Australian Meat Pie

Step 1: Preheat the oven to 390°F (200°C).

Step 2: To prepare the pie filling, heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and garlic, sauté until they become translucent.

Step 3: Add the ground beef and cook until it browns, breaking it up with a spoon as it cooks.

Step 4: Stir in the tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and pepper. Cook for another minute or two.

Step 5: Sprinkle the flour over the beef mixture and stir until everything is coated.

Step 6: Pour in the beef broth and bring the mixture to a simmer. Cook for about 10 minutes or until the mixture thickens, stirring occasionally. Remove from heat and let it cool slightly.

Step 7: While the filling cools, prepare the pie crust. In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use your fingers or a pastry cutter to rub the butter into the flour until the mixture resembles coarse crumbs.

Step 8: Gradually add cold water and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 20-30 minutes.

Step 9: Take the chilled dough and roll it out on a floured surface to fit your pie dish. Make sure it's large enough to cover the bottom and sides of the dish.

Step 10: Transfer the rolled-out dough into the pie dish and gently press it against the sides. Trim any excess dough hanging over the edges.

Step 11: Pour the slightly cooled meat filling into the pie crust, spreading it out evenly.

Step 12: Roll out the remaining dough and cover the pie. You can choose to place a full pastry lid on top or create a lattice pattern with strips of dough.

Step 13: Brush the top of the pie with a beaten egg for a shiny golden crust.

Step 14: Bake the meat pie in the preheated oven for about 30-35 minutes or until the crust is golden brown and cooked through.

Step 15: Allow the pie to cool slightly before serving. Serve with a side of tomato sauce (ketchup), if you'd like.