Doublecrust Aussie Meat Pie Recipes

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AUSTRALIAN MEAT PIES



Australian Meat Pies image

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

1 pound ground beef
1 onion, chopped
¾ cup water
¼ cup ketchup
2 teaspoons Worcestershire sauce
2 cubes beef bouillon
½ teaspoon dried oregano
¼ teaspoon ground pepper, or to taste
¼ cup cornstarch
¼ cup cold water
1 (15 ounce) package refrigerated pie crusts for a double-crust pie
1 sheet frozen puff pastry, thawed
1 egg, beaten

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

AUSTRALIAN MEAT PIE



Australian Meat Pie image

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

500 g minced beef
1 onion, chopped
1 cup water, divided
2 beef bouillon cubes
1/4 cup ketchup
2 teaspoons Worcestershire sauce
pepper
1/2 teaspoon oregano
1 pinch nutmeg
3 tablespoons plain flour
2 puff pastry sheets

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.

AUSSIE MEAT PIE



Aussie Meat Pie image

Make a delicious Aussie meat pie filled with ground beef, onions and gravy and usually topped with tomato sauce (known as ketchup in the States).

Provided by Syrie Wongkaew

Categories     Entree     Dinner     Pies     Pie

Time 50m

Number Of Ingredients 11

1 tablespoon olive oil
1 medium onion (finely chopped)
14 ounces lean ground beef
1 tablespoon cornstarch
3/4 cup beef stock
1/8 cup tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon Vegemite (or 1 cube vegetable bouillon)
4 sheets pie pastry (frozen, thawed)
1 large egg (beaten)
Ketchup (for serving)

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

TRADITIONAL MEAT PIE



Traditional Meat Pie image

Provided by Food Network

Categories     main-dish

Time 1h32m

Yield 1 (9-inch) pie

Number Of Ingredients 13

4 ounces shortening
5.5 ounces all-purpose flour
1/2 tablespoon salt
4.5 ounces cold water
1 tablespoon vegetable oil
2 pounds ground pork
1 onion, minced
3/4 cup grated potato
Salt
Pepper
Allspice
1 egg
3 tablespoons milk

Steps:

  • Preheat the oven to 400 degrees F.
  • Pie Crust: Mix flour and shortening. Add salt and cold water. Add all the cold water at once and mix delicately. Form a ball and refrigerate for 2 hours.
  • Once dough is chilled, flour your worktop. Divide dough in half. Roll out 2 pie crusts. One should be slightly larger than the other, this will be your bottom crust.
  • Meat Filling: Heat the oil in a large pot. Add the pork and onion and cook over medium-low heat for 45 minutes, stirring often. When pork is cooked remove fat from pan. Add grated potato, salt, pepper, and allspice, to taste. Stir well, and let mixture rest for 20 minutes.
  • Preheat the oven to 400 degrees F. Butter the bottom of 9-inch pie plate. Place the bottom crust in the pie plate and poke several holes in the crust with a fork. Make sure an ample amount of crust spills over the edges of the pie plate. Fill the crust with the meat mixture. Level with a spatula. Wet edges of bottom crust and place top crust over meat mixture. Press top crust onto meat mixture to eliminate any air holes. Beat together the egg and the milk to make an egg wash. Pinch the crust edges together and brush the top crust with the egg wash.
  • Bake for 10 minutes. Reduce heat to 350 degrees F and continue baking for 15 minutes or until crust is golden brown.
  • Slice and serve hot or cold.

DOUBLE~CRUST AUSSIE MEAT PIE



Double~Crust Aussie Meat Pie image

This is my take on the simple Ausssie meat pie that is so popular in Australia and New Zealand. I prefer to make one large pie with a lattice top, but you can make mini hand-held pies that are more traditional if you wish. GREAT little pies to munch on while watching football or a simple and delicious weeknight meal the whole family will be very pleased with! Serve with a vegetable and/or mashed potatoes, a salad and you're good to go! Pie can also be topped with additional ketchup if desired, and added chopped mushrooms and/or cheese to the filling. Photo by me.

