About this Dish
Australia's most iconic food — a shortcrust pastry case filled with minced or chunked beef in a rich gravy, topped with a puff pastry lid. Eaten at football matches, bakeries and petrol stations across the country. The Four'n Twenty brand is the most recognised but every bakery has its own version. Topped with tomato sauce — never ketchup, always sauce.
IngredientsServes 2
🥩Beef mince, 500g
🧅Brown onion, 1 medium, finely diced
🧄Garlic, 2 cloves, minced
🍖Beef stock, 1 cup
🍅Tomato paste, 2 tablespoons
🫙Worcestershire sauce, 1 tablespoon
🌾Plain flour, 2 tablespoons
🧈Shortcrust pastry sheets, 2 (store-bought)
🥐Puff pastry sheet, 1 (store-bought)
🥚Egg, 1, lightly beaten for egg wash
Method
1
Heat a splash of oil in a large pan over medium-high heat. Cook the onion for 3–4 minutes until softened, then add the garlic and cook for another minute.2
Add the beef mince and cook, breaking it up with a spoon, until browned all over. Drain off any excess fat if needed.3
Stir in the flour and tomato paste, coating the meat well. Pour in the beef stock and Worcestershire sauce, stir to combine, then simmer on low heat for 15–20 minutes until the mixture is thick and glossy. Season with salt and pepper, then set aside to cool completely.4
Preheat your oven to 200°C (180°C fan-forced). Grease a standard pie tin or four individual pie tins. Press the shortcrust pastry into the base and sides, trimming any excess.5
Spoon the cooled filling into the pastry case — don't add it hot or the pastry will go soggy. Cut the puff pastry to fit the top, press the edges together to seal, then brush all over with egg wash.6
Use a knife to cut a small slit in the centre of the puff pastry lid to let the steam escape. Bake for 25–30 minutes until the top is deep golden and puffed.7
Leave to rest for 5 minutes before serving. Squeeze a generous amount of tomato sauce on top — and don't even think about calling it ketchup.User Reviews
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