A delightful twist on the classic Australian meat pie, featuring a rich and flavorful filling encased in flaky puff pastry.
Preheat your oven to 220°C.
Starting with a preheated oven ensures even cooking and a golden crust.
In a frying pan, cook the minced beef and diced onion over medium heat until browned.
Stir frequently to prevent sticking and ensure even browning.
Add the ketchup, Worcestershire sauce, pepper, oregano, nutmeg, and beef stock to the pan. Stir well and bring to a simmer.
Simmering allows the flavors to meld together beautifully.
Mix the flour with a small amount of water to form a smooth paste, then stir it into the beef mixture to thicken.
Ensure the paste is lump-free for a smooth filling.
Let the filling cool to room temperature.
Cooling the filling prevents the pastry from becoming soggy.
Roll out the puff pastry and line a greased pie dish with one sheet.
Keep the pastry cold for easier handling.
Fill the pastry-lined dish with the cooled beef mixture.
Spread the filling evenly for consistent baking.
Cover with the second sheet of puff pastry, sealing the edges with a fork. Trim any excess pastry.
Pressing the edges firmly prevents the filling from leaking.
Brush the top with beaten egg for a golden finish.
A light, even coat of egg wash ensures a shiny crust.
Bake in the preheated oven at 220°C for 15 minutes, then reduce the temperature to 180°C and bake for an additional 25 minutes, or until golden brown.
Rotating the pie halfway through baking ensures even browning.
Allow the pie to cool slightly before serving.
Letting the pie rest helps the filling set for cleaner slices.
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