Australian Meat Pies Food

MEAT PIES

Steps:

• Process flour and butter until crumbly. Add egg and enough of the water to make mixture come together. Knead pastry on floured surface until smooth. Cover; refrigerate 30 minutes.
• For the beef filling, heat oil in large saucepan; cook onion and beef, stirring, until beef is browned. Stir in undrained tomatoes, paste, sauce and stock; bring to the boil. Reduce heat; simmer, uncovered, about 20 minutes or until thick. Cool.
• Oil six ⅔ cup (160ml) pie tins. Divide pastry into six portions; roll each portion between sheets of baking paper until large enough to line tins. Lift pastry into tins; press over base and sides. Trim edges. Refrigerate 30 minutes.
• Cut six 11cm (4½-inch) rounds from puff pastry. Refrigerate until required.
• Preheat oven to 200°C/400°F.
• Line pastry-lined tins with baking paper; fill with dried beans or rice. Place tins on oven tray; bake 10 minutes. Remove paper and beans; bake further 5 minutes. Cool.
• Fill pastry cases with beef filling; brush edges of pastry with extra egg. Top with puff pastry rounds; press edges to seal. Brush tops with extra egg. Cut steam holes in top of pies.
• Bake pies about 20 minutes or until pastry is browned lightly.

AUSTRALIAN MEAT PIE

Steps:

• Pre-heat oven at 220 degrees Celsius.
• Brown meat and onion.
• Add 3/4 cup of the water, bouillon cubes, ketchup and Worcestershire sauce, pepper, oregano, and nutmeg.
• Boil and cover for 15 minutes.
• Blend flour with the remaining 1/4 cup water until it becomes a smooth paste; add to the meat mix.
• Let cool.
• Grease a pie dish and line with puff pastry.
• Add the cooled filling mixture; brush edges of pastry with milk or beaten egg; put the pastry top on; press edges down with a fork.
• Trim edges and glaze top with milk or beaten egg.
• Bake in a very hot oven, 220 degrees Celsius for 15 minutes.
• Reduce heat to 180 degrees Celsius and bake for 25 more minutes, or until golden brown.
• Serve with veggies, fries, or salad.

AUSSIE MEAT PIE

Steps:

• Cook onion and meat until meat is well browned. Add 3/4 cup water, stock cubes, sauces and seasonings, bring to the boil, cover and simmer 15 minutes.
• Blend flour with remaining water to make a smooth paste. Add to the meat and bring to the boil, stirring continuously; boil 5 minutes, cool.
• Line a lightly greased pie plate with the shortcrust pastry.
• Spoon in the cooled meat filling.
• Moisten edges of pastry base with water. Top with puff pastry sheet, pressing down gently to seal edges. Trim and score edges. Glaze.
• Bake in very hot oven for 15 minutes, reduce to moderately hot and cook a further 25 minutes or until pastry is goldn.

AUSTRALIAN MEAT PIES

Steps:

• Preheat oven to 400.
• Heat oil and butter in large skillet. brown ground beef with the onion and green pepper, about 5-7 minute Drain fat.
• Add flour and cook a minute more.
• In a bowl, combine tomato paste, worcestershire, brown sugar, grill seasoning and broth. Stir into meat mixture.
• Let simmer 10 minute until flavors meld. Take off heat and let cool a bit while you prepare pastry dough.
• Combine egg and water for egg wash.
• Roll cool pastry dough into sheets and cut each into 4 squares.
• Brush edges of pastry square with egg wash and place 2-3 tbs. of meat mixture in center and fold into triangles.
• Place onto pan and bake 12-15 minute or until pies are golden brown.
• Serve with ketchup.

AUSTRALIAN MEAT PIE

Steps:

• Preheat oven to 400 degrees F.
• Dredge beef in flour and sear in oil in a hot pan. Add the garlic and onion and saute for 4 more minutes. Add the spices, Worcestershire and soy sauce and cook until the liquid is almost dissolved. Add the stock and cook until the meat is coated in thick gravy. Transfer to a container and cool.
• Roll 2 sheets of pastry to 1/2-inch thickness. Line 8-inch tart molds with the rolled pastry. Line the pastry with tin foil and prebake for about 8 minutes. Let cool.
• Roll out the remaining pastry sheets and cut lids for the pies. Fill baked shells with the meat mixture and cover with the cut pastry lids. Attach lids with egg wash. Brush the tops with the remaining egg wash and sprinkle with black pepper.
• Bake for 8 minutes or until golden brown.

AUSTRALIAN MEAT PIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. (Drain and discard grease.) Add 3/4 cup water, ketchup, Worcestershire sauce, bouillon cubes, oregano, and black pepper. Bring to a boil, reduce heat, and simmer until combined, about 10 minutes.
• Mix 1/4 cup cold water and cornstarch together in a bowl to form a paste; stir into meat mixture. Cook until thickened, about 5 minutes more. Remove from heat.
• Use a 4-inch biscuit cutter to cut the pie crusts into 12 circles. Line each muffin cup with a circle, pressing into the bottom and sides. Fill each with the meat mixture. Use a 3-inch biscuit cutter to cut puff pastry dough into 12 circles. Top each filled muffin cup with with a circle and seal edges together. Brush pastry tops with beaten egg.
• Bake in the preheated oven until crusts are brown and flaky, 15 to 20 minutes. Cool in pan before removing pies, about 10 minutes.

AUSSIE MEAT PIES

Steps:

• Process steak until mixture resembles mince. Heat oil in a large frying pan over medium-high heat. Add onion and bacon. Cook, stirring, for 3 minutes or until golden. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned.
• Add tomato paste and flour. Cook, stirring, for 1 minute or until combined. Add stock and thyme. Stir to combine. Bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until sauce has thickened and meat is tender. Season with pepper. Remove from heat.
• Preheat oven to 200°C/180°C fan-forced. Line eight 7.5cm round pie moulds with shortcrust pastry. Trim excess. (I would bake the crust for 5-8 minutes before filling with meat mixture to have a flaky crust) Fill cases with steak mixture. Top with puff pastry. Trim excess. Press edges together with a fork to seal. Using a small sharp knife, cut a small cross in pie tops. Brush with egg. Bake for 25 to 30 minutes or until golden. Serve with sauce.

AUSSIE MEAT PIES

Steps:

• Sift flour into bowl; rub in lard.
• Add eggs and enough water to make ingredients cling together.
• Press dough into a ball, knead gently on a floured surface until smooth, cover, refrigerate 1/2 hour.
• Divide dough into 8 portions.
• Roll out each portion on lightly floured surface large enough to line 11 cm pie tins.
• Trim away excess pastry.
• Place tins on oven tray, line pastry with paper, fill with dried beans or rice.
• Bake in moderately hot oven about 8 minutes, remove paper and beans, bake further 8 minutes or until pastry is lightly browned, cool.
• Spoon cold filling into pastry cases.
• Cut 8 x 12cm rounds from puff pastry, brush edges of pastry with a little egg yolk; gently press puff pastry tops into place; trim edges.
• Brush tops with a little more egg yolk.
• Make 2 small slits in centre of pies, place on oven trays, bake in moderately hot oven about 15 minutes or until lightly browned.
• Serve hot with tomato sauce.
• Filling: Heat lard in pan, add onion, cook stirring until soft.
• Add mince, stir over heat until browned.
• Stir in sauces, stock powder, water and allspice.
• Bring to boil, simmer, covered, 20 minutes.
• Stir in blended cornflour and extra water, stir over heat until mixture boils and thickens.