STREAMING NOW: The Delicious Miss Dahl

The Famous Aussie Meat Pie

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I had these when I was last in Australia - just north of Sydney in a place called Parramatta......there was a bakery which specialised in making these; they baked them at least three times a day.....my idea of what they should be like! Simple, no frills - a great meat pie! Traditionally topped with lashings of tomato sauce!”
READY IN:
2hrs 40mins
SERVES:
3-4
YIELD:
3-4 Individual Pies
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim gristle and fat from steak, cut into thin shreds, then chop very finely. Dust with flour, salt and pepper and place in the top of a double boiler or pudding pan.
  2. Place enough boiling water to come halfway up sides of bowl, simmer for 2 hours or until the meat is very tender. Replace water in saucepan as necessary to maintain level.
  3. Allow to cool completely.
  4. Roll out pastry dough thin and cut 3/4 of it to fit individual round, oblong or square pie tins. Line tins with dough, and fill about 3/4 full with meat filling. Cut lids from remaining dough, dampen edges and put into place .
  5. Cut a vent in the top of each pie for steam to escape. Chill for 15 minutes, then brush with beaten egg. Bake in a preheated hot oven (200 C / 400 F) for 25 minutes or until pastry is puffed and golden. Serve with tomato sauce (ketchup).

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: