Australian Meat Pie

Ingredients

• 1 lb beef chuck, cut into ½-inch cubes
• 1 medium yellow onion, diced
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 package (2 sheets) frozen puff pastry sheets, thawed
• 1 pinch salt and black pepper to taste

Instructions

1. 1

   Heat butter in a large pot over medium-high heat until foaming.

2. 2

   Working in batches, sear beef cubes 2–3 minutes per side without stirring until deeply browned. Transfer to a plate.

3. 3

   Add diced onion to the pot and sauté until soft and translucent, about 5 minutes.

4. 4

   Sprinkle flour over the onions, stir, and cook for 1 minute until the raw flour smell fades.

5. 5

   Pour in beef broth and tomato paste, stirring to dissolve the paste completely.

6. 6

   Return beef to the pot with Worcestershire sauce, salt, and pepper. Bring to a simmer.

7. 7

   Cover and simmer over low heat for 30 minutes until beef is very tender. The sauce should thicken slightly.

8. 8

   Preheat oven to 400°F. Taste the filling and adjust salt and pepper.

9. 9

   Divide warm filling between two 8-inch pie dishes or a 9-inch square baking dish.

10. 10

    Lay puff pastry sheet(s) over the filling, pressing edges down to seal. Trim any overhang with a knife.

11. 11

    Cut two small slits in the pastry top to vent steam. Bake for 18–22 minutes until crust is golden.

12. 12

    Cool for 5 minutes before serving. The filling will set slightly as it cools.

Tools you’ll need

• large pot with lid
• 8-inch or 9-inch pie dishes or baking dish
• chef's knife
• wooden spoon
• oven
• tongs

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