knife, make a vent hole in the top of each.

Open the oven door and place them on the preheated rack and pan and bake for 10 minutes then lower heat to 350 degrees and bake for 15-25 minutes longer, or until tops are puffed and golden brown.

Remove and serve hot, and to be traditional, serve with ketchup on the side.

Keywords: beef, Aussie Meat Pie



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  • Giselda Lok wrote:

    I am going to try your Aussie pies, finding a replica for Australia doesn’t come easy

    • Martha wrote:

      Hope you enjoy the pies Giselda – it may not be 100% authentic, but we still think the pies are delicious!

  • Imelda Alexander wrote:

    Oh my gosh, these are so divine! Martha thank you so much for sharing this delicious recipe. I love meat pies but always concerned about what commercial companies put inside, especially when we are planning a pregnancy. Can do without preservatives and artificial ingredients. Good to be able to make at home ourselves. It is a winner with my husband! I just want to ask for your advice, we used a ready made short crust pastry for the base of the pie but it didn’t cook properly or it wasn’t crisp but still a little bit doughy. Although still delicious but would love the short crust pastry to be cooked through without having to make our own.

    • Martha wrote:

      So glad you enjoyed the pies Imelda. To ensure that the bottom of the pies is cooked through, you could partially ‘blind bake’ the crusts before filling them with the meat. We have a post that explains the blinding-baking process here: – hope this helps!

  • Mark Parker wrote:

    Hello Mark here from Australia I’ve been eating pies all my life I’m almost 60 that’s not how you make a meat pie in the traditional sense. For a start the filling does not go through a processor.

    • Martha wrote:

      Thanks for letting us know Mark – we mentioned in the post that this is an adaptation inspired by a recipe saw in a magazine. Sorry to offend and we appreciate the advice from a local!

  • Sean Spence wrote:

    Hi, just reading through your recipe, I’m an Aussie living in the USA, looking for a taste of home. Just a quick FYI, while your recipe calls for tomato paste, the original reference in the your cook book that you adapted referred to tomato sauce. In Australia, we call ketchup, tomato sauce. So it was actually calling for ketchup. And some times ketchup on top;) Always… infact, most people apply it with a squeeze bottle and inject it straight into the pie until it puffs up then finish with a circle of ketchup on top.

    • Martha wrote:

      Thank you so much Sean! We appreciate the correction!!

  • Cheri wrote:

    Can I put the hot ramekin on a dinner plate and then put the sides on the dinner plate? Not sure how to serve them when there are other side dishes.

    • Martha wrote:

      Hi Cheri – Yes – that’s exactly how we serve these for dinner with other side dishes.

  • Murray wrote:

    Excellent recipe. my only deviations were using a Pillsbury refrigerated pie crust for the base and shredding the meat with a fork. Really great flavor, it brought back fond memories for me. Many thanks!

    • Martha wrote:

      You’re very welcome Murray – so glad you enjoyed the recipe!

  • Donal aprianto wrote:

    Long time ago i’ve stayed in sydney australia to i back to my country.i want to learn how to make australian pie.i just get penssion.i want to make it and sell pie to school canteen.i am singel father need extra money to keep going my life and my soon.thankyou.

    • Martha wrote:

      You’re welcome Donal – good luck to you!

  • Jessica Pisarcik wrote:

    Can you make these into one big pie?

    • Martha wrote:

      Sure Jessica!

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