Australian Meat Pie

The Australian meat pie — a hand-sized, shortcrust-and-puff-pastry parcel filled with minced beef in a rich, savory gravy, topped with a squirt of tomato sauce — is so famous that New South Wales Premier Bob Carr declared it Australia's national dish in 2003, and Australians consume more meat pies per capita than any people on earth. According to Wikipedia), the Australian meat pie is considered famous and was described by Premier Bob Carr in 2003 as Australia's "national dish"; and the Four'n Twenty pie company, established in Bendigo in 1947, mass-produced pies of a size that could be eaten standing and with one hand, selling them from their own fleet of vans at Australian Rules Football matches, where piping hot meat pies grew rapidly in popularity during the 1950s in Melbourne as a welcome warming bite on cold, rainy winter match days. Australians have the highest per-capita meat pie consumption in the world, and the Four'n Twenty pie is considered famous, particularly in the context of football.

For a party, the Australian meat pie is the perfect hand-held bite — flaky pastry, rich beef gravy, and a drizzle of tomato sauce, in a parcel that captures all the comfort of an Aussie winter's afternoon at the footy.

About the Ingredients

Pastry — a bottom of sturdy shortcrust pastry (to hold the filling) and a top of buttery puff pastry (to puff and flake); the contrast of the two pastries is what makes a great meat pie.

Beef — minced (ground) beef, browned and simmered in a rich gravy until thick and glossy; the filling should be savory, peppery, and spoon-coating.

The gravy — beef stock thickened with a roux or cornstarch, seasoned with Worcestershire sauce, tomato paste, onion, and a bay leaf; the gravy is the heart of the pie, and it must be thick enough not to run when the pie is bitten.

Tomato sauce — the Australian name for ketchup; a squirt on top is the traditional, non-negotiable finish.

Ingredients (makes 12 party pies, serves 8–12): - 2 sheets shortcrust pastry (or homemade) - 2 sheets puff pastry - 1 lb ground beef - 1 onion, finely diced - 2 cloves garlic, minced - 2 tablespoons tomato paste - 1 tablespoon Worcestershire sauce - 2 cups beef stock - 2 tablespoons flour (or cornstarch slurry) - 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon dried thyme - 1 egg, beaten (egg wash) - Tomato sauce (ketchup), for serving

Instructions: For the filling: brown the beef in a large pan, breaking it up; drain most of the fat. Add the onion and garlic; cook until softened. Stir in the tomato paste and flour; cook 1 minute. Add the Worcestershire, stock, salt, pepper, and thyme; simmer 15–20 minutes until the gravy is thick and glossy. Cool completely — a hot filling melts the pastry.

Preheat oven to 400°F. Cut the shortcrust into 12 bases to line a 12-cup muffin tin, pressing into the cups. Fill each with a generous spoonful of cooled filling. Cut the puff pastry into 12 lids, lay over the filling, and crimp the edges to seal. Cut a small slit in each lid for steam. Brush with egg wash.

Bake 20–25 minutes until the puff pastry is deep golden and puffed. Cool 5 minutes (the filling is molten). Serve with a squirt of tomato sauce on top, the Aussie way.

The Mimosa Pairing Logic: The rich, peppery beef gravy and the flaky, buttery pastry want a bright, acid-driven drink to cut the richness and refresh the palate. A classic Champagne mimosa is the natural choice — the orange's acid balances the gravy and the bubbles lift the pastry's richness. A pomegranate mimosa is equally fine, the tart, ruby pomegranate a bright counterpoint to the savory beef. This pairing is, in its way, the brunch equivalent of a meat pie and a cold beer at the MCG — a sparkling toast to Australia.

Reference Links: - Meat pie (Australia and New Zealand) — Bob Carr, national dish: Wikipedia) - Four'n Twenty (Bendigo, 1947, football pies): Wikipedia

Make-Ahead: The filling can be made up to 2 days ahead, refrigerated, and must be completely cool before the pies are assembled. The pies can be fully assembled, unbaked, and frozen in the tin; pop them out and bag them, then bake from frozen, adding 8–10 minutes. Baked pies reheat well in a 350°F oven for 10–12 minutes, which re-crisps the pastry. The party-pie size is ideal for events because it bakes and reheats faster than a full pie, and a tray of warm meat pies is one of the great party foods.

Pro Tips: Cool the filling completely before assembling; a hot filling melts the butter in the pastry and makes the bottoms soggy and weak. Thicken the gravy until it is spoon-coating, not runny — a wet filling makes a pie that gushes when bitten, and the filling should hold its shape. Use two pastries (shortcrust bottom, puff top) for the authentic texture; a single pastry cannot both hold the filling and puff on top. Cut the steam slit so the pastry does not explode, and brush with egg wash for the golden, glossy finish. And let them rest a few minutes before eating; the gravy is scalding when fresh from the oven, and a patient bite is a safe one.