The addition of allspice, shiitake mushrooms, ginger and oyster sauce give these good old Aussie pies a subtle, but truly delicious, Chinese twist.






Skill level

Average: 5 (6 votes)


  • 3 x quantities shortcrust pastry (each with the addition of 1 tsp ground allspice added with the flour), each made separately and shaped into a disc before wrapping and chilling (see Baker’s Tips)
  • 1 egg, lightly whisked
  • sesame seeds, to sprinkle



  • 1 kg trimmed chuck steak, cut into 2 cm chunks
  • 35 g (¼ cup) plain flour
  • 60 ml (¼ cup) peanut oil
  • 2 small brown onions, chopped
  • 200 g shiitake mushrooms, sliced
  • 2 garlic cloves, finely chopped
  • 3 tsp finely grated ginger
  • 250 ml (1 cup) good-quality beef stock
  • 500 ml (2 cups) water
  • 2 tbsp oyster sauce, or to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cooling time 2 hours 

Standing time 5 minutes

Place the chuck steak in a large bowl, sprinkle with the flour and toss to coat.

Heat 1 tablespoon of the oil in a large heavy-based saucepan over a high heat and cook half the steak chunks, stirring occasionally, for about 5 minutes or until sealed. Remove from the pan, scraping any cooked-on bits from the base, and set aside. Repeat with another tablespoon oil and the remaining steak.

Clean the pan if necessary. Add the remaining 1 tablespoon oil, onion and shiitake mushrooms and cook over a medium-high heat, stirring occasionally, for 5 minutes or until the onion and mushrooms start to soften. Reduce the heat to medium, add the garlic and ginger and cook for a further 1 minute, stirring occasionally, or until aromatic. Return the steak to the pan with the stock, water and 1 tablespoon of the oyster sauce and bring to a simmer.

Reduce heat to low and simmer, covered, for 30 minutes, stirring occasionally. Uncover and then simmer for a further 30 minutes to 1 hour, stirring frequently or until the meat is tender and the liquid has reduced and thickened to a thick sauce consistency. Stir in the remaining oyster sauce, taste and adjust seasoning by adding a little more oyster sauce if necessary. Transfer the mixture to a heatproof bowl, cover and place in the fridge, stirring occasionally, until cooled to room temperature (this will take about 2 hours).

When ready to assemble the pies, preheat oven to 220°C (220°C fan-forced). Brush 6 x 10.5 cm (base measurement) x 14 cm (top measurement) metal or foil pie dishes. Unwrap the pastry discs and divide each into quarters. Shape a quarter into a disc and use a lightly floured rolling pin to roll the pastry on a lightly floured bench top into a round until about 3 mm thick and about 15 cm in diameter. Repeat with the remaining discs. Use an upturned pie dish to cut out pie lids from 6 of the rolled pastry rounds. Use the end of a 1 cm piping nozzle or a small sharp knife to cut a small steam hole in the centre of each pie lid.

Gently ease the the uncut pastry discs into the pie dishes and use your fingertips to press the pastry gently into the corners without stretching it — it will overhang the dishes slightly. Divide the steak mixture between the pastry cases to fill. Place a lid over the mixture to cover each pie, brush the edge of each lid with the whisked egg and then fold the excess pastry from the bases over the top of the lids, crimping with your fingertips or pressing with a fork together to seal. Brush the top of each pie lightly with some of the remaining egg wash and sprinkle with sesame seeds.

Reduce the oven to 200°C (180°C fan-forced) and bake the pies in preheated oven for 45-50 minutes or until the pastry is cooked through and a deep golden. Stand the pies in the dishes for 5 minutes before turning out and serving.


Baker’s tips

• Don’t be tempted to make the 3 quantities of pastry all at once. Making them separately makes the pastry easier to handle and will give you a better final result.


Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Tina McLeish. Creative concept by Lou Fay

Enamel pie dishes from Wiltshire.

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook,TwitterInstagram and Pinterest.

This recipe is part of our Bakeproof: Aussie Day favourites.