Australia’s popular street food, meat pie features a flaky pastry crust filled with ground beef in a thick gravy and baked until golden. This hearty pie is a practical choice for dinner or entertaining.
Sauté the onion and garlic, then add the ground beef and cook until it releases and reabsorbs its liquid. Add the flour and cook briefly, then stir in the beef stock and tomato paste. Simmer until the gravy thickens.
Transfer the filling to a bowl and let it cool to room temperature, then chill it thoroughly in the refrigerator; a hot filling can soften the pastry.
Line the pans with puff pastry. Add the cooled filling, cover with a second layer of pastry, and crimp the edges with a fork.
Brush the tops with beaten egg. Bake in a preheated oven until golden brown. Let rest for a few minutes, then serve hot.
Cool the filling completely before adding it to the pastry; a hot filling can soften the puff pastry and leave the bottom crust doughy. The gravy should coat the back of a spoon; otherwise, the pie may release liquid as it bakes. Allergens: contains wheat (gluten) and egg.
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