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Aussie Beef Pie with Flaky Puff Pastry Recipe

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4.2 from 61 reviews

  • Author: Mary & Susan
  • Total Time: 4 hours 20 minutes
  • Yield: 6 servings

Description

This traditional Aussie Meat Pie recipe features tender beef chuck slow-simmered in rich red wine and beef stock gravy, encased in a crisp homemade shortcrust pastry base and topped with flaky puff pastry lids. Perfectly balanced with aromatic garlic, onion, and spices, this hearty pie offers a comforting, classic Australian meal ideal for gatherings or family dinners.

Ingredients

Pastry

  • 1 1/2 batches homemade shortcrust pastry
  • 3 frozen shortcrust pastry sheets, thawed (300g/10oz)
  • 2 refrigerated pie crusts (US/Can)
  • 3 frozen puff pastry sheets, just thawed (300g/10oz)
  • 1 egg, lightly whisked

Filling

  • 1.25 kg (2.5 lb) beef chuck, cut into 2.5cm (1″) cubes
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2-3 tbsp olive oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 5 tbsp plain/all-purpose flour
  • 1 1/4 cups (315 ml) low sodium beef stock
  • 3 cups (750 ml) dry full-bodied red wine
  • 2 tbsp tomato paste
  • 1 tsp Worcestershire sauce
  • 2 tsp coarsely ground black pepper
  • 2 bay leaves

Instructions

  1. Prepare the Filling: Sprinkle beef with 1/2 tsp salt and 1/2 tsp pepper evenly. Heat 1 tbsp olive oil in a large heavy-based pot over high heat. Brown one-third of the beef cubes aggressively on all sides until deeply seared, then remove from pot. Repeat browning remaining beef, adding more oil if needed.
  2. Sauté Aromatics: Reduce heat to medium-high. Add minced garlic and diced onion to the pot and cook for 3 minutes until softened and fragrant.
  3. Thicken Base: Stir in 5 tablespoons of flour thoroughly to coat the mixture, cooking briefly to eliminate raw flour taste.
  4. Add Liquids and Seasoning: Gradually pour in beef stock while stirring constantly to avoid lumps. After flour is dissolved, add red wine, tomato paste, Worcestershire sauce, coarsely ground black pepper, and bay leaves. Mix well.
  5. Simmer Beef: Return browned beef cubes to the pot. Cover with lid and adjust heat to maintain a gentle simmer. Cook covered for 1 hour and 45 minutes.
  6. Reduce Sauce: Remove lid, increase heat slightly, and continue simmering for another 30-45 minutes. Stir regularly until beef is fork-tender and the sauce reduces to a thick gravy that just coats the beef. Avoid over-reducing, as gravy thickens upon cooling and in the pie. Remove from heat and let filling cool, ideally overnight.
  7. Prepare Oven and Pastry Bases: Preheat oven to 180°C (350°F). Cut 6 rounds from the shortcrust pastry and gently drape each round into pie tins without stretching to prevent shrinkage.
  8. Blind Bake Pastry: Place pies on a baking tray, cover each with parchment paper, and fill with pie weights. Bake for 20 minutes, then carefully remove pie weights using the paper overhang. Return crusts to oven for an additional 5 minutes or until the bases are light golden and dry. Remove from oven.
  9. Assemble Pies: Spoon the cooled beef filling into each pastry base, slightly mounding it. Cut puff pastry rounds slightly larger than the pie base. Brush edges of the shortcrust pastry with whisked egg, then cover with puff pastry lids, pressing edges to seal.
  10. Finish and Bake: Brush puff pastry lids with egg wash and cut a 1cm (0.5″) slit in the center of each to allow steam to escape. Bake pies for 30 minutes or until the lids are deep golden and puffed.
  11. Serve: Enjoy the pies hot and fresh, optionally accompanied by tomato sauce or ketchup.

Notes

  • Use homemade or good quality shortcrust pastry for the base for best texture and flavor.
  • Thaw puff pastry sheets slightly before cutting to prevent cracking.
  • Browning the beef in batches ensures better sear and seals in flavor.
  • Low sodium beef stock helps control saltiness in the dish.
  • Red wine should be dry and full-bodied to complement the beef richness.
  • Do not stretch pastry when lining tins to prevent shrinking during baking.
  • Pie weights help maintain the shape of the crust during blind baking.
  • Lightly baking the base before adding the filling prevents sogginess.
  • Filling can be made ahead and stored overnight for convenience.
  • Prep Time: 40 minutes
  • Cook Time: 3 hours 40 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Australian

Find it online: https://mysimpledish.com/aussie-beef-pie-with-flaky-puff-pastry-recipe/