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double~crust aussie meat pie

(3 ratings)
Recipe by
Kelly Williams
Forked River, NJ

This is my take on the simple Ausssie meat pie that is so popular in Australia and New Zealand. I prefer to make one large pie with a lattice top, but you can make mini hand-held pies that are more traditional if you wish. GREAT little pies to munch on while watching football or a simple and delicious weeknight meal the whole family will be very pleased with! Serve with a vegetable and/or mashed potatoes, a salad and you're good to go! Pie can also be topped with additional ketchup if desired, and added chopped mushrooms and/or cheese to the filling. Photo by me.

(3 ratings)
yield 4 serving(s)
prep time 30 Min
cook time 45 Min

Ingredients For double~crust aussie meat pie

  • 1
    small to medium onion, chopped
  • 1 1/2 lb
    ground beef, (in australia they call it minced beef) and you can sub the 1/2 lb. with italian sausage for even extra flavor
  • 1 1/4 c
  • 2 1/2 tsp
    superior touch better than bouillon beef base
  • 1/3 c
    ketchup, i use heinz
  • 1 Tbsp
    worcestershire sauce
  • pepper to taste, 1/4 tsp. to start then taste and add
  • 1 tsp
  • 1/4 tsp
    garlic powder, or more to taste
  • 1/4 c
  • 1/4 c
  • 1 sheet
    thawed pillsbury pie pastry, or homemade
  • 1 sheet
    puff pastry, thawed, i use pepperidge farm
  • 1
    egg, beaten

How To Make double~crust aussie meat pie

  • 1
    Cook onion and meat until meat is well browned. (Drain grease if necessary.) Dissolve bouillon in 1 1/4 cups boiling water and add. Add ketchup, sauce and seasonings, bring to a boil, cover and simmer 15 minutes. Mix flour with remaining 1/4 cup water til smooth and stir in. Return to a boil, stirring continuously; boil 5 minutes, cool. Line a lightly greased pie plate with the piecrust pastry. Spoon in the cooled meat filling. Moisten edges of pastry with water. Top with puff pastry sheet, pressing down gently to seal edges. *You can also choose to do a lattice top as I prefer to do. Trim and flute edges. Brush with beaten egg to glaze. Bake at 375 degrees for 35-40 minutes or until pastry is golden and done.

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