The Great Aussie Meat Pie 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.

THE GREAT AUSSIE MEAT PIE

Steps:

• Brown mince.
• Add onion finely diced and brown.
• Drain off fat.
• Add stock cubes crumbled, 1-½ cups of water, salt and pepper and stir until boiling.
• Reduce heat and cover, simmering for an additional 30 minutes.
• Remove from heat.
• In a cup combine flour and extra water and stir until smooth.
• Add flour mixture to meat and stir until combined.
• Return to heat, stir until it comes to a boil and is thickened.
• Add Worcestershire sauce.
• Simmer uncovered for 10 minutes then remove from heat and refrigerate.
• Once cool fill in bottom of piecrust.
• Put top on and pierce the centre with a knife.
• Combine egg yolk with a bit of water and brush over the top.
• Follow directions on frozen pie crusts or bake at 400 for 5 minutes (or until golden brown) then reduce heat to moderate (200) and cook for an additional 10 minutes.

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.

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 RECIPE

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!

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).

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.

THE GREAT AUSTRALIAN MEAT PIE

Steps:

• Heat oil in pan, add onion and garlic stirring until soft.
• Add meat and cook until browned.
• Add stock, sauces and puree. Bring to boil and simmer for 20 minutes.
• Stir through peas and conflour blended with water, bring to the boil and boil for 2 minutes until thickened.
• Cut 8 12cm circles from shortcrust pastry. Line 8 greased pie tins with pastry, lightly prick with a fork. Cover with non-stick baking paper and fill with rice to blind bake in 200°C oven for 8 minutes. (Place pie tins on baking sheets).
• Remove paper and rice and bake a further 6 minutes. Cool.
• Divide filling mixture amongst shells and then cut out 8 10cm rounds from the puff pastry.
• Brush edges of pies with egg and press pastry lids on top. Cut two slits on top to allow steam to escape. Brush tops with egg.
• Cook in 190°F oven for a further 20 minutes.

GOOD OL' AUSSIE MEAT PIE

Steps:

• cook onion and minced beef over high heat till brown.
• add 3/4 cup water, stock cubes,sauces and seasonings.
• bring to the boil and cover. simmer for 15 minutes.
• blend flour with remaining water to make a paste.
• add to meat and bring back to the boil, stirring constantly.
• boil for a further 5 minutes till nicely thickened.
• take off the heat and allow to cool completely.
• pre-heat oven to 230c.
• line a greased pie plate with the short pastry and spoon in filling.
• cover with the puff pastry and trim.
• glaze with milk.
• bake for 15 minutes then reduce the temperature to 190c and cook for a further 25 minutes.
• serve with green peas and mash potatoes.
• gla.

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.