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Aussie meat pies

  • 0:40 Prep
  • 1:12 Cook
  • Makes 8


  • 900g beef rump steak, trimmed, chopped
  • 2 tablespoons olive oil
  • 1 medium brown onion, finely chopped
  • 2 rashers middle bacon, trimmed, chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons plain flour
  • 2 cups Massel beef stock
  • 1 tablespoon fresh thyme leaves
  • 4 sheets frozen ready-rolled shortcrust pastry, partially thawed, halved diagonally
  • 2 sheets frozen ready-rolled puff pastry, partially thawed, quartered
  • 1 egg, lightly beaten
  • Tomato sauce, to serve


  • 1
    Process steak until mixture resembles mince. Heat oil in a large frying pan over medium-high heat. Add onion and bacon. Cook, stirring, for 3 minutes or until golden. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned.
  • 2
    Add tomato paste and flour. Cook, stirring, for 1 minute or until combined. Add stock and thyme. Stir to combine. Bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until sauce has thickened and meat is tender. Season with pepper. Remove from heat.
  • 3
    Preheat oven to 200°C/180°C fan-forced. Line eight 7.5cm round pie moulds with shortcrust pastry. Trim excess. Fill cases with steak mixture. Top with puff pastry. Trim excess. Press edges together with a fork to seal. Using a small sharp knife, cut a small cross in pie tops. Brush with egg. Bake for 25 to 30 minutes or until golden. Serve with sauce.

Source: taste.com.au


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