PIcture of bottle of Aussie Pie Sauce

Compatible with Aussie Meat Pies

Who else loves pie season? Whether you head to your favourite gourmet pie shop, have a stash ready in the freezer, or you make your own, completing your hot meat pie experience with the perfect Aussie Pie Sauce, made specially to complement the Aussie Meat Pie by Kieltys Irish.

A Culinary Odyssey: From Ireland to Australia

Growing up in rural Ireland instilled in Padraic a deep connection to the land and its bounty. Inspired by the vibrant culinary traditions of his homeland, he embarked on a culinary journey that began at the tender age of 14, working alongside his cousin in a local restaurant. Padraic's passion for cooking blossomed, leading him to pursue excellence in the culinary arts.

The Artistry of Flavour: Crafting Unique Sauces

Kieltys Irish Sauces are more than just condiments – they're a labour of love, meticulously handcrafted using time-honoured recipes passed down through generations. Each sauce tells a story of tradition, quality and unwavering dedication to flavour. From tangy chutneys to zesty relishes, every bottle embodies the essence of Padraic's culinary expertise and Irish heritage.

Before he settled in the Southern Highlands of New South Wales to create his wonderful Whiskey Pear Spice Mustard, Savage Bastard, Aussie Pie Sauce, and a whole suite of other prize-winning condiments, Padraic Kielty was a Michelin Star-trained and former Irish Chef of the Year. He was part of the Irish culinary team competing in culinary events around the world, winning more than 60 Gold medals for his exceptional skills and worked with some of the best chefs in the world, including French Masters Alain Ducasse and Paul Bocuse.

Immediately he commenced creating his own small batch artisan collections in NSW from traditional Irish recipes, he was garnering prizes and accolades from all over the globe as well. In fact, Kieltys Irish is one of, if not the most awarded condiment and sauce makers in Australia.

How could his sauces be anything other than exceptional?

Kieltys is also a staunch supporter of sourcing his ingredients locally. The apple cider vinegar he uses, for example, is made from the apples grown in a local orchard and his chilies similarly from farmers local to the Southern Highlands in NSW.

With a commitment to sustainability and a passion for locally sourced ingredients, Padraic ensures that every bottle of sauce delivers nothing short of culinary excellence.

This is how our food should taste – complementary flavours that not just cool the rocket fuel heat of a great pie, but that are chemical-free, using locally sourced ingredients and truly for the gourmet.

Now, this is a pie.

Our take on the Great Aussie Meat Pie

Andrew Harrington

Servings

4-6

Prep Time

45 minutes

Cook Time

140 minutes

Cuisine

Australian

Category

Breakfast, Lunch, Afternoon Tea or Dinner

This is a Pie and with our Aussie Pie Sauce from Kieltys Irish, this is how they should taste.

Our take on the Great Aussie Meat Pie

Ingredients

  • To make the filling

  • 5 x rashers of bacon, thinly sliced

  • 1 x Finely chopped onion

  • 500 g (1 lb) chuck steak

  • 3 x tablespoons Kieltys Irish Brown Sauce

  • 1 x tablespoon Kieltys Irish Aussie Pie sauce

  • Sea salt 

  • Ground pepper

  • 250 ml (1 cup) beef stock

  • 2 x heaped tablespoon plain flour (all-purpose flour)

  • Oil for cooking the onions and meat

  • To assemble the meat pies

  • shortcrust pastry

  • puff pastry

  • 1 egg

  • 1 tablespoon milk

Directions

  1. Instructions for preparing the filling:

  2. Heat a frying pan over medium heat.

  3. Sauté the onions in a drizzle of oil with a sprinkle of sea salt until they soften.

  4. Add the bacon and cook until crispy.
  5. Use a slotted spoon to transfer the bacon and onion mixture to a bowl and  Set aside.

  6. Cut chuck steak into small cubes

  7. In a plastic bag add heaped tablespoon of plain and cubed chuck steak, shake until steak is covered with flour

  8. Cook small batches of cubed steak until brown and set aside
  9. Now return the bacon and onion mixture to the pan.

  10. In the same pan, stir in Brown sauce, Aussie Pie Sauce, then add salt, and pepper.

  11. Now add cubed steak, the beef stock and simmer for about 15 minutes.

  12. Sprinkle flour over the mixture and blend well.
  13. Simmer over low heat for 45 to 60 minutes.
  14. Taste and adjust seasoning if needed.
  15. The sauce should thicken but remain slightly runny. If too dry, add boiling water for more sauce.
  16. Allow to cool completely before assembling the pies.

  17. Steps for assembling the meat pies:

  18. Preheat the oven to 200°C (390°F).

  19. Cut shortcrust pastry into rounds to fit muffin tray holes.

  20. Line muffin tray holes with pastry and prick the base with a fork.

  21. Place a muffin case on top and fill with baking beans, ceramic pie weights, or uncooked rice.
  22. Blind bake pastry for 10 minutes.
  23. Fill pastry cases with meat filling.
  24. Make an egg wash by whisking egg with milk.
  25. Brush pastry edges with egg wash.
  26. Cut puff pastry lids and place on top of each pie, sealing edges.
  27. Brush the top of each pie with egg wash.
  28. Optionally, sprinkle with poppy seeds or sesame seeds.
  29. Bake for about 20 minutes or until golden brown.

  30. Top your pies with Aussie Pie Sauce from Kieltys Irish to taste

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