Meat Pies

We recently celebrated Australia Day in the kitchen making good ol’ aussie Meat Pies in a pie maker (which was a christmas gift from eldest daughter) and Slow Cooked Roast Lamb. Plus, we had the company of 2 young English men (who were painting the cedar cladding on the outside of our cabin and the side of our house) to appreciate our efforts as well.

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Makes approx 24 meat pies in a pie maker and they freeze well.

  • 1 kilo mince beef
  • 1 onion, diced
  • 2 teaspoons of beef stock or 1 teaspoon of vegemite
  • 1/2 teaspoon of cloves
  • 2 teaspoons of soy sauce
  • 1 tablespoon worcestershire sauce
  • 2 tablespoons of tomato sauce
  • pepper to taste
  • 600ml water
  • Approx 3 tablespoons of gravox
  • 6 frozen puff pastry sheets
  • 6 frozen short crust pastry sheets
  • Note: We used a pie maker but you can also make these larger in pie dishes.


  1. Add all the ingredients above to a saucepan, except for the gravox and pastry sheets.
  2. Bring to a boil and then simmer for 40 minutes.
  3. Mix the gravox in a bit of water until you have a smooth paste then pour into the meat mixture and stir occasionally as it thickens. Should only take a few minutes. Add more gravox using the same method if you think it needs it.
  4. Remove from heat and allow to cool a bit while you prepare the pastry sheets.
  5. Allow the sheets to thaw out, this generally only takes 5 to 10 minutes and then start to either line your greased pie dishes with them or cut them ready for pie maker (see video).
  6. Lay the bottom pastry sheet cut to size then add the pie mixture (don’t overfill) and then lay the top pastry sheet, and cook. (If using a pie maker this only takes about 4 minutes, if you are making large ones in a moderate oven, cook until golden brown, around 40 minutes)

Note: For these pies we mostly used a shortcrust base and a puff pastry top, but also made some that were entirely puff pastry or shortcrust. You can make your own pastry if you wish, but buying them makes it so much easier 🙂

Ready to eat

Meat Pies

Meat Pies

One Comment:

  1. I purchased a double pie maker a few months ago, by using them for the first time you learn by experimenting which is part oft the fun. Reading a few reviews many users suggest not to preheat the machine prior to lining the the pies top and bottom moulds, you only have to push the pie cutters down lightly and give the a twisting motion, also I’ve found that it is a good idea to brush the edges of the pie with a bit of egg mix to glue the top half of pie down. Try mixing in Guiness or beer or ale (with beef mince of course) instead of water as well of the stock. Slice up somecwedges of eating apple dipped in icing sugar fry in a pan and add them with some pork mince (Hugh Fearnly Whittingstall’s, English chef idea). All good fun what?

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