Melbourne Meat Pie

Melbourne is a strong opening-round city, and a good meat pie has the same job as a clean launch off the line: simple, reliable, and satisfying when the pressure is on. This version keeps the story short and gets straight to the part that matters.

Quick Look

• Race: Australian Grand Prix
• Prep time: 25 minutes
• Cook time: 55 minutes
• Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 pound ground beef
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon all-purpose flour
• 3/4 cup beef stock
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 teaspoon kosher salt
• 1 sheet puff pastry, thawed
• 1 sheet pie dough or shortcrust pastry, thawed
• 1 egg, beaten
• Ketchup, for serving

Method

1. Heat the oil in a skillet over medium heat. Cook the onion for 4 minutes, then add the garlic for 30 seconds.
2. Add the beef and cook until browned, breaking it up well.
3. Stir in the tomato paste, Worcestershire, flour, thyme, salt, and pepper.
4. Pour in the stock and simmer for 8 to 10 minutes until the filling is thick and glossy. Let it cool for 10 minutes.
5. Heat the oven to 400 F.
6. Cut the shortcrust pastry into 4 circles and press them into individual pie tins or a muffin-style pie pan.
7. Fill each shell with the cooled beef mixture.
8. Cut the puff pastry into 4 matching tops, place them over the filling, crimp the edges, cut a small steam vent, and brush with egg.
9. Bake for 25 to 30 minutes until deeply golden.
10. Rest for 5 minutes and serve with ketchup.

Drink Pairing

• Wine: Shiraz, preferably something juicy and peppery.
• Local pairing: Lemon squash.

Notes

• If the filling looks loose, cook it another 2 to 3 minutes before assembling.
• A side of mushy peas is not mandatory, but it does the job nicely.