Australian Meat Pies

Step 1: Sprinkle the beef with 1/2 tsp salt and pepper.

Step 2: Heat 1 tbsp oil in a large heavy-based pot over high heat. Add one-third of the beef and brown well all over, then remove it from the pot. Repeat with the remaining beef, adding more oil if needed.

Tip: Brown the beef in batches so it browns rather than stews in its juices.

Step 3: Reduce the heat to medium-high. Add the garlic and onion and cook for 3 minutes.

Step 4: Add the flour and stir it through.

Step 5: Slowly add the beef stock, stirring constantly. Once the flour has dissolved, add the wine, tomato paste, Worcestershire sauce, pepper, and bay leaves.

Step 6: Return the beef to the pot and cover it. Adjust the heat to keep the filling at a gentle simmer.

Step 7: Simmer for 1 hour 45 minutes. Remove the lid, raise the heat slightly, and simmer for 30–45 minutes, stirring regularly, until the beef is fork-tender and the liquid has reduced to a thick gravy that just about covers the beef. Do not reduce the liquid too much; it thickens more as it cools and in the pie.

Step 8: Remove the pot from the heat, cover it, and cool the filling. It can be left to cool overnight.

Step 9: Preheat the oven to 180°C/350°F.

Step 10: Cut 6 rounds from the shortcrust pastry and drape them into pie tins. Do not stretch or pull the pastry, as this can make it shrink.

Step 11: Place the pies on a tray. Cover each with a large sheet of parchment or baking paper and fill with pie weights.

Step 12: Bake for 20 minutes. Remove the pies from the oven, then carefully lift out the pie weights using the paper overhang.

Step 13: Return the crusts to the oven for 5 minutes, or until the bases are light golden and dry. This second bake can be skipped. Remove from the oven.

Step 14: Fill the cooled pastry bases with the beef filling, pressing it down to fill them. The filling should be slightly mounded.

Step 15: Cut rounds from the partially thawed puff pastry, making them slightly larger than the edges of the cooked pastry bases.

Step 16: Brush the edges of the pastry bases with egg. Place a puff pastry lid over each pie and press the edges to seal it to the shortcrust pastry.

Step 17: Brush the lids with egg, then use a small knife to cut a 1 cm/0.5-inch slit in the middle of each lid.

Step 18: Bake for 30 minutes, or until deep golden and puffed.

Step 19: Serve hot and fresh, topped with tomato sauce or ketchup if desired.