How To Make My Top Secret Australian Meat Pie

Let’s talk about the Australian meat pie …. If you have ever had more than a 10-minute conversation with me, there’s a 99% chance that you have heard me mention Australia. My friend Matt continually makes fun of me for it #sorrynotsorry. Australia is where I really learned about the quality of food and why regenerative agriculture is so important.

I fully intend to spend three months a year there in retirement. I will dig into that topic soon, but for today, let me tell you about my favorite Aussie fare… MEAT PIES!

Here is our daughter Sophie at Harry’s Cafe de Wheels in Sydney (the original meat pie food truck).

In other words, Why is this savory treat so spectacular?

3 Reasons Why Meat Pies Are Spectacular

First and foremost, the MEAT! Bottom line is I am a carnivore at heart and love this protein-packed delight!
Next is the variety! There are so many different combos of meats, veggies, and sauces which means you could eat a different type of pie every day for a year!
And as if that’s not enough to have you thoroughly convinced to jump on the gravy train, when appropriately made (in my humble opinion), it’s hand-held. However, I think we can all agree that foods just taste better when you can eat them without a plate or silverware. Can I get an amen for NO DIRTY DISHES!

The Double Crust Secret to Meat Pies

Want to know the secret to a great meat pie? For instance, the crusts (yes, there are two). However, I hesitated to give out this top-secret information, but sharing is caring. The bottom crust is your typical savory pie crust (you can make your own or buy pre-made from the freezer section).

The “lid’ to your meat pie is puff pastry. Nonetheless, if this is new knowledge to you, prepare to party in your mouth when you make this recipe… No, really. It’s a total gamechanger.

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Above all, here is the basic recipe that I follow. However, you can mix and match meats and veggies to your liking. Enjoy, and make sure you let me know your favorite combination!

My Secret Australian Meat Pie Recipe

4 cups of shredded What The Farm chicken
1 cup diced carrots
1 cup frozen green peas
½ cup of diced celery
⅓ cup of butter
⅓ cup diced onions
⅓ cup of all-purpose flour
½ tsp salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 ¾ cup chicken broth
⅔ cup milk
1 9-inch unbaked pie crust
1sheet of unbaked puff pastry

INSTRUCTIONS
Step 1
Preheat oven to 425 degrees F
Step 2
In a saucepan, combine chicken, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain, and set aside.
Step 3
In the saucepan over medium heat, cook carrots and onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Add peas. Simmer over medium-low heat until thick. Remove from heat and set aside.
Step 4
Using biscuit cutters (or a knife), make individual pie crusts for your mini pie pans. Place the chicken mixture in the bottom pie crust. Cover with puff pastry, seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape.
Step 5
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

No Experience Necessary,
Kelly & Sophie