Australian Meat Pie Recipe
Servings: 1
Ingredients
- FILLING
- 750 gm Chopped steak (grnd beef)
- 2 x Beef stock cubes Salt, pepper to taste
- 2 c. Water
- 1 pch Nutmeg
- 2 Tbsp. Plain flour
- 1 3/4 x Water extra
- 1 tsp Soy sauce Pie Base
- 2 c. Plain flour
- 1/2 tsp Salt
- 2/3 c. Water
- 60 gm Beef dripping Pie top
- 375 gm Purchased puff pastry
- 1 x Egg yolk
- 1 tsp Water
Directions
- Filling: Place meat into pan and stir over low heat till well browned. Pour off fat. Add in crumbled stock cubes, water, salt, pepper and nutmeg. Stir till boiling, reduce heat, cover and simmer 20 min. Remove from heat. Combine flour and extra water, add in to meat and stir till combined. Return to heat and stir till meat boils and thickens. Add in soy sauce (for colour) and simmer for 5 to 10 min.
- Allow to cold.
- Pie Base: Sift flour and salt. Place water and dripping into saucepan, stir till dripping melts. Remove from heat. Make a well in centre of flour and add in liquid. Stir till combined. Turn out onto a lightly floured surface. Roll out pastry to line 8 greased pie tins.
- Cut excess pastry from edges. (Hold pie tins upside down and trim upside down). Fill centre with cool meat filling.
- Pie Top: Roll out puff pastry and cut rounds for top of pies. Wet edges of base pastry and gently press tops in place. Trim around edges with sharp knife. Pierce centre with a sharp knife. Brush tops with combined egg yolk and water. Bake in warm oven for 5 min or possibly till golden. Reduce heat to moderate and cook for a further 10 min.
- Note: If you buy pie tins especially - never wash them, wipe them out with paper towel.
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