AUSSIE MEAT PIE RECIPE
Recipe video above. The great Australian meat pie - made at home! Buttery shortcrust base filled with slow cooked fall apart chunky beef smothered in a rich gravy, topped with puff pastry. Legendary! {See notes for beef mince version}Also see the Family Size Meat Pie, mini Party Pies and Sausage Rolls!
Provided by Nagi
Categories Mains
Time 4h20m
Number Of Ingredients 17
Steps:
- Sprinkle beef with 1/2 tsp salt and pepper.
- Heat 1 tbsp oil in a large heavy based pot over high heat. Add 1/3 of the beef and brown aggressively all over, then remove. Repeat with remaining beef, adding more oil if needed.
- Turn stove down to medium high. Add garlic and onion, cook 3 minutes.
- Add flour, stir through.
- Slowly add beef stock while stirring constantly. Once flour is dissolved, add wine, tomato paste, Worcestershire, pepper and bay leaves.
- Return beef into pot, cover with lid, adjust heat so it's simmering gently.
- Simmer 1 hr 45 minutes. Remove lid, increase heat slightly and simmer 30 - 45 minutes, stirring regularly, or until beef is fork tender and liquid reduces down to a thickish gravy, just about covering beef (see video). Do not reduce liquid too much - thickens more as it cools & in pie.
- Remove from stove, cover and cool filling (I usually leave overnight).
- Preheat oven to 180C/350F.
- Cut out 6 rounds from the shortcrust pastry, then drape pastry into pie tins - don't stretch and pull pastry, causes shrinkage. (Notes 1 & 6)
- Place pies on tray. Top each pie with large sheets of parchment / baking paper and fill with pie weights (Note 7).
- Bake 20 minutes, remove, then use paper overhang to carefully remove pie weights.
- Return crusts into oven for 5 minutes or until base is light golden and dry (can skip, Note 8). Remove from oven.
- Fill pies with cooled filling, push down to fill. Should be slightly mounded.
- Cut rounds from partially thawed puff pastry - cut them slightly larger than the edge of the cooked pastry bases.
- Brush edge of pie crusts with egg, then place lid on filling, pressing edges to seal puff pastry to the shortcrust pastry.
- Brush lids with egg, then cut a 1cm / 0.5" incision in the middle using a small knife.
- Bake 30 minutes or until deep golden and puffed.
- Devour hot and fresh, topped with tomato sauce or ketchup if desired!
Nutrition Facts : Calories 825 kcal, Carbohydrate 43 g, Protein 46 g, Fat 41 g, SaturatedFat 14 g, Cholesterol 165 mg, Sodium 759 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
AUSSIE MEAT PIE
Steps:
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 1 medium finely chopped onion and fry for 3 to 4 minutes or until soft and translucent.
- Add 14 ounces (400 grams) ground beef and cook for 3 to 4 minutes, stirring and breaking up with a wooden spoon until browned. At this point, you can drain the beef, if desired. But it should be quite fat-free if you used lean ground beef.
- In a small container, whisk together 1 tablespoon cornstarch and 1 tablespoon of the beef stock and set aside.
- Add remaining beef stock, 1/8 cup tomato paste, 1 tablespoon Worcestershire sauce, and Vegemite or bouillon cube to ground beef in skillet. Stir well to combine.
- Add reserved cornstarch-water mixture and stir. Bring to a boil, reduce heat to low and simmer, uncovered, for 10 minutes or until thick. Remove from heat and cool.
- Heat oven to 425 F (220 C).
- Place pie dough on a lightly floured surface. Place the pie tin on top and cut a circle around it. Repeat process to make 3 more circles-these are the pie tops. Cover loosely with plastic wrap and set aside.
- On the same lightly floured surface, place remaining pie dough and a pie tin on top and cut a circle that's slightly larger than tin (about 1/2 inch bigger)-this is the pie base. Repeat process to make 3 more bases.
- Press base pastry into pie tins and press up the sides. Fill with cooled meat mixture. Brush rims with water.
- Place pie tops over meat. Use a fork to press edges to seal. Trim edges if necessary. Brush tops with beaten egg.
- Place pies on a baking tray to catch any drips and bake for 20 minutes or until golden. Serve with tomato sauce (ketchup).
Nutrition Facts : Calories 614 kcal, Carbohydrate 42 g, Cholesterol 177 mg, Fiber 3 g, Protein 37 g, SaturatedFat 14 g, Sodium 618 mg, Sugar 16 g, Fat 32 g, ServingSize 4 Aussie meat pies (4 servings), UnsaturatedFat 0 g
DOUBLE~CRUST AUSSIE MEAT PIE
This is my take on the simple Ausssie meat pie that is so popular in Australia and New Zealand. I prefer to make one large pie with a lattice top, but you can make mini hand-held pies that are more traditional if you wish. GREAT little pies to munch on while watching football or a simple and delicious weeknight meal the whole family will be very pleased with! Serve with a vegetable and/or mashed potatoes, a salad and you're good to go! Pie can also be topped with additional ketchup if desired, and added chopped mushrooms and/or cheese to the filling. Photo by me.
Provided by Kelly Williams @WildfloursCottageKitchen
Categories Beef
Number Of Ingredients 14
Steps:
- Cook onion and meat until meat is well browned. (Drain grease if necessary.) Dissolve bouillon in 1 1/4 cups boiling water and add. Add ketchup, sauce and seasonings, bring to a boil, cover and simmer 15 minutes. Mix flour with remaining 1/4 cup water til smooth and stir in. Return to a boil, stirring continuously; boil 5 minutes, cool. Line a lightly greased pie plate with the piecrust pastry. Spoon in the cooled meat filling. Moisten edges of pastry with water. Top with puff pastry sheet, pressing down gently to seal edges. *You can also choose to do a lattice top as I prefer to do. Trim and flute edges. Brush with beaten egg to glaze. Bake at 375 degrees for 35-40 minutes or until pastry is golden and done.
AUSTRALIAN MEAT PIE
This is The Australian Traditional Meat pie! usually eaten for lunch for just watching the aussie rules footy. You can make 1 big meat pie or more little ones from this recipe!
Provided by elke7612
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
TASTY MEAT PIE
I work full time as a nurse, so I depend on quick and easy meals like this one. My sister suggested I use canned soups instead of prepared gravy. Now my husband and teenage son ask for seconds and even thirds. -Cheryl Cattane, Lapeer, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 2 pies (6 serving each).
Number Of Ingredients 9
Steps:
- In a skillet, cook beef and onion until meat is no longer pink; drain. Add the soups, potatoes, carrots, salt and pepper; mix well. Divide between two ungreased 9-in. pie plates. , Preheat oven to 350°. On a lightly floured surface, roll dough to fit the top of each pie; place over filling. Seal and flute edge; cut slits in top. , Bake until golden brown, 45-50 minutes. Let stand on a wire rack for 15 minutes before serving.
Nutrition Facts : Calories 305 calories, Fat 14g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 598mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.
PASTRY FOR DOUBLE PIE-CRUST
Use this recipe from our Test Kitchen when you need pastry for a double-crust or lattice-topped pie.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield Pastry for 1 double-crusted or lattice-topped pie (9 or 10 inches).
Number Of Ingredients 4
Steps:
- In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so one ball is slightly larger than the other., Roll out the larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry with even with edge of plate. Pour desired filling into crust. , Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.
Nutrition Facts :
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