The main difference between the Aussie and the British meat pie is their size. Australian meat pies are small enough to fit in the palm of your hand generally referred to as pocket pies or hand warmers.
In 2002 an independent report revealed that some Australian brands didn’t meet the Food Standards Australia New Zealand (FSANZ) requirement of 25 per cent meat content.
The meats allowed by FSANZ to make up at least 25 per cent of a meat pie are beef, kangaroo, buffalo, camel, cattle, deer, goat, hare, pig, poultry, rabbit and sheep.
Nutritional Information
With a crisp and crunchy outside and an oozing centre meat pies are high in protein and calories alike. One 175g, Four’N Twenty pie contains:
Calories: 445
Fat: 23.9g (49%)
Carbs: 41g (37%)
Protein: 15.7g (14%)
Different types of Australian Pies
Four ‘n’ Twenty’s Classic Meat Pie
One of Australia’s most famous pre-made meat pies, Four ’n’ Twenty produces around 50,000 pies an hour to keep up with Australians insatiable demand. They are the typical footy pie sold at most venues around the nation there’s not much more iconic than a Sunday afternoon footy game with a Four ‘n’ Twenty pie (or two) smothered in tomato sauce.
Pot Pie
It’s a pub favourite and a gamble worth taking, the Aussie pub pot pie varies between states and even pubs. The most common varieties are beef and Guinness and beef and red wine served with a fresh crunchy salad and thick-cut chips.
Chunky Beef
Chunky beef is the original Australian meat pie. Filled with soft and pieces of steak and an oozing sauce it’s no wonder Aussies are in love with them.
Steak and Kidney
An obscure combination for anyone who didn’t grow up with a meat pie in one hand and a cricket bat in the other. The addition of kidney to your pie adds a rich flavour that cannot be rivalled.
Shepherds Pie
Technically speaking Australians didn’t create the Shepards Pie but we sure do enjoy them. A Shepards Pie is made from lamb (not to be confused with a cottage pie which made from minced beef) topped with a layer of mashed potato.
The Party Pie
It’s a go-to for a weekend barbie, and just handy to keep in the freezer for when those friends who always overstay their welcome need feeding. Found in your freezer aisle, party pies are the most economic option on this list ranging from $1 to $0.35 per pie.
Tiger Pie
The infamous Tiger Pie was crafter by Harry’s Cafe de Wheels in Woolloomooloo in 1938. The tiger pie is a chunky beef pie topped with creamy mashed potatoes, mushy peas and gravy. Don’t judge a pie by its cover it’s a crowd favourite.
Homemade meat pies
Feeling true blue and want to make your own meat pie at home? You’re in luck we have a bunch of delicious Aussie pie recipes. Plus, a few of these work perfectly in the famous Kmart Pie Maker.
Aussie Meat Pie
Firstly here’s our recipe for the classic Aussie meat pie.
Ingredients
- 800 g diced chuck beef
- ½ cup plain flour
- 3 Tbsp vegetable oil
- 2 white onions, finely sliced
- 2 cloves garlic, finely sliced
- ½ bunch thyme, chopped
- 4 Tbsp tomato paste
- 1 cup red wine
- 1 L beef stock
- 1 Tbsp Worcestershire sauce
- 2 Tbsp cornflour
- 4 Tbsp water
- Salt and pepper, to season
- 2 sheets frozen puff pastry
- 1 egg, lightly beaten
- ½ cup tomato sauce to serve
- 375 g plain flour
- 1 Tbsp unsalted butter
- 375ml boiling water
- 1 tsp fine salt
- Extra plain flour, to dust
- 1 bag frozen chips cooked to serve
Method
- Preheat oven to 200°C. Toss beef in flour. Heat ½ the oil in a large saucepan over a high heat. Add ½ the beef and cook until well browned and beginning to stick to bottom of pan. Transfer to a plate. Repeat with remaining oil and beef. Set aside. Add onion, garlic and thyme to pan and cook until onion has slightly softened. Add beef and tomato paste, and cook briefly. Pour in wine, stock and Worcestershire sauce.
- Reduce heat to medium-low. Simmer for 2 hours, stirring occasionally, or until meat is tender. (You will need 2 cups of liquid in the pan after 2 hours. If you don’t have enough, top up with water.) Mix cornflour and water in a jug, then whisk into pan. Simmer until thickened. Season, remove from heat. Let cool.
- To make pastry, put flour, butter, boiling water and salt in a large bowl and mix until a soft dough forms. Turn out dough onto a lightly floured surface and knead until smooth. Set aside to cool completely, then roll out to 5mm thick. Using a 12cm cutter, cut out 4 rounds from pastry and use to line four 3cm-deep pie tins.
- Divide cooled beef mixture among pastry cases (about ½ cup each).
- Cut out four 13cm rounds from puff pastry, then brush tops with egg. Arrange 1 round, egg-side down, on top of each pie. Press down and crimp edge with fingertips to seal. Brush tops with egg. Using a small sharp knife, cut a small steam vent into top of each pie. Bake for 30 minutes or until pastry is deep golden and flaky. Serve pies with chips and tomato sauce on the side.
Some other meat pie recipes that we suggest are:
Vegemite meat pies
Add some Aussie flair to party pies with Vegemite. Adding a salty edge, it's such a delicious combo, you'll be wondering why you haven't tried it before! Get the full recipe.
Mini beef & bacon Aussie meat pies
Laid-back food for friends. Get the full recipe.
Aussie Meat Pies in the Thermomix
You'll love Tenina Holder's Thermomix meat pie! With the choice to use homemade shortcrust pastry, or puff pastry sheets instead, it's really an anytime pie. Get the full recipe.
You can also check out our full recipe collection of different pies.
