Description
The Ultimate Aussie Meat Pies with Tender Chunky Beef are baked pastries filled with slow-cooked beef in rich gravy, wrapped in a flaky golden crust—a beloved Australian comfort food.
Ingredients
- Chuck roast (4 pounds)
- Oil for browning (2 tablespoons)
- Onion (1/2, finely diced)
- All-purpose flour (1/4 cup)
- Beef stock (4 cups)
- Worcestershire sauce (2 tablespoons)
- Vegemite (2 tablespoons, dissolved in 1/4 cup boiling water)
- Bay leaves (2)
- Kosher salt (2 teaspoons)
- Pie crusts (3 x 9-inch)
- Puff pastry sheets (4 x 10-inch)
- Egg (1, beaten)
Instructions
- Cut chuck roast into 2-inch chunks, pat dry, and season with kosher salt.
- Heat oil in a Dutch oven, brown beef cubes in batches, and set aside.
- Cook diced onion in the pot over medium heat until translucent.
- Sprinkle flour over onions, stir for 2 minutes to cook out the raw taste.
- Gradually pour in beef stock while whisking, add Worcestershire sauce and Vegemite mixture.
- Return beef to the pot, add bay leaves, and simmer for 2-2.5 hours until tender.
- Shred beef into bite-sized pieces in the gravy using forks.
- Simmer uncovered for 30-45 minutes until gravy thickens.
- Remove bay leaves and cool the filling for at least 30 minutes.
- Preheat oven to 375°F (190°C), line pie dishes with pie crusts.
- Blind bake crusts with parchment paper and weights for 15 minutes, then bake again for 5-7 minutes without weights.
- Fill par-baked crusts with meat filling, leaving 1/2 inch from the top.
- Cover with puff pastry, seal edges, and cut vents.
- Brush tops with beaten egg.
- Bake for 25-30 minutes (large pies) or 15-20 minutes (individual pies) until golden.
- Let pies rest for 15 minutes before serving.
Notes
- The Gravy Sweet Spot: Gravy thickens as it cools; if too thick, add beef stock.
- No More Soggy Bottoms: Blind bake crusts to prevent mushy texture.
- Keep That Pastry Cold: Work with cold puff pastry for flaky layers.
- Patience With The Meat: If not tender, continue simmering until fork-tender.
- Vegemite Diplomacy: Start with less Vegemite if new to it.
- Prep Time: 45 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1/8th of large pie
- Calories: 450
- Sugar: 2g
- Sodium: 810mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg
Keywords: Aussie Meat Pies, Chunky Beef, Australian comfort food, Flaky pastry