Go Back
–+ servings
Aussie beef pie

Aussie beef pie

Catalina T
Oozing hot beef mince in homemade gravy encased in golden flaky pastry, that's what our mouthwatering Aussie beef pie is all about!
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine Australian
Servings 6 pies
Calories 670 kcal

Ingredients
 
 

FOR THE FILLING

  • 1 tbsp oil (NOTE 1)
  • 1 kg lean beef mince (NOTE 2)
  • 1 onion
  • 3 cloves garlic
  • 1 cup red wine (NOTE 3)
  • 1 cup beef stock
  • 2 tbsp tomato sauce (ketchup)
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 4 tbsp plain flour (NOTE 4)
  • 1 tsp cracked pepper
  • salt to taste

FOR THE PASTRY

  • 3 sheets frozen shortcrust pastry (defrosted) (NOTE 5)
  • 3 sheets frozen puff pastry (defrosted) (NOTE 6)
  • 1 egg

Instructions
 

FOR THE FILLING

  • Use a food processor to pulse the garlic and onions together until finely chopped. Heat up the oil in a pot on high heat, add in the beef and stir until it has browned. Add in the onions and garlic and cook for 2 minutes. Pour in the wine, cook and stir regularly until the alcohol smell dissipates.
    making the pie filling
  • Lower the heat to medium-low, add in the tomato paste, tomato sauce, stock, Worcestershire, pepper and let simmer gently for 10 minutes stirring once in a while. Sprinkle a spoonful of flour on top of the filling and stir to thicken. Repeat this process until you reach the desired thickness of the filling, you may need more or less flour. Keep in mind that when the pie is cooking in the oven, it'll thicken a little bit more. Let simmer gently for 5 minutes, taste the filling and add salt to your taste, set aside to cool.
    making the pie filling

BLIND BAKING THE PASTRY

  • Preheat oven to 200°C (390°F) or 180°C (360°F) for fan-forced ovens. For the base of the pies cut 6 x 15cm diameter circles from the shortcrust pastry. Carefully place each pastry circle inside the pie tin, gently guide the pastry inside the tin but try not to pull or stretch the pastry as this may thin out the pastry and make it uneven.
    blind baking the pastry
  • Cut 6 large nonstick baking paper squares and carefully insert them on top of each pastry. Carefully put the beads in the pastry and blind bake for 20 minutes. Take the beads out using the baking paper to lift them and bake the base for a further 10 minutes.
    blind baking the pastry

FILLING IN THE PIES AND CLOSING THE LIDS

  • Increase the oven temperature to 220°C (430°F) or 200°C (390°F) for fan-forced ovens. Generously fill in each pie with the filling but do not overfill.
    Baking the Aussie beef pie
  • Cut 6 x 13cm (5in) circles from the puff pastry. Place the pastry over each pie and gently press on the edges to seal the pie. Brush the top of the pastry with egg wash and pierce the centre of the pie with a fork. Bake the pies for 30 minutes or until the pastries are golden and flaky.
    Baking the Aussie beef pie

Notes

(NOTE 1) Oil - Any neutral-tasting oil can be used such as vegetable, canola, or rice bran oil.
(NOTE 2) Beef mince (Ground beef) - I prefer to use lean beef as I find regular beef excretes to much oil when cooked. If you wish to use regular beef, lessen the oil to just 1 teaspoon. 
(NOTE 3) Red wine - Use dry red wine as it's less sweet and won't overwhelm the pie with its flavour.
(NOTE 4) Plain flour is also known as ‘all-purpose’ flour, it has no leavening agent added. You may need more or less flour depending on the desired thickness of the filling.
(NOTE 5) Frozen shortcut pastry sheet - These pastries are frozen and have been prerolled in squares of 25cm (10in). The shortcut pastry will be for the base of the pie but if preferred you can use puff pastry for the base and top of the pie. Defrost the pastry as per the package instructions.
(NOTE 6) Frozen Puff pastry sheet - These pastries are frozen and have been prerolled in squares of 25cm (10in). The puff pastry will be for the top (lids) of the pies. Defrost the pastry as per the package instructions.
Cooking measurements are in Australian standard spoon and cup measurements
Leftover pies can be stored in a sealed container in the fridge for up to 4 days and can be frozen up to 2 months.
The calories and nutrition information was calculated using a third party Application. This should be used as an approximation guide only.

Nutrition

Serving: 1pieCalories: 670kcalCarbohydrates: 66gProtein: 40gFat: 83gSaturated Fat: 25gTrans Fat: 2gCholesterol: 146mgSodium: 626mgPotassium: 795mgFiber: 3gSugar: 4gVitamin A: 153IUVitamin C: 4mgCalcium: 68mgIron: 7mg