Uploaded September 2026 | Updated September 2026, 1 week ago
Want to know how to make a classic Aussie meat pie? Follow along as Curtis Stone shows you how to make his best ever meat pie recipe that’s sure to be a real crowd pleaser.
What you’ll learn:
✅ How to get a great sear on your meat every time
✅ How to make a tasty mushroom powder that packs a beefy flavour
✅ Curtis’ secret to avoiding tough dough
✅ How to make flaky and delicious pastry using a mixer
Best-ever meat pies
Makes 4 Prep 30 mins (+ cooling & 40 mins chilling time) Cooking 3 hours
8g dried porcini mushrooms
2 tbs olive oil
600g Coles Beef Chuck Casserole Steak, trimmed, cut into 4cm pieces
200g brown mushrooms, sliced
1 shallot or ½ red onion, chopped
3 garlic cloves, finely chopped
1 tbs plain flour
½ cup (125ml) dry red wine* or salt-reduced beef stock
1¾ cups (435ml) salt-reduced beef stock, extra
3 thyme sprigs, tied with kitchen string
2 tbs finely chopped flat-leaf parsley
1 Coles Australian Free Range Egg yolk, lightly whisked
Tomato relish, to serve
Pie pastry
2⅓ cups (350g) plain flour
1 tsp caster sugar
2 tsp salt
225g cold unsalted butter, cut into 1cm cubes
¼ cup (60ml) cold water
1. Preheat oven to 150°C (130°C fan-forced). Using a food processor, process porcini mushrooms into powder.
2. Heat oil in a large casserole pan over high heat. Season beef and add to the pan. Cook, turning, for 6-8 mins or until browned. Transfer beef to a plate. Add brown mushrooms to pan and cook, stirring, for 5 mins or until browned. Add the shallot or red onion and garlic and cook for 2 mins or until aromatic. Stir in the flour and cook for 1 min. Add the wine or stock and stir to deglaze base of pan. Add the extra stock, thyme and mushroom powder. Return beef and any resting juices to pan and bring mixture to a simmer.
3. Cover pan. Cook beef mixture in the oven for 2 hours or until very tender. Discard the thyme. Stir in parsley and season. Set aside to cool completely.
4. In a medium bowl, combine flour, sugar and salt. In the bowl of an electric mixer fitted with a paddle attachment, add the butter and half the flour mixture. Beat over medium speed for 5 mins or until a paste forms. Turn off mixer and add remaining flour mixture. Beat over low speed for 2 mins or until mixture is crumbly. With the motor running at low speed, add water and beat until a dough forms. Transfer dough to a lightly floured work surface and divide into four 100g portions for the pie bases and four 55g portions for the pie tops. Flatten portions and wrap in plastic wrap. Place in the fridge for 30 mins to chill.
5. Position rack at the base of the oven and preheat to 200°C (180°C fan-forced). Place 4 large dough portions on a lightly floured surface. Roll into 15cm discs for pie bases. Place 4 small dough portions on a lightly floured surface and roll into 12cm discs for the pie tops. Transfer discs to a lined baking tray. Place in fridge for 10 mins to chill. Line four 12cm (top measurement) pie tins with the large discs. Divide beef mixture among lined pie tins. Lightly brush dough edges with some of the egg yolk and lay the small discs over the filling. Use a fork to crimp edges to seal. Using a 1cm piping nozzle, make a hole in centre of each pie. Brush the pie tops with remaining egg yolk.
6. Place pies on a baking tray and bake for 35 mins or until golden and heated through. Place pies on a wire rack for 10 mins to cool. Serve warm with tomato relish.
00:00 What do Australians love to eat while watching the footy?
00:24 Add the seasoned beef to a hot oiled pan
00:41 Tip: don’t overcrowd your pan or the meat will boil not sear
00:52 Blend dried porcini mushrooms to make a powder
01:06 Remove the beef and add mushrooms to the same pan for maximum flavour
01:39 Add your aromatics
01:52 Cook off the flour and porcini powder
02:04 Add the beef back to the pan & deglaze with wine and stock
02:18 Bring to a simmer and move to the oven for 2 hours
02:29 Make the pie crust with a mixer for flaky pastry
02:45 Start with only half the flour to avoid tough dough
03:15 Add the remaining flour once it turns into a paste
03:35 Slowly add your ice water
03:46 Measure the dough and rest in the fridge
04:06 Remove the pie filling from the oven and pull apart the beef
04:24 Allow filling to cool completely
04:45 Roll out your dough
05:18 Put the crust in a greased tin - use butter for extra flavour!
05:36 Add your filling and top with pastry
06:02 Try using water to help the pastry stick
06:17 Use scissors to trim the excess pastry
06:28 Cut a cross in the top to allow steam to escape
06:39 Add egg wash and put in the fridge for at least half an hour
06:50 Bake for 35 mins in 180 degrees celsius fan forced
07:10 Rest for 10 mins to cool then dig in!
Want to know how to make a classic Aussie meat pie? Follow along as Curtis Stone shows you how to make his best ever meat pie recipe that’s sure to be a real crowd pleaser.
What you’ll learn:
✅ How to get a great sear on your meat every time
✅ How to make a tasty mushroom powder that packs a beefy flavour
✅ Curtis’ secret to avoiding tough dough
✅ How to make flaky and delicious pastry using a mixer
Best-ever meat pies
Makes 4 Prep 30 mins (+ cooling & 40 mins chilling time) Cooking 3 hours
8g dried porcini mushrooms
2 tbs olive oil
600g Coles Beef Chuck Casserole Steak, trimmed, cut into 4cm pieces
200g brown mushrooms, sliced
1 shallot or ½ red onion, chopped
3 garlic cloves, finely chopped
1 tbs plain flour
½ cup (125ml) dry red wine* or salt-reduced beef stock
1¾ cups (435ml) salt-reduced beef stock, extra
3 thyme sprigs, tied with kitchen string
2 tbs finely chopped flat-leaf parsley
1 Coles Australian Free Range Egg yolk, lightly whisked
Tomato relish, to serve
Pie pastry
2⅓ cups (350g) plain flour
1 tsp caster sugar
2 tsp salt
225g cold unsalted butter, cut into 1cm cubes
¼ cup (60ml) cold water
1. Preheat oven to 150°C (130°C fan-forced). Using a food processor, process porcini mushrooms into powder.
2. Heat oil in a large casserole pan over high heat. Season beef and add to the pan. Cook, turning, for 6-8 mins or until browned. Transfer beef to a plate. Add brown mushrooms to pan and cook, stirring, for 5 mins or until browned. Add the shallot or red onion and garlic and cook for 2 mins or until aromatic. Stir in the flour and cook for 1 min. Add the wine or stock and stir to deglaze base of pan. Add the extra stock, thyme and mushroom powder. Return beef and any resting juices to pan and bring mixture to a simmer.
3. Cover pan. Cook beef mixture in the oven for 2 hours or until very tender. Discard the thyme. Stir in parsley and season. Set aside to cool completely.
4. In a medium bowl, combine flour, sugar and salt. In the bowl of an electric mixer fitted with a paddle attachment, add the butter and half the flour mixture. Beat over medium speed for 5 mins or until a paste forms. Turn off mixer and add remaining flour mixture. Beat over low speed for 2 mins or until mixture is crumbly. With the motor running at low speed, add water and beat until a dough forms. Transfer dough to a lightly floured work surface and divide into four 100g portions for the pie bases and four 55g portions for the pie tops. Flatten portions and wrap in plastic wrap. Place in the fridge for 30 mins to chill.
5. Position rack at the base of the oven and preheat to 200°C (180°C fan-forced). Place 4 large dough portions on a lightly floured surface. Roll into 15cm discs for pie bases. Place 4 small dough portions on a lightly floured surface and roll into 12cm discs for the pie tops. Transfer discs to a lined baking tray. Place in fridge for 10 mins to chill. Line four 12cm (top measurement) pie tins with the large discs. Divide beef mixture among lined pie tins. Lightly brush dough edges with some of the egg yolk and lay the small discs over the filling. Use a fork to crimp edges to seal. Using a 1cm piping nozzle, make a hole in centre of each pie. Brush the pie tops with remaining egg yolk.
6. Place pies on a baking tray and bake for 35 mins or until golden and heated through. Place pies on a wire rack for 10 mins to cool. Serve warm with tomato relish.
00:00 What do Australians love to eat while watching the footy?
00:24 Add the seasoned beef to a hot oiled pan
00:41 Tip: don’t overcrowd your pan or the meat will boil not sear
00:52 Blend dried porcini mushrooms to make a powder
01:06 Remove the beef and add mushrooms to the same pan for maximum flavour
01:39 Add your aromatics
01:52 Cook off the flour and porcini powder
02:04 Add the beef back to the pan & deglaze with wine and stock
02:18 Bring to a simmer and move to the oven for 2 hours
02:29 Make the pie crust with a mixer for flaky pastry
02:45 Start with only half the flour to avoid tough dough
03:15 Add the remaining flour once it turns into a paste
03:35 Slowly add your ice water
03:46 Measure the dough and rest in the fridge
04:06 Remove the pie filling from the oven and pull apart the beef
04:24 Allow filling to cool completely
04:45 Roll out your dough
05:18 Put the crust in a greased tin - use butter for extra flavour!
05:36 Add your filling and top with pastry
06:02 Try using water to help the pastry stick
06:17 Use scissors to trim the excess pastry
06:28 Cut a cross in the top to allow steam to escape
06:39 Add egg wash and put in the fridge for at least half an hour
06:50 Bake for 35 mins in 180 degrees celsius fan forced
07:10 Rest for 10 mins to cool then dig in!
