Aussie Meat Pie
2 hrs 50 min + overnight chillMakes 6 pies
Individual beef pies with shortcrust bases and puff pastry lids; beef braised in red wine until tender, cooled, then baked in pastry.
| prepPreheat oven to 180°C / 350°F | |||||||||||
| 1.25 kg beef chuck, 2.5 cm cubes | Season beef with salt & pepper | Brown beef in batches over high heat, 2–3 tbsp oil | Cook onion & garlic, medium-high, 3 min | Stir in flour | Add stock, wine, tomato paste, Worcestershire, pepper & bay leaves | Simmer covered 1 hr 45 min, then uncovered 30–45 min until tender | Cool filling, cover & chill overnight | Fill pies with cooled beef, mounded | Cut puff pastry lids, brush base edges with egg, seal lids | Brush lids with egg, cut 1 cm / 0.5" vent | Bake 30 min until deep golden & puffed |
| 1/2 tsp each salt & pepper | |||||||||||
| 2–3 tbsp olive oil | |||||||||||
| 1 onion, diced | |||||||||||
| 4 garlic cloves, minced | |||||||||||
| 40 g plain flour | |||||||||||
| 315 ml beef stock, low sodium | |||||||||||
| 750 ml dry full-bodied red wine | |||||||||||
| 2 tbsp tomato paste | |||||||||||
| 1 tsp Worcestershire sauce | |||||||||||
| 2 tsp coarsely ground black pepper | |||||||||||
| 2 bay leaves | |||||||||||
| 1 1/2 batches homemade shortcrust pastry or 3 frozen shortcrust pastry sheets, thawed (300 g) or 2 refrigerated pie crusts | Line pie tins with shortcrust, blind bake 20 min with weights | Bake bases 5 min more until light golden, remove | |||||||||
| 1 egg, lightly whisked (for sealing bases) | |||||||||||
| 3 frozen puff pastry sheets, just thawed (300 g) | |||||||||||
| 1 egg, lightly whisked (for brushing lids) | |||||||||||
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