Australian meat pie Recipe

Home -> [Asian, Beef, Chinese, Ethnic, Tarts & Pies] -> [Australian meat pie Recipe]

Australian meat pie

Artist:

Categories:

Asian, Beef, Chinese, Ethnic, Tarts & Pies

Yield:

Rating:

Print Recipe

Favorites

Add to Favorites

Ingredients:

		FILLING
1 1/2	lbs	Steak, minced
1	tsp	Soy sauce
2		Beef stock cubes
		Salt and pepper
1 1/2	cup	Water
1	pinch	Nutmeg
2	tbsp	Flour
1/4	cup	Water, (extra)
		PIE BASE
2	cup	Flour
2/3	cup	Water
1/2	tsp	Salt
2	oz	Beef drippings
		PIE TOP
1	pack	Puff pastry, (12 oz. size)
1		Egg yolk
1	tsp	Water

Procedures:

1	Drain off any surplus fat.
2	Add crumbled stock cubes, water, salt, pepper and nutmeg, stir until boiling, reduce heat, cover, simmer gently for 20 min, remove from heat.
3	Combine extra water and flour, stir until flour mixture is smooth.
4	Add flour mixture to meat, stir until combined.
5	Return to heat, stir until meat boils and thickens.
6	Add soy sauce (to give brown colour), stir until combined.
7	Simmer, uncovered, 5 to 10 min; remove from heat allow to become cold.
8	Making the pie base: sift flour and salt into basin.
9	Place water and dripping into saucepan, stir until dripping melts; remove from heat.
10	Make a well in centre of dry ingredients, add liquid, stir until combined.
11	(2a.
12	If you"re in a hurry, just use premade (bought) pastry.
13	It works ok, too.
14	-jn) turn out onto lightly floured surface, knead lightly.
15	Roll out pastry to line eight greased pie tins.
16	[we use "real" aluminium 6 or 8 in pie casings - jn] cut excess pastry around sides of pie plates using a sharp knife.
17	Fill centres with cold meat filing.
18	Pie crust: roll out puff pastry on lightly floured surface, cut out rounds for top of pies, use a saucer as a guide.
19	Wet edges of base pastry, and gently press tops into place, trim around edges with a sharp knife.
20	Brush tops with combined egg-yolk and water.
21	Cooking: bake in hot oven 5 minutes or until golden brown, reduce heat to moderate, cook further 10 min. reference: australian women"s weekly home library: cooking class cookbook, p70.
22	(reproduced without permission)