There is nothing more Australian than a meat pie! This recipe for one large pie is a great dish for feeding the family.The crisp golden puff pastry will be sure to impress.

Serves
6–8

Preparation

30min

Cooking

1hr
5min

Skill level

Mid
By
7
Average: 3.5 (4 votes)
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Ingredients

  • butter, for the dish
  • 400 g frozen puff pastry sheets
  • flour, for the work surface
  • 4 slices bread
  • 1 onion
  • 300 g fresh button mushrooms
  • 1 tbsp olive oil
  • 1 kg mixed mince (pork and beef)
  • 2–3 sun-dried tomatoes in oil, chopped
  • 2 eggs
  • 2 tsp dried Italian herbs
  • salt and pepper
  • breadcrumbs, as necessary
  • 1 egg yolk
  • 2 tbsp water

 

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.

Instructions

Lightly grease a 26 cm diameter pie dish with butter. Lay the sheets of puff pastry side by side to thaw and brush half of them with water. Place on top of each other and roll out on a floured work surface to a circle slightly bigger than the pie dish. Line the pie dish and chill.

Preheat the oven to 200°C. 

For the filling, soak the bread in lukewarm water, squeeze out well and put into a bowl. Peel and finely chop the onion. Clean and thinly slice the mushrooms then chop into smaller pieces. Heat the oil in a frying pan over medium heat and sweat the onion and mushrooms. Pour off the excess liquid, then put into the bowl along the mince. Add the chopped tomatoes, eggs and herbs and season with salt and pepper. Mix well. Add a few breadcrumbs if the mixture is too moist.

Spread the mince mixture evenly in the lined pie dish. Roll out the rest of the pastry as for the base and cut to fit the top of the pie. Put the lid on top of the filling and fold the overhanging pastry up over the edge of the pie. Press the edges together. Cut a small circle out of the pastry in the centre of the pie. Whisk the egg yolk with the water and brush the top of the pie.

Bake in the preheated oven for about 60 minutes or until puffed and golden. Cover with aluminium foil if it browns too quickly.