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THE meat pie was first brought to Australia in the late 1700s by British colonists. At the time, pies were a common convenience food in Britain, as the pastry shell helped preserve the meat filling. The colonists adapted the recipe to suit Australian tastes and ingredients. Beef and gravy became the standard filling, though mutton and lamb were also popular, especially in rural areas.
Over time, the meat pie became a staple of the Australian diet and an important part of the country’s food culture. No picnic or sporting event was complete without a meat pie. Eating a meat pie with tomato sauce became customary. Bakeries and takeaway shops in every town and suburb made and sold meat pies.
By the late 1800s, pie carts were a common sight, hawking hot pies to workers on their lunch breaks. The carts were often horse-drawn and featured windows on the sides where pies were displayed. The pies sold for a few pennies and provided an affordable, filling meal. Pie carts remained popular through the early 20th century before gradually declining with the rise of supermarkets and other takeaway options.
Another variation — Pie Floaters — made its rounds in the 1890s, originating in Adelaide. It consists of a traditional meat pie submerged upside down in a bowl of thick pea soup. The pie floater gained popularity as a late-night meal sold by pie carts. It remains a quintessential Adelaide dish.
The Traditional Recipe
The classic Australian meat pie contains a hearty beef and gravy filling encased in a golden, flaky pastry shell. The beef is usually chuck steak or gravy beef, diced or minced and simmered in a rich gravy made from beef stock and thickened with cornstarch or flour. Onion, mushrooms and Worcestershire sauce are commonly added for extra flavour.
The pastry is made from flour, butter, lard or shortening, salt and water. It is rolled out thinly and cut into circles to line pie tins. A top crust is cut to fit over the filling, with a hole in the centre for steam to escape. The pies are baked at a high temperature until the pastry is golden brown, about 20 minutes.
A pie is traditionally served hot, sometimes with mashed potatoes, chips or salad. Tomato sauce, also known as ketchup, is the customary condiment for a meat pie.
Try making your own meat pie, here’s the recipe:
For the pastry —
2 1/4 cups plain flour
1 teaspoon salt
125 grams butter, chilled and diced
1/3 cup cold water
For the filling —
500 grams minced mutton or lamb
1 large onion, finely diced
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried thyme (or 2 teaspoons fresh)
1 1/4 cups mutton or lamb stock
Method:
To make the pastry, combine the flour and salt in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Add the water and stir to form a dough. Knead briefly until smooth. Cover and chill for 30 minutes.
To make the filling, combine the mince, onion, flour, salt, pepper and thyme in a bowl. Add the stock and mix until combined.
Roll out two-thirds of the pastry and use to line a pie dish. Pour in the filling. Dampen the edges of the pastry with water. Roll out the remaining pastry and place over the top. Crimp or seal the edges. Cut a small hole in the centre of the pastry lid to allow steam to escape.
Brush the top with beaten egg and bake at 200C for 30 minutes. Reduce heat to 180C and bake for a further 30 minutes or until the pastry is golden brown.
Allow to stand for 10 minutes before serving with tomato sauce or chutney.
Modern Meat Pie Variations
While the beef and gravy pie remains popular, Australians today have a taste for gourmet and unconventional pies. Some bakeries offer exotic fillings like crocodile, kangaroo, emu or goat. Pies are also made with chicken, cheese, vegetables, seafood like prawns or fish, or wild game meats. Cheese also became a common addition, and vegetarian pies also emerged. Chutneys, relishes and other condiments offered extra flavour.
Sweet pies have become popular, with fillings of apple, cherry, apricot or berries. Chocolate pies, with fillings of chocolate mousse, ganache or melted chocolate, are a decadent treat. Some bakeries create fusion pies, combining Australian and Asian flavours in fillings like Thai chicken, butter chicken or massaman beef.
Clearly, the meat pie is here to stay in Australia, with its many modern incarnations ensuring its continued popularity.
