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
ABERDEEN BEEF PIE
When set in the middle of the table, this hearty beef pie is the center of attention. With chunks of tender beef and tasty vegetables under a flaky pastry crust, this pure comfort food will welcome your family home. -Peggy Goodrich, Enid, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain. Brown the beef in drippings in batches; drain and set beef aside. Add onion to the pan; saute until crisp-tender. Add carrots, bacon and beef. , Meanwhile, in a small bowl, combine the flour, broth and Worcestershire sauce until smooth; add to beef mixture. Bring to a boil. Reduce heat; cover and simmer until meat is tender, 1 to 1-1/2 hours. Stir in peas, salt and pepper. Transfer to an ungreased 11x7-in. baking dish. , On a lightly floured surface, roll out crust into a 12x8-in. rectangle. Cut slits in crust. Place over filling; trim and seal edges. If desired, brush with beaten egg. Bake until crust is golden and filling is bubbly, 35-40 minutes. Let stand for 15 minutes before serving. Refrigerate leftovers.
Nutrition Facts : Calories 308 calories, Fat 14g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 389mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.
BEEF & BEER PIE
A steak and ale pie is a comforting classic - this version has suet pastry and a dark rich gravy
Provided by Sarah Cook
Categories Dinner, Main course
Time 5h
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3. Using a flameproof casserole dish with a lid, soften onion and celery in the butter. Stir in the flour until it has disappeared, then stir in the beef and Worcestershire sauce. Crumble in stock cubes and add thyme. Pour over ale, bring to a simmer, then cover and cook in the oven for 2½ hrs. Remove lid and cook for another 30 mins - this should thicken the sauce nicely.
- Increase oven to 200C/180C fan/gas 6. For the pastry, whizz the flour, suet and 1 tsp salt in a food processor until there are no suet lumps. Keeping the motor running, dribble in 1 tbsp water at a time until the pastry starts to come together, then tip onto a lightly floured surface and bring together with your hands.
- Roll out half the pastry and use to line a 20-22cm pie dish. Using a slotted spoon, spoon in all of the meat, then pour over some of the sauce until the meat is just coated. Put the rest of the sauce into a saucepan. Roll out the remaining pastry to cover the pie. Trim the edge with a small, sharp knife, then crimp or fork the edges to seal. Make a small heart from cuttings. Brush top of the pie and heart with beaten egg, then dip heart into poppy seeds and stick to top. Bake for 30-40 mins until golden brown and crisp. Reheat sauce and serve with the pie along with some mash and greens.
Nutrition Facts : Calories 1356 calories, Fat 75 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 111 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 56 grams protein, Sodium 3.2 milligram of sodium
YORKSHIRE BEEF PIE
Make and share this Yorkshire Beef Pie recipe from Food.com.
Provided by kitina
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef and onion until beef is browned; drain.
- Add vegetables and 1/4 cup gravy.
- Stir water and Worcestershire sauce into remaining gravy; set aside.
- In a 10-inch pie plate, place butter and put into a 425°F oven.
- In a small bowl combine milk and eggs, add flour salt and pepper; beat until smooth.
- When butter is melted remove from the oven add the egg mixture into the hot dish.
- Spoon meat mixture evenly over bottom, keeping 1 inch from the edge.
- Return to oven and bake for 25-30 minutes or until browned and puffed.
- Heat gravy and pass with the pie.
Nutrition Facts : Calories 533, Fat 29.5, SaturatedFat 13.3, Cholesterol 208.8, Sodium 630.9, Carbohydrate 33, Fiber 1.4, Sugar 1.6, Protein 32.4
HUEY'S BEEF & WORCESTERSHIRE PIES
A recipe which Huey (Aussie chef Iain Hewitson) classifies as GOOD OLD AUSSIE TUCKER, which means the recipe's origins are Anglo-Saxon (i.e. pre-European culinary influences). In posting this recipe, I have "converted" Huey's "a generous slurp of Worcestershire sauce" to 2-3 tablespoons of worcestershire sauce. Be guided by your taste preferences here.
Provided by bluemoon downunder
Categories Savory Pies
Time 1h35m
Yield 6 Huey's Beef & Worcestershire Pies, 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat a little oil in a heavy-bottomed pot and gently sauté the onion, garlic and bacon until tender, stirring now and again.
- Add the cubed steak and gently cook until it changes colour, stirring regularly.
- Then stir in the flour and briefly cook.
- Add the tomatoes, stock, parsley, bay leaves, seasonings and Worcestershire sauce; mix well, bring to the simmer and then turn the heat down; gently simmer for about 1 hour until the meat is very tender; remove from the heat and set aside to cool.
- Cut the pastry sheets into six rounds and press into individual, lightly oiled pie tins, leaving a little pastry around the edges; put them on an oven tray and refrigerate while the filling is cooking.
- Preheat oven to 180°C/350°-375°F/gas mark 4-5.
- Combine the egg and milk, and cut out six smaller pastry rounds.
- Spoon the filling into the cooled pastry tins and fold in the pastry edges; paint the edges and the smaller pastry round edges with egg wash; place the rounds over the pies, press down the edges and place on an oven tray; brush again with the egg wash and cook in the oven for about 15-20 minutes until the pastry is golden brown.
- Serve the Beef & Worcestershire Pies with tomato sauce on the side.
Nutrition Facts : Calories 314.4, Fat 17, SaturatedFat 6.5, Cholesterol 101.2, Sodium 770.3, Carbohydrate 14.7, Fiber 2.3, Sugar 6.5, Protein 25.8
ROAST BEEF WITH GLAZED ONIONS AND WORCESTERSHIRE GRAVY
Steps:
- In a roasting pan combine well the onions, the tomatoes, the oil, and salt and pepper to taste and roast the mixture in the middle of a preheated 500°F. oven for 10 minutes. Stir the mixture, put the beef, seasoned with salt and pepper, on top of it, and roast the beef and the onion mixture in the oven for 15 minutes. Reduce the temperature to 350°F. and roast the beef for 12 minutes more per pound, or until a thermometer registers 135°F., for medium-rare meat.
- Transfer the beef to a cutting board and let it stand for 30 minutes. Transfer three fourths of the onion mixture to a bowl and reserve it, keeping it warm, covered. To the mixture remaining in the roasting pan add the flour and cook the mixture over moderate heat, stirring, for 3 minutes. Whisk in the broth, the water, the Worcestershire sauce, and any juices that may have accumulated on the cutting board and simmer the gravy, whisking and scraping up the brown bits, for 10 minutes. Transfer the gravy to a small saucepan and skim the fat from the top. Just before serving, carve the beef, arrange it on a platter with the reserved onion mixture, and garnish it with the rosemary sprigs. Bring the gravy to a boil, transfer it to a gravy boat, and serve it with the beef.
GROUND BEEF SHEPHERD'S PIE
This hearty supper-in-one sent by Elaine Williams is ideal for small families. The Surrey, British Columbia cook uses ground beef, frozen veggies and canned gravy to hurry along the down-home dinner.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the gravy, vegetables, Worcestershire sauce, salt and pepper. , Transfer to a greased 1-1/2-qt. baking dish. Spread potatoes over the top. Bake, uncovered, until heated through, 30 minutes.
Nutrition Facts : Calories 457 calories, Fat 18g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 890mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 36g protein.
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