The Australian meat pie is more than just a meal—it's a cultural icon that represents the heart and soul of Australian cuisine. From footy games to corner bakeries, the humble meat pie has earned its place as Australia's national dish. Today, we'll explore the art of creating authentic meat pies that would make any Australian proud.
The History of Australian Meat Pies
The meat pie tradition in Australia dates back to the early colonial days when British settlers brought their pastry-making skills to the new continent. Over time, the Australian meat pie evolved into something uniquely local, with a thicker, more robust filling and a distinctive flaky pastry that could withstand the Australian climate.
By the 1950s, meat pies had become synonymous with Australian culture, earning nicknames like "rat coffin" (affectionately, of course) and becoming a staple at sporting events, particularly Australian Rules Football matches. The pie floater—a meat pie served in a bowl of green pea soup—became legendary in South Australia.
What Makes an Authentic Australian Meat Pie
An authentic Australian meat pie differs from its British cousin in several key ways:
- Filling consistency: Thicker, more substantial gravy that doesn't run when cut
- Meat content: Higher proportion of meat to gravy
- Pastry: Flaky, buttery pastry that's sturdy enough to hold the filling
- Size: Individual-sized, perfect for eating by hand
- Seasoning: Bold flavors with Worcestershire sauce and herbs
Ingredients
For the Pastry:
- 3 cups (450g) plain flour
- 200g cold butter, cubed
- 1 egg
- 3-4 tablespoons cold water
- 1 teaspoon salt
- 1 egg, beaten (for egg wash)
For the Meat Filling:
- 800g beef chuck steak, diced into 1cm pieces
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 cups beef stock
- 2 tablespoons plain flour
- 2 tablespoons vegetable oil
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and black pepper to taste
- 1 tablespoon tomato sauce (ketchup)
Instructions
Preparing the Pastry:
- Make the pastry base: In a large bowl, combine flour and salt. Add cubed cold butter and rub into the flour with your fingertips until the mixture resembles breadcrumbs.
- Add liquid: Beat the egg with 3 tablespoons of cold water. Make a well in the flour mixture and add the egg mixture. Mix gently until the dough comes together, adding more water if needed.
- Rest the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This allows the gluten to relax and makes rolling easier.
Preparing the Filling:
- Brown the meat: Heat oil in a large, heavy-based saucepan over high heat. Brown the diced beef in batches, ensuring each piece is well-seared. Remove and set aside.
- Cook the aromatics: In the same pan, reduce heat to medium and cook onions until softened and golden, about 5 minutes. Add garlic and cook for another minute.
- Build the base: Stir in tomato paste and cook for 2 minutes until fragrant. Add flour and cook for 1 minute, stirring constantly.
- Create the gravy: Gradually add beef stock, stirring constantly to prevent lumps. Add Worcestershire sauce, tomato sauce, thyme, and bay leaves.
- Simmer: Return the beef to the pan and bring to a boil. Reduce heat to low and simmer, partially covered, for 1.5-2 hours until the meat is tender and the sauce has thickened.
- Season and cool: Season with salt and pepper. Remove bay leaves and let the filling cool completely. The mixture should be thick enough to hold its shape.
Assembling the Pies:
- Prepare the tins: Preheat oven to 200°C (180°C fan). Grease 4 individual pie tins or one large pie dish.
- Roll the pastry: Divide the pastry into two portions (⅔ for bases, ⅓ for tops). Roll out the larger portion on a floured surface to 3mm thickness.
- Line the tins: Cut circles large enough to line your pie tins with some overhang. Press gently into the tins, ensuring no air bubbles.
- Add filling: Spoon the cooled meat filling into each pastry case, filling generously but not overflowing.
- Top the pies: Roll out the remaining pastry and cut lids slightly larger than the tin tops. Brush the rim of the pastry bases with beaten egg.
- Seal and finish: Place the lids on top and press the edges together firmly. Trim excess pastry and crimp the edges with a fork. Cut a small steam vent in each lid.
- Egg wash: Brush the tops with beaten egg for a golden finish.
Baking:
- Initial bake: Bake for 15 minutes at 200°C to set the pastry.
- Reduce temperature: Lower the temperature to 180°C and continue baking for 25-30 minutes until the pastry is golden brown and crispy.
- Rest: Allow pies to cool in their tins for 5 minutes before turning out. This helps prevent the pastry from breaking.
Chef's Tips for Perfect Meat Pies
- Cold ingredients: Keep your butter and water cold when making pastry for the flakiest results.
- Don't overwork: Handle the pastry as little as possible to prevent tough results.
- Thick filling: Your filling should be thick enough to hold its shape. If it's too thin, simmer uncovered to reduce.
- Quality meat: Use chuck steak or similar cuts with good marbling for the most flavorful filling.
- Rest time: Let the filling cool completely before assembling to prevent soggy bottoms.
- Blind baking: For extra crispy bottoms, blind bake the pastry bases for 10 minutes before adding filling.
Serving Suggestions
Traditional Australian meat pies are best served hot with a dollop of tomato sauce (ketchup) on top. For a more gourmet experience, try these accompaniments:
- Mushy peas (especially popular in South Australia)
- Mashed potato
- Rich brown gravy
- Coleslaw for a fresh contrast
- A cold beer or strong black tea
Variations and Regional Differences
While the classic beef pie reigns supreme, Australia's multicultural influences have created wonderful variations:
- Curry Pie: Influenced by British-Indian cuisine, featuring curry-spiced meat
- Chunky Steak Pie: Larger pieces of meat for a more rustic texture
- Pepper Pie: Heavy on the black pepper for extra heat
- Potato Top: Topped with mashed potato instead of pastry
Storage and Reheating
Fresh meat pies can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat:
- From fresh: 10-15 minutes in a 180°C oven
- From frozen: 25-30 minutes in a 180°C oven (no need to thaw)
- Microwave: 1-2 minutes on high, though this will soften the pastry
The Cultural Significance
Making your own meat pies connects you to a tradition that spans generations of Australian families. These pies represent more than sustenance—they're comfort food that brings people together, whether it's a family dinner or a gathering to watch the footy.
The next time you bite into a homemade meat pie, remember that you're participating in a culinary tradition that defines what it means to cook Australian. The combination of British techniques with Australian ingredients and preferences has created something uniquely our own.
Conclusion
Creating the perfect Australian meat pie is both an art and a science. It requires patience, quality ingredients, and respect for tradition. While it may take some practice to get the pastry just right and the filling perfectly seasoned, the result is worth every effort.
Whether you're an experienced baker or a novice cook, these meat pies will bring a taste of authentic Australia to your table. Serve them with pride, knowing you've mastered one of Australia's most beloved culinary traditions.