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home > recipes > pies > australian meat pie
from US 1 oz kidney (optional) juice of 1/2 lemon 3 bacon rashers, chopped 2 onions, peeled and sliced 1.5-2 kg. (3-4 lb) chuck steak, trimmed and chopped into small cubes 2 cups water 1/2 teaspoon black pepper 1/2-1 level teaspoon salt few sprigs of fresh thyme or 1/2 level teaspoon dried thyme 1 stick celery, finely chopped 3 tablespoons plain flour 1 recipe shortcrust pastry Soak the kidney in a little water with lemon juice for 1/2 hour to remove any strong flavour. Fry chopped bacon in a large heavy based saucepan, and when the fat starts to sizzle, add the onion. Fry over a low heat until the onion is soft. Add the chopped steak and finely chopped kidney. Pour in water and season with salt, pepper and thyme. Cover and simmer gently for about 1 1/2 hours. Smooth out the flour with a little extra cold water, then stir this into the meat. Stire over the heat until thick. Pour into a deep pie dish of 2 litre (8 cups) capacity. If you own a pie funnel, place in the centre of the meat (you could substitute an upturned egg cup). Roll out the pastry, cut a few strips for a collar. Place these on the wet rim of the pie dish and brush with milk or beaten egg. Lift remaining pastry onto a rolling pin and place on top of the pie. Trim edges with a knife. Press edges together with a fork to seal. Make a few steam holes. Glaze with beaten egg or milk and bake in a hot oven for 30-40 minutes. Shortcrust pastry 3/4 cup plain flour 3/4 cup self-rising flour pinch of salt 100g (3 1/2 oz) butter 3 tablespoons cold water 1 teaspoon lemon juice Place flours and salt into a mixing bowl, rub in butter with fingertips and mix into a dough with water and lemon juice. Turn out onto a lightly floured surface and knead lightly with a little flour. Rest for 20 minute before rolling.

Australian Meat Pie


average rating = 5 stars(5.00001 comment available)
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list all recipes for PIES (145)
list all Australian/South Pacific recipes (81)
list all recipes by ARIELLE (2)


   

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keyword: australian
ethnicity: australian/south pacific
recipes for pies
recipes by arielle
Email Address:
(posted August 22, 2005)

from US

1 oz
kidney (optional)
juice of 1/2
lemon
3
bacon rashers, chopped
2 onions, peeled and sliced
1.5-2 kg. (3-4 lb)
chuck steak, trimmed and chopped into small cubes
2 cups water
1/2 teaspoon black pepper
1/2-1 level teaspoon
salt
few sprigs of fresh
thyme or
1/2 level teaspoon dried
thyme
1 stick
celery, finely chopped
3 tablespoons plain
flour
1 recipe shortcrust
pastry

Soak the
kidney in a little water with lemon juice for 1/2 hour to remove any strong flavour. Fry chopped bacon in a large heavy based saucepan, and when the fat starts to sizzle, add the onion. Fry over a low heat until the onion is soft. Add the chopped steak and finely chopped kidney. Pour in water and season with salt, pepper and thyme. Cover and simmer gently for about 1 1/2 hours.

Smooth out the flour with a little extra cold water, then stir this into the meat. Stire over the heat until thick. Pour into a deep pie dish of 2 litre (8 cups) capacity. If you own a pie funnel, place in the centre of the meat (you could substitute an upturned egg cup). Roll out the pastry, cut a few strips for a collar. Place these on the wet rim of the pie dish and brush with milk or beaten egg. Lift remaining pastry onto a rolling pin and place on top of the pie. Trim edges with a knife. Press edges together with a fork to seal. Make a few steam holes. Glaze with beaten egg or milk and bake in a hot oven for 30-40 minutes.

Shortcrust
pastry

3/4 cup plain
flour
3/4 cup
self-rising
flour
pinch of salt
100g (3 1/2 oz)
butter
3 tablespoons cold water
1 teaspoon
lemon juice

Place flours and
salt into a mixing bowl, rub in butter with fingertips and mix into a dough with water and lemon juice. Turn out onto a lightly floured surface and knead lightly with a little flour. Rest for 20 minute before rolling.



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from Vaslui, Romania wrote:0  0

Can this pie get even better?
The olive oil will assure a profund and long lasting taste and combined with parsley, will do for a wonderful dish.
Mushrooms are protein rich, just the right food for sports.
I could cook it under steam, or with a pan, of course, not a teflon pan, as teflon is toxic if over heated...but non the less, great recipe.
I will, for sure make this recipe tomorrow morning, and will let you know how that goes.
5 starsMay 20, 2011


 
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