Australians love their meat pies and that’s a fact! They’re eaten at the footy, tradies love them for lunch, we serve them up in miniature at kids’ parties and plenty of mums specialise in making their own great version.

This nostalgic recipe will have you remembering the delicious smells that came from the kitchen at home growing up – hearty, savoury and yet not too time-consuming because it’s made from store-bought pastry.

Ingredients

• 4 (about 650g) beef scotch fillet steaks, finely chopped
• 2 tablespoons plain flour
• 2 tablespoons olive oil
• 1 brown onion, chopped
• 2 garlic cloves, crushed
• 2 teaspoons chopped fresh thyme
• 1 x 400g can chopped tomatoes
• 250ml (1 cup) beer
• 1 sheet frozen ready-rolled shortcrust quiche pastry, just thawed
• 1 egg, lightly whisked
• 2 sheets frozen ready-rolled puff pastry, just thawed

Method

1. Place the beef in a large bowl and sprinkle with flour. Season with salt and pepper. Gently toss to evenly coat.
2. Heat the oil in a large saucepan over medium heat. Add the onion, garlic and thyme and cook, stirring for 5 minutes or until onion is soft. Season with salt and pepper. Add the beef and cook, stirring occasionally, for 5 minutes or until browned.
3. Stir in the tomato and beer. Bring to a simmer. Reduce heat to low and cook, covered, for 55 minutes or until beef is tender. Set aside for 30 minutes to cool.
4. Preheat oven to 220C.
5. Place a baking tray on the middle shelf. Cut the shortcrust pastry sheet into quarters. Line four round, 3cm-deep, 12cm pie tins with shortcrust pastry, allowing the sides to overhang. Brush the edges with egg and divide the beef mixture evenly among the pastries.
6. Cut each puff pastry sheet in half diagonally. Top the pies with puff pastry and trim excess. Press the edges to seal.
7. Brush the pies with egg. Cut a small cross in the centre of each pie. Place the pies on the baking tray and bake in oven for 25 minutes or until golden and puffed. Serve with tomato sauce.