The Aussie Meat Pie of My Childhood Dreams (and How I Finally Made It Real)
Embrace the endless search; its true reward lies not in the destination, but the growth found on the path.
There's something about the humble Australian meat pie that just screams comfort. For me, it's more than just a savory pastry; it's a time machine. Growing up, my family had a close friend, an Aussie expat, who would bring over these golden, flaky pies. The rich, meaty filling, the slightly sweet hint of tomato, and the perfect balance of savory spices were pure magic. I’d devour them, the warm juices dribbling down my chin, completely lost in the moment. Then, they were gone. Years went by, and I tried every meat pie I could find, but none quite captured that nostalgic flavor. I spent countless hours experimenting, tweaking, and tasting, determined to recreate that childhood memory. It was a quest fueled by longing, and let me tell you, the journey was delicious.
The key, I discovered, was in simplicity and quality ingredients. Forget fancy cuts of meat; a good chuck roast, slow-cooked until tender, is your best friend. The right balance of Worcestershire sauce, tomato paste, and a touch of brown sugar creates that signature sweet-savory depth. And don't underestimate the power of a perfectly flaky pastry. After many trials and errors, I finally nailed a recipe that transports me right back to those childhood afternoons. It's not just a pie; it's a slice of my past, a warm hug in pastry form. And now, I'm sharing it with you.
So, ditch the store-bought pies and embark on your own savory adventure. This recipe is a labor of love, but the results are absolutely worth it. Get ready to experience the comforting, nostalgic magic of a truly authentic Aussie meat pie.
Yields: 6-10 Pies Prep Time: 45 minutes Cook Time: 2-3 hours
Ingredients:
For the Filling:
1 tbsp olive oil
1 kg (2.2 lbs) chuck roast, cut into 1-inch cubes
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
2 tbsp all-purpose flour
1 cup beef broth
1/4 cup Worcestershire sauce
2 tbsp tomato paste
1 tbsp brown sugar
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
For the Pastry:
2 1/2 cups all-purpose flour
1 tsp salt
200g (7 oz) cold butter, cubed
1/2 cup cold water
1 egg beaten for egg wash.
Instructions:
Make the Filling: Heat olive oil in a large pot or Dutch oven. Brown the chuck roast on all sides. Remove the meat and set aside.
Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for another minute.
Stir in the flour and cook for 1 minute. Gradually add beef broth, Worcestershire sauce, tomato paste, brown sugar, thyme, and rosemary. Return the meat to the pot. Season with salt and pepper.
Bring to a simmer, then reduce heat and cover. Cook for 2-3 hours, or until the meat is tender. Allow the filling to cool slightly.
Make the Pastry: In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together.
Divide the dough in half. Roll out one half on a lightly floured surface to about 1/8-inch thickness. Cut out circles using a pastry cutter or a bowl.
Roll out the remaining dough and cut out slightly smaller circles for the lids.
Place a spoonful of filling in the center of each larger pastry circle. Brush the edges with egg wash.
Top with the smaller pastry circles and crimp the edges to seal. Cut a small vent in the top of each pie.
Brush the pies with egg wash.
Bake at 400°F (200°C) for 25-30 minutes, or until golden brown.
Let cool slightly before serving. Enjoy!
