Aussie Meat Pies

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“This is a Womens Weekly recipe in answer to a how to make Aussie pies in the threads.”
1hr 15mins
8 pies

Ingredients Nutrition


  1. Sift flour into bowl; rub in lard.
  2. Add eggs and enough water to make ingredients cling together.
  3. Press dough into a ball, knead gently on a floured surface until smooth, cover, refrigerate 1/2 hour.
  4. Divide dough into 8 portions.
  5. Roll out each portion on lightly floured surface large enough to line 11 cm pie tins.
  6. Trim away excess pastry.
  7. Place tins on oven tray, line pastry with paper, fill with dried beans or rice.
  8. Bake in moderately hot oven about 8 minutes, remove paper and beans, bake further 8 minutes or until pastry is lightly browned, cool.
  9. Spoon cold filling into pastry cases.
  10. Cut 8 x 12cm rounds from puff pastry, brush edges of pastry with a little egg yolk; gently press puff pastry tops into place; trim edges.
  11. Brush tops with a little more egg yolk.
  12. Make 2 small slits in centre of pies, place on oven trays, bake in moderately hot oven about 15 minutes or until lightly browned.
  13. Serve hot with tomato sauce.
  14. Filling: Heat lard in pan, add onion, cook stirring until soft.
  15. Add mince, stir over heat until browned.
  16. Stir in sauces, stock powder, water and allspice.
  17. Bring to boil, simmer, covered, 20 minutes.
  18. Stir in blended cornflour and extra water, stir over heat until mixture boils and thickens.

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