Meat Pies – Australian Style

Home made traditional Aussie Meat Pie style. 31-3-13. This worked out a treat and tasted exactly right.

Home made traditional Aussie Meat Pie style. 31-3-13. This worked out a treat and tasted exactly right.

Ingredients

  • 2 tbsps Vegetable Oil ( I used Rice Bran Oil)
  • 2 medium onions finely chopped
  • 750g Beef Mince  (not too lean)
  • 2 tbsp Cornflour ( I use only Nurses Cornflour. Not all cornflour sold is actually cornflour. Read the label carefully)
  • 1 1/2 cups beef stock (I used Massel)
  • 1/4 cup Tomato paste
  • 2 tbsp Worcestershire Sauce (can use Soy Sauce)
  • 2 tsps Vegemite (substitute 1 stock cube if no Vegemite)
  • 3 sheets of Puff Pastry
  • Single Batch of Hot water pastry.
  • 8 or 9 pie tins & a baking tray
  • Tomato Sauce after cooked.
Single Tin Pie dish used for making meat pies. I bought 9 of these at a garage sale for 20 cents each.

Single Tin Pie dish used for making meat pies. I bought 9 of these at a garage sale for 20 cents each.

Method

  1. Heat the oil in a heavy pan over medium heat.
  2. Add the onion and fry until soft and clear.
  3. Add the beef mince and cook until brown breaking the clumps as you stir continuously.
  4. Combine cornflour and 2 tbsps beef stock and stir well then set aside.
  5. Add remaining beef stock, Worcestershire Sauce, tomato paste and Vegemite to beef. Stir well to combine.
  6. Add cornflour mixture and stir in well.
  7. Bring to the boil then reduce heat and simmer for 10 minutes or until thick.
  8. Remove from heat and cool while you make the Hot Water Pastry.
  9. Preheat the oven to 220 deg C while making the pastry.
  10. Roll out the pastry to about 2-3 mm thick (1/8 inch). Thicker if you want a heavy crust pie.
  11. Remove the Puff Pastry sheets from the freezer and lay out to begin thawing.
  12. Grease the pie tins ( I use Canola Oil spray)
  13. Place a pie tin upside down on the rolled out sheet. Cut around the tin with a 15 mm margin and fit to the base of the pie tin.
  14. Fill the pies with 2 tbsps beef filling making sure all dishes have about the same quantity of  filling.
  15. Cut the Puff Pastry sheets into equal quarters.
  16. Brush the pie rims with water and place a 1/4 sheet of puff pastry on top. Stretch it a little if not a perfect fit. Trim the overlapping pastry and crimp the edges with a fork.
  17. Brush the tops with beaten egg mixture.
  18. Cook in the oven until the tops are a golden brown. Do not overcook if you plan to freeze some for re-heating later. Just a pale gold will be enough once the pastry has puffed.
  19. Remove from oven and place the pie in its dish on a cooling rack. Wait at least 5 minutes for the pastry to retract from the pie dish before turning the pie onto the cooling rack.
  20. Allow to cool completely before freezing.
  21. Serve pies to be eaten freshly cooked after 5 minutes cooling in its tin.
  22. Serve with sauce of your choice but Tomato Sauce is traditional although I like Steak Sauce.

Variations

  1. Add 50-100g bacon pieces if using a lean beef mince to introduce some fat and retain a juicy pie.
  2. Leave out Worcestershire sauce if you do not like a slight sour aftertaste caused by the Worcestershire Sauce.

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