Classic Aussie Meat Pies | One Pot Chef

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry

Phyllo dough is lower in fat, and homemade pastry can save costs.

beef stock

🥗Healthier: vegetable stock

💰Cheaper: water + seasoning

Vegetable stock is lighter, and using water with seasoning is budget-friendly.

Worcestershire sauce

🥗Healthier: soy sauce

💰Cheaper: homemade Worcestershire

Soy sauce is lower in calories, while homemade can save money.

Heat a little olive oil in a saucepan over medium to high heat.

Add 1 chopped brown onion and cook for 2-3 minutes until softened.

Add 500 g of ground beef and cook for about 4 minutes until it starts to brown.

Stir in 1 tablespoon of corn flour.

Pour in 3/4 cup of beef stock and 2 tablespoons of Worcestershire sauce, stirring well.

Add 3/4 cup of tomato sauce, season with salt and black pepper, and stir again.

Reduce the heat and let the mixture simmer for about 8 minutes until thickened.

Remove from heat and set aside to cool.

Use short crust pastry for the base and puff pastry for the tops, cutting circles to fit the pie tins.

Lightly grease the pie tins and press the short crust pastry into them.

Divide the meat mixture between the four pies.

Brush the edges of the pastry with beaten egg and place the puff pastry lids on top, pressing down the edges.

Cut a vent hole in the top of each pie and brush with remaining egg.

Preheat the oven to 220°C.

Bake the pies for about 20-25 minutes until the pastry is puffed and golden.

Let the pies cool in the tins for at least 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens