If you’re looking for a bit of a change this festive season, the Aussie meat pie is a timeless classic that will go down a treat. A go-to snack on any social occasion for the good folks Down Under, this is a great one for a casual Christmas lunch, especially if it’s by a barbecue.

This is easy to prepare and freeze ahead of the big day – all you have to do is warm them up in the oven just before your guests arrive.

There are a couple of tips and tricks to add flavour without having to whip up a stock from scratch. The key ingredients here are:

• tomato paste for an essential layer of umami;
• oyster sauce to add depth in the absence of beef stock;
• dark soy sauce for a light touch of treacle-like bittersweetness;
• Worcestershire sauce for a vinegar-like tang to cut through the beefy richness.

While the addition of oyster and dark soy may sound a little odd, they go a long way in helping to bring forth the flavours of this pie. Serve these up with a good dollop of tomato sauce and they’ll be guaranteed to light up the party this festive season.

Flavours and pairings

This is a simple, no-fuss kind of beef pie that relies entirely on the flavour of the meat itself and, importantly, pepper; while the carrots bring a lovely layer of comfort with their jam-like sweetness.

Best served outdoors and in the sunshine with a really good pint of cold beer – preferably an Aussie one, to stay true to the theme!

Ingredients (for 8 medium-sized pies)

• 350g mince beef
• 2 tablespoons olive oil
• 1 medium brown onion, finely diced
• 1 medium carrot, finely diced
• 2 cloves garlic, finely chopped
• 1 bay leaf
• 2.5 teaspoons cornflour
• 1 teaspoon tomato paste
• 1 tablespoon oyster sauce
• 1.5 teaspoons dark soy sauce
• 1.5 tablespoons Worcestershire sauce (or 6-7 dashes of the bottle)
• 1-1.5 teaspoons ground black pepper (or 18-20 cracks of the pepper mill)
• 2 sheets shortcrust pastry (for the base of the pies)
• 2 sheets puff pastry (for the tops of the pies)
• salt
• 1 egg, beaten (for egg wash)

Method

• Add the olive oil to a large pot and bring the heat up to medium. Add the onions and bay leaf, and cook until the onions are slightly translucent.
• Add the carrots, garlic and salt, then reduce heat to low-medium and cook for about 15 minutes or until the onions and carrots are softened and a little jam-like in texture. Remove and set aside.
• Bring the heat up to medium-high before adding the beef mince to the pot. Use the residual oils in the pot to brown the meat in a flat layer for about 2-3 minutes or until it gains some colour.
• Add a teaspoon of cornflour, then toss and cook through evenly for 2 minutes.

• To build the sauce, start by adding the tomato paste. Mix well and allow the tomato paste to cook and darken to add a rich umami-like flavour to the beef.
• Add the oyster sauce and cook until it has developed a caramel-like layer around the meat.
• Return the onions and the carrots to the pot and stir through with the beef. Add enough water to cover.
• Now add the dark soy and Worcestershire sauce, and pepper. Stir everything together well and add a little salt.
• Cover with a lid and allow everything to simmer on a low heat for 1-1.5 hours. Check the pot every so often to ensure the developing stock has not completely reduced. Top up with water as needed to build a rich gravy.
• As a final touch, add a slurry of cornflour (1.5 teaspoons cornflour with 1 tablespoon hot water) to the pot. Mix through and allow to cook out for a final 10 minutes uncovered.
• Ensure at this stage that there is enough liquid to retain moisture, and the texture of the gravy remains a little gooey. Remove from the pot and allow everything to cool completely, and the pie filling is done!
• Now prep your pie tins or pie maker with a layer of shortcrust pastry for the base. When the filling has cooled, add a good heaped tablespoon and top with a layer of puff pastry.
• Finally, cook the pies in a pie maker until golden brown, or bake in the oven at 200°C for 15-20 minutes, adding a layer of egg wash to the top of the pies before baking.
• Serve these pies toasty and warm, or freeze them to reheat on demand. Add a good dollop of ketchup on the top before digging in, and enjoy!

Find more recipes from The Orange Sieve here, such as this long bean poriyal that’s perfect for an Xmas potluck!

@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour: the people, the culture and the stories behind them… the kind of food that leaves you with a smile for reasons you can’t quite put your finger on.