Australian Meat Pie RecipeOrigin: Australia Period: Traditional |
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Given it's position and population it's hardly surprising that the Asian influence is stron in Australian cuisines, especially in the larger cities. This recipe comes from Sydney. Ingredients:
375g shortcrust pastry 
Australian Meat Pie Preparation:Method:Melt the butter in a medium pan and use to fry the onion, garlic and minced beef until nicely browned. Drain off the excess fat then add the beef sock and stir-in the passata. Season to taste with the nutmeg, salt and black pepper. Bring to a boil, reduce to a simmer then cover and cook for 15 minutes. At this point whisk the flour into the mixture and incorporate by stirring vigourously for a few minutes. Now turn off the heat and allow the mixture to cool completely. Roll the shortcrust pastry so it's large enough to cover the base of a lightly-greased 20cm pie dish. Spoon the cold beef mixture into the dish then top with the puff pastry. Crimp the edges with the tines of a fork to seal then trim any excess pastry. Beat the egg and use to brush the top of the pie. Pierce the top of the pie with a sharp knife or a fork to make steam holes then place in an oven pre-heated to 220°C and bake for 10 minutes before reducing the heat to 180°C and bake for a further 30 minutes (or until nicely browned and cooked through). Serve immediately. |
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