There are few things that are certain in life, aside from death, taxes, and the fact that Australians love their meat pies. It’s a humble meal, but it is the quintessential Aussie snack. It’s eaten at the footy, miniature versions are served at kids’ birthday parties, construction workers love them for lunch, and, well, you’d be hard pressed to find an Aussie who doesn’t love a pie.
The only question is, how do you have your (tomato, obviously) sauce on it? On top, squeezed under the lid, or dipped?
Ingredients
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 4 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.