Receta de Australia · MainCourse
Australian Meat Pie
Iconic Australian meat pie filled with tender beef in rich Worcestershire gravy, wrapped in golden flaky pastry.
📖 Descripción
Classic Australian meat pie with tender diced beef in a rich Worcestershire gravy, encased in flaky shortcrust and puff pastry. A beloved pub staple enjoyed across Australia, perfect for lunch or dinner with a side of tomato sauce.
👨🍳 Preparación
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1
Preheat the oven to 200°C (400°F) and lightly grease a small pie tin of about 12 cm in diameter.
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2
Heat the oil in a pan over medium heat, sauté the onion and garlic until soft and translucent for about 3 minutes.
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3
Add the diced beef, season with salt and pepper, and brown evenly on all sides for 5 minutes.
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4
Sprinkle the flour over the meat, stir well and cook for 1 minute to remove the raw flour taste.
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5
Pour in the beef stock and Worcestershire sauce, stir constantly until the mixture thickens into a rich gravy in about 4 minutes, then remove from heat and let it cool slightly.
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6
Line the pie tin with the shortcrust pastry, pressing gently against the sides and trimming the excess edges.
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7
Spoon the cooled meat filling into the pastry case, leaving a small gap at the top for sealing.
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8
Cover with the puff pastry, seal the edges by pressing firmly with a fork, and cut 3 small steam vents on the surface.
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9
Brush the top generously with beaten egg yolk for a shiny golden finish.
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10
Bake for 25 to 30 minutes until the pastry is puffed and deep golden brown.
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11
Let the pie rest for 5 minutes before serving hot, ideally accompanied by tomato sauce.
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