Fairdinkumaussiemeatpie Recipes

AUSSIE MEAT PIE RECIPE

Steps:

• Sprinkle beef with 1/2 tsp salt and pepper.
• Heat 1 tbsp oil in a large heavy based pot over high heat. Add 1/3 of the beef and brown aggressively all over, then remove. Repeat with remaining beef, adding more oil if needed.
• Turn stove down to medium high. Add garlic and onion, cook 3 minutes.
• Add flour, stir through.
• Slowly add beef stock while stirring constantly. Once flour is dissolved, add wine, tomato paste, Worcestershire, pepper and bay leaves.
• Return beef into pot, cover with lid, adjust heat so it's simmering gently.
• Simmer 1 hr 45 minutes. Remove lid, increase heat slightly and simmer 30 - 45 minutes, stirring regularly, or until beef is fork tender and liquid reduces down to a thickish gravy, just about covering beef (see video). Do not reduce liquid too much - thickens more as it cools & in pie.
• Remove from stove, cover and cool filling (I usually leave overnight).
• Preheat oven to 180C/350F.
• Cut out 6 rounds from the shortcrust pastry, then drape pastry into pie tins - don't stretch and pull pastry, causes shrinkage. (Notes 1 & 6)
• Place pies on tray. Top each pie with large sheets of parchment / baking paper and fill with pie weights (Note 7).
• Bake 20 minutes, remove, then use paper overhang to carefully remove pie weights.
• Return crusts into oven for 5 minutes or until base is light golden and dry (can skip, Note 8). Remove from oven.
• Fill pies with cooled filling, push down to fill. Should be slightly mounded.
• Cut rounds from partially thawed puff pastry - cut them slightly larger than the edge of the cooked pastry bases.
• Brush edge of pie crusts with egg, then place lid on filling, pressing edges to seal puff pastry to the shortcrust pastry.
• Brush lids with egg, then cut a 1cm / 0.5" incision in the middle using a small knife.
• Bake 30 minutes or until deep golden and puffed.
• Devour hot and fresh, topped with tomato sauce or ketchup if desired!

NATCHITOCHES MEAT PIES

Steps:

• In a large skillet heat oil and cook beef and pork, stirring occasionally, until browned, about 5 to 6 minutes. Add the onions, bell peppers, celery, salt, Essence, cayenne, and black pepper. Cook, stirring often, until the vegetables are wilted, about 10 to 12 minutes. Add the garlic and cook for 2 to 3 minutes.
• Dissolve the flour in the water and add to the meat mixture. Stir until the mixture thickens slightly, about 3 minutes. Remove from the heat and add the green onions. Mix well and let cool.
• In a mixing bowl, sift together flour, salt, and baking powder. Cut in the lard until mixture resembles coarse meal. In a small bowl, beat the egg with the milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough. Divide the dough into 12 equal portions and roll each portion of dough into a thin round about 5 inches in diameter. Place about 1/4 cup of meat filling in the center of each round and brush edges lightly with egg wash. Fold edges together and crimp closed with a fork.
• Heat shortening in a deep pot or electric deep-fryer to 360 degrees F. Fry the pies, in batches, until golden brown. Drain on paper towels and serve immediately.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

FINNISH MEAT PIE

Steps:

• Place shortening in a large bowl. Add boiling water; stir until shortening is melted. In a small bowl, mix flour and salt. Add to shortening mixture; stir until a soft ball forms. Cover and refrigerate until cooled, about 1 hour., Preheat oven to 350°. Divide dough in half. On a lightly floured surface, roll 1 dough portion into a 17x13-in. rectangle. Transfer to an ungreased 13x9-in. baking dish. Press onto bottom and up sides of dish. Trim pastry to 1/2 in. beyond rim of dish., In a large bowl, combine filling ingredients. Spoon into pastry. Roll out remaining dough into a 13x9-in. rectangle. Place over filling. Fold bottom pastry over top pastry; press with a fork to seal. In a small bowl, whisk egg and milk; brush over pastry. Cut slits in top. Bake 1-1/4 hours or until golden brown.

FATAYER (LEBANESE MEAT PIES)

Steps:

• Line a baking sheet with parchment paper.
• Heat oil in a large skillet over medium heat. Add steak pieces, onions, parsley, salt, and pepper and cook until steak is browned on all sides, about 5 minutes. Remove from the heat.
• Pat bread dough on a lightly floured surface into 4- to 5-inch rounds. Place about 2 tablespoons meat mixture on each dough round. Fold dough over the mixture to make a triangle. Pinch the edges of the dough together but make sure to leave the very center of the meat pie unsealed so steam can escape while cooking. Set on the prepared baking sheet. Repeat with remaining dough and meat mixture and cover with a clean kitchen towel. Let rise for 10 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake fatayer in the preheated oven until lightly browned, about 25 minutes.

FAIR DINKUM AUSSIE MEAT PIE

Steps:

• Preheat hot oven (200 degrees).
• Line a medium sized oven proof pie dish with 1 1/2 sheets of pastry and trim the edges. Make sure the pastry covers the base and up the sides of the dish.
• Cook mince and onion until mince is brown, season with salt and pepper.
• When meat is cooked, thicken with the Gravy mixture.
• Tip into prepared pie dish.
• Brush around edges with milk. Put the 1 1/2 on top of pie to seal. Trim edges and prick with a fork. Brush with beaten milk.
• Cook in a hot oven 15 minutes, then turn oven back to moderate (180 degrees) and cook a further 20 minutes.
• This pie is great served with mashed potato, peas and plenty of tomato sauce!

FAVORITE FRENCH CANADIAN MEAT PIE

Steps:

• In a large skillet over medium heat, cook the pork, beef, veal, potatoes and onion until meat is no longer pink; drain. Stir in the garlic, seasonings and 1/4 cup water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring frequently., Remove from the heat; cool to room temperature. Stir in bread crumbs. Combine egg and remaining water; stir into meat mixture. , Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill with meat mixture. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Cover edges loosely with foil., Bake 15 minutes. Remove foil. Reduce heat to 375°; bake 30-35 minutes or until crust is golden brown.

AUSSIE MEAT PIE

Steps:

• Cook onion and meat until meat is well browned. Add 3/4 cup water, stock cubes, sauces and seasonings, bring to the boil, cover and simmer 15 minutes.
• Blend flour with remaining water to make a smooth paste. Add to the meat and bring to the boil, stirring continuously; boil 5 minutes, cool.
• Line a lightly greased pie plate with the shortcrust pastry.
• Spoon in the cooled meat filling.
• Moisten edges of pastry base with water. Top with puff pastry sheet, pressing down gently to seal edges. Trim and score edges. Glaze.
• Bake in very hot oven for 15 minutes, reduce to moderately hot and cook a further 25 minutes or until pastry is goldn.