Meat Pies

Many people grew up eating meat pies, with their golden crust and savoury filling; the flaky meat pie was more than just a meal – it was a quick and easy comfort food.

The earliest meat pies date back to Ancient Egypt and Greece; initially, the pastry wasn’t eaten, but it served as a container to encase the meat. When the Romans discovered the meat pie, they created unique compositions, such as those with duck and venison fillings.

Meat pies are extremely popular in Australia, with as many as 270 million eaten every year. That’s incredible. Meat pies come in many forms, such as chicken and mushroom pie, beef and dark beer, and spicy lamb curry. Some supermarkets sell frozen variations of meat pies, the type that can be popped into the oven and baked for a convenient lunch. Some people choose to make them at home.

In its proper form, meat pies have mild spices, yet the flavour is quite unforgettable. It is relatively simple to cook with the widely available ingredients. The steak and pepper pie is convenient for portability. If you need to pack nutritious meals for lunch, these pies can be divided into portions and stored in containers, as they are baked in large quantities.

The best cuts of beef for making steak and pepper pie are sirloin, beef chuck, beef flank, or brisket. These cuts may be less tender compared to other cuts; however, they are full of flavour, and the tenderness can be altered by cutting them into thinner and smaller sizes. 

Ingredients

Beef cubes, Beef Broth, Puff pastry, Garlic cloves, Onion, Worcestershire sauce, Balsamic vinegar, Brown sugar, Soy sauce, Paprika powder, Black Pepper.

We’ve used beef cubes to make this recipe; it’s easier to cook and takes less time than the bigger chunks of meat, such as beef chuck. If you choose to use beef chuck, beef shank, or rump steak, the cooking time for the beef will increase by one hour and thirty minutes. You can use a pressure cooker to reduce the cooking time.

Puff pastry: opt for store-bought puff pastry for its convenience and ease of use. Thaw puff pastry at room temperature for fifteen minutes. When it comes to the liquid aspect of this recipe, we’ve chosen to create an umami rich flavour using Worcestershire sauce, soy sauce, balsamic vinegar and beef broth.

Instructions

Wash the beef and slice it into thin stripes and then into cubes. You can leave the beef in the fridge until it is ready for use. Peel the potatoes and cut the potatoes into cubes.

Dice the onions and garlic into cubes. Add cooking oil to a pan and set the temperature to medium-low heat. Place the onions and garlic into the pot and sauté for five to eight minutes until it is golden brown and caramelized.

Add hot water to a cup and add the beef cube, Worcestershire sauce, soy sauce and the brown sugar to the cup. Stir the mixture well until the beef cube and the sugar crystals are completely dissolved. Remove the puff pastry from the freezer and set it on the counter-top, it will take a few minutes to thaw completely.

Add the beef cubes to the pot and add half cup of the brothy liquid to the pot. Mix well. Add the peeled and diced potatoes.

Add the balance of the brothy liquid and simmer the beef cubes and potatoes for twenty minutes. Since the beef cubes are small, it will cook fast. Chuck, brisket and blade cuts will have to be braised for 1.5 hours to 2 hours.

If you’ve bought a large sheet of puff pastry, cut the puff pastry into squares. Sometimes, the puff pastry will come sold in the pre-cut format, this will make the process a little easier.

Add two full tablespoons of filling per pie sheet and fold into a rectangular. Press the edges of the puff pastry down with a fork to make a frill-like pattern, this step also ensures that the fillings of the pie remain intact and within the puff pastry.

Crack one egg into a bowl and whisk well, thereafter coat the outside of the pie with the whisked egg, this will give the pie a golden colour. If you want a more golden look, coat each pie two times. Sprinkle with black sesame seeds or poppy seeds. (Optional)

Bake the meat pies in a preheated oven for 40 minutes at a temperature of 180°C/375°F. After it is baked, remove from the oven and let it rest for five minutes. Thereafter, serve with your favourite salad, or hot sauce.

Meat pies are easy to make at home, and many people enjoy them when they’re busy and on the go. You can pack these handheld meat pies into your lunch box and enjoy them throughout the day. It is perfect for picnics and family outings.

Expert tips

The substitute for beef in meat pies can be lamb, chicken, or a combination of various vegetables, such as mushrooms, peas, carrots, and celery. Use the cut of beef that is available to you, adjust the cooking times based on the thickness and type of beef that is used in the recipe. The usual cuts used for meat pies are sirloin, beef chuck, beef mince, beef flank, or brisket.

What can be Served with Meat Pies?

Mashed potatoes, sautéed peas or Green salad complements the flavour of the meat pies and enhances the overall taste of the dish.

How to Store Meat pies?

Store in the fridge for two to three days. Reheat in the microwave or in the preheated oven for 10 mins on medium high heat. Add the meat pie filling to foil tins (for easier storage in the freezer) and add the puff pastry dough on top. Freeze for three months, do not bake until the day of consumption.