My BEST Aussie Meat Pie
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This is Marion's best Aussie Meat Pie recipe, featuring tender, flavorful beef stew encased in a sturdy shortcrust base and topped with light, flaky puff pastry. Layered with umami-rich ingredients and aromatic spices, it's a comforting and satisfying dish, perfect with a dollop of tomato sauce.
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🍳 Cooking Flow
Season and sear beef in batches. → Sauté aromatics and build sauce base. → Combine beef and sauce, simmer for 2 hours, then cool completely. → Line pie tins with shortcrust pastry, fill with cooled beef stew, and top with puff pastry. → Crimp edges, egg wash, chill, then bake until golden and puffy. → Serve warm with tomato sauce.
Cooking Steps
Brief Cooking Order
Season and sear beef in batches. → Sauté aromatics and build sauce base. → Combine beef and sauce, simmer for 2 hours, then cool completely. → Line pie tins with shortcrust pastry, fill with cooled beef stew, and top with puff pastry. → Crimp edges, egg wash, chill, then bake until golden and puffy. → Serve warm with tomato sauce.
Introduction
This is Marion's best Aussie Meat Pie recipe, featuring tender, flavorful beef stew encased in a sturdy shortcrust base and topped with light, flaky puff pastry. Layered with umami-rich ingredients and aromatic spices, it's a comforting and satisfying dish, perfect with a dollop of tomato sauce.
Step 1
Season the cubed beef generously with salt and black pepper. Toss it around to ensure each piece is coated.
Step 2
Transfer the seasoned beef into a bowl with cornflour and toss it again until each piece is lightly coated. This helps with searing and achieving a good crust.
Step 3
Heat a few tablespoons of cooking oil in a hot pan. Sear the beef in batches until each side has a beautiful golden-brown crust. Remove seared beef and set aside, keeping the pan uncleaned to retain flavorful fond.
Step 4
Add a little more oil (if needed) to the same pan. Add the diced onion and a pinch of salt. Sauté until the onion starts to soften.
Step 5
Add the minced garlic and whole spices (star anise, cinnamon stick, bay leaves) to the pan. Sauté until fragrant.
Ingredients List
Important Notes
Using a secondary cut of beef like brisket ensures the meat breaks down beautifully and becomes gelatinous, perfect for a tender pie filling.
Searing the beef in batches is crucial to develop a flavorful crust and avoid stewing the meat.
Do not clean the pan after searing beef; the fond (crusty bits at the bottom) adds significant depth of flavor to the stew.
Layering umami-rich ingredients like tomato paste and dark sweet soy sauce enhances the savory depth of the pie filling.
Ensure the beef filling is completely cooled before assembling the pies to prevent the pastry from becoming soggy.
Chilling the assembled pies for an hour before baking helps to firm up the pastry and fat, preventing shrinkage in the oven.
Using only egg yolks for the egg wash provides a richer, more vibrant golden color to the baked pastry.
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