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home > recipes > meat > aussie meat pie
AUSSIE MEAT PIE Source: rufus@melbpc.org.au (Ruth Dassenaike) This recipe makes 8 individual pies. FILLING: PIE BASE: 750g. (1 1/2lb.) minced steak 2 cups plain flour 2 beef stock cubes 1/2 teaspoon salt salt, pepper 2/3 cup water 2 cups water 60g. (2oz) beef dripping pinch nutmeg 2 tabs. plain flour PIE TOP: 1 3/4 cups water, extra 375g.(12oz) packaged puff pastry 1 teaspoon soy sauce 1 egg-yolk 1 teaspoon water 1. Filling: Place meat into pan, stir over low heat until meat is well browned. Drain off any surplus fat. Add crumbled stock cubes, water, salt, pepper and nutmeg, stir until boiling, reduce heat, cover, simmer gently 20 minutes, remove from heat. Combine extra water and flour, stir until flour mixture is smooth. Add flour mixture to meat, stir until combined. Return to heat, stir until meat boils and thickens. Add soy sauce (to give brown colour), stir until combined. Simmer, uncovered 5 to 10 minutes; remove from heat, allow to become cold. 2. Sift flour and salt into basin. Place water and dripping into saucepan, stir until dripping melts; remove from heat. Make a well in centre of dry ingredients, add liquid, stir until combined. 3. Turn out onto lightly floured surface, knead lightly. Roll out pastry to line 8 greased pie tins. Cut excess pastry around sides of dishes using a sharp knife; slant knife, while cutting pastry. Fill centres with cold meat filling. 4. Roll out puff pastry on lightly floured surface, cut out rounds for top of pies; use saucer as guide. Wet edges of base pastry, and gently press tops into place, trim around edges with sharp knife. Pierce centre with pointed knife. Brush tops with combined egg-yolk and water. Bake in hot oven 5 minutes or until golden brown, reduce heat to moderate, cook further 10 minutes. Enjoy with a good Aussie beer!!!!!! Enjoy, Lei Gui Bronx,NY

Aussie Meat Pie


average rating = 5 stars(5.00002 comments available)
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keyword: aussie
ethnicity: australian/south pacific
recipes for meat
recipes by LeiG
Email Address:
(posted November 1, 1997)

AUSSIE MEAT
PIE
Source: rufus@melbpc.org.au (Ruth Dassenaike)
This recipe makes 8 individual pies.

FILLING:
PIE BASE:
750g. (1 1/2lb.) minced steak 2 cups plain
flour
2
beef stock cubes 1/2 teaspoon salt
salt, pepper 2/3 cup water
2 cups water 60g. (2oz)
beef dripping
pinch nutmeg
2 tabs. plain
flour PIE TOP:
1 3/4 cups water, extra 375g.(12oz) packaged
puff pastry
1 teaspoon
soy
sauce 1 egg-yolk
1 teaspoon water

1. Filling: Place meat into
pan, stir over low heat until meat is
well browned.
Drain off any surplus fat. Add crumbled stock cubes,
water,
salt, pepper and nutmeg, stir until boiling, reduce heat,
cover,
simmer gently 20 minutes, remove from heat.
Combine extra water and flour, stir until flour mixture is smooth.
Add
flour mixture to meat, stir until combined. Return to heat, stir
until meat boils and thickens. Add
soy
sauce (to give brown colour),
stir until combined.
Simmer, uncovered 5 to 10 minutes; remove from
heat, allow to become cold.
2.
Sift flour and salt into basin. Place water and dripping into
saucepan, stir until dripping melts; remove from heat. Make a well
in centre of
dry ingredients, add liquid, stir until combined.
3. Turn out onto lightly floured surface,
knead lightly. Roll out
pastry to line 8 greased pie tins. Cut excess pastry around sides of
dishes using a
sharp knife; slant knife, while cutting pastry. Fill
centres with cold meat filling.
4.
Roll out puff
pastry on lightly floured surface, cut out rounds
for top of pies; use saucer as guide. Wet edges of base
pastry, and
gently
press tops into place, trim around edges with sharp knife.
Pierce centre with pointed
knife. Brush tops with combined egg-yolk
and water.
Bake in hot oven 5 minutes or until golden brown, reduce
heat to moderate, cook further 10 minutes.

Enjoy with a good Aussie
beer!!!!!!

Enjoy,
Lei Gui
Bronx,NY



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+2 comments


from Tempe, Arizona, United States wrote:14  6

I grew up eating meatpies and this recipe is perfect. The meatpies are so good. My family requests that I make this recipe all the time.
Thanks.
5 starsDecember 8, 2003


from gold coast, Australia wrote:9  5

good, very good
5 starsOctober 20, 2003


 
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