| 1 | Make pastry: cut butter and flour with two knives until mixture contains particles the size of small peas. |
| 2 | Sprinkle with cold water until pastry clings together. |
| 3 | Shape into ball and place in refrigerator for ?hour. |
| 4 | Roll out to cover pie dish (about 8 inch). |
| 5 | Leave enough pastry for a top. |
| 6 | Pre-bake the pie shell for 10 minutes at 350 °F. |
| 7 | To prevent crust walls from collapsing, fill with dry beans for the first five minutes. |
| 8 | Make the filling: fry onions and meat, continuing until onion is lightly browned. |
| 9 | Add flour mix, sliced tomatoes, sliced capsicum, tomato sauce and bread crumbs to pan. |
| 10 | Continue until capsicum is softened. |
| 11 | Add mushrooms and fry for 1 minute more. |
| 12 | Place the fried mix into the pre-baked pie shell, cover with pastry lid and cook in moderate oven for 20 minutes. |
| 13 | Serve hot . |
| 14 | Notes: * australian baked meat pie -- this recipe is an original creation of my wife, kerry. |
| 15 | : difficulty: moderate. |
| 16 | : time: 30 minutes preparation, 30 minutes cooking and cooling. |
| 17 | : precision: measure the ingredients. |
| 18 | : michael gigante : royal melbourne institute of technology, melbourne vic., australia : seismo!munnari!cidam.oz!mg : mg%cidam.oz@seismo.css.gov -or- mg%cidam.oz@australia |