Provided by Kelly Williams @WildfloursCottageKitchen

Categories     Beef

Number Of Ingredients 14

1 - small to medium onion, chopped
1 1/2 pound(s) ground beef, (in australia they call it minced beef) and you can sub the 1/2 lb. with italian sausage for even extra flavor
1 1/4 cup(s) water
2 1/2 teaspoon(s) superior touch better than bouillon beef base
1/3 cup(s) ketchup, i use heinz
1 tablespoon(s) worcestershire sauce
- pepper to taste, 1/4 tsp. to start then taste and add
1 teaspoon(s) oregano
1/4 teaspoon(s) garlic powder, or more to taste
1/4 cup(s) flour
1/4 cup(s) water
1 sheet - thawed pillsbury pie pastry, or homemade
1 sheet - puff pastry, thawed, i use pepperidge farm
1 - egg, beaten

Steps:

  • Cook onion and meat until meat is well browned. (Drain grease if necessary.) Dissolve bouillon in 1 1/4 cups boiling water and add. Add ketchup, sauce and seasonings, bring to a boil, cover and simmer 15 minutes. Mix flour with remaining 1/4 cup water til smooth and stir in. Return to a boil, stirring continuously; boil 5 minutes, cool. Line a lightly greased pie plate with the piecrust pastry. Spoon in the cooled meat filling. Moisten edges of pastry with water. Top with puff pastry sheet, pressing down gently to seal edges. *You can also choose to do a lattice top as I prefer to do. Trim and flute edges. Brush with beaten egg to glaze. Bake at 375 degrees for 35-40 minutes or until pastry is golden and done.

AUSSIE MEAT PIES



Aussie Meat Pies image

A staple in Australia, this meat pie has a pie crust bottom, and a puff pastry top. These can be easily frozen. Thaw in fridge over night, and heat in a moderate oven for 30 minutes.

Provided by Deb Crane @songchef

Categories     Beef

Number Of Ingredients 13

FOR THE FILLING
1 1/2 pound(s) hamburger meat
2 - beef bullion cubes
1 teaspoon(s) soy sauce
1 1/2 cup(s) water
pinch(es) nutmeg
2 tablespoon(s) flour
- salt and pepper to taste
1/4 cup(s) additional water
FOR THE PIE BASE AND TOPPING
- your favorite pie crust recipe or store bought
1 package(s) puff pastry sheet, thawed
1 - egg yolk mixed with 1 teaspoon of water to brush on top

Steps:

  • Preheat oven to 450 degrees. Cook meat and drain. Add bullion,1 1/2 cups water,salt,pepper and nutmeg. Stir until it boils,reduce heat and simmer, covered, for 20 minutes. Remove from heat.
  • Combine extra water (1/4 cup) with the 2 tablespoons of flour. Blend until lump free. Add this to the meat stirring well until meat boils and thickens. Add soy sauce and mix thoroughly. Simmer uncovered for 5-10 minutes. Remove from heat and allow to cool completely.
  • Grease and flour mini pie tins. ( I use foil ones) Line with pie crust of your choice. Fill with the meat mixture. Cut puff pastry to fit over top of pies,sealing the puff pastry to the pie crust around the edges. Brush tops with egg yolk/water mixture.
  • Bake in a preheated oven at 450 degrees for 5 minutes, until golden brown. Reduce heat to 350 degrees and bake for 10 minutes more.
  • These can be frozen easily. They also stay nicely in the refrigerator for 3 days. In Australia, they are served with tomato sauce on top.

THE GREAT AUSSIE MEAT PIE



The Great Aussie Meat Pie image

Contemplating making a Pie Floater? Well here is the recipe for the pie. Posted in response to a request for Aussie recipes. Times are guesses.

Provided by Missy Wombat

Categories     Lunch/Snacks

Time 1h30m

Yield 1 batch

Number Of Ingredients 10

1 egg yolk
1 1/2 lbs beef or 1 1/2 lbs sheep mince
2 beef bouillon cubes
salt and pepper
1 1/2 cups water
2 tablespoons plain flour
1/4 cup of extra water
1 teaspoon Worcestershire sauce
1 small onion
frozen pie crust (top and bottom)

Steps:

  • Brown mince.
  • Add onion finely diced and brown.
  • Drain off fat.
  • Add stock cubes crumbled, 1-½ cups of water, salt and pepper and stir until boiling.
  • Reduce heat and cover, simmering for an additional 30 minutes.
  • Remove from heat.
  • In a cup combine flour and extra water and stir until smooth.
  • Add flour mixture to meat and stir until combined.
  • Return to heat, stir until it comes to a boil and is thickened.
  • Add Worcestershire sauce.
  • Simmer uncovered for 10 minutes then remove from heat and refrigerate.
  • Once cool fill in bottom of piecrust.
  • Put top on and pierce the centre with a knife.
  • Combine egg yolk with a bit of water and brush over the top.
  • Follow directions on frozen pie crusts or bake at 400 for 5 minutes (or until golden brown) then reduce heat to moderate (200) and cook for an additional 10 minutes.

Nutrition Facts : Calories 4754.8, Fat 488.1, SaturatedFat 202.6, Cholesterol 841.4, Sodium 2293.3, Carbohydrate 22.5, Fiber 1.6, Sugar 5.7, Protein 62.6

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