AUSTRALIAN MEAT PIES
These terrific little meat pies are often referred to as Australia's national food. Great for munching on during sporting events, or just for a fresh new dinner idea. Cool pies well before serving, as filling will be very hot. Eat by hand or with knife and fork, as desired.
Provided by TIARE1
Categories Main Dish Recipes Savory Pie Recipes Meat Pie Recipes
Time 1h15m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 376.9 calories, Carbohydrate 27.6 g, Cholesterol 38.8 mg, Fat 24.8 g, Fiber 1.7 g, Protein 10.4 g, SaturatedFat 7.1 g, Sodium 358.8 mg, Sugar 0.8 g
AUSSIE MEAT POT PIE
Sirloin steak braised with rosemary and vegetables and baked inside a flaky English Wig crust, a perfect and very tasty savory Aussie Meat pot pie.
Provided by Portlandia Pie Lady
Number Of Ingredients 19
Steps:
- Place 1 tablespoon olive oil in skillet over high heat and sear the steak with salt, pepper, and nutmeg about 2 to 3 minutes.
- Reduce heat to medium high and stir in carrots, onions, mushrooms, rosemary and add the beer (or beef stock). Cook and stir until carrots almost tender, about 10 minutes and the liquid is evaporated. If the liquid is evaporating too quickly, add in a few tablespoons of beef stock.
- Add the flour (or cornstarch) to the veggies and stir to coat.
- Add tomato paste, and beef stock, reduce heat to very low, just enough for a small simmer, cover skillet with lid and let simmer (braise) for 1 to 1-1/2 hours. Cool and chill the filling before filling pot pies.
- Preheat oven to 375 F.
- Place all dry ingredients into a large bowl and mix thoroughly.
- Add the shortening and cut in with a large fork until crumbly with pea-sized pieces, be careful not to over mix.
- In separate small bowl beat the egg, cold water, and vinegar
- Add egg mixture all at once to the dry ingredients and stir just enough to form a ball.
- Roll out have the dough about 1/4-inch thick, cutting each pot pie bottom crust into a circle about 1 inch larger circumference to fit into pot pie tin (4 tins total).
- Divide filling equally into the four prepared bottom crusts.
- Roll our top crusts. Brush the edge of the bottom crust egg wash to adhere, and use fork to crimp edges of pies. Brush the top with egg wash.
- Bake @ 375 degrees for 45 minutes. Best served warm.
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).
Nutrition Facts : Calories 614 kcal, Carbohydrate 42 g, Cholesterol 177 mg, Fiber 3 g, Protein 37 g, SaturatedFat 14 g, Sodium 618 mg, Sugar 16 g, Fat 32 g, ServingSize 4 Aussie meat pies (4 servings), UnsaturatedFat 0 g
AUSTRALIAN MEAT PIE
This is The Australian Traditional Meat pie! usually eaten for lunch for just watching the aussie rules footy. You can make 1 big meat pie or more little ones from this recipe!
Provided by elke7612
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
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- Cover with the flour, salt and pepper and toss to coat. Set aside while you work on prepping the other ingredients.
- In a medium to large Dutch oven (4 ½ to 5 quart), heat 1 tablespoon of the oil over medium high heat and once hot, sear one third of the beef, keeping the pieces from touching each other. Sear on each side for 2-3 minutes total, then remove to a dish or bowl. Then repeat two more times with the remaining beef and two more tablespoons of oil.
- Once all of the beef has been seared, add the remaining oil along with onion, carrots, mushrooms, garlic and nutmeg and cook for three minutes, stirring as you go.
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