The meat pie is an Australian staple. But most Australians buy them ready-made from corner shops, supermarkets, delis and snack bars. I had never made a meat pie until I moved to Norway. I tried several recipes, but this was the closest to the real thing.
For the base, I use a quiche or other unsweetened pie crust dough. Or you can use your favourite shortcrust pastry recipe, as long as it’s not sweet.
For the top, I use store-bought puff pastry, which in Norway means crossing the border and getting it from Sweden. You can buy puff pastry in Norway (called butterdeig or smørdeig), but it comes in frozen blocks that have to be thawed and rolled out, which is painful, but doable.
For this recipe, I like to use three or four small, non-stick pie dishes, but it could also make one large pie (about 20cm in diameter).