| Total: | 50 min |
| Prep: | 10 min |
| Cook: | 40 min |
| Yield: | Two 8-inch meat pies |
Ingredients
- 3 pounds beef chuck, diced 1/2-inch cubes
- 1/2 cup flour
- 3 tablespoons vegetable oil
- 2 cloves garlic, chopped
- 1 onion, diced
- 1 tablespoon freshly ground black pepper
- 1 tablespoon ground coriander
- 1 tablespoon celery seed
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 4 cups beef or chicken stock
- 4 sheets puff pastry
- 1 egg, beaten, to glaze crust
- Black pepper
Instructions
- Preheat oven to 400 degrees F.
- Dredge beef in flour and sear in oil in a hot pan. Add the garlic and onion and saute for 4 more minutes. Add the spices, Worcestershire and soy sauce and cook until the liquid is almost dissolved. Add the stock and cook until the meat is coated in thick gravy. Transfer to a container and cool.
- Roll 2 sheets of pastry to 1/2-inch thickness. Line 8-inch tart molds with the rolled pastry. Line the pastry with tin foil and prebake for about 8 minutes. Let cool.
- Roll out the remaining pastry sheets and cut lids for the pies. Fill baked shells with the meat mixture and cover with the cut pastry lids. Attach lids with egg wash. Brush the tops with the remaining egg wash and sprinkle with black pepper.
- Bake for 8 minutes or until golden brown.
Reviews
I tweaked this recipe a bit and it was decent … 4 out of 5 stars I’d say. I did waaay less Worcestershire (splash) and soy sauce… (tbsp or so) added herbs like Italian seasoning… little paprika, lots of pepper, did garlic powder just cuz I was Saving time. I made my own pie crusts so that took a while. One on bottom pre-cooked a little with pie weights then I put the filling in & did one crust on top which took 30-40 minutes maybe to bake and get bubbly hot. Then let it sit 15-20 minutes if possible to thicken the gravy a little. I wished mine was a little thicker but it’s not the recipes fault it’s mine lol I didn’t dredge the meat I made the gravy first and put my meat in after and thickened it a little before putting in the pre baked crust … hopefully that makes sense ugh I’m complicated
That 4 CUPS OF STOCK HAS to be wrong!
I made it like that and it was horrible.
Try 4 TBSP
I made it like that and it was horrible.
Try 4 TBSP
I made this and it was really bad. I ate like 5 bites and was done. I didn’t like this recipe at all!
Delicious! Very easy dish with so much flavor.
I’ve had chef Addington’s Aussie meat pie at 8 Mile Creek while he was there. It is fabulous! 8 Mile Creek is an authentic aussie restaurant/pub in NY’s NoLita neighborhood. Owned by 2 Australian Brothers and named after a small town of “ill repute” back in their native Australia, they employed Addington to create versions of the meat pie, pavlova, and other fine dishes that would tempt NY’s Australian expats, of which there are many in that area (which has been dubbed “Little Australia” by some).
This is the best meat pie I’ve ever tasted, and the first time I had tasted pavlova. The restaurant has a great down-to-earth style and feel.
Addington is now Executive Chef at a new American/Aussie restaurant in Brooklyn called the 5 Leaves, where he serves up the most wonderful Aussie burgers, pavlova, sticky date pudding, and other treats.
I’ve eaten in several cities and countries, but have never had food as good as what Addington prepares.
Any recipe for an Aussie meat pie that starts with “dredge beef in flour” may or may not be good… but it ain’t the real thing.
I loved this recipe …. so did the whole family. Brought back memories of their trip to Australia. Next time I would use a better cut of meat and cut the pieces of meat smaller….possibly grind it. But it was fantastic.
We used venison in place of beef and this was wonderful. A little peppery even for pepper-lovers, so I would suggest cutting the black pepper and coriander down slightly.