Australian meat pies

Australian meat pies

By
From
Encyclopedia of Food and Cookery
Makes
4–6

Meat pies are an Australian favourite and are sold in cake and sandwich shops across the country. The classic version is simple – an individual, 2-crust pie full of chopped beef in a rich gravy.

Ingredients

Quantity Ingredient
500g chuck or blade steak
2 tablespoons plain flour
1 teaspoon salt
freshly ground black pepper
125ml water
375g frozen puff pastry, thawed
egg, beaten, to glaze

Method

  1. Trim gristle and fat from steak and cut into thin shreds, then chop finely. Dust with flour, salt and pepper and place in a pudding basin or other heatproof bowl with water. Cover with foil and tie in place with string, or use a snap-on lid.
  2. Place in a saucepan with enough boiling water to come halfway up sides of bowl, and simmer for 2 hours or until meat is very tender. Replace water as necessary to maintain level. Allow to cool completely.
  3. Roll out pastry dough thinly and cut three-quarters of it into round, oblong or square shapes to fit individual pie tins. Line tins with dough, and fill about three-quarters full with meat filling.
  4. Cut lids from remaining dough, dampen edges and press into place. Cut a vent in top of each pie for steam to escape. Chill for 15 minutes, then brush with beaten egg.
  5. Bake in preheated hot oven (200°C) for 25 minutes or until pastry is puffed and golden. Serve with tomato sauce.

Variation

  • Potato pies: Follow recipe above using three-quarters of a packet of pastry, but instead of pastry lids, cover pies with creamy mashed potato made from 4 potatoes, 60 ml boiling milk and 30 g butter. Season well with salt and pepper, spread over filling and roughen surface with a fork. Bake as for meat pies, covering pies loosely with foil if potato is browning too much.
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