Classic Aussie Meat Pie with Flaky Pastry and Savory Filling

1In a large bowl, combine the flour and salt (½ teaspoon). Add the chilled butter and mix until the mixture resembles coarse crumbs.

2Gradually add the cold water (¼ cup), mixing until the dough comes together. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

3In a large skillet over medium heat, add the ground beef (1 pound) and cook until browned. Drain excess fat if necessary.

4Add the chopped onion (1), garlic (2 cloves), and carrot (1) to the skillet. Cook until the vegetables are softened, about 5 minutes.

5Stir in the beef broth (½ cup), Worcestershire sauce (1 tablespoon), tomato paste (1 tablespoon), thyme, oregano, and black pepper (½ teaspoon). Simmer for 10 minutes until the mixture thickens. Remove from heat and let cool slightly.

6Preheat your oven to 400°F (200°C).

7On a floured surface, roll out half of the chilled pastry dough to fit a pie dish. Place the rolled dough into the dish, pressing it into the corners.

8Fill the pastry with the meat mixture, spreading it evenly.

9Roll out the remaining pastry dough and place it over the filling. Seal the edges by crimping with a fork or your fingers. Cut a few slits in the top to allow steam to escape.

10Brush the top of the pie with the beaten egg (1) to give it a golden color when baked.

11Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and flaky.

12Remove from the oven and let cool for a few minutes before slicing and serving.